Greek Avgolemono Soup stands out as a comforting and nourishing dish that beautifully balances bright lemon flavors with a silky texture from the classic egg-lemon sauce.
Beyond its delicious taste, this soup is a great source of lean protein from chicken and is rich in vitamins and fiber thanks to the fresh vegetables and rice.
It’s naturally low in saturated fats and offers healthy fats from olive oil, making it a heart-friendly option.
The simplicity and speed of this recipe make it perfect for busy weeknights, while its satisfying and wholesome nature means it doubles well as a meal prep solution.
Whether you’re looking for a light lunch or a cozy dinner, this soup offers warmth, nutrition, and easy versatility for everyday cooking.
Must-Have Tools for Perfect Results
Dutch Oven
Ideal for sautéing vegetables and simmering the soup evenly. Its heavy construction retains heat well, ensuring flavors meld beautifully.
Whisk
Essential for tempering the egg-lemon mixture smoothly, preventing curdling and creating that signature silky broth.
Ladle
Perfect for transferring hot broth to temper the eggs, allowing precise control to avoid scrambling.
Measuring Cups
Accurate ingredient measurement is crucial for balancing flavors and achieving the right texture in soups.
Cutting Board & Chef’s Knife
For finely chopping vegetables quickly and safely, making prep efficient and uniform.
Healthy Greek Avgolemono Soup
Ingredients
Equipment
Method
- Sauté the Vegetables: Heat 1 tablespoon of extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil shimmers, add the finely chopped carrots, celery, and green onions. Stir frequently to coat the vegetables evenly and sauté for about 3–4 minutes, or until they begin to soften and release their aromas. Then add the minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
- Build the Broth: Pour in 8 cups of low-sodium chicken broth along with 2 bay leaves. Increase the heat to high and bring the mixture to a rolling boil. This step helps infuse the broth with the fresh vegetable flavors and bay leaves, creating a fragrant base for the soup.
- Cook the Rice: Once boiling, add the rinsed rice along with salt and pepper to taste. Reduce the heat to medium-low and let the soup simmer gently for about 20 minutes, or until the rice grains are tender and cooked through. Stir occasionally to prevent the rice from sticking to the bottom of the pot.
- Add the Chicken: Stir in the shredded cooked chicken breast pieces, allowing them to warm through for 2–3 minutes. This adds protein and substance to the soup without requiring extra cooking time since the chicken is already cooked.
- Prepare the Avgolemono Sauce: In a medium mixing bowl, whisk together 2 large eggs and 1/2 cup freshly squeezed lemon juice until smooth and frothy. To temper the eggs, slowly ladle two scoops of the hot broth from the pot into the egg-lemon mixture while continuously whisking. This gradual warming prevents the eggs from curdling when added to the soup.
- Combine Sauce and Soup: Pour the tempered egg-lemon sauce back into the soup pot gradually while stirring gently but thoroughly. Immediately remove the pot from heat to avoid overheating, which can cause the sauce to separate. The result is a creamy, silky broth characteristic of traditional avgolemono.
- Garnish and Serve: Ladle the soup into bowls and garnish with freshly chopped parsley if desired. Serve immediately with crusty bread or your favorite side for a warm, nourishing mea
Notes
- Always rinse the rice well before cooking to remove excess starch and prevent clumping. Soaking the rice for 15 minutes can help it cook more evenly and quickly.
- Orzo can be used as a substitute for rice, but be mindful it cooks faster—usually around 7 minutes.
- Tempering the eggs carefully is the most important step to achieve the smooth, velvety texture of avgolemono without scrambling the eggs. Consider having a helper pour the broth while you whisk.
- Add the avgolemono sauce only at the very end and remove the soup from heat immediately to prevent curdling and separation.
- Leftover soup keeps well refrigerated for 2–3 days but avoid reheating over high heat to maintain the creamy consistency.
Chef’s Secrets for Authentic Flavor
To truly capture the essence of Greek Avgolemono Soup, the key lies in the careful preparation of the egg-lemon sauce, known as avgolemono.
Tempering the eggs slowly with hot broth is essential to avoid curdling and achieve that silky, luscious texture.
Use freshly squeezed lemon juice rather than bottled for the brightest, freshest flavor that cuts through the richness of the chicken and rice. Additionally, soaking the rice beforehand helps it cook evenly, preventing a mushy texture.
For added depth, use homemade or high-quality low-sodium chicken broth to keep the soup light yet flavorful.
Don’t rush the sautéing of vegetables; allowing them to soften gently brings out their natural sweetness and aroma, which forms the backbone of the broth’s taste.
Serving Suggestions to Impress Guests
Avgolemono Soup shines on its own as a hearty and satisfying meal, but it also pairs wonderfully with simple sides that complement its bright, creamy profile.
Serve with warm, crusty bread or traditional Greek pita to soak up every drop of the luscious broth.
A fresh green salad with cucumber, tomatoes, and olives dressed lightly in olive oil and oregano adds a crisp contrast.
For a heartier meal, accompany the soup with grilled vegetables or roasted lemon potatoes.
Garnish with fresh herbs like parsley or dill to add color and an herbaceous note that elevates the dining experience, perfect for casual family dinners or elegant entertaining alike.
Storage Tips for Lasting Freshness
Avgolemono Soup stores well in the refrigerator for up to 3 days, making it an excellent choice for meal prep or leftovers.
To preserve the soup’s creamy texture, store it in an airtight container and avoid reheating it on high heat, which can cause the egg-lemon sauce to separate. Instead, gently warm it on low heat, stirring frequently.
If you plan to freeze the soup, it’s best to keep the broth and the avgolemono sauce separate.
Freeze the broth with chicken and rice, and store the egg-lemon mixture in a separate container.
When ready to eat, thaw the broth, warm it up, and then stir in the tempered avgolemono sauce to maintain its silky consistency.
Frequently Asked Questions Answered Clearly
Q1: Can I use orzo instead of rice?
Yes! Orzo is a great substitute and cooks faster than rice—usually around 7 minutes. Just keep an eye on it to avoid overcooking.
Q2: What’s the best way to temper the eggs?
Whisk the eggs and lemon juice together, then slowly add two ladlefuls of hot broth while continuously whisking. This gradual warming prevents the eggs from scrambling.
Q3: Can I make this soup vegetarian?
For a vegetarian version, substitute chicken broth with vegetable broth and omit the chicken. Add extra vegetables or beans for protein.
Q4: Why does my soup sometimes curdle?
If the soup curdles, it’s usually because the egg mixture was added too quickly or the soup remained on heat too long after adding the eggs. Always add the sauce slowly and remove from heat immediately.
Q5: How can I make this soup creamier?
To enhance creaminess, make sure to temper the eggs properly and avoid boiling the soup after adding the avgolemono sauce. Adding a little extra olive oil or a splash of cream can also help, though traditional recipes keep it light.
This recipe has been adapted and simplified from the original version by themediterraneandish. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
Jessica T. Brown is the founder of KitchenHush.com, a platform born out of her deep love for cooking and the quiet joy found in the kitchen. From a young age, Jessica discovered that the kitchen wasn’t just a place to prepare meals—it was a space for connection, creativity, and comfort. Inspired by those early memories, she created Kitchen Hush to share that experience with home cooks everywhere.