I love how just five simple ingredients create a silky Greek lemon soup that feels far more special than it should. Avgolemono Soupa is bright, velvety, and elegant enough to steal the spotlight before dinner even begins.

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I’m obsessed with Avgolemono Soup because it tastes bright, silky, and somehow rich without feeling heavy. The fresh lemon juice gives every spoonful this sharp little spark, while the long grain white rice makes it feel substantial enough for lunch, not just a polite first course.

I love how Greek Egg and Lemon Soup has that velvet texture that feels almost fancy, but still totally unfussy. But the real pull is the balance: tangy, savory, creamy, clean.

No drama. And honestly, I crave it whenever I want something simple that still feels like it has a point of view today.

Ingredients

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Chicken broth is the cozy backbone, keeping everything savory without feeling too heavy.
Eggs make the soup silky and rich, but it still feels light.
Fresh lemon juice brings that bright tang you’ll crave after one spoonful.
Rice or orzo adds soft, simple comfort and makes the bowl more filling.
Shredded chicken brings protein, texture, and that easy dinner vibe.
Plus, rotisserie chicken makes this feel homemade without wrecking your evening.
Basically, it’s creamy-tasting soup without actual cream, which feels like a win.

Ingredient Quantities

6 cups low sodium chicken broth

2 large eggs, lightly beaten

3 tablespoons fresh lemon juice

1/2 cup long grain white rice or orzo

2 cups cooked shredded chicken (rotisserie or poached)

How to Make this

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1. In a large saucepan bring 6 cups low sodium chicken broth to a gentle boil over medium heat.

2. Add 1/2 cup long grain white rice or orzo, reduce heat to a simmer, and cook until the rice is tender, about 15 to 20 minutes for rice or 8 to 10 minutes for orzo.

3. While the rice cooks, whisk 2 large eggs in a medium bowl until smooth.

4. Stir 3 tablespoons fresh lemon juice into the beaten eggs.

5. To temper the egg and lemon mixture, ladle about 1 cup of the hot broth from the saucepan into the egg mixture in a slow steady stream while whisking constantly.

6. Slowly pour the tempered egg mixture back into the saucepan while stirring the soup gently to create a velvety texture.

7. Add 2 cups cooked shredded chicken to the soup and warm through for 2 to 3 minutes without boiling.

8. Taste and season with salt and freshly ground black pepper as needed, then remove from heat and serve immediately.

Equipment Needed

1. Large saucepan with lid
2. Liquid measuring cup (for broth and lemon juice)
3. Dry measuring cup (for rice or orzo)
4. Medium mixing bowl
5. Whisk
6. Ladle
7. Wooden spoon or silicone spatula
8. Two forks for shredding chicken and serving bowls

FAQ

Can I use chicken stock instead of broth Yes. Use low sodium stock if possible and adjust salt to taste.

How do I prevent the eggs from curdling Temper the eggs by slowly adding hot broth to the egg-lemon mixture while whisking, then add back to the pot and avoid boiling.

Can I make this vegetarian Yes. Substitute vegetable broth and omit the chicken or add cooked chickpeas for protein.

Can I freeze avgolemono soup It is not ideal to freeze because the eggs may separate. You can freeze the broth and cooked rice separately, then add eggs and lemon when reheating.

Can I use pre-cooked rice or pasta Yes. If using pre-cooked rice or pasta, add it at the end to warm through so it does not get mushy.

Greek Egg And Lemon Soup (Avgolemono Soup) Recipe Substitutions and Variations

6 cups low sodium chicken broth: substitute vegetable broth; mushroom broth for deeper umami; or 6 cups water with 2 to 3 teaspoons bouillon paste or powder
2 large eggs, lightly beaten: substitute 2 to 3 tablespoons cornstarch slurry (mix cornstarch with cold water, then temper into hot soup) for thickening; or 1/2 cup plain Greek yogurt tempered into the soup for creaminess; or 1 cup silken tofu blended until smooth and whisked in
1/2 cup long grain white rice or orzo: substitute pearl barley for chew and nutty flavor; or quinoa for a gluten free option; or short grain rice for a softer, stickier texture
2 cups cooked shredded chicken: substitute cooked shredded turkey; or two 15 ounce cans drained chickpeas for a vegetarian protein; or 2 cups diced firm tofu, pan seared

Pro Tips

1. Temper the eggs slowly and keep whisking while you add the hot broth. If the broth goes in too fast the eggs can scramble and you will lose the silky texture you want.

2. Cook the rice or orzo just until tender and let the pot sit off the heat while you add the egg-lemon mixture. A gentle finish with residual heat keeps the soup smooth and prevents separation.

3. Shred the chicken finely and warm it through at the very end so it stays moist and evenly distributed instead of clumping in one corner of the bowl.

4. Brighten the flavor with a little lemon zest or a splash more lemon juice to taste, and always season with salt and freshly ground black pepper at the end rather than early.

5. For extra richness and a glossy finish, stir in a tablespoon of cold butter or a drizzle of good olive oil just before serving.

Greek Egg And Lemon Soup (Avgolemono Soup) Recipe

Recipe by Sarah level

0.0 from 0 votes

Servings

servings

Calories

178

kcal

Equipment: 1. Large saucepan with lid
2. Liquid measuring cup (for broth and lemon juice)
3. Dry measuring cup (for rice or orzo)
4. Medium mixing bowl
5. Whisk
6. Ladle
7. Wooden spoon or silicone spatula
8. Two forks for shredding chicken and serving bowls

Ingredients

6 cups low sodium chicken broth
2 large eggs, lightly beaten
3 tablespoons fresh lemon juice
1/2 cup long grain white rice or orzo
2 cups cooked shredded chicken (rotisserie or poached)

Directions

In a large saucepan bring 6 cups low sodium chicken broth to a gentle boil over medium heat.
Add 1/2 cup long grain white rice or orzo, reduce heat to a simmer, and cook until the rice is tender, about 15 to 20 minutes for rice or 8 to 10 minutes for orzo.
While the rice cooks, whisk 2 large eggs in a medium bowl until smooth.
Stir 3 tablespoons fresh lemon juice into the beaten eggs.
To temper the egg and lemon mixture, ladle about 1 cup of the hot broth from the saucepan into the egg mixture in a slow steady stream while whisking constantly.
Slowly pour the tempered egg mixture back into the saucepan while stirring the soup gently to create a velvety texture.
Add 2 cups cooked shredded chicken to the soup and warm through for 2 to 3 minutes without boiling.
Taste and season with salt and freshly ground black pepper as needed, then remove from heat and serve immediately.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.