Greek Lemon Chicken Soup (Avgolemono)

This traditional Greek Lemon Chicken Soup (Avgolemono) is made from just a handful of ingredients – tender whole chicken, hearty rice, and a creamy egg-lemon sauce. It’s guaranteed to warm you up and leave you wanting more.

My mum’s recipe for Avgolemono Soup follows her mother’s tradition. The flavour of the broth is infused solely from simmering a whole chicken. While modern versions of Avgolemono Soup often incorporate vegetables to enrich the broth (and you may do so if you wish), my mum’s recipe relies entirely on the chicken’s natural flavour, gaining its richness exclusively from the whole chicken, encompassing the meat, skin and bones. Trust me, you don’t need to add anything else; the broth is flavourful on its own.

As simple as this soup is, there are two things that can go wrong. You could add too much rice and end up with a soup resembling pilafi or risotto, or you could have the egg curdle when adding the egg-lemon sauce to your soup. Unfortunately, both have happened to me, so I have included detailed instructions to help you achieve a perfect ratio of broth to rice and a creamy egg-lemon sauce.

My mum’s Avgolemono Soup comes out perfect every time. She doesn’t need to resort to measuring cups like I do, as all Greek mums can just tell how much something needs purely by looking at it. In Greek, we say “me to mati” which translates to “with the eye”. I haven’t inherited this gift, so I use a measuring jug to measure how much broth I have before adding the rice. This step may seem a little tedious, but for me, it is worth the effort, as I am guaranteed a perfect soup consistency every time.

Health benefits of Greek Lemon Chicken Soup (Avgolemono)

Greek Lemon Chicken Soup (Avgolemono) is not only ideal for those days when you’re battling a cold or flu, it also offers numerous health benefits. Chicken, the main ingredient, provides a good source of protein, essential for muscle repair and overall health. The rice adds complex carbohydrates, promoting sustained energy levels, while the eggs are packed with essential nutrients like protein, vitamins and minerals. The addition of fresh lemon juice not only enhances the flavour but also provides a significant dose of vitamin C, known for its immune-boosting properties. Together, these ingredients create a nourishing soup that not only satisfies the palate but also supports overall well-being.

Ingredients for Greek Lemon Chicken Soup (Avgolemono)

• Chicken: Use a whole chicken for this soup, about 1.8-2kg / 3.9-4.4-pound chicken. It provides the base for a rich and flavourful broth. For a flavourful broth, I wouldn’t go smaller than a 1.5kg chicken for this soup.
• Rice: Use medium or short grain rice and soak beforehand. The rice gives the soup a hearty texture, but I don’t use too much rice as I don’t want the soup to be too thick and become a rice dish instead of a soup. Make sure you follow the directions on how much rice to add per cup of broth.
• Eggs: Essential for creating that foamy, creamy texture characteristic of Avgolemono Soup. Ensure the eggs are at room temperature to prevent curdling when added to the soup.  
• Lemon Juice: Use fresh lemon juice, not bottled lemon juice. Add as much or as little as you like, but this soup does require a rich lemon flavour.

Ingredients for the olive oil and lemon sauce for the baked chicken

You can serve your chicken as is or shred it and add it to your soup. One way my mum always served this chicken with the Avgolemono Soup was by drizzling a flavourful olive oil and lemon sauce over the top of the chicken, then baking it until the chicken turned slightly golden. This created a delicious sauce for the chicken, and we loved dipping our bread into it. Instructions are included in the recipe.

How to make Greek Lemon Chicken Soup (Avgolemono)

To cook the chicken

To bake the chicken

You can serve your chicken, shred it and add it to your soup, or follow the directions below to bake it with a flavourful olive oil and lemon sauce.

To make the soup

To make the Avgolemono

Serve with chicken alongside the soup or place some pieces of chicken back into the soup. Avgolemono pairs really well with a side of Greek Sesame Bread Rings. I always serve Avgolemono with a side of these bread rings, as my family loves to dip the bread in the soup, as well as the tasty olive oil lemon sauce. If you like this recipe, try my Lentil Soup or Greek Chickpea Soup next!

Tip for making Greek Lemon Chicken Soup (Avgolemono)

How to cook the chicken for this soup

For this soup, the best approach is to gently simmer the chicken in just enough water to cover the chicken, with the lid partially off. This method helps to retain most of the heat in the pot to keep the chicken tender, whilst also allowing some of the steam to escape, which helps reduce the liquid and create a more concentrated, flavourful broth.

How long does it take to cook the chicken for the soup?

For a 1.8-2kg (3.9-4.4lb) chicken, and with just enough water added to just cover the chicken (approximately 12 cups water), it typically takes about 60-80 minutes to cook on a gentle simmer with the lid partially off. For a slightly larger chicken (around 2.5kg), you may need to add an additional 15-30 minutes of cooking time. On the other hand, for a slightly smaller chicken (around 1.5kg), you may need to reduce the cooking time by about 15-30 minutes.

