Name: Greek Lemon Chicken Soup with Egg-Lemon Sauce (Avgolemono)
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6
Ingredients: Extra virgin olive oil, for sautéing; ½–1 cup finely chopped carrots; ½–1 cup finely chopped celery; ½–1 cup finely chopped green onions; 2 cloves garlic, finely chopped; 8 cups low-sodium chicken broth; 2 bay leaves; 1 cup rice; Salt and pepper, to taste; 2 cooked boneless chicken breast, shredded, about 6 to 8 oz store-bought rotisserie chicken will work; ½ cup freshly-squeezed lemon juice; 2 large eggs; Fresh parsley for garnish (optional)

Greek Lemon Chicken Soup with Egg-Lemon Sauce (Avgolemono)

A silky, fragrant chicken soup with a classic Greek avgolemono sauce, ready in just over 30 minutes for a comforting weeknight meal.

Prep5 min

Cook30 min

Total35 min

DifficultyEasy

Servings6

This is the Greek avgolemono soup, a beloved classic that combines tender chicken, rice, and a velvety egg-lemon sauce. The sauce, made by whisking eggs with lemon juice and warm broth, gives the soup its signature silky texture and bright, tangy flavor.

Our quick version starts with a simple sauté of vegetables, then simmers with broth and rice until tender. Shredded cooked chicken is stirred in, and the avgolemono sauce is added off the heat to keep it smooth and creamy. Serve hot with crusty bread for a satisfying meal.

Method

In a large Dutch oven or heavy pot, heat 1 tbsp olive oil over medium-high heat. Add the carrots, celery, green onions, and garlic; toss and sauté briefly until fragrant, about 2 minutes.
Pour in the chicken broth and add the bay leaves. Increase the heat to high and bring to a rolling boil.
Once boiling, stir in the rice, salt, and pepper. Reduce the heat to medium-low, cover, and simmer for 20 minutes or until the rice is tender.
Stir in the shredded cooked chicken and remove the pot from the heat.
In a medium bowl, whisk together the lemon juice and eggs until well combined.
While whisking constantly, slowly add 2 ladlefuls of the hot broth from the soup to the egg-lemon mixture to temper it.
Pour the tempered egg-lemon sauce back into the soup pot and stir gently to incorporate.
Serve hot, garnished with fresh parsley if desired, and with your favorite bread on the side.

💡 Tips

To prevent the sauce from curdling, make sure the soup is not boiling when you add the egg-lemon mixture.
For a richer flavor, use homemade chicken broth if available.
If you prefer a thicker soup, use less broth or add a bit more rice.

Greek Lemon Chicken Soup with Egg-Lemon Sauce (Avgolemono)

Ingredients

Method

💡 Tips

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