Name: Avgolemono Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Greek
Ingredients: 1 tbsp olive oil; 2 (5-ounce) boneless, skinless chicken breasts; 1 lemon wedge; 1/2 cup chicken broth; Salt and pepper, to taste; 2 tbsp olive oil; 1/4 cup diced carrots; 1/4 cup diced onion; 1/4 cup diced parsnip; 1/4 cup diced celery stalk; 2 cloves garlic, minced; Salt and pepper, to taste; 5 cups chicken stock; 1 bay leaf; 1/2 cup Arborio rice (or other short-grain rice); 2 (5-ounce) cooked chicken breasts, shredded; 1 large egg; 1/3 cup freshly squeezed lemon juice; Fresh parsley, chopped (for garnish)

Why You’ll Love This Recipe

I enjoy this soup because it’s cozy without being heavy. The lemon adds freshness that balances the richness of the egg-thickened broth, and the rice makes it hearty enough for a full meal. It’s also a flexible recipe—I can use leftover chicken or rotisserie to make it even quicker. This is one of those soups that feels soothing and special at the same time.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the chicken:
1 tablespoon olive oil
2 (5-ounce) chicken breasts skinless and boneless
1 lemon wedge
½ cup chicken broth
Salt and pepper to taste

For the soup:
2 tablespoons olive oil
¼ cup diced carrots
¼ cup diced onion
¼ cup diced parsnip
¼ cup diced celery stalk
2 small cloves garlic minced
Salt and pepper to taste
5 cups chicken stock
1 bay leaf
½ cup rice like Arborio
2 (5-ounce) cooked chicken breasts
1 large egg
⅓ cup freshly squeezed lemon juice
Chopped fresh parsley for garnish

Directions

Take chicken out of the fridge 20 minutes before cooking. Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper.
Cook chicken for 5 minutes per side. Add broth and lemon wedge, cover, and cook 10 minutes, or until internal temp reaches 165ºF. Remove chicken, discard liquid, and shred.
Heat olive oil in a large pot. Add carrots, onion, parsnip, and celery. Cook 5 minutes, then stir in garlic until fragrant.
Rinse rice until water runs clear, then set aside.
Add chicken stock and bay leaf to pot. Bring to a boil, then add rice. Simmer 15–20 minutes until rice is tender. Stir in shredded chicken.
In a bowl, whisk egg with lemon juice. Slowly whisk in ½ cup hot soup liquid to temper.
Stir egg mixture back into soup, then remove from heat immediately.
Ladle into bowls, garnish with parsley, and serve warm.

Servings and Timing

This recipe makes 4 servings. Prep takes 10 minutes, cook time is 45 minutes, and total time is about 55 minutes.

Variations

Sometimes I replace the rice with orzo (Kritharaki) for a slightly different texture, reducing the cook time to about 8–10 minutes. If I want extra richness, I add a second egg to the lemon mixture. I also like adding spinach or dill at the end for a fresh twist.

Storage/Reheating

I store leftovers in the fridge for up to 3 days in a sealed container. To reheat, I warm it gently on the stove over low heat while stirring. I don’t let it boil again after adding the egg mixture, since that can cause separation. I don’t recommend freezing this soup because the texture can change.

FAQs

Can I use leftover chicken?

Yes, I often use cooked or rotisserie chicken instead of making it from scratch.

Do I have to use Arborio rice?

No, any short-grain rice works. Orzo pasta is also a popular substitute.

How do I stop the eggs from curdling?

I temper the eggs by slowly whisking in hot broth before adding them to the soup, and I remove the pot from heat right after.

Can I make this dairy-free?

Yes, there’s no dairy in this soup—just chicken, eggs, rice, and lemon.

What vegetables work best?

I use carrots, onion, parsnip, and celery, but I sometimes add leeks or spinach.

Can I make it ahead of time?

Yes, I make it earlier in the day and reheat gently before serving.

Does it taste very lemony?

Yes, the lemon flavor is bold, but I love that freshness. You can reduce the juice slightly for a milder taste.

Can I freeze avgolemono soup?

I don’t recommend it—the egg-lemon mixture can separate once thawed.

What kind of garnish works well?

I like fresh parsley, but dill or even a sprinkle of lemon zest is delicious too.

Can I thicken it more?

Yes, adding an extra egg or using slightly more rice will make the soup thicker.

Conclusion

This avgolemono soup is one of my favorite Greek recipes because it’s refreshing yet comforting at the same time. The combination of lemon, chicken, and creamy broth makes it feel like both a nourishing weeknight meal and something elegant enough for guests. I always come back to this recipe when I want something simple, soothing, and full of flavor.