Go Back
Avgolemono Soup Recipe

Avgolemono Soup Recipe

Creamy and comforting Greek Avgolemono Soup made with chicken, rice, eggs,
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method

Ingredients
  

Here’s what goes in our Avgolemono Soup:
  • 1 liter chicken broth homemade or store-bought
  • 1 cup cooked shredded chicken
  • 1/2 cup rice or orzo
  • 2 large eggs
  • Juice of 2 lemons
  • 2 tbsp olive oil
  • Salt — to taste
  • Black pepper — to taste
Optional — but I love:
  • Fresh dill or parsley
  • A tiny lemon zest sprinkle
  • A drizzle of olive oil on top

Equipment

  • 1 large soup pot
  • Ladle
  •  whisk
  • Mixing bowl
  • Cutting board + knife
  • Optional — but nice:
  • Wooden spoon
  • Slotted spoon

Method
 

Step-by-step (no rush — real kitchen pace):
    Heat broth in a pot.
    1. Bring it to a soft simmer.
    Add rice
    1. Let it cook until tender. Slow… steady.
    Stir in shredded chicken
    1. The soup already smells cozy now.
    In a bowl — whisk eggs + lemon juice together
    1. Creamy… bright… silky mixture.
    Now the important part — tempering
    1. Slowly ladle hot broth into the egg mixture
    2. whisking… gently… constantly…
    3. Sounds weird but — this part always feels magical.
    Pour egg-lemon mixture back into soup pot
    1. Stir slowly.
    2. You’ll see it thicken — not like cream — more like velvet.
    Season with salt + pepper
    1. Taste… adjust… smile a little.
    2. Don’t boil after adding eggs — just keep it warm.
    3. And yeah…
    4. You’re done.
    5. Simple food. Real comfort.