Authentic Greek Lemon Chicken Soup Recipe (Avgolemono)

The authentic Greek lemon chicken soup, known as avgolemono, combines tender chicken, rice or orzo, and a silky egg-lemon sauce. This traditional recipe requires 1.5 lbs chicken thighs, 6 cups chicken broth, 1 cup rice, 3 eggs, 1 cup fresh lemon juice, and olive oil. The key technique involves tempering eggs with hot broth before adding to prevent curdling. Total preparation time is approximately 45 minutes with 30 minutes cooking time.

The Rich Tradition of Avgolemono Soup

Greek lemon chicken soup, or avgolemono (meaning “egg-lemon” in Greek), has nourished Mediterranean families for centuries. This beloved comfort food originated during Ottoman rule when resourceful cooks transformed simple pantry staples into elegant meals. Unlike Western cream-based soups, avgolemono achieves its velvety texture through a masterful emulsion of eggs and lemon juice—a technique requiring precise temperature control.

Essential Ingredients for Authentic Flavor

Using quality ingredients makes the difference between ordinary and extraordinary avgolemono. Here's what you'll need:

Ingredient	Traditional Measurement	Modern Equivalent	Key Purpose
Chicken thighs	700g	1.5 lbs	Rich flavor base, stays tender during cooking
Chicken broth	1.5L	6 cups	Foundation of soup body
Rice	200g	1 cup	Traditional thickener (orzo alternative)
Lemons	4-5 medium	1 cup juice	Bright acidity, essential for emulsion
Eggs	3 large	3 large	Creates silky texture when properly tempered

Step-by-Step Preparation Guide

Follow these precise steps for perfect avgolemono every time:

Prepare the broth base: Simmer chicken thighs in broth with onion, carrot, and bay leaf for 25 minutes until tender. Remove chicken, shred, and return to pot.
Cook the rice: Add rice to broth and cook until nearly tender (about 15 minutes). Reduce heat to lowest setting.
Prepare the avgolemono mixture: Whisk eggs thoroughly with lemon juice until pale yellow and slightly thickened.
Temper the eggs: Very slowly drizzle 1 cup of hot broth into egg mixture while whisking constantly. This gradual temperature increase prevents scrambling.
Emulsify the soup: Pour egg-lemon mixture back into pot in thin stream while stirring continuously. Heat gently for 3-4 minutes until soup thickens to velvety consistency.
Finish: Stir in olive oil and fresh dill. Adjust seasoning with salt and pepper.

Proven Techniques for Perfect Results

Avoid common pitfalls with these professional tips:

Temperature control is critical: Never let the soup boil after adding the egg-lemon mixture, as this causes curdling. Maintain gentle heat below 160°F (71°C).
Fresh lemon juice matters: Bottled juice lacks the bright acidity needed for proper emulsification. Roll lemons on counter before juicing to maximize yield.
Whisking technique: Use a circular motion while slowly pouring the tempered mixture back into the soup for even incorporation.
Rice alternatives: For gluten-free version, use arborio rice. Traditional Greek households sometimes substitute orzo pasta for rice.

Variations Across Greek Regions

While the core technique remains consistent, regional variations showcase Greece's culinary diversity:

Athens style: Features short-grain rice and generous dill garnish
Island variation: Adds capers and olives for briny complexity
Northern Greece: Incorporates wild greens like vlita (amaranth)
Fasting version (Nistisima): Omit chicken for Orthodox fasting periods, using mushrooms instead

Serving and Storage Recommendations

For optimal enjoyment:

Serve immediately in pre-warmed bowls to maintain temperature
Garnish with additional lemon wedges and fresh dill sprigs
Pair with crusty bread for dipping
Refrigerate leftovers for up to 3 days (soup thickens when chilled)
Reheat gently over low temperature, adding broth if needed to restore consistency

Why This Recipe Stands Out

Many online Greek lemon chicken soup recipes skip crucial details that determine success. This authentic preparation respects the delicate balance required for the signature silky texture. The gradual tempering process—often rushed in simplified recipes—ensures the emulsion forms properly without curdling. Using chicken thighs instead of breast guarantees richer flavor and prevents dryness during cooking. This traditional method produces a soup that's simultaneously comforting and elegant, perfect for both everyday meals and special occasions.

Frequently Asked Questions

Can I make Greek lemon chicken soup without rice?

Yes, you can substitute orzo pasta, barley, or omit grains entirely for a lower-carb version. Some traditional Greek households use beaten rice (crushed in mortar) for thicker consistency without visible grains. The soup will still achieve proper texture through the egg-lemon emulsion.

Why did my avgolemono soup curdle?

Curdling typically occurs when the egg mixture isn't properly tempered. Always add hot broth to eggs gradually while whisking constantly, then return to pot over very low heat. Never let the soup boil after adding the egg-lemon mixture. If curdling begins, immediately remove from heat and vigorously whisk in 1-2 tablespoons of cold water.

How can I make this soup vegetarian?

Create a rich vegetable broth using mushrooms, onions, celery, and carrots simmered for 45 minutes. Substitute chicken with cooked chickpeas or white beans for protein. The egg-lemon emulsion remains essential for authentic texture. For Orthodox fasting periods, omit eggs and use potato water or cornstarch slurry for thickening.

What's the best way to store leftover avgolemono?

Store in airtight container in refrigerator for up to 3 days. The soup will thicken significantly when chilled. When reheating, add small amounts of broth or water while warming over low heat to restore original consistency. Never freeze avgolemono as the egg-lemon emulsion breaks down during freezing.

Can I use lime instead of lemon in Greek chicken soup?

While limes share citrus properties, they lack the specific acidity profile essential for authentic avgolemono. Lemon juice contains higher citric acid levels crucial for the emulsion process. Substituting lime creates a different flavor profile that Greeks would not recognize as traditional avgolemono. For best results, use Meyer lemons in season for slightly sweeter notes while maintaining proper acidity.