Baba's Traditional Avgolemono Soup
Creamy Greek Lemon Chicken Soup with Rice
🇬🇷 Recipe Snapshot
🌿 Uses: Baba's Greek Rice Pilaf Blend
⏱️ Prep Time: 15 minutes
🔥 Cook Time: 35 minutes
⏳ Total Time: 50 minutes
🍽️ Servings: 6–8
⭐ Difficulty: Moderate
🇬🇷 Authenticity: Traditional Greek Family Recipe
"Few dishes represent Greek comfort food better than Avgolemono. Growing up, there was almost always a pot simmering on our stove. It was my father's favorite meal and the soup we turned to whenever someone was under the weather or when the nights turned cold. For our family, Avgolemono wasn't just dinner—it was comfort, tradition, and home in a bowl."
— Jimmy Economos
This classic Greek soup combines tender chicken, fluffy rice, fresh lemon juice, and eggs into one of Greece's most beloved family recipes. Every Greek family has its own version, but the goal is always the same: a rich, silky broth that's bright with lemon, creamy without cream, and incredibly comforting.
Our version is made even easier with Baba's Greek Rice Pilaf Blend, which brings together the herbs and seasonings that naturally complement the rice, chicken, and fresh lemon. It's a simple shortcut that delivers authentic Greek flavor while staying true to the recipe I grew up eating.
Whether you're serving it as a light dinner, a Sunday lunch, or the meal that helps someone feel a little better, this is one recipe every Greek kitchen should have.
Ingredients
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2 tablespoons olive oil
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1 medium onion, diced
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2 carrots, diced
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2 celery stalks, diced
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8 cups chicken broth
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1½ cups cooked shredded chicken
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¾ cup uncooked white rice
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2 tablespoons Baba's Rice Pilaf Blend
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3 large eggs
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Juice of 2 fresh lemons
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Salt and pepper to taste
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Fresh parsley for garnish
Instructions
Step 1 – Build the Base
Heat olive oil in a large soup pot.
Cook the onion, carrots, and celery for 8-10 minutes until softened.
Stir in Baba's Greek Rice Pilaf Blend.
Cook for one minute until fragrant.
Step 2 – Simmer
Add:
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Chicken broth; Rotisserie Chicken boiled is makes the best broth and allows for the chicken to be easily shredded. Boil it and then remove it before adding rice.
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Rice
Bring to a gentle boil.
Reduce heat and simmer about 20 minutes until the rice is tender.
Add the shredded chicken.
Step 3 – Make the Avgolemono
In a bowl, whisk:
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Eggs
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Fresh lemon juice
Slowly whisk in about 1 cup of the hot broth, one ladle at a time, to gently warm the egg mixture. Do not add the eggs back until they have been slowly brought up to temp.
This prevents the eggs from scrambling.
Step 4 – Finish the Soup
Slowly pour the tempered egg mixture back into the soup while stirring constantly.
Do not boil the soup after adding the eggs.
Warm gently for another 2–3 minutes.
Taste and adjust seasoning if needed.
Serve immediately with chopped parsley, ground black pepper and fresh lemon wedges.
Perfect Pairings
Complete your Greek meal with:
🥗 Traditional Greek Salad
🥔 Greek Lemon Potatoes
🥙 Warm Pita Bread
🍋 Extra lemon wedges
Baba's Tips
✔ Always temper the eggs slowly.
✔ Never boil after adding the eggs.
✔ Rotisserie chicken works beautifully
✔ Fresh lemon juice makes all the difference.
✔ The soup thickens as it rests.
Why Baba's Greek Rice Pilaf Blend?
Our Rice Pilaf Blend contains the traditional herbs and aromatics that naturally complement Greek soups, rice dishes, orzo, and stuffed vegetables.
Perfect for:
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Greek Rice Pilaf
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Avgolemono
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Chicken & Rice Soup
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Orzo
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Stuffed Peppers
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Stuffed Tomatoes
Frequently Asked Questions
Why did my eggs scramble?
The broth was added too quickly or was too hot. Temper the eggs slowly by whisking in hot broth a little at a time.
Can I use rotisserie chicken?
Absolutely. It's one of the easiest ways to make authentic Avgolemono on a busy weeknight.
Can I freeze Avgolemono?
It's best enjoyed fresh. Because of the egg and lemon mixture, freezing can change the texture.
Can I substitute orzo for rice?
Yes. Orzo is a delicious variation and works perfectly with Baba's Greek Rice Pilaf Blend.
Why is Avgolemono so creamy without cream?
The silky texture comes from the classic Greek technique of whisking eggs and lemon juice together and tempering them into the hot broth.
From Baba's Table
Some recipes fill your stomach.
Others warm your soul.
Avgolemono has always been one of those recipes in our family. Whether someone was feeling under the weather or we simply wanted a comforting meal after church on Sunday, a steaming bowl of this soup was never far away.
Simple ingredients. Timeless tradition.
From Baba's Table to yours... Kali Orexi!
Continue Your Greek Cooking Journey
Complete your meal with: