Greek Lemon Chicken Soup – Creamy, Bright & Soul-Warming in Just One Pot

---

Greek Lemon Chicken Soup, also known as Avgolemono, is a comforting Mediterranean classic that combines tender shredded chicken, silky rice, and a vibrant egg-lemon broth that’s both light and luxurious. It’s the perfect soup for when you want something nourishing yet refreshing, with a tangy twist that sets it apart from typical creamy chicken soups.

This one-pot recipe is as soothing as it is flavorful—ideal for cozy nights, make-ahead lunches, or whenever you’re craving something satisfying without being heavy.

---

Ingredients Overview

Chicken: Boneless, skinless chicken breasts or thighs work well. Thighs offer more flavor and tenderness, but breasts keep the soup lean.

Rice: Traditionally, white rice or orzo is used. Short-grain rice adds body and creaminess as it cooks.

Eggs: Used to create the signature Avgolemono sauce—an emulsion of eggs and lemon juice that thickens the broth and adds richness.

Lemon juice: Freshly squeezed lemon is essential for that bright, citrusy kick. It cuts through the richness and defines the flavor profile.

Chicken broth: Forms the base of the soup. Use homemade or low-sodium store-bought for clean, layered flavor.

Onion, carrot, celery (optional): Adds subtle sweetness and depth to the broth, though some traditional recipes skip them for a purer flavor.

Olive oil: A touch of oil helps sauté the vegetables and adds Mediterranean richness.

Salt and pepper: Season each layer of the soup to enhance natural flavors.

Fresh herbs (optional): Dill or parsley sprinkled at the end provides a pop of green and a fresh finish.

---

Step-by-Step Instructions

1. Sauté the aromatics (optional): In a large soup pot, heat 1 tbsp olive oil over medium heat. Add 1 diced onion, 1 chopped carrot, and 1 chopped celery stalk. Sauté for 5–6 minutes until softened. This step is optional for a more minimalist version.
2. Add broth and chicken: Pour in 6 cups chicken broth and add 1.5 lbs chicken breasts or thighs. Bring to a boil, then reduce to a simmer. Cover and cook for 15–20 minutes, or until chicken is cooked through. Remove chicken and set aside.
3. Cook the rice: Stir in 3/4 cup white rice. Simmer uncovered for 15–20 minutes, stirring occasionally, until rice is tender.
4. Shred the chicken: While rice cooks, shred the chicken with two forks.
5. Prepare avgolemono sauce: In a bowl, whisk together 3 large eggs and 1/4 cup freshly squeezed lemon juice until smooth.
6. Temper the eggs: Slowly ladle 1 cup of hot soup broth into the egg-lemon mixture while whisking constantly. This prevents curdling.
7. Add sauce to soup: Reduce soup heat to low. Slowly pour the tempered avgolemono into the soup while stirring. The soup will become creamy and slightly thickened.
8. Finish and serve: Stir in the shredded chicken, season with salt and pepper to taste, and warm gently for 1–2 minutes (do not boil). Garnish with chopped fresh dill or parsley if desired.

Avoid overheating after adding the egg-lemon sauce—gentle heat keeps it smooth and velvety.

---

Tips, Variations & Substitutions

Tips:

• Temper the eggs slowly with hot broth to avoid curdling.
• Use freshly squeezed lemon juice—bottled won’t deliver the same flavor.
• Stir constantly when adding the avgolemono to create a creamy emulsion.

Variations:

• Low-carb: Use cauliflower rice instead of regular rice.
• Grain swap: Orzo or pearl couscous makes a lovely alternative to rice.
• Creamier texture: Add an extra egg yolk or a splash of cream for more body.
• Hearty version: Stir in spinach or kale just before serving for added greens.

Substitutions:

• Chicken: Use rotisserie chicken or leftover roast chicken for ease.
• Broth: Swap in vegetable broth for a lighter, vegetarian-adapted version with chickpeas.
• Herbs: Use parsley, dill, or mint depending on your flavor preference.

---

Serving Ideas & Occasions

This Greek Lemon Chicken Soup is perfect on its own but can be part of a larger meal or served with simple sides.

Serve with:

• Warm crusty bread or pita
• Greek salad with cucumber and feta
• Roasted lemon potatoes
• A glass of dry white wine or sparkling water with lemon

Great for:

• Light dinners
• Cold nights and sick days
• Make-ahead meal prep
• Spring and summer meals when you want something bright but filling

The balance of richness and acidity makes it perfect year-round.

---

Nutritional & Health Notes

This soup offers a comforting balance of lean protein, healthy fats, and complex carbs with a dose of fresh citrus and herbs. It’s naturally gluten-free and can be adapted to be dairy-free or low-carb.

Health highlights:

• Chicken: Lean protein, iron, and B vitamins
• Lemon juice: High in vitamin C and brightens flavor without sodium
• Eggs: Add protein and healthy fats while creating a luscious texture
• Rice: Offers fiber and body, especially if using brown rice

To reduce calories or carbs, use less rice or substitute with cauliflower rice. For added fiber, stir in cooked lentils or chickpeas.

---

FAQs

What makes Avgolemono different from regular chicken soup?
The egg-lemon sauce thickens the broth without cream and gives it a uniquely tangy, velvety texture that sets it apart from traditional soups.

Can I use pre-cooked or leftover chicken?
Yes! Just skip the poaching step and add shredded cooked chicken in Step 7 when you warm the soup before serving.

Can I freeze it?
It’s best enjoyed fresh, as the egg-based sauce may separate when thawed. If freezing, do so before adding the avgolemono, and stir it in when reheating.

How do I prevent the eggs from scrambling?
Temper them slowly with hot broth while whisking constantly, and never boil the soup after adding them. Keep the heat low.

Is it safe to use raw eggs?
Yes, when tempered properly and stirred into hot broth, the eggs cook gently and safely. For extra assurance, use pasteurized eggs.

Can I use lemon zest too?
Absolutely. A little zest adds brightness and layers of citrus flavor without increasing acidity.

How long does it keep in the fridge?
Store in an airtight container for up to 4 days. Reheat gently over low heat, stirring to maintain a creamy texture.

Print