We are huge fans of avgolemono soup, that silky, tangy Greek classic (a Greek egg-and-lemon soup often made with chicken and rice).
What do we serve with it to make the meal truly amazing?
Maybe some crispy pita chips for a bit of crunch. Or how about a fresh Greek salad with feta and olives?
Oh, and let's not forget the garlic bread.
We're already drooling. Let's talk about what goes well with this lemony soup.
Top 10 Side Dishes for Avgolemono Soup
Here are our top 10 picks for side dishes to serve with your delicious bowl of avgolemono soup:
| Dish | Ingredients | Flavor | Difficulty | Time |
| Crusty Bread | Flour, yeast, water, salt | Warm, crusty | Moderate | 2-3 hours |
| Greek Salad | Tomatoes, cucumber, onion, feta, olives, olive oil, lemon | Fresh, tangy | Easy | 15 mins |
| Roasted Potatoes | Potatoes, olive oil, herbs | Crispy, herby | Easy | 45 mins |
| Spanakopita | Spinach, feta, phyllo dough | Savory, flaky | Moderate | 1 hour |
| Dolmades | Grape leaves, rice, herbs, lemon | Tangy, herby | Moderate | 1 hour |
| Tzatziki Salad | Cucumber, yogurt, garlic, dill | Cool, creamy | Easy | 20 mins |
| Lemon Roasted Asparagus | Asparagus, lemon, olive oil | Bright, fresh | Easy | 20 mins |
| Horiatiki Salad | Tomatoes, cucumber, onion, feta, olives, olive oil, lemon | Fresh, tangy | Easy | 15 mins |
| Roasted Beets | Beets, feta, olive oil | Sweet, earthy | Easy | 45 mins |
| Grilled Chicken Souvlaki | Chicken, lemon, oregano | Grilled, herby | Moderate | 30 mins |
1 - Crusty Bread
We love crusty bread. It's perfect for soaking up that lemony goodness of the soup (the egg-thickened, lemony broth).
The outside is crunchy, while the inside is soft and chewy.
The bread's texture adds an amazing contrast to the smooth soup and pairs nicely with sourdough bread side ideas.
Plus, who can resist that fresh-baked aroma?
2 - Greek Salad
Greek salad with avgolemono soup is a zesty duo (a classic salad of tomato, cucumber, feta, and olives).
The feta is salty and crumbly. The olives add a briny bite.
They balance the soup's tanginess and make a great accompaniment to roasted meats like chicken; see Greek chicken side pairings.
This pairing feels like a sunshine burst in your mouth!
We adore how the salad's crunch goes with the smooth soup.
3 - Roasted Potatoes
These spuds are crispy on the outside and fluffy inside, a hearty option among roasted vegetables side ideas.
They have a light, herby flavor thanks to rosemary and garlic (rosemary's piney, resinous notes). We love pairing them with avgolemono soup for balance.
The saltiness of the potatoes improves the tangy soup. We never skip this side.
4 - Spanakopita (Spinach Pie)
Spanakopita is savory and flaky. It's stuffed with spinach, feta, and herbs (Spinacia oleracea).
The pastry is crisp and light. Spinach adds earthiness, while feta brings a salty tang.
We especially love the buttery crust. It goes well with the lemony avgolemono soup.
We often argue over the last piece! It's a family favorite.
5 - Dolmades (Stuffed Grape Leaves)
Dolmades are small but mighty. Stuffed grape leaves filled with rice, herbs, and sometimes meat (traditionally using Vitis vinifera grape leaves).
They're tangy and have a slight crunch. The leaves add a unique flavor.
The lemony avgolemono and savory dolmades contrast well. Both have bright flavors.
We love how they balance each other. It's a zesty bite every time.
We can't get enough.
6 - Tzatziki Cucumber Salad
Tzatziki cucumber salad brings a cool, refreshing bite. The creamy yogurt sauce with garlic and dill just works (made with strained Greek yogurt for thickness).
They mix well with the tangy yogurt and add crunch to bowls; see taco salad side swaps for crunch.
We enjoy the kick from garlic and the freshness of dill.
It's a simple, yet flavorful side. goes well with avgolemono soup's lemony zest.
7 - Lemon Roasted Asparagus
Lemon roasted asparagus is crisp and bright. We love the zesty lemon bringing out its natural flavors (the lemon's citric acidity enhances the vegetal notes).
It's roasted to a perfect golden brown. The asparagus retains a slight crunch while being tender.
We enjoy the hint of garlic and just enough herb. It's our go-to side for a refreshing, light bite.
8 - Horiatiki Salad (Greek Village Salad)
Horiatiki Salad brings fresh and strong flavors (a traditional Greek village salad). The tomatoes are juicy, and the cucumbers are crisp.
We love the tangy feta and salty olives mixed in. The red onions add a zesty punch.
It's filling and light balance. Perfect with avgolemono soup's lemony kick.
Our team raves about this salad's simplicity and bold taste.
9 - Roasted Beets with Feta
Roasted beets are earthy and sweet (Beta vulgaris). Feta adds a salty, tangy contrast.
This pairing pops with flavor. The beets are tender, and the feta is creamy.
We love how the textural contrast takes avgolemono soup to another level. It's a bright side dish.
Personal favorite for its color and flavor balance.
10 - Grilled Chicken Souvlaki
Tzatziki cucumber salad brings a refreshing bite (commonly served with souvlaki skewers).
Cucumbers stay crunchy and light. They balance the soup's tangy flavor effortlessly.
We love this side's simplicity and punchy taste. It's a go-to for that cool, flavorful addition.
Personal hacks? Add a squeeze of lemon.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.
