Greek Lemon Soup Name: Avgolemono, the Classic Recipe

The Greek lemon soup name most cooks are looking for is avgolemono, a Greek soup finished with a silky mixture of eggs and lemon juice. This version combines chicken, rice, and savory broth for a bright, comforting bowl; family and regional versions vary in their grain, herbs, and thickness.

Ingredients

1 tablespoon (15 ml) olive oil
1 medium yellow onion (about 150 g), finely diced
8 cups (1.9 L) low-sodium chicken broth
1 bay leaf
1 teaspoon (6 g) kosher salt, plus more to taste
¼ teaspoon (0.5 g) freshly ground black pepper
1 pound (450 g) boneless, skinless chicken breast
½ cup (95 g) medium-grain rice, such as Arborio or another short- or medium-grain variety
2 large eggs
⅓ cup (80 ml) freshly squeezed lemon juice, usually from 2 to 3 lemons
1 teaspoon (about 2 g) finely grated lemon zest
2 tablespoons (8 g) chopped fresh dill, optional

Instructions

Prepare the ingredients. Dice the onion, zest the lemons, and squeeze enough juice to measure ⅓ cup. If either chicken breast is especially thick, slice it horizontally into thinner pieces so it cooks evenly. Set out the eggs while you start the soup; they do not need to reach room temperature, but slightly less-chilled eggs are easier to temper.
Soften the onion. Heat the olive oil in a large, heavy saucepan or Dutch oven over medium heat. Add the onion and cook for about 4 minutes, stirring occasionally, until softened and translucent. Keep the heat moderate; the onion should soften without browning, which would make the broth taste more deeply roasted than the clean, bright soup intended here.
Simmer the chicken. Pour in the broth, then add the bay leaf, salt, pepper, and chicken. Bring the liquid to a gentle simmer, which should take about 4 minutes, then lower the heat and simmer the chicken for about 20 minutes. Check the thickest part with a food thermometer: USDA FSIS guidance sets 165°F (74°C) as the safe minimum internal temperature for poultry. If the chicken has not reached that temperature, continue simmering and check again. Transfer cooked chicken to a plate and leave it to rest while the rice cooks.
Cook the rice. Stir the rice into the simmering broth. Cook uncovered for about 17 minutes, stirring once or twice, until the grains are tender but still hold their shape. Rice brands and varieties can take slightly different amounts of time, so taste a few grains near the end. Remove the bay leaf. While the rice cooks, shred or finely chop the rested chicken into bite-size pieces.
Whisk the egg and lemon mixture. In a medium bowl, whisk the eggs until smooth and lightly foamy. Gradually whisk in the lemon juice and zest. Slowly ladle about 2 cups (475 ml) of hot broth into the egg mixture, whisking constantly as you pour. This gradual warming, called tempering, raises the eggs’ temperature without scrambling them.
Finish the soup gently. Reduce the saucepan heat to low. Slowly pour the tempered egg-lemon mixture into the pot while stirring continuously, then return the chicken to the soup. Stir in the dill if using. Continue heating gently for about 3 minutes, stirring across the bottom, until the soup reaches 160°F (71°C); USDA FSIS guidance gives 160°F (71°C) as the safe minimum for egg dishes. Do not let it boil, because hard boiling can make the egg mixture curdle and lose its smooth texture.
Taste and serve. Remove the pot from the heat. Taste the broth and add salt, pepper, or a little more lemon juice as needed. Ladle into warm bowls and serve promptly, while the rice is tender and the egg-lemon broth is still creamy.

Tips

Temper slowly. Pour hot broth into the eggs in a thin stream while whisking, rather than adding the eggs straight to the pot. If the broth is added too quickly, the eggs can form little cooked strands. If you do see a few, the soup will still be safe and flavorful, though less velvety; whisking steadily and keeping the pot below a boil helps prevent them.

Choose rice with the texture in mind. Medium-grain rice gives the broth a little body as its starch releases. Long-grain rice works too, but the soup will be lighter and the grains more distinct. Orzo is a common practical alternative: use ¾ cup (about 125 g) in place of the rice and cook it according to its package time. Orzo makes the soup more pasta-like and may absorb broth as it sits.

Use fresh lemon and adjust at the end. Bottled lemon juice can be used in a pinch, but its flavor is often less fragrant and more one-dimensional. Begin with the listed amount, then add a little more after cooking if you prefer a sharper finish. Lemon strength varies, so tasting is more reliable than assuming every fruit yields the same amount of juice.

Keep the heat gentle after adding eggs. A rolling boil is the most common cause of curdling. Stir over low heat and use an instant-read thermometer to confirm the egg mixture reaches 160°F (71°C). The soup thickens further as it stands, especially when made with rice, so avoid simmering it for a long time after it is finished.

