Avgolemono Soup Recipe

Name: Avgolemono Soup
Prep time: 25 min
Cook time: 130 min
Total time: 155 min
Yield: 6
Ingredients: 1 (3 pound) whole chicken; 1 onion, chopped; 2 ribs celery, chopped; 1 carrot, chopped; 2 bay leaves; 2 teaspoons salt, or more to taste; 0.25 teaspoon dried oregano leaves; 3 quarts cold water; 2 cups finely diced onion; 2 tablespoons extra-virgin olive oil; 0.66666668653488 cup arborio rice, or more to taste; 2 large eggs; 0.5 teaspoon ground black pepper; 1 pinch cayenne pepper; 0.5 cup fresh lemon juice

Cook Time: 130 minutes

This heartwarming chicken and rice soup is the perfect comfort meal, filled with rich flavors and tender chicken. With a delicate broth, a touch of lemon, and creamy rice, it's a recipe you'll want to make again and again.

Ingredients

1 (3-pound) whole chicken
1 onion, chopped
2 ribs celery, chopped
1 carrot, chopped
2 bay leaves
2 teaspoons salt (or more to taste)
1/4 teaspoon dried oregano leaves
3 quarts cold water
2 cups finely diced onion
2 tablespoons extra-virgin olive oil
2/3 cup Arborio rice (or more to taste)
2 large eggs
1/2 teaspoon ground black pepper
1 pinch cayenne pepper
cup fresh lemon juice (or to taste)

Directions

Step 1: Gather all ingredients and set them aside for easy access.
Step 2: In a large pot, combine the whole chicken, 1 chopped onion, celery, carrot, bay leaves, salt, and oregano. Pour in 3 quarts of cold water, then bring to a boil. Once boiling, reduce the heat to medium-low and simmer. Skim off any foam that rises to the surface as needed. Simmer for 60 to 90 minutes, or until the chicken is tender and falls off the bone. Check the internal temperature of the chicken it should reach 165F (74C) in the thickest part of the thigh. Remove the chicken and set it aside to cool.
Step 3: Strain the broth through a fine-mesh sieve to remove all the vegetables. Discard the vegetables, and return the broth to the pot.
Step 4: Once the chicken is cool enough to handle, shred the meat into bite-sized pieces and set it aside.
Step 5: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the 2 cups of diced onion and a pinch of salt. Cook, stirring frequently, until the onion becomes soft, sweet, and golden brown, about 7 to 10 minutes.
Step 6: Transfer the onion mixture to the pot with the broth. Set the pot over medium-low heat, then add the Arborio rice and a pinch of salt. Stir the mixture and bring it to a simmer. Cook, stirring occasionally, until the rice is tender and the broth has absorbed the flavors, about 45 minutes.
Step 7: In a medium bowl, whisk together the eggs, black pepper, cayenne pepper, and lemon juice until well combined.
Step 8: Slowly pour 1 cup of the hot broth into the egg mixture while whisking constantly to temper the eggs. Repeat this with another cup of broth. Once the egg mixture is warm, pour it back into the pot, stirring well to combine.
Step 9: Add the shredded chicken to the pot and cook for an additional 5 minutes, or until everything is heated through.
Step 10: Taste the soup and adjust seasoning with more salt, pepper, or lemon juice if needed. Serve hot and enjoy!

Nutrition Facts

Servings Per Recipe: 6
Calories: 485
Total Fat: 22g (29% Daily Value)
Saturated Fat: 6g (29% Daily Value)
Cholesterol: 161mg (54% Daily Value)
Sodium: 926mg (40% Daily Value)
Total Carbohydrates: 33g (12% Daily Value)
Dietary Fiber: 3g (9% Daily Value)
Total Sugars: 5g
Protein: 37g (73% Daily Value)
Vitamin C: 18mg (20% Daily Value)
Calcium: 77mg (6% Daily Value)
Iron: 2mg (13% Daily Value)
Potassium: 493mg (10% Daily Value)

Avgolemono Soup Recipe

Avgolemono soup is a comforting, flavorful Greek dish that has become a staple in Mediterranean cuisine. This rich and silky chicken soup is defined by its tangy lemon flavor and creamy texture, achieved by combining eggs and lemon juice. Though simple, it has a depth of taste that captivates with every spoonful. Whether served as a starter or a main course, avgolemono is beloved for its balance of flavors and its ability to bring warmth and comfort to those who partake in it.

History and Origin of Avgolemono Soup

The origins of Avgolemono soup can be traced back to ancient Greece, where the combination of eggs and lemon was commonly used to create sauces and soups. "Avgolemono" literally means "egg-lemon" in Greek, reflecting its two primary ingredients. Though its precise history is difficult to pinpoint, the dish has been a significant part of Greek culinary tradition for centuries. It is believed that the soup may have evolved from early Roman and Byzantine recipes that combined eggs and citrus to create velvety, luxurious textures in broths.

