Greek Lemon Chicken Soup, also known as Avgolemono, is one of my favorite soups when I want something both comforting and refreshing. It’s made with tender chicken, soft rice, and a rich broth thickened with eggs and brightened by lemon juice. It’s cozy, creamy (without any dairy), and full of flavor—perfect for chilly days or when I need something soothing.
Why You’ll Love This Recipe
I love this soup because it’s rich and filling, but still light and zesty thanks to the lemon. The egg-lemon mixture gives it a silky texture that feels indulgent, and it comes together in one pot. It’s a great way to use up leftover chicken or cook fresh chicken quickly for a nourishing, homemade meal.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Olive oil
- Onion, finely chopped
- Carrots, diced
- Celery, diced
- Garlic, minced
- Chicken broth
- Cooked chicken, shredded
- Uncooked white rice
- Eggs
- Fresh lemon juice
- Salt and black pepper
- Fresh dill or parsley (optional, for garnish)
Directions
- I heat olive oil in a large pot over medium heat. I add the onion, carrots, and celery, and cook for about 5 minutes until they start to soften. Then I add the garlic and cook for another minute.
- I pour in the chicken broth and bring it to a boil. I stir in the rice, then reduce the heat and let it simmer until the rice is tender—usually about 15 minutes.
- Once the rice is cooked, I stir in the shredded chicken and let it warm through.
- In a separate bowl, I whisk the eggs and lemon juice until smooth.
- To temper the eggs, I slowly ladle about a cup of the hot broth into the egg mixture while whisking constantly. This helps prevent the eggs from scrambling.
- I then slowly pour the tempered egg mixture back into the soup, stirring gently the whole time. I let it heat over low (but not boiling) until the soup thickens slightly.
- I season it with salt and pepper, and sometimes I sprinkle chopped fresh dill or parsley on top before serving.
Servings and Timing
This recipe makes about 6 servings. It takes around 15 minutes to prep and 30 minutes to cook, so I usually have it ready in about 45 minutes.
Variations
- Orzo instead of rice: I sometimes swap in orzo for a slightly different texture.
- No chicken: I skip the chicken and add chickpeas for a vegetarian version.
- Add greens: Spinach or kale added at the end gives a boost of color and nutrients.
- Herb swap: If I’m out of dill, I use parsley, oregano, or thyme.
- Spicy kick: A pinch of red pepper flakes gives a subtle heat.
Storage/Reheating
I store leftovers in the fridge for up to 3 days. I reheat it gently on the stove over low heat, stirring frequently. I avoid boiling once the egg-lemon mixture is in, since that can cause it to separate. This soup doesn’t freeze well because of the eggs.
FAQs
Can I make this ahead of time?
Yes, I often make the soup base (without the egg-lemon mixture) ahead of time. I add the egg-lemon mixture fresh when reheating.
What’s the best rice to use?
Short-grain white rice makes the soup extra creamy, but long-grain or jasmine rice also work well.
Can I use rotisserie chicken?
Definitely. It makes this recipe even quicker and adds great flavor.
How do I make the soup thicker?
I let it simmer a little longer after adding the egg-lemon mixture, or I use a bit more rice.
Can I leave out the eggs?
Not really—it won’t be Avgolemono without them. But if I want a lemony chicken soup without eggs, I just skip the tempering step and use lemon juice and rice with broth for a lighter version.
Conclusion
Greek Lemon Chicken Soup is the perfect mix of cozy and bright. The lemon and egg give it that silky, tangy richness that I love, and it’s easy enough to whip up any night of the week. Whether I’m making it to warm up on a cold day or just craving something fresh and homemade, this soup always hits the spot.
Print
Greek Lemon Chicken Soup (Avgolemono)
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop / One-Pot
- Cuisine: Greek
- Diet: Gluten Free
Description
Greek Lemon Chicken Soup, also known as Avgolemono, is a creamy, comforting, and citrusy chicken soup thickened with eggs and flavored with fresh lemon juice. Made in one pot with shredded chicken, white rice, and aromatic vegetables, this cozy Greek soup is perfect for a nourishing weeknight dinner or a soothing cold-day meal—no cream required!
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- ½ cup uncooked white rice
- 3 large eggs
- ¼ cup fresh lemon juice (about 1–2 lemons)
- Salt and black pepper, to taste
- Optional garnish: chopped fresh dill or parsley
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for about 5 minutes until vegetables soften.
- Stir in garlic and cook for 1 more minute.
- Pour in chicken broth and bring to a boil. Add rice, reduce heat, and simmer for 15 minutes or until rice is tender.
- Stir in shredded chicken and let it warm through.
- In a medium bowl, whisk together eggs and lemon juice until smooth.
- While whisking constantly, slowly ladle 1 cup of hot broth into the egg mixture to temper it.
- Slowly pour the tempered egg mixture back into the pot, stirring gently.
- Heat over low (do not boil) until soup thickens slightly. Season with salt and pepper to taste.
- Garnish with chopped dill or parsley, if desired, and serve warm.
Notes
- Substitute orzo for rice if preferred.
- For a vegetarian version, use vegetable broth and chickpeas in place of chicken.
- Spinach or kale can be added at the end for extra nutrition.
- Don’t allow the soup to boil once eggs are added—this prevents curdling.
- Store base separately and add egg-lemon mixture fresh when reheating for best results.
