There are certain soups that just feel like a hug in a bowl, and Greek Lemon Chicken Soup is one of them. Known as Avgolemono in Greece, this recipe is a mix of creamy texture and bright citrus flavor. The combination of tender chicken, warm broth, silky egg-lemon mixture, and a hint of rice makes it both comforting and refreshing.

What I love most about this soup is how it transforms simple pantry ingredients into something extraordinary. Chicken, eggs, lemon, and broth—items most of us already have—come together to create a dish that tastes like it simmered all day, even if you make it quickly on a weeknight. This Greek Lemon Chicken Soup is perfect when you’re craving comfort food but want something a little lighter than traditional creamy soups.

The tangy lemon brightens the flavor, the eggs give it a velvety smoothness without cream, and the chicken makes it hearty enough to serve as a full meal. If you’ve never tried Avgolemono before, you’re in for a treat. This recipe is simple, quick, and guaranteed to become a family favorite. Whether it’s a chilly evening or you just want a soothing bowl of goodness, Greek Lemon Chicken Soup delivers every single time.

What Makes This Greek Lemon Chicken Soup Special?

Bright, Fresh Flavor – The lemon brings a zesty kick that balances the richness of the chicken and eggs.
Creamy Without Cream – Thanks to the egg-lemon mixture, this soup is silky smooth without heavy cream.
Quick and Easy – Ready in under an hour, it’s a weeknight-friendly dinner.
Nutritious and Filling – Packed with lean protein, rice, and fresh ingredients.
Authentic Yet Adaptable – Traditional Greek flavor with easy substitutions to fit your pantry.

This soup isn’t just another chicken soup—it’s special because of the Avgolemono technique. By tempering eggs with hot broth, you create a naturally thick and creamy soup that feels indulgent but is surprisingly light. Plus, it’s a one-pot meal, meaning less cleanup (always a win).

Ingredient Notes

Chicken: Boneless skinless chicken breasts or thighs work best. Thighs give extra flavor, but breasts keep it lean. You can also use leftover rotisserie chicken to save time.
Rice: Traditionally, medium-grain rice or orzo is used. Long-grain rice works but gives a slightly different texture. For low-carb, try cauliflower rice.
Lemons: Freshly squeezed lemon juice is key here. Bottled lemon juice won’t give the same brightness.
Eggs: These are the magic thickener. Use room-temperature eggs for the best results.
Broth: Homemade chicken stock makes it rich, but a good-quality store-bought broth works perfectly.
Seasonings: Salt, pepper, and sometimes a little dill or parsley at the end for freshness.
Equipment: A whisk is essential for tempering the eggs, and a heavy pot helps distribute heat evenly.

How To Make Greek Lemon Chicken Soup

Cook the Chicken
Place chicken breasts or thighs in a large pot with 8 cups of chicken broth. Bring to a simmer and cook for 20–25 minutes until chicken is fully cooked (internal temp 165°F). Remove and shred.
Cook the Rice
In the same pot, add 3/4 cup rice (or orzo). Simmer for 15 minutes until tender. Stir occasionally so it doesn’t stick to the bottom.
Make the Egg-Lemon Mixture
In a medium bowl, whisk together 3 large eggs and 1/2 cup freshly squeezed lemon juice until frothy.
Temper the Eggs
Slowly ladle 1–2 cups of hot broth into the egg-lemon mixture, whisking constantly. This prevents the eggs from scrambling.
Combine and Heat Gently
Stir the tempered mixture back into the pot. Add shredded chicken. Heat on low for 3–4 minutes, stirring gently, until the soup thickens slightly. Do not boil at this stage (boiling can curdle the eggs).
Taste and Adjust
Season with salt, pepper, and extra lemon if desired. Garnish with fresh parsley or dill before serving.

Tip: If you like extra creaminess, whisk in an extra egg yolk before tempering.

Storage Options

Room Temperature: Not recommended beyond 2 hours due to eggs.
Refrigerator: Store in an airtight container for up to 3 days. Stir well when reheating.
Freezer: Best not frozen, as eggs can separate. If freezing, freeze broth and chicken only; add egg-lemon mixture fresh when reheating.
Reheating: Warm on the stove over low heat. Avoid boiling to keep the soup silky.

Variations and Substitutions

Swap rice for orzo pasta for a more traditional texture.
Make it low-carb by using cauliflower rice.
Add greens like spinach or kale at the end for extra nutrition.
Use rotisserie chicken to cut cooking time in half.
Try a vegetarian version with chickpeas and vegetable broth.

Frequently Asked Questions

Can I use rotisserie chicken?
Yes, just shred and add it after cooking the rice.
Can I use bottled lemon juice?
Fresh lemon juice is best. Bottled can taste flat and overly acidic.
My soup curdled—what went wrong?
The broth was too hot when you added the eggs. Temper slowly and don’t boil after adding.
Can I make it ahead?
Yes, but store the soup without the egg-lemon mixture. Add the mixture when reheating.
Can I freeze Greek Lemon Chicken Soup?
It’s best not to freeze the finished soup. Freeze just the broth and chicken.
What herbs go well with Avgolemono?
Fresh dill, parsley, or even a sprinkle of oregano works beautifully.

Conclusion

Greek Lemon Chicken Soup is more than just a recipe—it’s comfort food with a fresh twist. The tangy lemon, rich broth, and silky egg mixture create a meal that feels special but is easy enough for weeknights. If you’re looking for a new family favorite, give this one a try. Don’t forget to snap a photo and share your version—I’d love to see how it turns out for you!

Greek Lemon Chicken Soup (Avgolemono) – Comfort in a Bowl

Print Recipe

Author: Sophia Bennett
Prep Time: 10min
Cook Time: 35min
Total Time: 45 minutes
Yield: 4 servings 1x

Ingredients

Scale

1 lb chicken breasts or thighs
8 cups chicken broth
3/4 cup rice (or orzo)
3 large eggs
1/2 cup fresh lemon juice
Salt and pepper to taste
Fresh parsley or dill for garnish

Instructions

Simmer chicken in broth for 20–25 minutes until cooked. Remove, shred, and set aside.
Add rice to the broth and cook 15 minutes.
Whisk eggs with lemon juice in a bowl.
Slowly add hot broth to egg mixture while whisking.
Stir tempered mixture back into soup with shredded chicken. Heat gently for 3–4 minutes.
Season, garnish, and serve.

Notes

Do not boil after adding eggs. Add more lemon for extra brightness.

Nutrition

Calories: 290
Fat: 9g
Carbohydrates: 24g
Protein: 28g