Greek Lemon Chicken Soup (Avgolemono)

If you’re looking for a comforting, creamy, and tangy soup, this Greek Lemon Chicken Soup (Avgolemono) is the perfect choice! This traditional Greek dish combines tender chicken, fluffy rice, and a velvety lemon-egg broth for a soup that’s both cozy and refreshing. It’s incredibly easy to make and perfect for any time of year!

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Why You’ll Love This Recipe

• Creamy Without Dairy – The egg-lemon mixture creates a silky texture without cream
• Bright & Flavorful – Fresh lemon juice adds the perfect tangy kick
• Protein-Packed – A hearty and nourishing meal
• Simple & Quick – Ready in under 30 minutes!

Ingredients You’ll Need

• Chicken broth (6 cups) – The base of the soup
• Cooked shredded chicken (2 cups) – Use rotisserie or boiled chicken
• Uncooked white rice (½ cup) – Adds heartiness (or use orzo for a classic touch)
• Eggs (3 large) – Creates a rich, creamy texture
• Fresh lemon juice (¼ cup) – Bright and tangy flavor
• Garlic (2 cloves, minced) – Adds depth to the broth
• Onion (1 small, diced) – Enhances flavor
• Olive oil (1 tbsp) – For sautéing
• Salt & black pepper (to taste) – Balances the flavors
• Fresh parsley (for garnish) – Optional but adds freshness

Tools You’ll Need

• Large pot
• Whisk
• Ladle
• Mixing bowl

How to Make Greek Lemon Chicken Soup

1. Sauté the Aromatics
In a large pot, heat olive oil over medium heat. Sauté the diced onion and garlic until soft and fragrant, about 3 minutes.

2. Cook the Rice
Add the chicken broth to the pot and bring to a boil. Stir in the rice and cook until tender, about 12–15 minutes.

3. Prepare the Egg-Lemon Mixture
In a separate bowl, whisk together the eggs and lemon juice until frothy.

4. Temper the Eggs
Slowly ladle about 1 cup of hot broth into the egg mixture while whisking constantly. This step prevents the eggs from scrambling.

5. Add the Mixture to the Soup
Reduce the heat to low and slowly stir the egg mixture into the pot. Stir gently until the soup thickens slightly.

6. Add Chicken & Season
Stir in the shredded chicken and season with salt and pepper to taste. Let the soup warm for 2–3 minutes, but do not boil, as boiling may curdle the eggs.

7. Serve & Enjoy!
Ladle the soup into bowls and garnish with fresh parsley. Serve warm with crusty bread or a side salad.

What to Serve with This Soup

• A slice of toasted pita or crusty bread
• A simple Greek salad with feta and olives
• Roasted vegetables for extra heartiness

Tips for the Best Greek Lemon Chicken Soup

• Temper the Eggs Slowly – Adding hot broth too quickly can scramble the eggs
• Don’t Overcook – Keep the heat low once the egg mixture is added
• Use Fresh Lemon Juice – It makes a big difference in flavor
• Make It Gluten-Free – Use rice instead of orzo

Storing Leftovers

• Refrigerate – Store in an airtight container for up to 3 days
• Reheat Gently – Warm over low heat without boiling
• Freeze? Not Recommended – The egg mixture may separate when thawed

Frequently Asked Questions

Can I use orzo instead of rice?
Yes! Orzo is a traditional choice and works beautifully in this soup.

Can I make this ahead of time?
Yes, but the soup is best fresh. If making ahead, store without the egg mixture and add it when reheating.

Can I use rotisserie chicken?
Absolutely! It’s a great time-saver and adds extra flavor.

Conclusion

This Greek Lemon Chicken Soup is creamy, tangy, and unbelievably comforting! Whether you’re making it for a cozy night in or a light yet filling meal, this classic Greek dish is sure to be a hit.

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Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine: Greek

Nutritional Information (Per Serving):
Calories: 280 | Protein: 25g | Carbohydrates: 22g | Fat: 10g | Fiber: 1g | Sodium: 650mg

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