Bright and Cozy Greek Lemon Chicken Soup
Greek Lemon Chicken Soup (Avgolemono) is a light yet comforting one-pot soup made with tender chicken, rice, and a creamy, tangy egg-lemon broth. A Mediterranean classic perfect for any season.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4-6 servings 1x
Ingredients
Scale
1.5 lbs boneless chicken breasts or thighs
6 cups chicken broth
3/4 cup white rice or orzo
1 onion, chopped (optional)
1 carrot, chopped (optional)
1 celery stalk, chopped (optional)
1 tbsp olive oil
3 large eggs
1/4 cup fresh lemon juice
Salt and pepper to taste
Fresh dill or parsley (optional garnish)
Instructions
- In a pot, heat olive oil and sauté onion, carrot, and celery (if using) until soft.
- Add broth and chicken. Simmer 15–20 mins until chicken is cooked.
- Remove chicken, shred it. Add rice to pot and cook 15–20 mins.
- In a bowl, whisk eggs and lemon juice.
- Slowly whisk in 1 cup hot broth to temper the eggs.
- Reduce heat. Stir egg-lemon mixture into soup.
- Add shredded chicken. Season with salt and pepper. Warm gently.
- Serve with fresh herbs if desired.
Notes
Avoid boiling after adding eggs to prevent curdling. Use orzo for a twist. Add spinach for more greens.