Avgolemono Lemon Chicken Soup

Avgolemono soup delivers brightness and comfort in every spoonful. With zesty lemon and silky eggs melding into a creamy broth, this Greek classic is what I crave when I want something both soothing and uplifting. It is perfect for chilly nights or when you need a nourishing meal that comes together with the simplest ingredients.

The first time I made this soup I amazed my family with how something so simple could taste so elevated It is now a Sunday staple in our house every spring after market days

Ingredients

• Chicken broth: gives depth and a savory base for the soup Choose low sodium for more control
• Bone broth: infuses extra richness and nutrients When possible choose a high gelatin content for silkier texture
• Lemon zest and juice: bring vibrant tang Choose unwaxed lemons that feel heavy for their size
• Bay leaves: add subtle herbal warmth Choose whole dried leaves for the fullest flavor
• Salt and black pepper: season and balance
• Large eggs: provide body and a creamy mouthfeel Always opt for fresh local eggs if available for best results
• Rotisserie chicken: supplies tender protein and convenience Use freshly pulled for best texture
• Cooked basmati rice: lends delicate aroma and comforting starch Choose rice that is just cooled so it does not overcook in the soup
• Fresh dill: adds a green aromatic top note Choose bright feathery sprigs

Step-by-Step Instructions

Create the Flavor Base:

Combine chicken broth bone broth lemon zest juice of one lemon bay leaves salt and pepper in a large saucepan Set over medium heat and let the mixture simmer gently for ten to fifteen minutes This is where the base flavors deepen and the lemony aroma infuses every bit

Whisk and Temper the Eggs:

Crack two to three large eggs into a large bowl whisk vigorously until entirely smooth Squeeze in juice from half of your remaining lemon and whisk again then add the final half juicing right into the bowl to maximize freshness

Blend Broth and Eggs:

To temper the eggs ladle a scoop of hot broth into the eggs while whisking fast and steady for a full minute Repeat this process two more times to raise the eggs temperature gently This keeps the eggs from scrambling in the soup

Enrich the Broth:

Slowly pour the egg mixture back into the hot soup base whisking constantly Keep the soup just below a simmer and never let it boil This ensures a creamy texture as the eggs cook and thicken the broth without curdling

Finish and Serve:

Take the saucepan off the heat gently fold in the shredded chicken and cooked rice Stir until evenly heated Taste to check seasoning Add dill olive oil and cracked pepper just before serving for a fresh herbal lift Serve it piping hot for full comfort

Pin it

Lemon is my absolute favorite here because it transforms the broth with just one ingredient Last winter my son squeezed the lemon so enthusiastically that we had to strain out the seeds but his giggles still make me smile when I make this soup

Storage Tips

Let leftover soup cool fully before refrigerating to avoid overcooking the eggs Use a sealed container It keeps well for up to three days The rice absorbs some liquid so the soup thickens on storage Just stir in a splash of broth or water when reheating Heat gently over low so the eggs stay silky

Ingredient Substitutions

Jasmine rice works if you do not have basmati Orzo is common in Greek kitchens for a slightly different texture If you are out of rotisserie chicken any cooked shredded chicken breast or thigh will do Parsley can sub for dill in a pinch for a lighter green note

Serving Suggestions

Avgolemono is wonderful as a main meal or as a bright first course Pair it with toasted bread rubbed with garlic and olive oil or serve alongside a big green salad For extra zip I sometimes add a pinch of crushed red pepper flakes

Cultural Notes

Avgolemono translates to egg lemon and is eaten in homes and tavernas throughout Greece It is believed to have roots in ancient Mediterranean cooking where eggs and lemon were used to thicken broths It represents both comfort and celebration In my house we call it Greek penicillin

Pin it

Frequently Asked Questions

→ What gives avgolemono its creamy texture?

The creaminess comes from whisked eggs slowly tempered with hot broth, then added to the pot for a silky finish—no cream required.

→ Can I use leftover chicken in avgolemono?

Yes, shredded rotisserie or leftover cooked chicken blends well with the broth and adds rich, savory flavor.

→ How do I keep the eggs from curdling?

Temper eggs by whisking in hot broth gradually before combining with the pot. Avoid boiling after eggs are added.

→ Is fresh dill necessary?

Fresh dill adds aromatic brightness but can be replaced with parsley or omitted for a simpler flavor.

→ Can other grains replace rice?

Basmati rice is traditional, but orzo or short-grain rice works well and offers a similar texture.