Avgolemono Soup Recipe (Greek Lemon Soup) in 15 Minutes

This Avgolemono recipe (classic Greek Lemon Soup) is creamy with a lovely lemon flavor. And it’s ready in under 15 minutes.

Did you know that Americans ate about 5 eggs per week per person last year? The actual number is 251 eggs per person. I thought it would be more.

That’s probably because I love eggs so much. So full of satisfying proteiny goodness. I know I eat more than 5 per week. Especially lately since discovering Avgolemono Soup.

Avgolemeno Soup is a Greek soup with a name that literally means Egg (avgo) Lemon (lemeno). It’s a creamy soup that gets its silkiness and thickness from the addition of whisked eggs. There’s a good hit of lemon in there for tang as well. And it often contains chicken and some pasta or rice.

Avgolemono Soup (Greek Lemon Soup Recipe)

I really like the lemon in the soup. It tuns the otherwise rich soup into something refreshing that you can definitely eat on a hot summer day, like today.

A traditional Avgolemono Soup can take quite awhile to make. It can be simmered on the stove for hours. For instance, this recipe by famous Greek chef Cat Cora takes over 3 hours to make. My version is much quicker. It’s ready in under 15 minutes, just like all my Soup in 15 soup recipes.Avgolemono Soup (Greek Lemon Soup Recipe)There are lots of things that make this soup so quick. First is the use of store-bought chicken stock. I like to use a No-Sodium version. They tend to have more real flavor since they can’t depend on salt.

I also used rotisserie chicken from the grocery store when making this soup. You could instead use leftover cooked chicken. This is an easy way to have chicken soup any day.

But the Souper Tip for this soup, the thing that makes it so delicious so quickly, is to use a really small pasta shape. Look for one that cooks in about 5 minutes, like Acini Di Pepe. Your grocery store probably has this shape. It’s tiny tiny tubes. It’s sold in a little bag so search for it wedged between all those pasta boxes.

If you’re looking for more tips for making quick delicious soups, check out all my Souper Tips here. Avgolemono Soup (Greek Lemon Soup Recipe)


If you have some fresh lemons to use up, be sure to also check out my recipe for a lemon margarita with basil 

A recipe for Margaritas that uses lemon and basil. A very refreshing cocktail.

And now, here’s my Avgolemono Soup recipe. See you in 15!



Avgolemono Soup (Greek Lemon Soup)

  • Author: Christine Pittman
  • Cook Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings


This Greek lemon soup is luxurious and creamy with a lovely lemon flavor. The key to making this quickly is the use a tiny pasta shape that cooks in around 5 minutes. Note: If you’re unsure about all that lemon juice, try subbing it for 1/4 cup of lemon juice mixed with 2 Tbsp. water. To make the soup as quick as possible, first read through the recipe. As you read, gather up all the tools, pots, bowls and ingredients that you’ll need. Then start cooking. Yield 6 1/2 cups


  • 5 cups low-sodium or no-sodium chicken stock
  • 2 Tbsp. cornstarch
  • 1/3 cup cold water
  • 2 lemons
  • 2 large eggs
  • 1/2 of a cooked rotisserie chicken
  • 1/2 tsp. salt
  • 3/4 cup acini di pepe pasta (tiny tiny tubes)


  1. Put a large pot or Dutch oven on the stove. Turn the heat to high. Add the chicken stock. Cover and let it come to a boil.
  2. Meanwhile, in a small bowl the dissolve cornstarch in the cold water. Juice the lemons until you have 1/3 cup juice. Add it to the cornstarch mixture.
  3. Crack the eggs into a medium bowl. Use an egg beater on medium to whip eggs until frothy, 1-2 minutes.
  4. Once the broth is simmering, add the salt to the broth. Stir. Remove 1 cup of hot broth and set a side.
  5. Add the pasta to the pot. Bring it back to a boil over high. Stir. Reduce to a simmer. Stir occasionally until al dente, 5-6 minutes.
  6. Add the cornstarch-lemon mixture to the eggs. Mix.
  7. Tear the chicken into pieces.
  8. Slowly add the cup of hot broth that you set aside to the egg mixture stirring constantly.
  9. When pasta is cooked, add the chicken. Stir. Heat through 30 seconds.
  10. Turn off heat. Add the egg mixture slowly stirring.
  11. Put heat on low and stir constantly for a minute.
  12. Serve. If the soup sits for a while before serving, it will thicken more. Add hot water to thin it. Do not ever let the soup come to a boil.


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*Info about the number of eggs consumed by Americans each year comes from the American Egg Board.

10 responses to “Avgolemono Soup Recipe (Greek Lemon Soup) in 15 Minutes”

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  2. Tracy S. says:

    Oh my gosh- I am so happy you have this recipe posted! I had made a soup similar to this years ago, that even my picky eater girls loved, but I’ve not been able to find it since. I can’t wait to make this for dinner this week! I have bookmarked this, and put it on my Pinterest page so I won’t lose the recipe again!

  3. Heather says:

    This soup sounds wonderful! So easy too!! Perfect for busy weeknights!

  4. This looks like such a delicious soup that could be served no matter the season. I’m going to add this to our soup dinner menu, can’t wait to slurp it up!

  5. Shari says:

    Can I used bottled lemon juice?

    • Christine Pittman says:

      Shari, Sorry for the delay. Yes you can. For a recipe like this where lemon is a star, I prefer to use fresh for that subtle extra brightness. But bottled will work just fine. -Christine

  6. Jamie says:

    I never realized there were eggs in Greek Lemon Soup. Looks delicious.

  7. Katerina says:

    This is a hearty and comforting soup Christine!

  8. Wendy says:

    A lovely soup made even lovelier by taking only 15 minutes to cook! Your shortcuts make it easy to make Avgolemono even on a busy weeknight.

  9. So perfect! You know normally our August weather is hot and sticky, but I had to wear long sleeves yesterday! I’d love to curl up with this soup!

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