Avgolemono (Greek Lemon Chicken Soup)

If you love cozy soups, you will fall in love with avgolemono (pronounced av-go-le-MOH-no). This classic Greek lemon chicken soup is silky, tangy, and comforting. It’s made with chicken, broth, rice or orzo, and thickened with eggs and lemon instead of cream. The result is a rich soup that feels light and fresh at the same time.

This recipe is my no-curdle method, with exact lemon amounts, stovetop, Instant Pot, and slow cooker options. I’ll also show you how to freeze it, reheat it without separating, and make it gluten-free.

What Is Avgolemono?

Avgolemono comes from two Greek words: avgo (egg) and lemono (lemon). It’s both a sauce and a soup in Greek cuisine.

In soup form, it’s usually made with chicken and rice or orzo, finished with eggs and lemon. The egg-lemon mixture is whisked and gently tempered with hot broth so it thickens the soup without curdling.

Think of it as Greece’s version of chicken soup—comforting, healthy, and full of flavor.

Ingredient Notes

Complete list of amounts is in the recipe card below.

Chicken: Use chicken thighs for the most flavor and tenderness, or chicken breasts for a lighter soup. Rotisserie chicken also works if you need a quick version.

Broth: A good chicken broth or bone broth makes this soup rich and silky. Homemade is best, but store-bought low-sodium stock works fine.

Rice or Orzo: Long-grain rice is traditional and naturally gluten-free. It makes the soup thick and creamy. Orzo cooks faster and gives a smoother texture.

Egg Yolks: The secret to the creamy base. Whisked with lemon, they thicken the soup naturally. Don’t skip the tempering step—it keeps the soup smooth.

Lemon Juice + Zest: Fresh lemon juice is a must. Use 2–4 tablespoons for 6 cups of broth. Start with 2 tablespoons, then add more if you want it brighter. A little zest (1–2 teaspoons) adds amazing fragrance.

Vegetables & Herbs: Onion, carrot, celery, garlic, and bay leaves add depth. Fresh dill or parsley is perfect for serving.

Seasoning: Just salt and pepper. The lemon and dill bring the main flavor.

Step-by-Step Instructions

1. Make the Base: Heat olive oil in a pot. Sauté onion, carrot, and celery until soft. Add garlic, chicken, broth, and bay leaves. Simmer until the chicken is cooked through, about 20 minutes. Remove chicken, shred it, and return to the pot.

2. Cook the Rice or Orzo: Add rice and simmer 15–18 minutes, or orzo and simmer 8–10 minutes, until tender.

3. Whisk the Egg-Lemon Mix: In a bowl, whisk together egg yolks, lemon juice, and zest until smooth.

4. Temper the Mixture: Take the pot off the heat. Let it cool 1–2 minutes (ideal is 170–175°F). Slowly add 1–2 cups of hot broth to the egg-lemon mix, whisking constantly.

5. Combine and Finish: Whisk the mixture back into the soup. Return to low heat and gently warm to 160°F. Do not boil. Season with salt, pepper, and fresh dill.

Serve warm with crusty bread or a simple Greek salad.

Orzo vs Rice

Both are delicious, but the texture is a little different:

• Rice (traditional): Creamier, thicker, and more rustic. Gluten-free.
• Orzo (quick): Lighter, smoother, and cooks faster.

👉 Tip: If you want the best leftovers, cook the rice or orzo separately and add it to each bowl before serving.

Variations

Rotisserie Chicken: Shred rotisserie chicken and add it to hot broth with cooked rice or orzo. Temper with eggs and lemon. Done in 15 minutes.

Low-Carb Avgolemono: Use cauliflower rice. Stir it in at the end so it doesn’t get mushy.

Extra Protein: Add chickpeas along with the chicken for more protein and fiber.

Instant Pot Method

• Sauté onion, carrot, celery in olive oil.
• Add chicken, broth, and bay leaves. Cook on High Pressure for 7 minutes. Quick release.
• Remove chicken, shred, and return to pot.
• Add orzo, cook on Sauté for 6–8 minutes.
• Temper with egg-lemon mixture off heat as above.

Slow Cooker Method

• Add chicken, broth, veggies, and bay leaves. Cook on Low for 4–6 hours.
• Remove chicken, shred, and return to pot.
• Add orzo in the last 20–25 minutes of cooking.
• Temper egg-lemon mixture off heat before serving.

Make-Ahead, Freeze & Reheat

Make-Ahead: Cook the chicken and broth base. Store in the fridge for 3 days. Add rice or orzo and egg-lemon mixture fresh.

Freeze:

• Option A: Freeze the chicken and broth base. Add rice/orzo and eggs + lemon after reheating.
• Option B: Make a double-strength base, freeze, then dilute with hot water and finish fresh.

Reheat: Warm gently on the stove, whisking constantly. Heat to 150–155°F. If too thick, add hot broth.

Recipe Tips

• Don’t boil the soup after adding the eggs—this is the number one reason it curdles.
• Always temper the egg-lemon mixture by whisking in hot broth slowly.
• Start with 2 tablespoons lemon juice, then taste and add more.
• Cook the starch separately if you want to freeze the soup or save leftovers.
• Fresh dill on top makes the soup extra fragrant.

Troubleshooting

• Soup curdled: Strain and whisk in an extra yolk with hot stock. Don’t re-boil.
• Too sour: Add ½–1 tsp sugar or more hot stock.
• Too thin: Simmer uncovered 5–10 minutes before adding eggs.
• Too thick (leftovers): Thin with hot broth.

Serving Ideas

Serve avgolemono hot with:

• Greek salad with tomatoes, cucumbers, olives, and feta.
• Crusty bread or pita.
• Lemon potatoes or roasted veggies for a full Greek meal.

FAQs

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