Greek Chicken Soup with Lemon and Egg (Avgolemono)

Greek chicken soup with lemon and egg, often called avgolemono, is a comforting Greek soup of chicken, rice, bright lemon, and a silky broth thickened with eggs. The eggs are whisked with lemon and gradually warmed with hot broth, so they enrich the soup without needing cream. Families and regions make it in different ways; this version includes tender vegetables and rice for a satisfying one-pot meal.

Ingredients

1½ lb (680 g) boneless, skinless chicken thighs
1 tbsp (15 ml) olive oil
1 medium yellow onion (about 150 g), finely diced
2 medium carrots (about 150 g), peeled and diced
2 celery ribs (about 80 g), diced
8 cups (1.9 L) low-sodium chicken broth
1 bay leaf
¾ cup (150 g) long-grain white rice, rinsed and drained
1 tsp (5 g) fine salt, plus more to taste
½ tsp (1 g) freshly ground black pepper
3 large eggs (about 150 g without shells)
2 medium lemons (about 250 g), finely zested and juiced; use about ⅓ cup (80 ml) juice, or adjust to taste
2 tbsp (6 g) chopped fresh dill, optional, plus extra for serving

Instructions

Prepare the ingredients. Dice the onion, carrots, and celery into small, even pieces so they soften at about the same rate. Rinse the rice under cool water until the water is less cloudy, then drain it well. Zest the lemons before juicing them, and keep the zest separate from the juice. Trim any excess fat from the chicken thighs and pat them dry. This prep takes about 20 minutes if done before heating the pot.
Soften the vegetables. Warm the olive oil in a large, heavy pot or Dutch oven over medium heat. Add the onion, carrots, and celery with a small pinch of the measured salt. Cook for about 6 minutes, stirring now and then, until the onion looks translucent and the vegetables begin to soften. Keep the heat moderate; browning is not needed, and deeply browned vegetables can make the broth taste heavier than the clean, lemony finish you want.
Simmer the chicken. Pour in the chicken broth and add the bay leaf, remaining salt, pepper, and chicken thighs. Bring the broth just to a gentle simmer, then lower the heat and partially cover the pot. Simmer for about 25 minutes, turning the thighs once if they are not fully submerged. Check the thickest part of each thigh with a food thermometer; USDA FSIS gives poultry a safe minimum internal temperature of 165°F (74°C). If a piece has not reached that temperature, continue simmering and check again. Transfer the cooked chicken to a plate, leaving the broth and vegetables in the pot.
Cook the rice and shred the chicken. Stir the rinsed rice into the simmering broth. Cook uncovered at a gentle simmer for about 16 minutes, stirring occasionally so the rice does not settle on the bottom. While it cooks, shred the chicken into bite-size pieces with two forks, discarding any tough bits. If the rice is still firm after 16 minutes, give it another minute or two; it should be tender but not falling apart. Return the shredded chicken to the pot and reduce the heat to low.
Whisk the egg and lemon mixture. In a medium bowl, whisk the eggs until completely blended and slightly frothy. Whisk in the lemon juice and zest. Slowly ladle about 2 cups (480 ml) of hot broth into the eggs in a thin stream, whisking constantly. Add the first ladle especially slowly, since this gradual warming—called tempering—helps keep the eggs smooth instead of forming flecks. Do not pour the egg mixture straight into the pot before warming it.
Finish the soup gently. Pour the warmed egg-and-lemon mixture into the pot in a thin stream while stirring the soup continuously. Keep the heat low and stir for about 6–8 minutes, until the soup looks lightly thickened and steaming. USDA FSIS recommends cooking egg dishes to a safe minimum of 160°F (71°C); check the soup with a food thermometer, stirring before you measure and avoiding contact with the pot bottom. Do not let the soup boil: a hard boil can cause the eggs to curdle even when the soup is safe. Stir in the dill, if using, taste, and adjust salt or lemon. Serve hot.

Tips

Use gentle heat for a smooth finish. Tempering is the key technique, not a complicated extra step. Whisk continuously as you add the hot broth to the eggs, then keep stirring once the mixture returns to the pot. If the surface starts bubbling, take the pot off the heat briefly and lower the burner before continuing.
Choose the right rice and rinse it. Long-grain white rice gives the soup distinct, tender grains. Short-grain rice releases more starch and makes the broth thicker; it can work, but the finished soup will be less clear and may need extra broth. Rinsing removes some surface starch and reduces the chance of a gluey texture.
Adjust lemon at the end. Lemons vary in size and tartness, so start with the stated amount and taste before adding more. For a less tangy soup, use a little less juice; for a sharper finish, add juice a teaspoon at a time after the eggs have thickened the broth. Extra lemon stirred in at the table is also easy to control.
Keep the rice from overcooking. Rice continues absorbing broth as the soup sits. If you expect leftovers, cook the rice just until tender and store the soup promptly. You can also cook rice separately and add it to each serving, which keeps the broth looser for longer.

