Avgolemono is a classic Greek soup celebrated for its bright lemon flavor and silky, comforting texture. This nourishing soup blends chicken broth, rice, fresh lemon juice, and eggs into a warm bowl that’s both refreshing and soothing. The name “avgolemono” comes from the Greek words for egg (“avgo”) and lemon (“lemono”), which together create a tangy, creamy broth without any cream.
Traditionally served year-round in Greek homes, this soup pairs well with light meals, holidays, or when you need something gentle yet flavorful. It’s filled with simple pantry ingredients and comes together quickly, bringing rich citrus notes and a custard-like broth that’s both warming and satisfying.
Equipment
- Large pot
- Whisk
- Ladle
- Measuring cups and spoons
- Citrus juicer
- Small bowl
Ingredients
- 6 cups chicken broth (homemade or low-sodium store-bought)
- 1/2 cup uncooked white rice
- 3 large eggs
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1 teaspoon lemon zest (optional)
- Salt, to taste
- Black pepper, to taste
- Optional garnish: chopped fresh parsley
Instructions
- In a large pot over medium heat, bring the chicken broth to a gentle boil.
- Add the rice, reduce heat to low, and simmer until the rice is tender, about 15–20 minutes.
- In a small bowl, whisk the eggs until light and frothy.
- Gradually whisk in the fresh lemon juice and lemon zest if using.
- Temper the egg-lemon mixture: slowly add 1/2 cup of hot soup broth into the egg mixture, whisking constantly so the eggs do not curdle.
- Once tempered, slowly pour the egg-lemon mixture back into the pot with the rice broth, whisking continuously.
- Continue stirring gently until the soup thickens slightly and becomes creamy — do not boil or the eggs may scramble.
- Season with salt and black pepper to taste.
- Remove from heat and let sit briefly before serving warm.
- Garnish with fresh parsley if desired.
Recipe Info
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Total Time: 30–35 minutes
- Servings: 4
- Cuisine: Greek
- Course: Soup
How to store
Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stovetop over low heat; avoid boiling to preserve the smooth texture. The rice may absorb extra liquid as it sits, so add a splash of broth or water when reheating if needed.
What not to do
Do not add the egg and lemon mixture directly into boiling soup — it can scramble without tempering.
Do not boil the soup after adding the egg mixture — boiling will curdle the eggs.
Do not overcook the rice before adding the egg mixture — it should be tender but not mushy.
Tips & Variations
Use cooked shredded chicken for a heartier version.
Add a garlic clove or two when cooking the broth for extra savory depth.
Replace white rice with orzo pasta if preferred; cook until al dente.
For extra richness, stir in a pat of butter before serving.
Approximate Nutrition
(per serving estimate)
- Calories: ~170 kcal
- Fat: ~7 g
- Protein: ~8 g
- Carbohydrates: ~18 g
- Sugar: ~1 g
- Sodium: moderate
Ingredients
Method
- In a large pot over medium heat, bring the chicken broth to a gentle boil.
- Add the rice, reduce heat to low, and simmer until the rice is tender, about 15–20 minutes.
- In a small bowl, whisk the eggs until light and frothy.
- Gradually whisk in the fresh lemon juice and lemon zest if using.
- Temper the egg-lemon mixture: slowly add 1/2 cup of hot soup broth into the egg mixture, whisking constantly so the eggs do not curdle.
- Once tempered, slowly pour the egg-lemon mixture back into the pot with the rice broth, whisking continuously.
- Continue stirring gently until the soup thickens slightly and becomes creamy — do not boil or the eggs may scramble.
- Season with salt and black pepper to taste.
- Remove from heat and let sit briefly before serving warm.
- Garnish with fresh parsley if desired.
Notes
- Fat: ~7 g
- Protein: ~8 g
- Carbohydrates: ~18 g
- Sugar: ~1 g
- Sodium: moderate
Conclusion
Avgolemono Greek lemon egg soup is a timeless comfort food that combines bright citrus flavor with rich, creamy texture without the use of cream. It’s easy to make with simple ingredients and feels both refreshing and soothing, making it perfect for dinners, light lunches, or anytime you crave a comforting bowl with a flavorful twist.
FAQs
What makes avgolemono soup different from other soups?
Avgolemono uses a unique egg-lemon mixture that thickens the broth without cream, giving it a silky, tangy quality.
Can I add chicken meat to this soup?
Yes — shredded cooked chicken works beautifully for a more substantial meal.
Is it okay if the soup looks a bit thick?
Yes — it naturally thickens from rice and eggs, but you can thin it with extra broth.
Can I use brown rice instead of white?
You can, but brown rice requires a longer cooking time, so plan accordingly.
Can this soup be frozen?
Freezing is not recommended, as the egg-lemon emulsion can separate when thawed.
