There’s something magical about the tangy warmth of Greek lemon chicken soup, also known as Avgolemono. This Mediterranean soup is creamy, comforting, and surprisingly bright—a bowl of sunshine that soothes the soul. Whether you’re chasing away a cold or simply craving something cozy yet elegant, this chicken and rice soup delivers flavor and comfort in equal measure.

I first discovered Avgolemono at a small Greek restaurant on a rainy day, and let me tell you—it was love at first spoonful. I immediately set out to recreate it at home. Now it’s my go-to whenever I want a gluten-free soup that feels like a hug in a bowl. Plus, it makes a beautiful addition to any dinner party or quiet night in.

Why You’ll Love This Greek Lemon Chicken Soup

Creamy Without Cream: Thanks to the egg yolks, it’s rich yet light.
Naturally Gluten-Free: Just rice and a touch of flour—easy to adjust as needed.
Full of Flavor: Bright lemon, savory broth, and tender chicken.
Elegant & Hearty: A Mediterranean soup that’s both refined and satisfying.

Ingredients You’ll Need

1.9 L chicken broth (8 cups)
120 ml fresh lemon juice (½ cup)
65 g shredded carrots (½ cup)
80 g finely chopped onion (½ cup)
65 g finely chopped celery (½ cup)
6 tbsp chicken soup base
1.5 g ground white pepper (¼ tsp)
60 g margarine (¼ cup)
30 g all-purpose flour (¼ cup)
8 large egg yolks
200 g cooked white rice (1 cup)
150 g diced cooked chicken (1 cup)
16 lemon slices (for garnish)

How to Make Greek Lemon Chicken Soup (Avgolemono)

Simmer the Base: In a large pot, combine broth, lemon juice, carrots, onion, celery, soup base, and white pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes until veggies are soft.
Thicken Gently: In a small bowl, mix margarine and flour until smooth. Stir this into the soup while whisking. Simmer 8–10 minutes until slightly thickened.
Temper the Egg Yolks: In a separate bowl, whisk the yolks until pale. Slowly add one ladle of hot soup to the yolks while whisking. Then slowly pour the tempered eggs back into the pot, stirring gently. Do not boil.
Add Rice and Chicken: Stir in cooked rice and chicken. Simmer 3–5 minutes until heated through.
Serve: Ladle into bowls, top with lemon slices, and serve hot.

Tips for the Creamiest Avgolemono

Don’t Rush the Eggs: Tempering prevents scrambling. Slow and steady wins here.
Lemon Juice Is Key: Freshly squeezed gives the best brightness.
Swap Flour for Cornstarch: Want it 100% gluten-free? Cornstarch works beautifully as a thickener.
Use Leftover Chicken: Rotisserie or leftover roast chicken makes this recipe even faster.

From Greece, with Love

The first time I made this soup at home, I was skeptical—eggs in soup? But one sip and I was hooked. It reminded me of the comfort food I grew up with, just with a citrusy twist. Now, it’s one of my favorite “feel better” meals—whether it’s a sniffle or just a case of the Mondays.

My kids call it “lemony soup,” and even the picky eaters ask for seconds. That’s a win in my book!

What to Serve with Greek Lemon Chicken Soup

This soup is the star, but a few extras round it out beautifully:

Warm pita or crusty gluten-free bread
Greek salad with olives and feta
Roasted vegetables with olive oil and oregano
A crisp white wine or sparkling water with lemon

Light, fresh, and deeply satisfying.

How to Store and Reheat

Refrigerate: Keep in an airtight container for up to 4 days.
Freeze: Freeze before adding egg yolks for best texture. Or freeze fully cooled leftovers and stir gently when reheating.
Reheat Gently: Warm on the stove over low heat. Avoid boiling to protect the creamy consistency.

Tip: Add a splash of broth or water if the soup thickens too much after storing.

FAQs About Greek Lemon Chicken Soup

Can I use whole eggs instead of yolks?

You can, but yolks create a silkier texture. Whole eggs will work in a pinch.

Is this really gluten-free?

Yes, if you use cornstarch instead of flour and check your broth and soup base.

Can I make it vegetarian?

Absolutely! Use vegetable broth and skip the chicken—maybe add chickpeas for protein.

What kind of rice is best?

Plain white rice works well, but you can use brown rice or orzo if preferred.

Whether you’re new to Avgolemono or it’s a beloved favorite, Greek lemon chicken soup brings a touch of Mediterranean sunshine to your table. Bright, nourishing, and delightfully creamy—this is comfort food done the Greek way.

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