This Greek Lemon Chicken Soup, also known as Avgolemono, is a comforting and zesty dish made with tender chicken, rice, and a rich lemon-egg broth. It’s creamy without any dairy and perfect for cozy nights or when I need a bowl of something warm and nourishing.
Why You’ll Love This Recipe
I love this soup because it brings bright citrus flavor balanced with savory chicken and a silky, smooth texture. The lemon-egg mixture makes the broth luxuriously creamy without adding cream. It’s also a great way to use leftover chicken and turns simple pantry ingredients into something that feels special.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
6 cups chicken broth
½ cup uncooked white rice (I prefer long-grain or arborio)
2 cups cooked, shredded chicken (I usually use rotisserie chicken)
3 large eggs
⅓ cup fresh lemon juice (about 2 lemons)
Salt and pepper to taste
Fresh parsley or dill for garnish (optional)
Directions
I start by heating the olive oil in a large pot over medium heat. I add the chopped onion and sauté for about 5 minutes, until it’s soft and translucent. Then I stir in the garlic and cook for another 30 seconds.
I pour in the chicken broth and bring it to a boil. Once boiling, I stir in the rice and reduce the heat to a simmer. I let it cook for about 15 to 18 minutes, or until the rice is tender.
While the rice cooks, I whisk the eggs and lemon juice together in a bowl until well combined.
When the rice is done, I reduce the heat to low. I take about a cup of the hot broth and slowly whisk it into the egg-lemon mixture to temper it. This step helps prevent scrambling the eggs.
I then slowly pour the tempered mixture back into the pot, stirring gently. I keep the heat low and do not let it boil, or the eggs might curdle.
I stir in the shredded chicken, season with salt and pepper, and let it warm through for about 5 minutes.
I ladle the soup into bowls and garnish with fresh herbs if I want a pop of color and flavor.
Servings and timing
This recipe serves 4 people. It takes about 10 minutes to prep and 30 minutes to cook, so I can have it ready in just 40 minutes.
Variations
Sometimes I switch up the rice and use orzo pasta instead—it gives it a different texture. If I want a more veggie-heavy version, I add diced carrots or celery when I sauté the onions. For extra richness, I’ve also used bone broth instead of regular chicken broth. And if I don’t have cooked chicken, I just poach a couple of chicken breasts in the broth before adding the rice.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When I reheat it, I do it gently on the stovetop over low heat to avoid curdling the eggs. I stir often and sometimes add a splash of broth or water if it has thickened up in the fridge.
FAQs
What does Avgolemono mean?
Avgolemono is a traditional Greek sauce or soup made with egg (avgo) and lemon (lemono), often combined with broth to create a creamy texture without dairy.
Can I freeze Greek Lemon Chicken Soup?
I don’t recommend freezing it because the egg-lemon mixture can separate and change texture when thawed. It’s best eaten fresh or within a few days.
Can I use brown rice instead of white rice?
Yes, but I make sure to cook it longer or pre-cook the brown rice separately since it takes more time to become tender.
How can I make this soup vegetarian?
I substitute the chicken broth with vegetable broth and leave out the chicken, or sometimes I add chickpeas or white beans for extra protein.
Why did my soup curdle?
If the soup boiled after adding the egg-lemon mixture, the eggs may have scrambled. I always temper the eggs slowly and keep the heat low to keep the soup creamy.
Conclusion
This Greek Lemon Chicken Soup is one of my go-to comfort meals—bright, hearty, and easy to make. I love how it combines everyday ingredients into something that feels both wholesome and elegant. Whether I’m feeling under the weather or just craving a cozy bowl of soup, this recipe always hits the spot.
This Greek Lemon Chicken Soup, or Avgolemono, is a comforting, dairy-free soup made with shredded chicken, rice, and a silky lemon-egg broth. It’s creamy, zesty, and perfect for cozy meals.
Ingredients
1 tablespoon olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
6 cups chicken broth
½ cup uncooked white rice (long-grain or arborio)
2 cups cooked, shredded chicken
3 large eggs
⅓ cup fresh lemon juice (about 2 lemons)
Salt and pepper to taste
Fresh parsley or dill for garnish (optional)
Instructions
Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 5 minutes until soft and translucent.
Add garlic and cook for 30 seconds more.
Pour in chicken broth and bring to a boil. Stir in rice, reduce heat, and simmer for 15–18 minutes until rice is tender.
In a bowl, whisk together eggs and lemon juice until well combined.
Reduce soup heat to low. Slowly whisk about 1 cup of hot broth into the egg-lemon mixture to temper it.
Gradually stir the tempered mixture back into the pot, keeping heat low to prevent curdling.
Stir in shredded chicken, season with salt and pepper, and warm through for 5 minutes.
Ladle into bowls and garnish with fresh herbs if desired.
Notes
Do not let the soup boil after adding the egg-lemon mixture to avoid curdling.
For a different texture, substitute rice with orzo pasta.
Add carrots or celery during sautéing for a veggie boost.
Use bone broth for extra richness.
Store leftovers in the fridge for up to 3 days; reheat gently over low heat.
