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Greek Lemon Chicken Soup (Avgolemono)

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Creamy, comforting, and zesty — this classic Greek lemon chicken soup blends tender shredded chicken, rice, and a velvety lemon-egg broth for a bright and nourishing bowl.

Ingredients

Scale
  • 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

Instructions

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

Notes

  • Use rotisserie chicken to save time.
  • Short grain rice gives the soup a creamier consistency.
  • Do not let the soup boil after adding the eggs to avoid curdling.

Nutrition

Keywords: avgolemono, greek lemon chicken soup, chicken rice soup, lemon egg soup, comforting soup

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