This Greek Lemon Chicken Soup (Avgolemono) is light yet creamy, zesty, and packed with tender chicken and rice. The secret?
A luscious, silky lemon-egg mixture that gives the soup its signature rich and velvety texture without using cream.
Perfect for cold days, when you’re feeling under the weather, or when you just want a cozy, nourishing meal, this soup is simple to make and bursting with Mediterranean flavors!
🔥 Why You’ll Love This Recipe
✔ Light yet creamy – No dairy needed!
✔ Bright & refreshing – Lemon adds the perfect zesty touch.
✔ Comforting & cozy – The ultimate feel-good soup.
✔ One-pot meal – Less mess, more flavor!
🛒 Ingredients
For the Soup Base:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 cup cooked shredded chicken (rotisserie works great!)
- ½ cup uncooked rice (or orzo pasta)
- 1 tsp salt
- ½ tsp black pepper
For the Avgolemono (Lemon-Egg Mixture):
- 2 large eggs
- Juice of 2 lemons 🍋
- 1 tbsp fresh parsley or dill, chopped
👩🍳 Instructions
1️⃣ Sauté the Aromatics:
- Heat olive oil in a large pot over medium heat.
- Add onion and cook for 3-4 minutes until soft.
- Stir in garlic and cook for 30 seconds until fragrant.
2️⃣ Simmer the Soup:
- Pour in chicken broth and bring to a boil.
- Stir in rice (or orzo) and reduce to a simmer.
- Cook for 10-12 minutes, until the rice is tender.
- Add the shredded chicken, salt, and black pepper.
3️⃣ Prepare the Avgolemono (Lemon-Egg Mixture):
- In a bowl, whisk together eggs and lemon juice until smooth.
- Slowly ladle in ½ cup of hot broth, whisking constantly.
- Repeat with another ½ cup of broth, whisking vigorously.
4️⃣ Temper & Finish the Soup:
- Slowly pour the lemon-egg mixture back into the pot while stirring.
- Do NOT boil the soup after adding the eggs—it will stay smooth and silky.
5️⃣ Serve & Enjoy!
- Garnish with fresh parsley or dill.
- Serve hot with warm pita bread or a Greek salad.
🔥 Tips for the Best Greek Lemon Chicken Soup
✔ Temper the eggs properly – This keeps the soup silky, not scrambled.
✔ Want it thicker? Use extra rice or orzo.
✔ Like it extra lemony? Add more fresh lemon juice before serving.
✔ Want a richer flavor? Use homemade chicken broth!
🍽️ What to Serve with It
🥖 Warm pita bread – Perfect for dipping.
🥗 Greek salad – A fresh, crunchy contrast.
🧀 Feta cheese & olives – Classic Mediterranean sides.
🥶 Storage & Reheating
📦 Fridge: Store in an airtight container for up to 3 days.
❄️ Freezer: Not recommended (the egg-lemon mixture may separate).
🔥 Reheat: Warm over low heat, stirring gently. Do not boil!
❓ FAQ
1. Can I use orzo instead of rice?
Yes! Orzo pasta works beautifully in this soup and adds a slightly different texture.
2. How do I prevent the eggs from scrambling?
The key is slowly whisking in the hot broth before adding it to the pot.
3. Can I make this soup dairy-free?
Yes! There’s no dairy in this recipe—just eggs and lemon for the creaminess.
4. Can I make this vegetarian?
Absolutely! Swap chicken broth for veggie broth and use chickpeas or tofu instead of chicken.
💬 Final Thoughts
This Greek Lemon Chicken Soup (Avgolemono) is bright, creamy, and ultra comforting. Whether you’re making it for a cozy dinner or need a soothing meal, this soup is guaranteed to warm you up!
🔥 Try it and let me know how it turns out! 🍋🥣
1️⃣ Sauté the Aromatics: 2️⃣ Simmer the Soup: 3️⃣ Prepare the Avgolemono (Lemon-Egg Mixture): 4️⃣ Temper & Finish the Soup: 5️⃣ Serve & Enjoy!
Ingredients
For the Soup Base:
For the Avgolemono (Lemon-Egg Mixture):
Instructions