Greek Avgolemono Chicken Soup

Greek Avgolemono Chicken Soup

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"This is the traditional recipe made in Greek kitchens. The basic Avgolemono (broth and lemon) can be varied for other similar Greek recipes. Serve with bread. Bread bits can be dipped into the soup. The soup will last in the fridge for a number of days or can be frozen. To reheat, place in microwave or heat on the stove."


1 h 15 m servings 321 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 321 kcal
  • 16%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 16.4g
  • 5%
  • Protein:
  • 25.6 g
  • 51%
  • Cholesterol:
  • 154 mg
  • 51%
  • Sodium:
  • 94 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Rinse the chicken and remove any organs that may be inside. Place in a pot large enough for the chicken to move around, but not too much room or the broth will be watery. Add the chicken neck if that is included with your chicken. Fill with enough water to cover by about 1 inch. Cover and bring to a boil. When boiling, reduce heat to low and simmer for 45 minutes to 1 hour, skimming the fat from the top as it collects.
  2. When the chicken is done, the meat should pull from the bones easily. Transfer the bird to a large bowl and set aside to cool. Add the rice, and season the broth with salt and pepper. Simmer over low heat for 20 more minutes, or until rice is tender.
  3. Whisk the eggs with the lemon juice in a bowl. When the rice is done, turn off the heat. Whisk one ladle full of hot broth into the eggs slowly so the eggs do not curdle. Gradually whisk in more broth until the egg mixture is heated. Then pour the egg mixture back into the pot, whisking briskly. The result should be a creamy, cloudy looking soup. You may season with additional salt, pepper or lemon juice at this point.
  4. You may add pieces of chicken to the soup before serving or serve soup with salted chicken on the side.


  • Cook's Note:
  • The soup should be filling, salty, and slightly sour, so I use 2 juicy lemons--although the flavor may be too sour for non-Greeks. Grocery store lemons tend to not be as juicy as organic lemons or lemons from a Hispanic/Mexican grocery store.
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  1. 93 Ratings


This was really good and just what I was looking for. The only thing that I did differently is when I bolied my chicken I added onion powder, garlic powder and some salt. I also added just a s...

This is my all time favorite soup. It's exactly the way my yiayia taught me how to make it when I was a young girl. It's now my nephew's favorite soup and he asks for it all the time. I wouldn't...

This is one of my favorites. My guests have be thrilled when I've served this refreshing soup! A few tips - to get more juice from the lemons, microwave them whole for 10 seconds before squeezi...

My favorite soup! But if you really want to do it right...use orzo instead of rice. My mom used to make it both ways and the orzo way is much better IMHO.

This is exactly like my Greek friend, Maria, makes this soup. It's OK, but not quite to my liking. I need stronger flavours. So, here's what I did (for those that need that extra punch in a soup...

It's not the best Avgolemono I've ever had but it's the best I've ever made. There is a Greek restaurant in my city that has the best avgolemono soup but I wanted to try to make it because it's ...

My mom boils chicken for 2 hours. Also, at the step of beating the eggs with lemon juice, add 1.5 heaping TBSP of cornstarch. Beat with lemon juice and eggs. Continue with the ladeling to heat u...

I love lemon with chicken and I think I make killer chicken stock from scratch that has tons of flavor..& I love trying new things! I've never had Greek lemon soup before and I guess it's just ...

This soup had a very unique taste! I found it difficult to skim all the chicken fat, and for that reason I think my soup had too much of an "oily" texture. I loved the lemon taste though, and wi...