Greek Lemon Chicken Soup (Avgolemono Soupa)
- 19 hours ago
- 4 min read
Greek Lemon Chicken Soup, or Avgolemono Soupa (Αυγολέμονο), is one of Greece’s most comforting dishes. Tender chicken and rice are simmered in a homemade broth, then finished with egg and fresh lemon to create that unmistakably creamy, bright avgolemono soup.
About This Greek Lemon Chicken Soup
Avgolemono literally refers to egg and lemon, the combination used to give this traditional Greek soup its creamy texture and distinctive lemon flavour. But in a Greek home, avgolemono is much more than that.
It’s the soup mums make when someone isn’t feeling well, when the family needs something nourishing, or simply when everyone needs a proper bowl of home cooking. Every Greek family seems to have its own version — and everyone will tell you their mum’s is the best.
Some families make it with rice, others with orzo, and the amount of lemon can cause almost as much debate as the recipe itself. My version uses chicken drumsticks and medium-grain rice for a rich broth and a substantial, creamy soup that still has plenty of liquid.
Watch How to make Greek Lemon Chicken Soup
What Makes Avgolemono Creamy?
There is no cream in traditional avgolemono.
The creamy texture comes from whisking egg with fresh lemon juice and gradually adding warm chicken broth. In this recipe, I reserve the broth after the rice has cooked, so it contains some of the starch released by the rice. That little bit of starch helps create an even smoother and creamier egg-lemon sauce. The important part is adding the avgolemono once the soup is off the heat and avoiding boiling it afterwards so the egg stays smooth rather than scrambling.
Tips for the Best Greek Lemon Chicken Soup
Skim the broth. Remove the foam that rises while the chicken first comes to the boil for a cleaner-tasting broth.
Don’t rush the chicken. A gentle 45-minute simmer gives the drumsticks time to flavour the broth properly.
Reserve the broth after cooking the rice. That starchy broth is ideal for making the egg-lemon sauce creamy.
Temper gradually. Slowly whisk the warm broth into the egg and lemon rather than adding it all at once.
Take the pot off the heat before adding the avgolemono. Once the egg-lemon mixture goes in, don't bring the soup back to a boil.
Adjust the lemon at the end. Avgolemono should have a definite lemon flavour, but exactly how lemony is very personal, and very Greek!
Storing and Reheating Avgolemono
Avgolemono thickens considerably in the fridge because the rice continues absorbing the broth.
When reheating, add a little boiling water to loosen the soup and warm it gently. This helps keep the egg-lemon sauce smooth and creamy.
Other Soup Recipes
Greek Lemon Chicken Soup (Avgolemono Soupa), gluten-free
Serves: 6 as main | Preparation & Cooking: 1 hour 10 minutes
INGREDIENTS
Chicken Soup:
8 chicken drumsticks, preferably free-range
3 ½ litres water, plus extra boiling water if needed
1 cup short/medium grain rice (rinse until water runs clear, & drain)
1 tablespoon sea salt, or to taste
1 teaspoon white pepper
1 tablespoon butter or dairy-free alternative
1 tablespoon finely chopped dill (optional)
Egg-Lemon Sauce:
1 large (80g) egg, at room temperature
½ cup freshly squeezed lemon juice (extra if needed)
½ teaspoon gluten-free cornflour
1 cup warm chicken broth, reserved from the soup
INSTRUCTIONS
Cook the Chicken
Place the chicken drumsticks into a large, deep pot and add 3 ½ litres of water, ensuring the chicken is submerged. Bring to the boil and skim away any foam or impurities that rise to the surface. Reduce the heat, season with salt, cover and simmer gently for 45 minutes, or until the chicken is tender and the broth is flavoursome.
Remove the Chicken and Check the Broth
Remove the chicken from the broth and set aside until cool enough to handle. Remove the meat from the bones and shred into bite-sized pieces.
Strain the broth if necessary to remove any small bones or impurities.
Cook the Rice
Bring the broth back to a boil. Add the rice, pepper, and butter. Stir for about 1 minute, then reduce the heat and simmer gently for 10 minutes.
Reserve the Broth and Add the Chicken
Once the rice is cooked, reserve 1 cup of the broth for the egg-lemon sauce. (We reserve the broth at this stage because it contains some of the starch released from the rice, which helps create a thicker, creamier egg-lemon sauce when whisked.)
Return the shredded chicken to the pot and simmer gently for 10 more minutes.
The soup should be creamy and substantial but still have plenty of broth. If it feels too thick at this stage, add ½-1 cup boiling water to loosen it. Remove the soup from the heat.
Make the Avgolemono
Add the egg to a deep whisking bowl and whisk until frothy, then slowly add the lemon juice whilst whisking. Add the cornflour and whisk until completely incorporated, then gradually add the warm stock. Blend until completely smooth, creamy and lightly frothy.
Finish the Soup
With the soup off the heat, slowly pour in the egg-lemon mixture while gently stirring.
Do not bring the soup back to the boil once the avgolemono has been added. Taste and adjust the salt, pepper, or lemon if needed. Serve warm with freshly ground black pepper and, if you like, a drizzle of extra virgin olive oil and a few chopped sprigs of dill (it pairs beautifully with the egg-lemon sauce).
NOTE: If the soup is stored overnight in the fridge, it will naturally thicken as the rice continues to absorb the broth. When reheating the next day, simply add a little boiling water until the soup reaches your preferred consistency.
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Margaret Pahos @CreateCookShare
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