Regional Variations

While avgolemono soup is popular throughout Greece, regional variations exist. In coastal areas, fish versions are common, substituting chicken with fish or seafood like cod or grouper. In some parts of Greece, people add dill or other herbs for extra flavor, and the type of rice used can varywhile arborio rice is the most common, some regions use shorter-grain varieties. The balance of lemon and egg can also differ depending on personal preference, with some enjoying a more tangy flavor and others preferring a creamier finish.

Distinguishing Features from Similar Dishes

Avgolemono soup stands apart from other similar dishes, like chicken noodle soup or traditional chicken rice soups, due to its use of eggs and lemon. The addition of eggs creates a smooth, silky texture, while the lemon brings a distinct tang that enhances the richness of the broth. Other chicken soups may be more straightforward, with broth, vegetables, and herbs, but avgolemono is elevated by its unique combination of ingredients, creating a sophisticated and indulgent experience. Additionally, while many soups are seasoned primarily with herbs, avgolemono relies on lemon to bring both brightness and acidity to the dish.

Where Avgolemono Soup is Typically Served

In Greece, avgolemono soup is often served as a first course during family meals, especially on festive occasions and holidays. Its also a common dish served to those who are unwell, due to its soothing nature and rich, nourishing broth. Outside of Greece, the soup is a popular item in Greek restaurants worldwide, especially in countries with large Greek communities, such as the United States, Australia, and Canada. Many Greek restaurants offer it as a staple appetizer or as part of a set menu alongside other Mediterranean dishes like moussaka or souvlaki.

Interesting Facts About Avgolemono Soup

Avgolemono soup is believed to have healing properties, making it a go-to dish for those suffering from colds or flu. The combination of warm broth, protein-rich chicken, and vitamin-packed lemon is thought to offer comfort and nourishment.
Although eggs are an essential ingredient in avgolemono, the soup doesnt require any dairy, making it a lactose-free option. This makes it suitable for those who are lactose intolerant or follow dairy-free diets.
In some regions of Greece, avgolemono soup is enjoyed with a sprinkle of feta cheese on top, adding a rich, salty contrast to the tangy broth.
The soup is often used as a base for other dishes, with the egg-lemon mixture sometimes being poured over cooked vegetables, seafood, or even lamb in other variations of Greek cuisine.

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FAQ about Avgolemono Soup Recipe

Store leftover Avgolemono soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat to avoid curdling the egg mixture. Avoid reheating in a microwave as it can cause the soup to separate.

You can freeze the soup before adding the eggs and lemon mixture. Once the soup has cooled, place it in a freezer-safe container for up to 3 months. When ready to serve, defrost the soup in the refrigerator overnight, reheat, and then add the egg and lemon mixture fresh.

Yes, you can use pre-cooked chicken, such as rotisserie chicken, to save time. Just add it to the soup once the rice and broth are ready. Be sure to add some extra seasoning if the pre-cooked chicken lacks flavor.

If you don't have Arborio rice, you can use other short-grain rice like sushi rice or even a medium-grain rice. Keep in mind that the texture of the soup may differ slightly, but it will still be delicious.

Yes, you can adjust the lemon flavor to suit your taste. If you prefer a milder lemon taste, start with less lemon juice and gradually add more until you reach your desired flavor. Some people also add zest for an extra punch of lemon.

If your soup becomes too thick, simply add a bit of water or chicken broth to thin it out. Start by adding small amounts and stirring until you reach your preferred consistency.

Yes, you can make Avgolemono soup in a slow cooker. Start by adding the chicken, vegetables, and seasonings, and cook on low for 6–7 hours. Afterward, remove the chicken, strain the broth, and proceed with the rice and egg-lemon mixture as described in the recipe.

For a creamier soup, you can add an extra egg or increase the amount of rice. Some people also blend a portion of the soup with an immersion blender before adding the egg mixture to make it even smoother.

If you don’t have fresh lemons, you can use bottled lemon juice, but the flavor may not be as bright and fresh. Use approximately the same amount as the recipe calls for, but adjust to taste.

Yes, you can make this soup vegetarian by replacing the chicken with tofu or mushrooms and using vegetable broth instead of chicken broth. Keep in mind that the flavor will be different, but it will still be delicious.

Comments

Tracey Ferrari Posner

10/06/2025 01:52:54 PM

Made EXACTLY as written and it Was EPIC! So good. I don't understand some of the other reviews because Chef John's recipe is on point and didn't require any adjustments. In my humble opinion Chef John has done it again!

kelly13jane

05/12/2015 10:24:59 AM

Delicious! I have been looking for a recipe like this since I had it at a Greek restaurant years ago. The only changes I made due to time restrictions were to use a whole rotisserie chicken from the deli (great flavor and it is pre-cooked) and I used pre-made chicken stock. I also recommend wrapping the chicken and herbs etc in cheesecloth before putting in the liquid. It just makes it easier to remove it all from the pot.