Serving Suggestions

Serve avgolemono as a complete light meal or as the first course of a Greek-inspired dinner. Warm crusty bread, pita, or toasted sourdough is useful for scooping up the lemony broth. A simple salad of cucumber, tomato, red onion, and olives offers a cool, crisp contrast, while steamed greens or roasted vegetables make the meal more substantial without competing with the soup’s citrus flavor.

For a finishing touch, add a little fresh dill, a few grinds of black pepper, or a thin curl of lemon zest to each bowl. Keep extra lemon wedges on the table so diners can adjust the acidity to taste. The soup is best served soon after it is finished, before the rice has time to absorb much more broth.

Variations

Chicken and rice is a familiar version, but avgolemono describes the egg-and-lemon preparation as well as the soup, and cooks make it in different ways. Use shredded cooked chicken if you already have it: simmer the rice in the broth until tender, then add the cooked chicken before tempering the eggs. Since the chicken is already cooked, this shortens the simmering stage; heat it thoroughly with the broth before serving.

For a vegetarian version, replace the chicken broth with vegetable broth and leave out the chicken. Add chickpeas or white beans for a heartier bowl, recognizing that this changes the soup from the traditional chicken style. For a different grain, try orzo as described above. A small amount of finely chopped parsley can stand in for dill, though it gives a greener, less anise-like herbal note. Dill is optional, not essential to the egg-lemon flavor.

Some cooks prefer a thicker, more custard-like soup, while others keep it brothy. For a thicker result, use a little less broth or add a modest amount of extra rice; for a lighter bowl, stir in a splash of hot broth just before serving. Make changes gradually, since rice continues to absorb liquid after cooking and the soup’s texture can shift as it rests.

Storage and Reheating

Refrigerate leftover soup within 2 hours of cooking, in a covered container. It keeps for 3 to 4 days in the refrigerator. The rice will continue to absorb liquid, so expect the soup to become thicker; stir in a little water or broth when reheating to loosen it. For the best texture, reheat only the portion you plan to eat.

Warm leftovers in a saucepan over low to medium-low heat, stirring often and avoiding a boil. Reheat leftovers to 165°F (74°C), checking with a food thermometer. The egg-thickened broth may look slightly less smooth after chilling, but gentle stirring as it warms usually brings it back together. A microwave also works: cover loosely, heat in short intervals, and stir between intervals so the soup warms evenly.

You can freeze avgolemono for up to about 2 months, though the rice may soften and the egg-lemon broth may separate somewhat after thawing. Cool it promptly, freeze in suitable containers with room for expansion, and thaw in the refrigerator before reheating. For the smoothest frozen result, freeze the chicken-and-broth base before adding the egg and lemon; make and stir in the egg-lemon mixture when you reheat the thawed soup.

Frequently Asked Questions

What is the Greek lemon soup called?
It is called avgolemono, from the Greek words for egg and lemon. The name can refer to the egg-and-lemon sauce used to finish soups and other dishes, as well as to the soup itself. Chicken and rice are common in this version, but ingredients and thickness vary among cooks.

Does avgolemono contain dairy?
This recipe contains no milk, cream, or butter. Its creamy appearance comes from eggs whisked with lemon and gradually warmed with broth. Check packaged broth if you need to avoid a particular ingredient, since ingredients vary by product.

Can I make avgolemono with leftover cooked chicken?
Yes. Cook the rice in the broth as directed, then stir in bite-size cooked chicken and heat it through before adding the tempered egg-lemon mixture. Because cooked chicken does not need the initial simmer, the cooking time will be shorter. Reheated leftovers should reach 165°F (74°C).

Why did my egg-lemon soup curdle?
It most often happens when hot broth is added too quickly to the eggs or when the finished soup boils. Whisk the hot broth into the eggs gradually, stir the mixture into the pot over low heat, and warm it gently to 160°F (71°C). A few small egg flecks do not necessarily mean the soup is unusable, but they do affect its silky texture.

Can I make it ahead?
You can prepare the broth, chicken, and rice ahead, but the rice will absorb liquid and the egg-lemon finish is smoothest when added close to serving. Refrigerate the base promptly and use it within 3 to 4 days. Reheat it, temper the eggs with hot broth, then finish the soup gently and bring the egg mixture to 160°F (71°C).

Can I use bottled lemon juice?
Yes, although fresh juice usually has a brighter aroma. Measure the same ⅓ cup (80 ml), then taste the finished soup before adding more. Bottled juice can vary in sharpness, so adjusting at the end helps keep the lemon balanced rather than overpowering the broth.

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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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