Greek Lemon Chicken Soup (Avgolemono)

Avgolemono is Greece’s answer to a rainy day: a silky, lemon-bright chicken soup thickened with eggs instead of cream, with tender rice and shredded chicken in every spoonful.

The magic is in the tempering. The hot broth is whisked gradually into the egg-lemon mixture so it never scrambles — done right, you get a glossy, velvety soup with a clean lemon finish.

It is naturally gluten-free and gentle enough for a sore throat, but fancy enough for a dinner party starter.

Ingredients

• 1.5 litres (6 cups) good chicken stock
• 350 g (¾ lb) boneless, skinless chicken breasts
• 150 g (¾ cup) long-grain white rice, rinsed
• 3 large eggs, at room temperature
• 60 ml (¼ cup) fresh lemon juice, plus lemon wedges to serve
• 1 tsp fine sea salt, plus more to taste
• ½ tsp freshly ground black pepper
• 2 tbsp extra-virgin olive oil, plus more for drizzling
• 2 tbsp fresh dill, chopped, plus extra to serve

Instructions

1. Poach the chicken: Bring the stock to a gentle simmer in a large pot. Add the chicken breasts, reduce the heat to low and poach for 12–14 minutes, until the chicken is just cooked through (it should feel firm when pressed). Lift out the chicken and set aside.
2. Cook the rice: Add the rinsed rice to the simmering stock and cook until tender, about 14 minutes. Meanwhile, shred the chicken into bite-size pieces with two forks.
3. Make the avgolemono: Whisk the eggs and lemon juice in a large heatproof bowl until frothy and pale, about 1 minute. Scoop out about 500 ml (2 cups) of the hot broth and pour it into the eggs in a slow, thin stream, whisking constantly — this tempers the eggs so they do not curdle.
4. Finish the soup: Take the pot off the heat. Slowly pour the tempered egg-lemon mixture back into the pot, stirring constantly. Return to the lowest heat and stir for 2 minutes until the soup thickens slightly and coats the back of a spoon. Do not let it boil — boiling will split the soup.
5. Season and serve: Stir the shredded chicken, salt, pepper and olive oil back in. Taste and add more lemon juice or salt — it should be bright but balanced. Ladle into bowls and finish with dill and a drizzle of olive oil.

Tips for the best result

• Room-temperature eggs temper far more safely than cold ones; set them out 20 minutes before you start.
• Use freshly squeezed lemon juice — bottled juice can make the soup taste harsh.
• If the soup does split, blend a small ladleful with an extra egg yolk and whisk it back in off the heat.
• Orzo or small pasta works in place of rice, but rice keeps it naturally gluten-free.

Storing and reheating

Refrigerate for up to 3 days; the soup will thicken as it sits. Reheat gently over low heat, stirring, and never boil it or it will split. Thin with a splash of stock if needed. Freezing is not recommended — the egg-thickened broth separates on thawing.

Frequently asked questions

Why did my soup curdle?

The eggs met hot broth too quickly, or the soup was boiled after adding them. Always temper gradually and keep the finished soup off the boil.

Can I make it without rice?

Yes — replace the rice with 150 g orzo for a heartier Greek soup, or add an extra 150 g of chicken for a lower-carb version.

What does avgolemono mean?

It is Greek for egg-lemon (avgo = egg, lemoni = lemon), the classic thickening base used in many Greek soups and sauces.

Can I use rotisserie chicken?

Absolutely. Skip the poaching step, use good stock, and add 350 g shredded rotisserie chicken at the end — dinner is on the table in 25 minutes.