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–+ servings
Classic Greek Avgolemono soup garnished with fresh Greek oregano, parsley, and vibrant lemon slices.

Avgolemono Soup

A creamy and tangy Greek Avgolemono soup made with chicken stock, rice, eggs, and fresh lemon juice. Perfect for comforting meals.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine Greek, Mediterranean
Servings 4 servings
Calories 250 kcal

Equipment

Ingredients
  

  • 1 quart 1 liter chicken stock
  • ⅔ cup (120 g) rice or orzo
  • 2 large eggs
  • ¼ cup (60 ml) freshly squeezed lemon juice
  • 1 ½ cups (200 g) cooked chicken, shredded
  • Salt and black pepper to taste
  • Fresh Greek oregano and parsley for garnish

Instructions
 

  • Bring chicken stock to a simmer in a saucepan. Add rice or orzo and cook until tender, about 15–18 minutes.
  • In a mixing bowl, whisk eggs until frothy. Slowly add lemon juice, whisking to combine.
  • Slowly ladle 1 cup of hot stock into the egg-lemon mixture, whisking continuously to prevent curdling.
  • Reduce heat to low and slowly stir the tempered egg mixture into the pot. Stir gently until the soup becomes creamy.
  • Add the shredded chicken to the pot and season with salt and pepper. Ladle the chicken into bowls and garnish with fresh Greek oregano and parsley.

Notes

Temper Eggs Carefully: Adding hot stock too quickly can curdle the eggs. Whisk slowly to maintain a creamy texture.
Don’t Let It Boil: After adding the egg-lemon mixture, keep the soup on low heat to avoid separating the ingredients.

Nutrition

Calories: 250kcal
Keyword Avgolemono Soup, Chicken Lemon Soup, Creamy Lemon Soup, Greek Soup, Traditional Greek Recipe
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