Creamy, comforting, and zesty — this classic Greek lemon chicken soup, known as Avgolemono, is a beautifully balanced dish that blends tender chicken, soft rice, and a velvety egg-lemon broth. Light yet filling, it’s ideal for a nourishing meal any time of year.

Why You’ll Love This Recipe

This traditional Greek soup is the perfect balance of tangy citrus, savory broth, and silky texture. The lemon-egg mixture (avgolemono) gives the soup a creamy consistency without any dairy, making it naturally light and refreshing. It’s quick to prepare, especially when using leftover or pre-cooked chicken, and feels both comforting and refined. Whether you’re feeling under the weather or simply want a wholesome bowl of soup, this recipe is a timeless choice.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 6 cups chicken broth
• 1/2 cup white rice (short or medium grain)
• 2 cups cooked shredded chicken
• 3 large eggs
• 1/3 cup fresh lemon juice (about 2 lemons)
• Salt and pepper to taste
• Fresh dill, for garnish
• Lemon wedges, for serving

Directions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
2. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
3. Pour in the chicken broth and bring to a gentle boil.
4. Add the rice, reduce the heat, and simmer uncovered for 15–18 minutes, or until the rice is tender.
5. Stir in the shredded chicken and keep the soup over low heat.
6. In a medium bowl, whisk the eggs until frothy. Slowly whisk in the lemon juice.
7. While continuously whisking the egg mixture, slowly ladle about 1 cup of the hot broth into the bowl to temper the eggs.
8. Gradually pour the tempered egg-lemon mixture back into the soup, stirring constantly.
9. Heat gently for 3–4 minutes until the soup thickens slightly, but do not boil.
10. Season with salt and pepper to taste.
11. Serve hot, garnished with fresh dill and lemon wedges on the side.

Servings and timing

This recipe serves 4–6 people.

Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes

Variations

• Orzo instead of rice: Replace rice with orzo pasta for a slightly different texture.
• Vegetarian option: Use vegetable broth and omit the chicken; add chickpeas for protein.
• Add greens: Stir in a handful of fresh spinach or kale at the end for extra nutrition.
• More lemon flavor: Add lemon zest or an extra tablespoon of lemon juice for a stronger citrus note.
• Use rotisserie chicken: A great shortcut that saves prep time.

Storage/Reheating

• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently over low heat, stirring frequently. Do not let the soup boil, as the egg mixture can curdle.
• Freezing: Freezing is not recommended due to the egg content, which may separate when thawed.

FAQs

What is Avgolemono?

Avgolemono is a traditional Greek sauce made from eggs and lemon juice, often used to thicken soups and stews.

Can I make this soup ahead of time?

Yes, but it’s best to add the egg-lemon mixture just before serving to maintain the creamy texture.

How do I temper the eggs properly?

Slowly add hot broth to the beaten eggs while whisking constantly to prevent curdling, then return the mixture to the pot gradually.

Can I use brown rice?

Yes, but it will require a longer cooking time (about 30–35 minutes), or you can cook it separately and add it in later.

Is this soup gluten-free?

Yes, this recipe is naturally gluten-free as long as you ensure the broth is gluten-free.

Can I make it dairy-free?

The soup is already dairy-free, as the creaminess comes from eggs and lemon.

What if my soup curdles?

If the eggs were not tempered properly or the soup was boiled after adding them, curdling can occur. Stir constantly and heat gently to avoid this.

Can I use bottled lemon juice?

Fresh lemon juice is strongly recommended for the best flavor and authenticity.

Can I add more vegetables?

Yes, carrots, celery, or spinach can be added for additional texture and nutrition.

What’s the best chicken to use?

Shredded rotisserie chicken, leftover roast chicken, or poached chicken breasts all work well in this soup.

Conclusion

Greek Lemon Chicken Soup (Avgolemono) is a nourishing, vibrant dish that showcases the beauty of simple, fresh ingredients. With its silky lemon-egg broth and tender chicken, it delivers comfort and flavor in equal measure. Ideal for chilly days, light lunches, or a wholesome dinner, this traditional Greek favorite is one you’ll return to time and time again.

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