Best Avgolemono Soup Recipe with Chicken (Yiayia Vaso’s Kotosoupa Avgolemono)

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There are certain recipes that instantly take you back home, and for me, this is one of them. Growing up, there was always one dish waiting for us after a long trip overseas, especially after coming back from Greece. You’d walk through the door exhausted, suitcases still unpacked, and there it was: a giant pot of Yiayia Vaso’s avgolemono kotosoupa simmering away on the stove.

This traditional Greek lemon chicken soup wasn’t just comforting after holidays either. It was the cure-all whenever we were sick with colds or flu. If someone in the family had the sniffles, this soup was guaranteed to appear by the evening. Warm, silky, lemony and filling without being heavy, it’s the kind of recipe that somehow makes everything feel better.

And while there are many variations of avgolemono soup recipe online, this is the version I grew up with. It uses a whole chicken for a rich homemade broth, medium grain rice for the perfect texture, and a carefully tempered egg and lemon mixture that creates that creamy finish without curdling.

If you’ve been searching for the best avgolemono soup recipe with chicken, this is the one I always come back to.

Table of Contents

What Is Avgolemono Soup?

Avgolemono is a traditional Greek egg and lemon soup made with chicken broth, rice and an egg-lemon mixture that thickens the soup naturally without cream.

In Greek households, it’s often called kotosoupa avgolemono, which simply translates to chicken soup with avgolemono. Every family has their own way of making it. Some use only egg yolks, others use whole eggs, and some prefer orzo instead of rice.

This version is how my Yiayia Vaso always made it; simple ingredients, rich homemade stock and plenty of lemon.

What Is the Key to Making Good Avgolemono?

The key to making good avgolemono soup is controlling the temperature.

There are two important tips:

1.Temper the eggs slowly using warm broth
2.Turn the stove off before adding the egg mixture

If the soup is too hot, the eggs can scramble and curdle instead of creating that creamy silky texture avgolemono is known for.

Another important tip is not overcooking the rice. Slightly undercooking it initially gives you the perfect final texture.

Which Rice Is Best for Avgolemono?

Medium grain rice is my personal favourite because it gives the soup a creamier texture while still holding its shape.

Short grain rice also works well and is commonly used in many Greek households.

I generally avoid long grain rice for avgolemono because it doesn’t give the same creamy consistency.

Should Avgolemono Be Whole Eggs or Just Yolks?

Different families do it differently.

Some recipes only use egg yolks, while others use whole eggs. In my family, we always separate the eggs and beat both the whites and yolks individually before combining them.

Beating the whites separately helps create a lighter, creamier soup.

Should You Rinse Rice for Avgolemono?

Yes. I always rinse the rice before adding it to the soup.

Rinsing removes excess starch and helps prevent the soup from becoming overly thick or gluey.

Tips for the Best Avgolemono Soup Recipe with Chicken

Use a Whole Chicken

A whole chicken creates a far richer broth compared to store-bought stock.

Don’t Rush the Tempering

Slowly adding the warm broth into the eggs is what prevents curdling.

Turn the Heat Off Completely

Residual heat is enough to finish the soup. Leaving the stove on is one of the main reasons avgolemono splits.

Slightly Undercook the Rice

The rice continues absorbing liquid after cooking.

Adjust the Lemon to Taste

Some Greek families love extra lemon while others prefer it milder. Start with less if you’re unsure and adjust gradually.

Best Avgolemono Soup Recipe with Chicken | Yiayia Vaso’s Greek Lemon Soup

A traditional Greek avgolemono kotosoupa made with homemade chicken broth, medium grain rice, eggs and lemon juice for a creamy comforting soup just like Yiayia Vaso made.

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Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings: 6

Course: Main Course

Cuisine: Greek

Ingredients Method Notes

Ingredients

1 whole chicken
Water enough to fully submerge the chicken
2 teaspoons salt
1 cup medium grain rice washed
4 eggs
250 ml lemon juice
Black pepper to serve

Method

Step 1: Boil the Chicken

Fill a large pot with enough water to fully cover the chicken. Add the whole chicken and salt.
Place the pot over high heat and bring it to a boil. Reduce the heat slightly, place the lid on and allow it to cook for around 1 hour.
Once cooked, remove the chicken from the pot and set aside to cool slightly.

Step 2: Strain the Stock

Using a sieve, strain the chicken stock into another pot to remove any small bones or bits from the chicken.
Return the strained broth to the stove and reserve 1 cup of stock in a separate bowl for later.

Step 3: Cook the Rice

Add the washed medium grain rice to the stock pot.
Place the lid on and cook for around 10–12 minutes. Most rice packets suggest around 15 minutes, but I always recommend cooking it about 3 minutes less than the packet instructions.
The reason is simple: the rice continues cooking in the hot broth even after the stove is turned off. Overcooked rice can quickly become mushy in avgolemono soup.
You can also use short grain rice if preferred. I’ve made this recipe with both.

Step 4: Prepare the Avgolemono Mixture

Separate the eggs, placing the whites in one bowl and the yolks in another.
Beat the egg whites until creamy and fluffy. Then beat the yolks separately before combining them together.
Slowly add the reserved warm broth into the egg mixture while whisking continuously. This step is called tempering and is one of the most important parts of making good avgolemono soup.
Tempering gently raises the temperature of the eggs and prevents them from curdling.

Step 5: Finish the Soup

Once the rice is cooked, turn the stove off completely.
This is extremely important. One of the biggest mistakes people make with avgolemono soup recipe is adding the eggs while the heat is still on. The residual heat in the broth is more than enough.
Slowly pour the tempered egg mixture into the soup while whisking well. Then add the lemon juice and stir again.

Step 6: Shred the Chicken

Using two forks, shred the cooled chicken and remove all bones.

You can either:

Add the chicken directly back into the soup pot, or
Serve it separately so everyone can add their own amount
Some people even prefer avgolemono without chicken altogether.
Finish with cracked black pepper on top before serving.

Notes

Always temper the eggs slowly to prevent curdling

Turn the heat off before adding the avgolemono mixture

Washed medium grain or short grain rice both work well

Add extra lemon juice to taste if preferred

How to Store Avgolemono Soup

Store leftovers in an airtight container in the fridge for up to 3 days.

Because the rice continues soaking up liquid, the soup will thicken over time. You can loosen it with a little warm water or stock when reheating.

Reheat gently over low heat and avoid boiling, as high heat can affect the egg mixture.

Can You Freeze Avgolemono Soup?

You can, but the texture may slightly change once thawed because of the eggs and rice.

If freezing, allow the soup to cool completely before storing in freezer-safe containers.

FAQs: Avgolemono Soup Recipe with Chicken

1.What are the ingredients in avgolemono soup?

Traditional avgolemono soup ingredients include chicken broth, rice or orzo, eggs and lemon juice. This version also uses shredded chicken for a heartier Greek lemon chicken soup.

2.Why did my avgolemono curdle?

Usually because the eggs were added while the soup was too hot or the eggs weren’t tempered slowly enough.

3.Can I make avgolemono without chicken?

Absolutely. Some people prefer a simple lemon rice soup without shredded chicken.

4.Is avgolemono healthy?

Avgolemono soup is packed with protein from the chicken and eggs, while the lemon adds freshness and vitamin C.

More Soup Recipes

Yuvarlakia (Greek Meatball Soup with Lemon Avgolemono)

Revithosoupa (Greek Chickpea Soup – Easy & Fasting Friendly)

Fakes (Greek Lentil Soup – Simple & Authentic Recipe)