Greek Lemon Chicken Soup (Avgolemono)

Greek Lemon Chicken Soup, also known as Avgolemono, is a warm, comforting, and creamy soup made with tender chicken, lemon, and eggs, bringing together a perfect balance of tangy and savory flavors. This traditional Greek dish is ideal for chilly days or when you’re feeling under the weather. The delicate lemony broth combined with the richness of egg makes it a soul-soothing meal that’s quick and easy to prepare.

Why You’ll Love Greek Lemon Chicken Soup

• Comforting & Hearty: The combination of tender chicken, rice, and a creamy lemony broth creates a comforting, filling dish that warms you up from the inside out.
• Unique Flavor: The Greek twist of lemon and egg gives this soup a unique, fresh taste that’s unlike other chicken soups you’ve had before.
• Quick & Easy: You don’t need to be an expert chef to make Avgolemono—this recipe is simple to make in under an hour.
• Healthy & Nourishing: Full of lean chicken, vegetables, and rice, this soup provides nourishment while being light on the stomach.

Ingredients

For the Soup:

• 1 lb boneless, skinless chicken breasts (or thighs)
• 6 cups chicken broth (or stock)
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 1/2 cup uncooked rice (or orzo pasta for variation)
• 2 cloves garlic, minced
• 1 bay leaf
• Salt and pepper to taste

For the Avgolemono (Egg-Lemon) Mixture:

• 2 large eggs
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 tablespoon lemon zest (optional, for extra flavor)

Nutrition Facts

Servings: 6
Calories per serving: 250–300 kcal (depending on portion size and specific ingredients)

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 30-40 minutes
• Total Time: 45-55 minutes

Instructions

Step 1: Cook the Chicken and Vegetables

In a large pot, add the chicken breasts, chicken broth, onion, carrots, celery, garlic, and bay leaf. Season with salt and pepper. Bring everything to a boil over medium-high heat. Once boiling, lower the heat and simmer for 20–25 minutes, or until the chicken is fully cooked.

Step 2: Shred the Chicken

Remove the chicken breasts from the soup and shred them using two forks. Return the shredded chicken to the pot.

Step 3: Cook the Rice

Add the uncooked rice (or orzo pasta) to the pot and cook for another 10–15 minutes, or until the rice is tender. Stir occasionally to prevent sticking.

Step 4: Prepare the Avgolemono Mixture

In a separate bowl, whisk together the eggs and lemon juice until smooth. You can also add the lemon zest to this mixture for an extra lemony flavor.

Step 5: Temper the Egg-Lemon Mixture

To prevent the eggs from curdling, slowly add a ladleful of the hot broth from the soup into the egg-lemon mixture, whisking constantly. This is called “tempering” and ensures that the eggs don’t cook too quickly when added to the hot soup.

Step 6: Combine the Avgolemono with the Soup

Once the egg-lemon mixture is tempered, slowly pour it into the soup while stirring constantly. The soup will become creamy and slightly thickened. Continue to stir for about 2 minutes to allow the soup to fully incorporate the egg mixture.

Step 7: Final Seasoning and Serve

Taste the soup and adjust the seasoning with additional salt, pepper, or lemon juice if desired. Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh parsley or additional lemon wedges for extra freshness.

Step 8: Enjoy!

Serve the Greek Lemon Chicken Soup hot with warm bread or a side salad for a perfect meal.

How to Serve Greek Lemon Chicken Soup

• Garnish: Add a sprinkle of fresh parsley, dill, or a few lemon wedges for extra color and flavor.
• Pair with a Side Salad: A crisp Greek salad or a simple mixed greens salad works beautifully alongside this soup.
• Serve with Bread: Pair your soup with a piece of crusty bread, pita, or a slice of toasted sourdough to soak up all the creamy broth.

Tips for the Perfect Greek Lemon Chicken Soup

• Use Homemade Chicken Stock: If possible, make your own chicken stock from scratch for a richer, more flavorful soup.
• Add Vegetables: Feel free to add extra vegetables like zucchini, spinach, or potatoes to make the soup even heartier.
• Make it Ahead: This soup keeps well in the fridge for up to 3 days, and it actually tastes even better the next day as the flavors meld. Just store it in an airtight container and reheat on the stove when ready to serve.
• Gluten-Free Option: Use rice instead of orzo to make this soup naturally gluten-free.

FAQ Section

Q1: Can I make Greek Lemon Chicken Soup with bone-in chicken?

A1: Yes, you can! Bone-in chicken will add extra flavor to the broth. Just make sure to cook the chicken longer and remove the bones before shredding.

Q2: Can I freeze this soup?

A2: This soup can be frozen, but the egg-lemon mixture may change in texture once thawed. It’s best to freeze the soup without adding the eggs and lemon. Once you’re ready to serve, temper the egg mixture and add it in.

Q3: Can I use a different type of rice?

A3: Yes, you can use other types of rice like brown rice or wild rice. Just keep in mind that the cooking times for these varieties may vary, so check them as they cook.

Q4: What if I don’t like egg in my soup?

A4: The egg mixture is what makes Avgolemono unique, but if you prefer a lighter soup, you can skip the egg and simply add more lemon juice and a bit of cream for a silky texture.

Q5: Can I make this soup vegetarian?

A5: Yes, you can substitute the chicken with tofu or more vegetables like potatoes and mushrooms. Use vegetable broth in place of chicken broth for a vegetarian version of this soup.

Q6: How do I store leftovers?

A6: Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring frequently.

Q7: Can I use store-bought broth?

A7: Yes, store-bought broth is perfectly fine to use in this recipe. Just opt for low-sodium broth if you’re watching your salt intake.

Q8: Is this soup spicy?

A8: No, this soup isn’t spicy. The flavor is more tangy and savory from the lemon and chicken, but you could add a pinch of red pepper flakes for a little heat if you prefer.

Q9: How can I make the soup thicker?

A9: If you prefer a thicker soup, you can reduce the broth by simmering it longer, or you can add a bit more rice or orzo to the mix.

Q10: Can I use a slow cooker for this recipe?

A10: Yes, you can! To make it in a slow cooker, add all the soup ingredients (chicken, broth, veggies, rice) and cook on low for 4–6 hours. Shred the chicken and prepare the egg-lemon mixture separately, then combine at the end.

Conclusion

Greek Lemon Chicken Soup is a comforting, flavorful dish that’s perfect for cozy nights or when you need something to soothe your soul. The creamy, lemony broth paired with tender chicken and rice creates a unique, delicious soup that’s easy to make and guaranteed to become a family favorite. Enjoy it as a light dinner or as part of a larger meal, and savor the warmth and healing properties it brings!

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