Should you remove the skin from the chicken before cooking?

As this broth relies on the flavour of the chicken, it is best to leave the skin on. This will produce a richer broth. However, to reduce some of the fat content, I trim any excess fat from around the neck and the bottom of the chicken, but this is a personal preference. Also, leaving the skin on helps to retain moisture and flavour during cooking, resulting in juicier and more tender meat.

How to reduce the broth

To achieve tender chicken and a flavourful broth, it’s best to fully submerge the chicken in water while simmering. However, using 12 cups of water can result in a less concentrated broth. To enhance the flavour, reduce the broth to about 8-9 cups of water before adding the rice.

To achieve this reduction, remove the chicken, then strain the broth and return it to the pot. Simmer with the lid off until the desired volume is reached. The time needed for reduction depends on simmer intensity.

Typically, after gently simmering the chicken with the lid partially off, the broth will reduce to 10-11 cups if you started with 12 cups. For the soup I made, the broth had reduced to 10 ½ cups. I then set aside 1 cup of the broth for the Avgolemono and the baked chicken. The remaining 9 ½ cups were simmered with the lid off for 15 minutes to reduce to about 8 cups before adding the rice. Generally, it takes me about 5 minutes to reduce the broth by half a cup, but this can vary depending on the pot size and simmer intensity. If the broth reduces too much, simply add a bit of extra water.

Measure the broth for the soup before adding the rice

Measuring the broth before adding the rice helps you achieve the desired consistency, ensuring that your soup is not too thick or too thin. As a general guideline, adding 1 tablespoon of rice per 1 1/3 cups of broth provides a nice consistency, allowing the rice to thicken the soup without making it too thick. If you prefer a thicker soup, you can add 1 tablespoon of rice per 1 cup of broth.

Soak the rice

Soaking the rice before adding it to the soup is beneficial for several reasons. By soaking the rice, it absorbs water ahead of cooking, which helps the grains cook more quickly and uniformly. Additionally, soaking the rice can help to remove excess starch, preventing the soup from becoming overly thick. If you skip this step, be sure to wash the rice well before adding it to the broth.

Use fresh lemons

For the best flavour, it is essential to use fresh lemons rather than bottled lemon juice when making Avgolemono Soup. Fresh lemons provide a natural citrus flavour and aroma that enhances the taste of the soup compared to bottled lemon juice.

How to Make the Avgolemono   There are two methods for making Avgolemono. Separating the egg whites from the egg yolks or keeping the eggs whole. I have made Avgolemono Soup both ways and both methods provide a creamy soup texture. However, I do prefer to separate the eggs when I make Avgolemono, as I feel that it adds an even creamier texture. I have included both methods below.   Method 1: Separating Egg Whites from Egg Yolks 1. Separate egg whites from yolks. Whisk whites until stiff peaks form. Beat yolks until pale. 2. Slowly add lemon juice to yolks, then gradually whisk in half a cup of warm broth, followed by half a cup of hot broth. 3. Pour egg yolk mixture into soup pot, stirring continuously. 4. Turn off the heat and let the mixture sit for a few minutes until slightly thickened.   Method 2: Keeping Eggs Whole 1. Beat whole eggs until pale. Slowly add lemon juice, then gradually whisk in half a cup of warm broth, followed by half a cup of hot broth. 2. Pour egg mixture into soup pot, stirring continuously. 3. Turn off the heat and let the mixture sit for a few minutes until slightly thickened.   Remember not to let the soup boil after adding the Avgolemono mixture.

Can I prepare this recipe ahead of time?

Yes, you can prepare this recipe ahead of time by boiling the chicken and preparing the broth in advance. Once the chicken is cooked, remove the chicken from the broth and allow it to cool slightly before storing in an airtight container. Reduce and strain the stock so you have approximately 8 cups of broth ready for the rice to be added to the soup. Store the chicken and broth separately in airtight containers in the refrigerator for up to 2 days, then simply follow the directions in the recipe for preparing the soup. This time-saving method allows for convenient meal prep while still enjoying fresh, homemade soup when desired.

Storage tips

To store Avgolemono Soup, allow it to cool completely before transferring it to an airtight container.

Refrigeration: Transfer any leftover Avgolemono Soup to an airtight container and refrigerate for up to 3-4 days.

Freezing: For longer storage, freeze the soup in freezer-safe containers, leaving some room for expansion. To thaw frozen soup, transfer it to the refrigerator overnight.

Reheat: Thaw the soup in the refrigerator overnight before reheating. Reheat in the microwave or gently warm the soup on the stovetop over low to medium heat, stirring occasionally until heated through. If the soup thickens upon reheating, you can adjust the consistency by adding a splash of water or broth.