I make this Avgolemono Greek Lemon Chicken Soup when I crave something comforting yet bright and fresh. This creamy Greek lemon chicken soup combines tender shredded chicken, soft rice, fresh herbs, and a silky lemon-egg mixture that creates a naturally creamy texture without any cream. It is light, nourishing, and full of Mediterranean flavors.
Why You’ll Love This Recipe
I love how this soup feels both hearty and refreshing at the same time. The lemon juice gives it a vibrant flavor, while the eggs create a rich and velvety texture.
I also appreciate that it uses simple pantry ingredients like rice, broth, and eggs, yet tastes incredibly special. It is perfect for chilly evenings, family dinners, or whenever I want something wholesome and satisfying. The fresh dill or parsley adds a burst of herbal freshness that makes every spoonful taste homemade and authentic.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
2 cloves garlic, minced
1 small onion, finely chopped
2 carrots, diced
2 celery stalks, diced
6 cups chicken broth
1 cup cooked shredded chicken
1/2 cup uncooked white rice
3 large eggs
1/3 cup freshly squeezed lemon juice (about 2 lemons)
Salt and black pepper to taste
2 tablespoons fresh dill or parsley, chopped
Lemon slices for garnish (optional)
Directions
I start by heating the olive oil in a large pot over medium heat. I add the onion, garlic, carrots, and celery, and sauté everything for about 4–5 minutes until softened and fragrant.
Next, I pour in the chicken broth and bring it to a gentle boil. I stir in the rice, reduce the heat to a simmer, and let it cook for 15–18 minutes until the rice becomes tender.
Once the rice is ready, I add the shredded chicken and cook for another 2–3 minutes just to heat it through.
In a medium bowl, I whisk the eggs until frothy, then slowly whisk in the freshly squeezed lemon juice until fully combined.
To prevent curdling, I carefully temper the eggs. I gradually ladle about 1 cup of the hot soup broth into the egg-lemon mixture, whisking constantly. Then I slowly pour this tempered mixture back into the pot while gently stirring.
I cook the soup on low heat for 2–3 minutes without letting it boil, until it becomes creamy and slightly thickened. Finally, I season with salt and black pepper to taste and serve hot with fresh dill or parsley and optional lemon slices on top.
Servings and timing
This recipe makes 4 servings.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Each serving contains approximately 280 kcal.
Variations
I sometimes swap the white rice for orzo to give the soup a slightly different texture. When I want to make it even heartier, I add a bit more shredded chicken.
For a lighter version, I reduce the rice slightly and add extra vegetables like spinach at the end. If I prefer a stronger lemon flavor, I increase the lemon juice by a tablespoon or two. I can also use fresh parsley instead of dill depending on what I have available.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. Because of the egg-lemon mixture, I make sure to reheat it gently over low heat and avoid boiling, which can cause the texture to change.
If the soup thickens too much in the fridge, I stir in a splash of chicken broth or water while reheating to loosen it up.
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FAQs
Can I make this soup ahead of time?
Yes, I can make it ahead and store it in the refrigerator. I just reheat it gently to maintain its creamy texture.
How do I prevent the eggs from curdling?
I always temper the eggs by slowly adding hot broth while whisking constantly. I also avoid boiling the soup after adding the egg-lemon mixture.
Can I freeze Avgolemono soup?
I generally do not recommend freezing it because the egg-based broth can separate when thawed. I find it tastes best when freshly made or refrigerated for a short time.
Can I use rotisserie chicken?
Yes, I often use cooked rotisserie chicken to save time. I simply shred it and add it to the soup.
Is this soup dairy-free?
Yes, this recipe is naturally dairy-free since the creaminess comes from eggs and lemon juice rather than milk or cream.
Conclusion
I truly enjoy making this Avgolemono Greek Lemon Chicken Soup because it delivers comfort, brightness, and nourishment in one bowl. The creamy lemon broth, tender chicken, and soft rice create a balanced and satisfying dish that I can serve any time of year. It is simple, wholesome, and filled with fresh Mediterranean flavors that I always come back to.
📖 Recipe:
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Avgolemono Greek Lemon Chicken Soup
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Low Calorie
Description
A comforting yet bright Greek lemon chicken soup made with tender shredded chicken, rice, fresh herbs, and a silky lemon-egg broth. This naturally creamy soup is light, nourishing, and full of fresh Mediterranean flavor.
Ingredients
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
6 cups chicken broth
1 cup cooked shredded chicken
1/2 cup uncooked white rice
3 large eggs
1/3 cup freshly squeezed lemon juice (about 2 lemons)
Salt and black pepper to taste
2 tablespoons fresh dill or parsley, chopped
Lemon slices for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery and sauté for 4–5 minutes until softened and fragrant.
- Pour in the chicken broth and bring to a gentle boil. Stir in the rice, reduce heat to a simmer, and cook for 15–18 minutes until the rice is tender.
- Add the shredded chicken and cook for 2–3 minutes until heated through.
- In a medium bowl, whisk the eggs until frothy, then whisk in the lemon juice until fully combined.
- Temper the egg mixture by slowly ladling about 1 cup of hot broth into the eggs while whisking constantly.
- Gradually pour the tempered mixture back into the pot while gently stirring.
- Cook on low heat for 2–3 minutes without boiling, until slightly thickened and creamy.
- Season with salt and black pepper to taste. Serve hot with fresh dill or parsley and optional lemon slices.
Notes
Swap white rice with orzo for a different texture.
Add extra shredded chicken for a heartier soup.
For a lighter version, reduce rice and add spinach at the end of cooking.
Increase lemon juice by 1–2 tablespoons for a stronger lemon flavor.
Store in an airtight container in the refrigerator for up to 3 days.
Reheat gently over low heat and avoid boiling to prevent curdling.
If soup thickens in the refrigerator, add a splash of broth or water while reheating.
Freezing is not recommended as the egg-based broth may separate.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 185 mg
