Make a big bowl of Avgolemono soup – a vibrant twist on a classic chicken soup that’s easy and impressive. If you love soup and are bored with chicken noodle try this Greek classic instead.
If you are thinking “Avgo-what now?” Don’t worry. It is just the Greek version of chicken with rice soup, with a creamy and luxurious egg-lemon sauce that makes the soup silky and smooth.
And if you’ve got leftover chicken lurking in the fridge? Perfect! Avgolemono is the ultimate clean-out-the-fridge hero, turning simple ingredients into a luxurious, creamy, lemony masterpiece.
This soup is a family favorite for a quick, cozy weeknight dinner that is different and a fun change from routine. I’m sure your family will love it as much as mine does!
This recipe is totally doable, even if you’re not a seasoned pro in the kitchen. I’ll walk you through each step of the process and share all my expert tips and tricks along the way.
Soup makes a great dinner! Try these tasty soup recipes: Instant Pot Minestrone, Broccoli Cheddar Soup, or Olive Garden Gnocchi Soup.
🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Chicken: This recipe is great for using leftover cooked chicken, like from a rotisserie chicken.
- Rice: I usually use white rice, but you can substitute brown rice. You will need to add more cooking time for brown rice.
- Carrots
- Celery
- Onions
- Garlic
- Chicken broth
- Bay leaves
- Salt
- Pepper
- Lemon juice
- Eggs
- Oil
🥣How to Make Avgolemono Soup
- Start by sautéing your veggies in a big pot with the olive oil. You want them slightly softened but not mushy – about 5 minutes is enough.
- Next, add the garlic and stir until fragrant, about 30 seconds. Pour in the chicken broth and toss in a couple of bay leaves for good measure. Crank up the heat and bring everything to a boil.
- Once the soup is bubbling, add the rice, salt, and pepper. Stir it, then reduce the heat to low and let it simmer for about 20 minutes or until the rice is tender.
- When your rice is cooked, stir in your shredded chicken and add it to the hot soup for a few minutes to warm through.
- Whisk together your eggs and lemon juice in a separate bowl until they’re well combined. Then, while whisking constantly, slowly pour in a couple of ladles of hot broth from your soup pot. This will temper the eggs and prevent them from scrambling when you add them to the soup.
- Once your egg mixture is warm, pour it into the soup pot and give everything a good stir. Remove the pot from the heat immediately.
🍴Serving Ideas
Now that you have a steaming pot of avgolemono soup ready, it’s time to discuss serving ideas. You’ve gotta have some crusty bread on hand for dipping. Whether it’s a slice of sourdough, a hunk of baguette, or even a pita triangle, there’s nothing quite like sopping up that last bit of lemony broth with some carbs.
You can also whip up a quick Greek salad to serve alongside your soup. Think crisp romaine lettuce, juicy tomatoes, briny olives, and crumbled feta cheese – all drizzled with a tangy vinaigrette. It’s the perfect balance of fresh and indulgent.
And let’s not forget about the toppings! While a sprinkle of fresh parsley is classic, add a dollop of plain Greek yogurt or some grated Parmesan cheese for an extra layer of flavor. Or, if you’re a fan of spice, try crushing some red pepper flakes over top for a little kick.
But when it comes down to it, avgolemono soup is pretty darn perfect on its own. It’s the kind of dish that’s so cozy and comforting that you’ll want to curl up with a big bowl of it on the couch!
For another take on chicken soup try this old fashioned chicken and noodle – it’s comfort food in a bowl.
💭How to Store
You’ve got leftovers! Before you start daydreaming about tomorrow’s lunch, let’s talk about storage. Transfer any leftover soup to an airtight container and pop it in the fridge. It will keep for about 2-3 days. Stir it before reheating, as the rice may have soaked up some broth.
If you plan on freezing your soup, there are a couple of things to remember. First, the texture of the rice may change a bit after being frozen and thawed. Second, the egg-lemon sauce may separate, but a quick whisk should bring it back together.
To freeze, transfer the cooled soup to a freezer-safe container, leaving room at the top for expansion. It will keep in the freezer for up to 3 months. When you’re ready to eat, thaw the soup in the fridge overnight, then reheat it on the stove over low heat, stirring occasionally.
⭐Tips
Be sure to check out the step by step instructions
- If you can, use homemade chicken broth. While store-bought broth will work, nothing quite like the flavor of homemade.
- Don’t add the egg-lemon mixture to the soup without tempering it first. I know it’s an extra step, but if you skip it, you’ll end up with scrambled eggs in your soup.
- If you’re not a fan of rice, try using orzo pasta instead. It has a similar texture and will soak up all that delicious broth just the same.
- Add a splash of heavy cream or half-and-half for a creamier soup with the egg-lemon mixture. It’s not traditional, but it’s delicious.
- To make this soup vegetarian, swap the chicken broth for vegetable broth and omit the shredded chicken. Add some chickpeas or white beans for extra protein.
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Avgolemono Soup Has A Splash of Lemon & a World of Flavor
Ingredients
- 2 cooked chicken breasts shredded
- 1 cup rice
- 1 tablespoon olive oil
- 1 cup carrots chopped
- ½ cup celery chopped
- 2 tablespoons onions chopped
- 3 garlic cloves minced
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ cup lemon juice
- 2 large eggs
Instructions
- Heat olive oil in a large pot. Add the onions, celery, and carrots, toss together, and sauté for a few minutes.1 tablespoon olive oil, ½ cup celery, 2 tablespoons onions, 1 cup carrots
- Next, add garlic and sauté until it turns fragrant, for about 30 seconds.3 garlic cloves
- Add the chicken broth and bay leaves and bring the broth to a rolling boil. Add the rice, salt, and pepper. Lower the heat and let it simmer for 20 minutes until the rice is cooked.1 cup rice, 8 cups low-sodium chicken broth, 2 bay leaves, 1 teaspoon salt, 1 teaspoon pepper
- Add the shredded chicken and cook for a few minutes until it absorbs all the flavors.2 cooked chicken breasts
- To prepare egg-lemon sauce, whisk together eggs and lemon juice in a bowl. Then, whisk in 2 ladles of hot broth from the cooking pot. This tempers the egg mixture so it doesn’t curdle. Once combined, add the sauce to the chicken and rice soup and stir.2 large eggs, ½ cup lemon juice
- Remove from the heat immediately.
Notes
- If you can, use homemade chicken broth. While store-bought broth will work, nothing quite like the flavor of homemade.
- Don’t add the egg-lemon mixture to the soup without tempering it first. I know it’s an extra step, but if you skip it, you’ll end up with scrambled eggs in your soup.
- If you’re not a fan of rice, try using orzo pasta instead. It has a similar texture and will soak up all that delicious broth just the same.
- Add a splash of heavy cream or half-and-half for a creamier soup with the egg-lemon mixture. It’s not traditional, but it’s delicious.
- To make this soup vegetarian, swap the chicken broth for vegetable broth and omit the shredded chicken. Add some chickpeas or white beans for extra protein.
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Nutrition Information
Nutrition facts are estimates.
