Greek Cuisine

Avgolemono Soup Recipe – Greek Special

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Avgolemono Soup Recipe – Greek Special

Avgolemono Soup is a classic Greek comfort dish—delicate chicken broth enriched with tender rice, thickened with a creamy mixture of beaten egg and lemon juice. The result is a luxuriously smooth, tangy, and bright soup that feels both nourishing and elegant. Often enjoyed during family meals or special occasions, it’s a timeless staple in Greek cuisine.

  • Prep Time25 min
  • Cook Time2 hr
  • Total Time2 hr 25 min

Avgolemono Soup Recipe Ingredients :

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 2 medium carrots, peeled and finely chopped
  • 2 celery stalks, finely chopped
  • 3 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon dried oregano
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 cup white rice
  • 3 cups shredded chicken
  • 3 large egg yolks
  • Juice of 2 medium lemons
  • Freshly chopped dill, for garnish
  • Lemon wedges, for serving

How to Make Avgolemono Soup Recipe:

1

Heat oil in a large pot over medium heat. Add onion, carrots, and celery, cooking until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Pour in broth, thyme, and oregano, and season with salt and pepper. Bring to a boil. Add rice and reduce heat to simmer. Cook until rice is tender, about 20 minutes. Add shredded chicken to the pot and return to a simmer.

2

In a medium bowl, whisk together egg yolks and lemon juice. Gradually whisk in ¼ cup of hot broth from the pot while continuously whisking. Slowly pour this mixture back into the pot, stirring constantly. Let the soup simmer until it thickens slightly, about 5 minutes.

3

Serve the soup garnished with fresh dill and lemon wedges.

Recipe Notes:

Use homemade or high-quality chicken broth for the best flavor.

Cook rice separately in the broth until tender before adding the egg-lemon mixture.

Temper the egg-lemon “avgolemono” by slowly whisking warm broth into beaten eggs and lemon—a gradual process that prevents curdling.

Stir the tempered mixture gently back into the soup and heat through without boiling to preserve its silky texture.

Season with salt and pepper, and adjust lemon juice to taste for balanced tang.

Serve warm with a garnish of fresh parsley or dill, and crusty bread on the side for dipping.

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