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Avgolemono: Greek Lemon Chicken Soup

Silky, rich, and fragrant, Avgolemono is a classic Greek chicken soup finished with a luscious lemon-egg sauce. This quick weeknight version comes together in just over 30 minutes for a comforting and authentic Mediterranean meal.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 6 people
Course: Soup
Cuisine: Greek
Calories: 266
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp extra virgin olive oil
  • 1/2 to 1 cup carrots, finely chopped
  • 1/2 to 1 cup celery, finely chopped
  • 1/2 to 1 cup green onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 8 cups low-sodium chicken broth
  • 2 bay leaves
  • 1 cup rice (or orzo)
  • Salt and pepper, to taste
  • 2 pieces cooked boneless chicken breast, shredded (6–8 oz or rotisserie chicken)
  • 1/2 cup freshly-squeezed lemon juice
  • 2 large eggs
  • Fresh parsley, for garnish (optional)

Equipment

  • Dutch oven or heavy pot
  • Wooden spoon
  • Medium bowl
  • Whisk
  • Ladle

Method
 

  1. In a large Dutch oven, heat olive oil over medium-high. Add carrots, celery, and green onions. Sauté briefly, then stir in garlic.
  2. Add chicken broth and bay leaves. Raise heat to high and bring to a rolling boil. Add rice, salt, and pepper. Reduce to medium-low and simmer for 20 minutes until rice is tender. Stir in shredded chicken.
  3. In a bowl, whisk lemon juice and eggs together. While whisking, slowly add 2 ladles of hot broth to temper. Pour the egg-lemon mixture into the soup, stirring continuously.
  4. Remove from heat immediately after adding sauce. Garnish with parsley, if desired, and serve hot with bread.

Notes

Rinse and soak rice for quicker, even cooking. Orzo can be substituted for rice but cooks faster (7 minutes).
Important: Always temper the eggs with hot broth before adding to the pot. Remove from heat immediately after adding the avgolemono sauce to avoid curdling.
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