This Greek Lemon Soup tastes like home to me — my mother has been making it since I was a baby. There are many wonderful takes on this classic, and my family learned this particular version while living in Greece. The avgolemono gives the soup a silky creaminess, and the simple ingredients come together into a nourishing, one-pot meal that’s both healthy and comforting. Even picky eaters will likely ask for seconds.
What is Avgolemono?
The creamy element of this soup is a classic avgolemono — an egg-lemon emulsion made by whisking egg yolks with fresh lemon juice and then tempering that mixture with hot broth so it thickens without curdling. The name breaks down into Greek roots: “avgo” meaning egg and “lemono” meaning lemon. In Bulgaria this technique is often called “zastroika.”
Why You’ll Love Greek Lemon Soup
I like to cook the vegetables — carrots, celery, onion, and garlic — until tender, then blend them into the broth so the soup is smooth and packed with flavor. This version is a hearty one-pot meal with rice (or orzo), chicken, and the egg yolk–lemon sauce added at the end for richness and brightness.
It’s a truly comforting soup that works on chilly days as well as lighter spring or summer meals. The lemon adds a fresh lift while the eggs make the broth luxuriously velvety. Blending the cooked vegetables is also a great way to include extra nutrients for anyone who isn’t fond of visible veggies.
How To Prepare
- Combine the water (or unsalted vegetable broth), whole peeled onion, garlic cloves, halved celery ribs, peeled carrot, and salt in a large pot. Bring to a boil over high heat.
- When the pot is boiling, add skinless chicken breasts or thighs. Reduce heat to maintain a steady simmer.
- Cover the pot partially and simmer for about 40 minutes, until the chicken is cooked through and the vegetables are very tender.
- Remove the chicken and set it aside on a plate or cutting board. Using a ladle, transfer a portion of the cooked vegetables plus a ladleful of broth to a blender.
- Blend the vegetables until smooth, then return the purée to the pot. Shred the chicken with forks or tongs and keep it ready on the side.
- Add the washed rice or orzo to the pot, increase the heat to medium, and cook about 20 minutes more until the grains are tender. Taste and adjust seasoning, then remove the pot from the heat.
- Make the avgolemono: in a bowl whisk together egg yolks with the zest and juice of one lemon until smooth. Slowly whisk in a small amount of hot broth from the pot to temper the eggs, then whisk in a little more until warmed through and smooth.
- With the pot off the heat, slowly stir the tempered egg-lemon mixture into the soup, then add the shredded chicken and some freshly chopped parsley. Serve immediately.
Nonna’s Tip
When reheating leftovers, warm the soup gently over medium-low heat and stir frequently to prevent the eggs from breaking or curdling.
Substitutes and Variations
This Greek Lemon Soup adapts well to changes — feel free to experiment depending on dietary needs and pantry staples.
- Swap rice or orzo for quinoa, brown rice, or couscous.
- Use vegetable broth instead of water for deeper flavor.
- Try different herbs such as dill, thyme, or basil for a new aromatic profile.
- Add extra vegetables like peas, spinach, or kale for more color and nutrients.
- To make the soup egg-free, simply omit the avgolemono step (the soup will still be flavorful).
- Make it vegetarian by leaving out the chicken and using unsalted vegetable broth.
- For extra savory depth, add a chicken bouillon cube or a spoonful of bouillon paste, or replace some of the water with chicken broth.
Best Served With
This soup pairs beautifully with crusty bread for dipping. A warm loaf or simple flatbread completes the meal and soaks up the bright, silky broth.
Similar Recipes
If you enjoy comforting, veggie-forward soups, try other brothy favorites or adaptations that blend vegetables into the base for extra nutrition and creaminess.
Common Questions
Warm a thermos with boiling water and keep it closed while you heat the soup on the stove over medium-low. Once the thermos is hot, empty the water and pour in the soup, leaving a little headspace so it’s easy to open later.
You can use water, vegetable broth, or chicken broth depending on preference. Using broth instead of water will give the soup a richer, more savory base.
Cool the soup to room temperature, transfer to airtight containers, and refrigerate within two hours. Leftovers keep 3–4 days in the fridge.
Yes. Portion the soup into freezer-safe containers or bags, leaving room for expansion. Label with the date and freeze for up to 2–3 months.
Thaw overnight in the refrigerator, then reheat on the stovetop or in the microwave until steaming. Add a splash of broth or water if the soup has thickened too much.
Yes — omit the avgolemono. The soup will still be tasty, though it won’t have the same silky texture.
Yes — omit the chicken and use vegetable broth or water for a vegetarian option.
Replace some or all of the water with chicken or vegetable broth, or add a bouillon cube or a spoonful of bouillon paste for added depth.
Boneless or bone-in breasts or thighs both work. If you use a whole chicken, increase the liquid and fully submerge it; after cooking, remove bones and shred the meat.
Skim off any foam that rises to the surface while the chicken is cooking for a clearer broth.
If unsure, use a meat thermometer. Otherwise, the chicken should be fully cooked after the recommended simmering time.
Use the table or cooking salt you prefer and season to taste, adjusting as you cook.
Equipment
- Measuring cups and spoons
- Mixing bowls
- Large soup pot
- Knife and cutting board
- Blender
Ingredients
- 10 cups water (or unsalted vegetable broth)
- 1 yellow onion, whole and peeled
- 4 garlic cloves, whole and peeled
- 2 celery ribs, washed and halved
- 1 carrot, peeled and whole
- Salt to taste
- 2 chicken breasts or thighs
- 1/2 cup rice or orzo
Avgolemono Sauce
- 2 egg yolks
- Zest and juice of 1 lemon
- Freshly chopped parsley for garnish
Instructions
- Add water (or broth), onion, garlic, celery, carrot, and salt to a large pot. Bring to a boil over high heat. Add the chicken, reduce to a steady simmer, partially cover, and cook 40 minutes.
- Remove the chicken to a plate and shred with forks or tongs; set aside.
- Ladle the cooked vegetables and one ladleful of broth into a blender. Blend until smooth and return the purée to the pot.
- Stir in the washed rice or orzo, increase the heat to medium, and cook about 20 minutes until tender. Remove from heat.
- Whisk egg yolks with lemon zest and juice. Temper the egg mixture by slowly whisking in hot broth until warmed through.
- Turn off the heat and slowly stir the tempered egg-lemon mixture into the soup. Add the shredded chicken and chopped parsley, then serve.
- Note: Reheat gently over medium-low while stirring to avoid breaking the eggs.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.