Greek Lemon Chicken Soup

Why You’ll Love This Recipe

Greek Lemon Chicken Soup, traditionally known as “Avgolemono,” is a comforting and zesty dish combining tender chicken, rice or orzo, and a rich lemon-egg broth. It’s creamy without any dairy, tangy with fresh lemon juice, and filling enough to serve as a main course. This soup is perfect for cozy nights, healing cold symptoms, or simply savoring Mediterranean flavors.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken breast or thighs (boneless, skinless)chicken brothcarrotsceleryoniongarliclong-grain rice or orzolemonseggssaltblack pepperolive oilbay leaf

directions

In a large pot, heat olive oil over medium heat and sauté chopped onion, carrots, and celery until softened.

Add minced garlic and cook for another minute until fragrant.

Pour in chicken broth and add the bay leaf and chicken. Bring to a boil, then reduce heat and simmer until the chicken is cooked through (about 20 minutes).

Remove the chicken, shred it, and return it to the pot.

Stir in the rice or orzo and cook until tender, about 10-15 minutes.

In a separate bowl, whisk together the eggs and freshly squeezed lemon juice.

Temper the egg-lemon mixture by slowly adding a ladle of hot soup while whisking constantly.

Gradually stir the tempered egg mixture into the soup, ensuring it doesn’t curdle.

Season with salt and black pepper to taste, then remove from heat and let rest a few minutes before serving.

Servings and timing

This recipe yields approximately 4-6 servings.Preparation time: 15 minutesCooking time: 35-40 minutesTotal time: 50-55 minutes

Variations

Use shredded rotisserie chicken for quicker prep.

Add fresh dill or parsley for an herbal finish.

Replace rice with cauliflower rice for a low-carb option.

Include spinach or kale for added greens.

storage/reheating

Store in an airtight container in the refrigerator for up to 4 days.Reheat gently over low heat to avoid curdling the egg mixture.Do not freeze, as the egg-lemon base may separate upon thawing.

FAQs

What is Avgolemono?

Avgolemono is a traditional Greek soup made with chicken, lemon juice, eggs, and rice or orzo.

How do I prevent the eggs from curdling?

Temper the egg-lemon mixture by adding hot soup slowly while whisking constantly before adding it back to the pot.

Can I make it ahead of time?

Yes, but add the egg-lemon mixture just before serving for best texture.

Is it gluten-free?

Yes, if made with rice instead of orzo.

Can I use lemon zest?

Yes, adding a bit of lemon zest enhances the citrus flavor.

Can I add vegetables?

Definitely—spinach, kale, or peas are great additions.

Is the soup thick?

It becomes naturally thick from the eggs and rice/orzo, giving it a creamy texture.

Can I make it vegetarian?

Yes, use vegetable broth and replace chicken with chickpeas.

Why is the soup cloudy?

The emulsified egg-lemon mixture gives it a naturally creamy and slightly opaque appearance.

What if it’s too sour?

Balance with a pinch of sugar or more broth if desired.

Conclusion

Greek Lemon Chicken Soup is a soothing, citrusy, and protein-packed meal that’s as nourishing as it is flavorful. Its creamy yet light texture and bright lemony profile make it a standout in any season. A bowl of Avgolemono is sure to bring warmth and comfort with every spoonful.

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