Greek Lemon Chicken Soup: Avgolemono Recipe and Name

Greek lemon chicken soup is called avgolemono, after the Greek egg-and-lemon mixture that gives it a smooth, bright finish. This version simmers chicken, rice, and simple vegetables in broth, then gently thickens the soup with eggs and lemon; recipes vary across Greece and from home to home.

Ingredients

1 tablespoon (15 ml) olive oil
1 medium yellow onion, finely diced, about 1 cup (150 g)
1 medium carrot, finely diced, about ¾ cup (100 g)
2 celery ribs, finely diced, about ¾ cup (100 g)
8 cups (1.9 L) low-sodium chicken broth
1½ pounds (680 g) boneless, skinless chicken thighs
1 bay leaf (about 0.2 g)
¾ cup (140 g) uncooked long-grain white rice, rinsed
2 large eggs (about 100 g without shells)
⅓ cup (80 ml) fresh lemon juice, usually from 2 medium lemons, plus the finely grated zest of 1 lemon (about 2 teaspoons or 4 g)
1 teaspoon (6 g) fine salt, plus more to taste
½ teaspoon (1 g) freshly ground black pepper
2 tablespoons (6 g) chopped fresh dill, optional

Instructions

Prepare the ingredients. Dice the onion, carrot, and celery into small, even pieces so they soften at about the same rate. Rinse the rice in a fine-mesh strainer under cool water until the water runs mostly clear; this removes loose surface starch and helps keep the finished soup from becoming overly thick. Zest a lemon before juicing it, and set the juice aside.
Soften the vegetables. Warm the olive oil in a large, heavy pot over medium heat. Add the onion, carrot, and celery with the salt and pepper. Cook for 5 to 6 minutes, stirring often, until the onion looks translucent and the vegetables have begun to soften. They should not brown; lower the heat if the onion starts to take on color.
Simmer the chicken. Pour in the chicken broth, add the bay leaf and chicken thighs, and bring the pot to a gentle simmer, which usually takes about 8 minutes. Adjust the heat so the broth bubbles lightly rather than boiling hard. Simmer the chicken for about 20 minutes, turning the pieces once if they are not fully submerged. Check the thickest part of a thigh with a food thermometer: USDA FSIS lists 165°F (74°C) as the safe minimum internal temperature for poultry. If a piece has not reached that temperature, continue simmering and check again.
Shred the chicken and cook the rice. Lift the cooked chicken onto a clean plate and remove the bay leaf. Stir the rinsed rice into the broth and simmer gently for about 17 minutes, or until tender, following the package timing if it differs. Meanwhile, shred or cut the chicken into bite-size pieces. Keep it covered while the rice cooks so it stays warm.
Whisk the egg and lemon. In a medium heatproof bowl, whisk the eggs until smooth and slightly frothy. Gradually whisk in the lemon juice and zest. Slowly drizzle about 1 cup (240 ml) of hot broth into the egg mixture, whisking constantly. Adding the broth in a thin stream raises the egg mixture’s temperature gradually and helps prevent scrambled bits.
Finish the soup without boiling. Turn the pot to low. While stirring the soup, slowly pour in the tempered egg-and-lemon mixture. Return the shredded chicken to the pot and stir gently for 2 to 3 minutes. Check the soup with a food thermometer and heat it to 160°F (71°C), the USDA FSIS safe minimum for egg dishes. Keep it below a boil; vigorous boiling can make the eggs curdle and the soup look grainy. Stir in the dill, if using, taste, and adjust the salt, pepper, or lemon.
Serve promptly. Ladle the soup into warm bowls while it is creamy and the rice still has a defined texture. Offer extra lemon wedges or chopped dill at the table, if desired.

Tips

Temper patiently. Add the hot broth to the eggs a little at a time while whisking, then pour the warmed mixture back into the pot slowly. Adding eggs directly to hot soup, or letting the finished soup boil, can cause curdling. If you see a few small flecks, take the pot off the heat and stir gently; avoid trying to fix it with a hard boil.
Choose broth with salt in mind. Low-sodium broth gives you more control because the soup reduces slightly as it simmers. If using regular salted broth, begin with less added salt and season after the lemon mixture is incorporated. Lemon brightens the flavor, but it does not replace salt entirely.
Keep the rice from overcooking. Rice continues to soften as it sits in hot soup, and it will absorb broth during storage. For a looser texture, add a splash of warm broth when reheating. If you know you will have leftovers, cook the rice separately and add it to individual bowls.
Use fresh lemon juice. Bottled juice can taste flatter or sharper, and it lacks the fresh aroma of lemon zest. If you need a substitute, use bottled lemon juice in the same measured amount but omit the zest; the soup will still be tangy, with a less fragrant citrus finish.