Serving Suggestions

Serve avgolemono in warm bowls as a main course, with extra chopped dill, a little black pepper, and lemon wedges at the table. Crusty bread is useful for soaking up the broth; pita or a simple village-style loaf works well without competing with the lemon. For a fuller meal, add a crisp salad of cucumber, tomato, and greens dressed with olive oil and vinegar. The soup is filling on its own, so a small side is usually enough.

If you are serving a group, keep the soup warm over very low heat rather than letting it simmer. Set out lemon wedges and herbs separately so guests can adjust their bowls. The rice thickens the soup as it stands, so have a little hot chicken broth ready to stir in if the pot becomes thicker than you like. Avoid adding cold broth directly at the table, which can cool the soup unevenly.

Variations

Use orzo instead of rice: Replace the rice with ¾ cup (about 130 g) orzo and cook it according to its package timing, checking for tenderness before adding the egg mixture. Orzo gives the soup a slightly more pasta-like texture. If the orzo is cooked separately, add it to bowls rather than the pot so it does not continue absorbing broth.

Make it with leftover cooked chicken: Skip the raw-chicken simmer and use about 3 cups (420 g) shredded cooked chicken. Simmer the vegetables in the broth until tender, cook the rice in that broth, then add the chicken to warm through before finishing with the tempered eggs. The timing will be shorter, and the chicken should still be heated thoroughly when the soup is served.

Change the herbs or vegetables: Dill is a familiar fresh finish, but chopped parsley is a practical substitute with a milder, greener flavor. Some versions keep the broth simple with little or no vegetable beyond onion; you can leave out the carrot and celery and add their volume back as broth. They contribute sweetness and texture, so the result will taste a little more direct and lemon-forward.

Use a different rice option: Brown rice takes much longer to cook than white rice, so it is not a direct timing swap. Cook it separately until tender and add it to the soup before tempering the eggs. This avoids overcooking the chicken while waiting for the grains to soften and gives you better control of the final broth consistency.

Storage and Reheating

Refrigerate the soup within 2 hours of cooking in shallow, airtight containers. It keeps for 3–4 days in the refrigerator. The rice will absorb broth as it sits, so leftovers will be thicker than freshly made soup; stir in a splash of water or chicken broth when reheating. For best texture, warm portions in a saucepan over medium-low heat, stirring often, rather than bringing the whole pot to a boil.

Reheat leftovers to 165°F (74°C), checking with a food thermometer. The egg-enriched broth can separate or become grainy if heated too quickly, so use gentle heat and frequent stirring. If using a microwave, heat a serving in a microwave-safe bowl in short intervals, stirring between each one, then check the temperature in more than one spot. Do not leave reheated soup at room temperature for more than 2 hours.

Freezing the finished soup is possible, but the rice can become soft and the egg-thickened broth may separate after thawing. For a better result, freeze the chicken-and-broth base before adding the rice, eggs, and lemon. Freeze it in airtight containers for up to 2 months for best quality, thaw overnight in the refrigerator, bring it to a simmer, cook fresh rice in the broth, and finish with the egg-and-lemon mixture as directed.

Frequently Asked Questions

What does avgolemono mean?

Avgolemono refers to the Greek egg-and-lemon mixture used to thicken and flavor soups and sauces. In this soup, eggs are whisked with lemon juice and gently tempered with hot broth before they are stirred into the pot. The technique creates a rich, lightly thickened texture without adding cream.

Why did my egg and lemon soup curdle?

Curdling usually happens when the eggs meet very hot broth too quickly or the finished soup boils. Add hot broth to the whisked egg mixture slowly while whisking, then stir it back into the pot over low heat. A thermometer helps you confirm the egg dish reaches 160°F (71°C), while steady stirring and gentle heat help keep the texture smooth.

Can I make this soup without chicken?

Yes. Use vegetable broth and omit the chicken for a meatless version, then add extra vegetables or cooked chickpeas if you want more substance. The egg-and-lemon finish is still the defining feature, but note that the result will not be chicken soup. If using chickpeas, stir in cooked ones near the end so they warm through without breaking apart.

Can I make avgolemono ahead of time?

You can prepare the chicken, broth, and vegetables a day ahead and refrigerate them, then cook the rice and temper the egg-lemon mixture shortly before serving. This gives the freshest rice texture and makes it easier to avoid a thickened or separated broth. If the soup is already finished, it can be refrigerated and reheated gently, though the rice will be softer the next day.

How can I make the soup thicker or thinner?

For a thicker bowl, use the full amount of rice and let the soup stand for a few minutes before serving; the rice naturally absorbs broth. For a thinner soup, stir in hot broth a little at a time after the egg mixture has been incorporated. Avoid adding a large amount of cold liquid, which can cool the soup quickly and make the texture less even.

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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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