🇬🇷 Greece · Food
Avgolemono: Traditional Greek Egg-Lemon Soup
By eatmundo · July 7, 2026
🇬🇷 GRAvgolemono is a classic Greek soup, beloved for its comforting warmth and vibrant, tangy flavor. This silky concoction of rich chicken broth, rice, and shredded chicken is delicately thickened with a creamy egg and lemon emulsion, creating a truly unique and nourishing dish.
Ingredients
check them off as you prepareHow to Make It
- 1
In a large 4-5 liter pot, bring 2 liters of rich chicken broth to a gentle simmer over medium heat. Add 150g of short-grain rice. Cook for 15-20 minutes, or until the rice is tender but still has a slight bite (al dente).
- 2
Gently stir in 300g of cooked, shredded chicken into the simmering broth. Heat through for 2-3 minutes. If you don't have leftover chicken, you can cook a chicken breast in the broth during the initial rice cooking, then remove, shred, and add back.
- 3
In a separate medium bowl, whisk 3 large eggs vigorously until light and foamy, about 2 minutes. Gradually add 100ml of freshly squeezed lemon juice to the eggs, continuing to whisk until well combined. The mixture should be pale yellow and slightly thickened.
- 4
This is the crucial step for a silky soup! Slowly ladle about 2-3 cups of the hot broth from the pot into the egg-lemon mixture, whisking constantly and vigorously. Do this slowly to gradually raise the temperature of the egg mixture without scrambling the eggs.
- 5
Slowly pour the tempered egg-lemon mixture back into the pot with the remaining broth and chicken, stirring constantly with a whisk. Continue to stir over low heat for 2-3 minutes until the soup thickens slightly. Do not boil, or the eggs will curdle.
- 6
Remove the pot from the heat. Season the soup with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper, or to taste. A drizzle of 1 tablespoon of extra virgin olive oil before serving adds a lovely finish.
- 7
Serve immediately in warm bowls. Garnish with a sprinkle of fresh chopped parsley or a thin slice of lemon, if desired. The soup should be creamy and bright, a true taste of Greek comfort.
Frequently Asked Questions
How do I prevent the avgolemono from curdling when adding the egg-lemon mixture?+
To prevent curdling, slowly temper the egg-lemon mixture by gradually whisking in 1-2 ladles of hot broth before adding it back to the main pot. This gently raises the egg temperature, preventing shock.
What type of rice is best for Avgolemono, and how long should it cook?+
Short-grain rice, like Arborio or a medium-grain like Carolina, is ideal as it releases starch for a creamy texture without becoming mushy. Cook it directly in the broth until tender, usually 15-20 minutes.
What cut of chicken is traditionally used in Avgolemono, and can it be omitted?+
Traditionally, a whole chicken or bone-in pieces (like thighs or breasts) are simmered to create a rich broth, then shredded and added back. For a vegetarian version, you can certainly omit the chicken, using only vegetable broth.
How should I know when the Avgolemono has reached the correct consistency?+
The soup should be lightly thickened, resembling a thin cream or a very light gravy, and able to coat the back of a spoon. It will thicken slightly more as it cools.
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