Serving Suggestions

Serve avgolemono as a warming main course with crusty bread, pita, or a simple loaf for soaking up the lemony broth. A crisp Greek-style salad of cucumber, tomato, red onion, olives, and feta makes a fresh contrast, while a plate of roasted vegetables can round out a larger meal. Keep sides simply seasoned so they do not compete with the soup’s lemon, dill, and savory chicken.

For a light first course, use smaller bowls and follow with grilled vegetables, fish, or a bean dish. Set lemon wedges and black pepper on the table so each person can adjust the brightness. Add any extra dill just before serving; its flavor is most noticeable when freshly chopped.

Variations

Use orzo instead of rice. Replace the rice with ¾ cup (about 130 g) orzo, a small rice-shaped pasta commonly used in Greek cooking. Simmer it according to the package directions, usually around 8 to 10 minutes, and check that it is tender before adding the egg mixture. Orzo releases starch differently and can make the broth a little thicker, so keep extra warm broth nearby.

Start with cooked chicken. If using leftover or store-bought cooked chicken, skip the raw-chicken simmering step and add about 3 cups (400 g) shredded chicken when the rice is nearly done. Heat the soup thoroughly; if the chicken is leftover, USDA FSIS advises reheating leftovers to 165°F (74°C). This shortcut saves time, though the broth will have a slightly less rounded flavor than when chicken simmers in it.

Adjust the egg mixture. Some cooks use only egg yolks for a richer, more custard-like texture; use 3 large yolks (about 54 g) in place of the 2 whole eggs and temper them in the same way. The soup will be less airy and more golden. For a lighter lemon flavor, start with ¼ cup (60 ml) juice and add more at the end, tasting as you go.

Add greens or herbs. Stir in 2 cups (60 g) baby spinach during the final minute of cooking, or replace the dill with 2 tablespoons (6 g) chopped parsley. These are practical variations rather than required traditional ingredients; spinach softens the soup’s clean flavor, while parsley gives a milder herbal note.

Storage and Reheating

Refrigerate the soup within 2 hours of cooking, transferring it to shallow, airtight containers so it cools promptly. It keeps for 3 to 4 days in the refrigerator. The rice will absorb broth and grow softer over time, and the egg-lemon broth may look slightly less silky when cold; gentle reheating usually brings it back together.

Reheat only the portion you plan to eat in a saucepan over low to medium-low heat, stirring frequently. Bring leftovers to 165°F (74°C), as recommended by USDA FSIS, and do not let the soup boil. Add warm broth a little at a time if it has thickened. You can freeze avgolemono for about 2 to 3 months in a freezer-safe container, leaving room for expansion, but expect some separation and softer rice after thawing. Thaw it in the refrigerator and reheat gently to 165°F (74°C), whisking as needed.

Frequently Asked Questions

What is the Greek lemon chicken soup name?

The soup is commonly called avgolemono, pronounced roughly ahv-go-LEH-moh-noh. The word refers to the Greek egg-and-lemon mixture used to thicken and season the broth. It can also describe an egg-and-lemon sauce served with other foods.

Does avgolemono always contain chicken and rice?

No. Chicken and rice are a popular soup version, but recipes differ. Some use orzo or another small pasta, some use a different balance of eggs and lemon, and some serve avgolemono sauce with vegetables, fish, or meat. The egg-and-lemon combination is the defining feature, not one fixed list of additions.

Why did my avgolemono curdle?

The most common causes are adding the egg mixture straight into very hot broth, whisking too slowly while tempering, or boiling the soup after adding the eggs. Temper gradually, stir the mixture back into the pot over low heat, and use a thermometer to reach 160°F (71°C) without letting the soup boil.

Can I make Greek lemon chicken soup ahead?

Yes, but the rice continues to absorb liquid as the soup sits. For the best texture, cook and refrigerate the broth and chicken, then cook fresh rice and finish with the egg-lemon mixture shortly before serving. If making the full recipe ahead, keep it refrigerated and reheat gently to 165°F (74°C); loosen it with warm broth as needed.

Can I use rotisserie chicken?

Yes. Use about 3 cups (400 g) of shredded cooked chicken and add it after the rice is tender. Heat the soup to 165°F (74°C) before serving, especially if the chicken is leftover. Because it does not simmer in the broth for as long, the soup may taste a little less chicken-rich; a good-quality broth helps balance that difference.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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