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Avgolemono Soup Recipe (Mediterranean Greek Lemon Soup)

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If you’re craving a warm and comforting bowl of soup, this 30-minute avgolemono soup, a traditional Greek dish combining tangy flavors of lemon and the richness of chicken, is your answer! Find out what avgolemono is, the easy ingredients needed, and how to make this mouthwatering soup recipe!

Side view of Avgolemono Soup in a blue bowl with a spoon and lemons in the background.

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Avgolemono is a classic Mediterranean soup is made with chicken broth, vegetables, and rice. It’s thickened with egg yolks and seasoned with a hint of dill and a bright flavor of lemon juice. It’s a satisfying meal we love!

How to Pronounce Avolemono?

Ah-vgo-le-mono, as the Greeks pronounce it (the “g” is there, but it’s a lighter g…almost silent), is a silky, hardy, and fragrant chicken soup with a lemon-egg base.

If you’re wondering how to pronounce it, listen to this video… and practice!

YouTube video

What is Avgolemono Soup?

Avgolemono, which means lemon-egg in Greek, is essentially a Mediterranean lemon, chicken, and rice soup, often served with dolma (stuffed grape leaves), vegetables, and roasted meats in Turkish, Balkan, Arab, Greek, and some Jewish cuisines.

Although this soup contains only a handful of ingredients, it’s rich and delicious. My version of this recipe uses cooked chicken, making it a perfect meal to use with leftovers or rotisserie chicken, making it a quick and easy soup for busy days.

Although not typical, I’ve added some chopped vegetables to this soup to make it even more hearty and delicious while still ready in 30 minutes or less.

You are in for a treat if you love chicken and rice soup (it was my childhood’s favorite soup). This Mediterranean, thick soup with a hint of dill and a bright lemon flavor, will soon become your favorite Greek Lemon Chicken and Rice Soup.

Top view of Avgolemono Soup in a blue bowl with fresh parsley.

Avgolemono Soup Ingredients

The ingredient measurements are in the recipe card at the bottom of this post, but here is a quick list of what you need:

  • Olive oil for sauteing the vegetables.
  • Cooked chicken: This is a great recipe to use when you have leftover chicken or a rotisserie chicken on hand.
  • Vegetables: Finely chopped carrots, celery, and onion
  • Rice: I’m using long-grain rice, but short-grain, like arborio rice, works great too
  • Chicken stock or chicken broth
  • Seasonings: salt, black pepper, and dried dill. You can also use fresh dill if you have it on hand.
  • Egg yolks to help thicken the soup.
  • Lemon juice for flavor.
  • Fresh parsley for serving if desired.

How to Make Avgolemono Soup

This easy, hardy, delicious soup is ready in about 30 minutes. And oh my, is it delicious!

Step 1: Saute the vegetables

In a large Dutch oven, heat the olive oil over medium-high heat. Add the onions, carrots, and celery and saute until softened.

Top view of onions, carrots and celery sautéed in olive oil in a white Dutch oven.

Step 2: Add broth and rice

Pour in the chicken broth, and add the dried dill. Raise the heat and bring to a rolling boil, then add the rice and season with salt and pepper. Reduce heat and simmer until the rice is tender, about 10-12 minutes.

Step 3: Temper the eggs and finish the soup

Transfer 1 cup of the hot stock to a blender. Add the egg yolks and the lemon juice and puree until smooth.

Stir the puree back into the simmering stock and add the cooked chicken. Cook until the soup is thickened slightly, about 10 minutes. Serve with fresh parsley if desired.

Top view of cooked Avgolemono Soup in a white Dutch oven.

Avgolemono Soup (Greek Lemon Chicken Soup) FAQ’s and tips

Can you use raw chicken instead?

Absolutely not. If you prefer, you can cook the chicken ahead (both poaching and sous vide methods work well) and then shred it before adding it to the soup.

Can orzo be used instead of rice?

The rice in this chicken avgolemono soup adds a flavor contrast and serves as a thickening agent. While I’m using long-grain rice (it’s what I always have on hand), short-grain rice, like the arborio you use in risotto, is delicious, too. However, you can also swap the rice for cooked orzo or even pasta.

Closeup side view of Avgolemono Soup in a blue bowl with a spoon.

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Horizontal side view of Avgolemono Soup recipe in a blue bowl with fresh parsley.

Avgolemono Soup Recipe (Mediterranean Lemon Chicken Soup)

Treat yourself to a comforting bowl of classic Greek avgolemono soup full of chicken, lemon, dill, & vegetables! Learn how to make it here!
5 from 2 votes
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 servings

Ingredients

  • 2 tablespoons olive oil extra virgin
  • 1/2 cup onion finely chopped
  • 1/2 cup carrots finely chopped
  • 1/2 cup celery finely chopped
  • 4 cups low sodium chicken stock
  • 1/2 teaspoon dried dill or fresh dill added at the end if available
  • Kosher salt and black pepper to taste
  • 1/2 cup dry white rice rinsed– I'm using long grain but short grain works great too
  • 2 large egg yolks
  • 1/4 cup fresh lemon juice plus more for taste if desired
  • 2 cups cooked chicken leftover chicken or rotisserie chicken
  • fresh parsley for serving

Instructions

  • In a large Dutch oven, heat the olive oil over medium-high heat. Add the onions, carrots, and celery and saute until softened.
    Top view of onions, carrots and celery sautéed in olive oil in a white Dutch oven.
  • Pour in the chicken broth, and add the dried dill. Raise the heat and bring to a rolling boil, then add the rice and season with salt and pepper. Reduce heat and simmer until the rice is tender, about 10-12 minutes.
  • Transfer 1 cup of the hot stock to a blender. Add the egg yolks and the lemon juice and puree until smooth.
    Top view of soup puree and egg yolks in a blender.
  • Stir the puree back into the simmering stock and add the cooked chicken. Cook until the soup is thickened slightly, about 10 minutes. Serve with fresh parsley if desired.
    Top view of cooked Avgolemono Soup in a white Dutch oven.

Notes

Rice: Rinse the rice well, and if you have time, let it soak for a few minutes before adding it to the soup. I’m using long-grain because it’s always in my pantry, but arborio rice or short-grain rice works well too.
Storing Soup: Cool the soup to room temperature, transfer to an airtight container, and refrigerate for up to 3 days. To reheat, you may need to add a bit of liquid to thin, as the rice will absorb moisture. 

Nutrition

Calories: 232kcal | Carbohydrates: 18g | Protein: 17g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 96mg | Sodium: 101mg | Potassium: 355mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1926IU | Vitamin C: 6mg | Calcium: 36mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Soup
Cuisine: Mediterranean
Keyword: avgolemono recipe, avolemono soup

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