Greek Avgolemono Soup (Egg-Lemon Chicken Soup)

A warm, comforting bowl of soup infused with the bright zing of lemon and the richness of chicken can transport you straight to the heart of Greece. Greek Avgolemono Soup (Egg-Lemon Chicken Soup) takes about 90 minutes from start to finish, making it an accessible yet impressive dish for any occasion. This soup stands out because the creamy mixture of eggs and lemon elevates the broth, providing a unique depth of flavor and texture.

This recipe is perfect for anyone craving a cozy meal during the colder months or looking to nourish a loved one. It’s an excellent choice for family gatherings, casual weeknight dinners, or when you’re feeling under the weather. Enjoy this dish immediately, or store leftovers for a flavorful later meal.

Why You’ll Love This Recipe

• The combination of eggs and lemon creates a creamy texture that is both rich and refreshing.
• Shredded chicken adds heartiness, turning the soup into a complete meal.
• Cooking the rice in the flavorful broth infuses every grain with deliciousness.
• It’s easy to make, with simple steps that yield impressive results.

What You’ll Need

You’ll need the following ingredients to make this delightful soup.

For the Soup Base

• 2 Kg (4.4 pounds) whole free-range chicken, cut in 8 parts
• 2 dried bay leaves
• 1 small red onion, peeled and cut in half
• 2 garlic cloves, no need to peel
• 10 peppercorns
• 2 large carrots, cut in half
• 1 large stick of celery, including the leaves

For the Rice

• 260 grams (1 cup + 6 tablespoons) short-grain white rice or Arborio rice

For the Egg-Lemon Mixture

• 3 large free-range eggs, at room temperature, yolks and whites separated
• 2 lemons, juiced
• kosher salt
• freshly ground pepper

Note: Use organic chicken for better flavor.

Substitutions & Swaps

• Arborio rice can be substituted with any other short-grain rice.
• Fresh lemon juice can replace bottled lemon juice for a fresher taste.
• Use vegetable broth instead of chicken broth for a vegetarian option.
• For a richer soup, add a splash of cream before serving.

How to Make It

Start cooking this soul-soothing soup with these simple steps.

Add chicken and water

Add the chicken to a large stockpot together with 3 liters (12 cups) of water and turn the heat on high.

Skim and season

Skim off any scum that forms on the surface. Once it gets to a boil, drop the heat to low, then season with kosher salt. Add the bay leaves, peppercorns, onion, garlic cloves, carrots, and celery.

Simmer

Simmer over low heat covered for 1 hour and 20 minutes.

Soak and rinse rice

Soak the rice for 30 minutes (before removing the chicken from the pot) in cold water. Then strain and rinse well.

Remove chicken

Remove the chicken from the pot and transfer it to a large plate or bowl to cool.

Strain stock

Strain the stock from the pot by passing it through a strainer. Clean the pot and then add the liquid back in. The liquid should be 12 cups; add some water if needed.

Cook rice

Add the rice and bring to a boil. Then, drop the heat to medium and cook partly covered until the rice is cooked and completely soft (about 20 minutes).

Shred chicken

While the rice cooks, shred the chicken into chunky pieces separating it from the bones.

Whisk eggs

Take the pot off the heat and leave it uncovered for the temperature to drop while you beat the eggs. Beat the yolks until lightly creamy and foamy, and then beat the egg whites until they get white and foamy.

Combine eggs and lemon

Whisk the yolks into the whites and slowly pour in the lemon juice while stirring with the whisk.

Add soup to the eggs

Ladle the hot soup into the eggs very slowly, while constantly whisking the eggs. Start with small drops and gradually increase speed. Transfer half of the soup to the eggs and then transfer it back to the pot.

Incorporate chicken

Stir in the shredded chicken pieces or serve them on top, whichever you prefer.

Serve

Serve right away or let the soup sit in the hot pot for 30 minutes to get even thicker and creamier. Don’t forget to add some freshly ground pepper on top!

How to Store It

Fridge: 3 to 4 days in an airtight container.
Freezer: Yes, for up to 3 months if stored well.
Reheat: Gently in a pot over low heat for 10-15 minutes.

Tips for Best Results

• Ensure the eggs are at room temperature, as this helps them incorporate smoothly.
• Whisk vigorously when adding the hot broth to prevent the eggs from scrambling.
• Avoid cooking the soup on high heat after adding the egg mixture to maintain creaminess.
• Let the soup sit before serving for optimal thickness and flavor integration.

Serving Suggestions

• Pair with crispy pita chips or crusty bread for a delightful meal.
• Serve alongside a Greek salad for a refreshing contrast.
• Perfect for family gatherings or as a comforting dish on chilly nights.