Creamy Greek Avgolemono soup

Avgolemono soup is the kind of cozy soup recipes that truly feels like comfort in a bowl. Rich yet still light, this traditional Greek lemon chicken soup has a silky texture from eggs and a bright, tangy finish from fresh lemon juice. It’s warm, comforting, and wonderfully fresh all at once—and as a bonus, it comes together in about 25 minutes.

If you love lemon, this soup is especially hard to resist. It has all the soothing comfort of a classic chicken soup, but with a vibrant citrusy twist that keeps every spoonful feeling fresh instead of heavy. It’s the kind of recipe that feels both nourishing and uplifting at the same time.

One of the things that makes avgolemono so special is that signature silky, velvety texture. In this version, rice and eggs work together to create that smooth, comforting consistency, giving the soup its classic feel without needing hours of simmering homemade stock.

It really captures the best parts of chicken noodle soup and chicken and rice soup, while still feeling completely its own. The lemon brings a brightness that balances the richness beautifully, making it deeply comforting without ever feeling too heavy.

This is the kind of soup I reach for when I want something soothing but still fresh and vibrant. It’s perfect for chilly days, low-energy evenings, or anytime you need a bowl of comfort that feels cozy, satisfying, and just a little lighter than the usual.

Creamy Greek Avgolemono soup

Print

Avgolemono Soup is a delightful traditional Greek dish that combines the tangy brightness of fresh lemons with the richness of eggs for a silky, velvety texture. This comforting soup is light yet satisfying, perfect for soothing sniffles or warming up on a chilly winter day while dreaming of spring.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 small sweet onion , diced small
• 2 stalks celery , diced small
• 2 medium carrots , diced small
• 2 cloves garlic , minced
• 1/2 teaspoon kosher salt (not table salt)
• 1/8 teaspoon pepper
• 1/2 cup Arborio rice
• 6 cups low-sodium chicken stock
• 1 large bay leaf
• 2 (6 ounces each) chicken breasts seasoned, cooked, and shredded
• 1/3 cup fresh lemon juice
• 2 large eggs
• 2 & 1/2 tablespoons chopped fresh dill

Instructions

Step-By-Step Instructions

Please leave a star rating and comment to let us know how you liked this recipe!

Notes

Do not put saucepan back on the heat once the egg mixture has been added or the eggs might scramble or turn into ribbons.

Let us know if you liked this recipe. Try the other recipe categories as well!