Avgolemono Soup Recipe – Greek Special

Avgolemono is one of those soups that I’ve made many times, but rarely from scratch. It’s usually a ‘there’s nothing in the house’ type of thing and made with a carton of broth. Even in its quick-and-easy form it’s a delicious and comforting meal, but when you use a fresh whole chicken, it becomes epic. Garnish with parsley and lemon zest.

  • Prep Time25 min
  • Cook Time2 hr
  • Total Time2 hr 25 min

Avgolemono Soup Recipe Ingredients :

  • 2 tbsp. extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 8 c. low-sodium chicken broth
  • 1 tsp. fresh thyme leaves
  • 1 tsp. dried oregano
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 c. white rice
  • 3 c. shredded chicken
  • 3 large egg yolks
  • Juice of 2 medium lemons
  • Freshly chopped dill, for serving
  • Lemon wedges, for serving

How to Make Avgolemono Soup Recipe:


In a large pot over medium heat, heat oil. Add onion, carrots, and celery and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add broth, thyme, and oregano and season with salt and pepper. Bring to a boil. Add rice and reduce heat to a simmer. Simmer until rice is cooked through, 20 minutes. Add chicken to pot and bring back to a simmer.


In a medium bowl, whisk together egg yolks and lemon juice. Slowly add ¼ cup of hot broth to eggs while whisking. Slowly whisk mixture back into the pot. Let simmer until thickened, 5 minutes.


Serve soup with fresh dill and lemon wedges.