Daniel Millen

12/04/2021 06:54:30 PM

“Epic!” describes this dish perfectly. I’ve made it at least half a dozen times & it never disappoints. Easily in my Top 5 favorite meals. My variations: 1) I purée the vegetables in the stock (I can’t imagine why anyone wouldn’t want this goodness as part of the dish!) 2) I use 1 cup of (FRESHLY SQUEEZED) lemon juice & pulp. If you use less than ½ c. …why bother with this recipe? Thanks, C.J.!

Mbh

01/23/2022 02:29:43 AM

Wonderful! I used homemade chicken broth from my freezer and simmered chicken breast for about 25 minutes with the rice. Removed the chicken to cool before shredding and adding back at the end. Reminds me of the soup I used to get in Chicago.

George

06/22/2017 12:10:44 PM

This is the classic way we make Greek chicken soup and I mean greeks in greece not the ones in NY. It works amazingly when you have the cold. Thanks Chef John and oh I still think you did put too much lemon, juice of 1.5 - 2 lemons should be fine. FORGOT to say if you want to freeze it, do it before the eggs and lemon part, this takes literally two minutes. Eggs and lemon don't freeze well. Will keep for ages in the freezer.

lia

11/30/2020 08:10:23 PM

Delicious... I like it creamier so use 3 or 4 eggs. I adjust the lemon based on my mood and use a couple pinches of cayenne. I make it in the crockpot and never drain the vegetables out. I just leave them in and make sure to cook them long enough so they are very soft. Everyone loves this soup!

Deborah Cusick

04/07/2019 03:43:27 PM

I did not have arborio rice. But I did have Japanese Yumegogichi rice, a beautiful, teardrop shaped, short grain rice I buy over in California. I had doubled the recipe as I needed 10 servings. 2 cups of this rice soaked up soaked up about 6 cups of broth each and became lusciously creamy and delicious. Because of the volume, I needed to add additional lemon juice.

Suzielew

12/18/2016 05:37:30 PM

We have made this soup many times over now and we still love it the same as the first time ! The only thing changed is I lowered the lemon amount and only used one egg. I recommend making the soup (broth part) a day ahead, let it sit in the fridge over night so the fat rises and the next day, after skimming fat, finish the remainder of the recipe..for those who need a lower fat soup. Wonderful flavor taste delicious ! Thank you so much Chef John :) we have made many of your recipes and have enjoyed each and everyone !

magnusmom

12/29/2015 11:21:36 AM

Using an electric pressure cooker cut my time in half and made this a one pot meal. I used it for the whole chicken and then the rice, mixed the egg, lemon, broth and spices and then poured back in with the chopped chicken. Turned onto the slow cooker setting to heat through and done. It was great.

cooking diva

11/08/2016 04:14:53 PM

This was so good!! I used chicken broth instead of water and used chicken thighs instead of a whole chicken. It cut down on the cooking time and came out wonderful. Thank you for sharing! It's exactly like the soup from a Greek restaurant we go to.

Mary

02/13/2021 12:30:38 AM

Could have a more pronounced lemon taste. I used 1/2 cup. Next time I will have 3/4 cup ready and add to taste. Also needed salt and pepper to taste. May add some dill as well. I added all the chicken meat from a 3.5# fryer. Perfect amount. Overall, well received. Perfect for winter evening in snowy Ohio.

VividKiwi1329

06/12/2025 02:53:07 PM

I added a teaspoon of better than broth to the broth. Would love directions to double the recipe without spoiling it!

TrustySpoon2427

06/06/2025 08:31:07 PM

This is just basic chicken soup. Nothing special about it!

Zzrott

05/12/2025 09:52:15 PM

Could the rice be toasted with the onion for one minute before adding stock? Edit: thats what i did, added to pan for final minute of onion sauté, cut the rice cook time in half when added to stock pot.

Sonia

05/12/2025 10:20:59 AM

We loved the flavors of this soup, also it's filling and satisfying and the lemon juice makes it even better.

Wendy Phillips Czech

05/07/2025 02:55:58 AM

I made this for dinner and even though I completely forgot the egg step, it was really good. I added too much lemon but that didn't mess it up,

suzannemitchell04

03/25/2025 02:31:57 AM

I added garlic when making the stock and finished with dill.

JazzyFig9592

01/26/2025 04:30:53 AM

I love this recipe. The flavors were very good. The lemon made it very refreshing. The eggs made it creamy but light. The chicken was very tender, and I had enough to make chicken salad ! My husband is lactose intolerant and he can’t believe this is non dairy ❤️

Maria Ramirez

10/08/2024 10:20:22 PM

So yummy I can’t even 😋

Sandra Walker

10/03/2024 05:53:51 PM

Turned out super tasty and fresh.

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