This Greek Lemon Chicken Soup, also known as avgolemono, is bright, creamy, and comforting. Tender chicken, rice, fresh lemon juice, and a silky egg-lemon broth come together for a cozy yet refreshing soup.
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Why This Recipe Works
This Greek Lemon Chicken Soup (Avgolemono) is bright, comforting, and irresistibly silky, making it the perfect balance of cozy and refreshing. Here’s why I love it:
- Silky Egg-Lemon Broth: The avgolemono sauce gives this soup its signature creamy texture without any cream. The eggs and lemon create a smooth, velvety broth that feels rich but still light, a lot like my Creamy Chicken and Rice Soup.
- Bright, Fresh Lemon Flavor: Fresh lemon juice adds a clean, vibrant tang that lifts the entire soup. It’s that same citrusy freshness I love in Best Lemon Chicken Orzo Soup.
- Hearty Yet Light: Tender chicken, rice or orzo, and aromatic vegetables make this soup filling without being heavy. It’s satisfying enough for dinner but gentle enough for any time you need comfort food.
- Classic Greek Comfort Food: This traditional Greek lemon chicken soup is timeless for a reason. It’s simple, nourishing, and deeply comforting, especially with crusty bread on the side.
- Great for Make-Ahead Meals: You can prep most of the soup in advance and add the egg-lemon mixture just before serving. It reheats beautifully when warmed gently, making it perfect for meal prep.
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Ingredients
- Sweet Onion – Brings a mild sweetness and depth to the base of the soup. Yellow or white onion also works well.
- Garlic – Adds a savory, aromatic note that balances the brightness of the lemon.
- Carrots – Provide a touch of sweetness and color while adding texture to the soup.
- Celery – Adds a subtle earthy flavor and helps create a classic soup base along with the onion and carrot.
- Chicken Broth – The flavorful foundation of the soup. Use homemade or low-sodium store-bought broth for the best taste.
- Boneless, Skinless Chicken Breasts or Thighs – The main protein that becomes tender and easy to shred. Thighs give a richer flavor, while breasts keep it lighter.
- White Rice or Orzo – Adds body and makes the soup more filling. Orzo creates a silkier texture, while rice keeps it classic.
- Eggs – Whisked into the broth to create a creamy, velvety texture without using any dairy.
- Fresh Lemon Juice – The key flavor that brightens the soup and balances the richness. Always use freshly squeezed juice for the best result.
- Fresh Dill – Brings a fresh, herby finish that complements the lemon beautifully. You can substitute parsley if you prefer a milder flavor.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook for 5–7 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
- Simmer the base: Pour in the chicken broth and bring to a gentle boil. Add the chicken, rice (or orzo), and salt. Reduce to a simmer and cook for 18–20 minutes, until the chicken is cooked through and the rice is tender.
- Shred the chicken: Remove the chicken from the pot and shred into bite-size pieces using two forks. Return the shredded chicken to the soup and lower the heat.
- Whisk the egg-lemon mixture: In a medium bowl, whisk the eggs until smooth. Slowly whisk in the fresh lemon juice until fully combined.
- Temper the eggs: Gradually ladle 1–2 cups of hot broth into the egg-lemon mixture, whisking constantly to gently warm the eggs without scrambling them.
- Add back to the soup: Slowly pour the tempered mixture into the pot while stirring continuously. Keep the heat low and cook gently for 2–3 minutes, just until the soup thickens slightly. Do not let it boil.
- Finish with herbs: Stir in the chopped fresh dill. Taste and adjust salt or lemon as needed for brightness.
- Serve warm: Ladle into bowls and garnish with extra dill and a squeeze of lemon.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Protein Options: I like using chicken thighs for a richer flavor, but chicken breasts keep it light. You can also try leftover rotisserie chicken or even shredded turkey.
- Grain Swaps: I usually make this with white rice, but orzo gives it a silkier texture. You can also use quinoa or cauliflower rice for a lighter option.
- Extra Veggies: Try adding spinach, kale, or peas at the end for more greens. Zucchini or chopped asparagus also work nicely.
What to Serve with Avgolemono
Main Dishes
- This Greek Lemon Chicken Soup pairs perfectly with Mediterranean-inspired mains. We love enjoying it alongside Greek Chicken Kabobs with Lemon Garlic Marinade for a fresh, balanced meal.
- It’s also great served with Lemon Chicken with Orzo Pasta or a few Greek Chicken Meatballs for extra protein. For something heartier, try it with Greek Lamb Chops.
Sides
- Keep things light and colorful by pairing this soup with a crisp Chopped Greek Salad or a refreshing Lemon Basil Pasta Salad.
- If you’re craving something creamy, Creamy Lemon Orzo Pasta with Corn makes a lovely companion, or serve a small bowl of Roasted Red Pepper And Tomato Soup for a cozy soup pairing.
FAQs
Can I use leftover chicken instead of cooking it in the soup?
Yes, you can use leftover shredded chicken or rotisserie chicken. Add it toward the end of cooking, just long enough to warm through, so it stays tender.
What type of rice works best?
White rice cooks quickly and keeps the broth light. You can also use jasmine or basmati rice, or swap in orzo for a slightly silkier texture.
Can I make this soup without eggs?
You can, but the texture will be different. The eggs give the soup its signature creamy consistency, so without them, it will be more like a traditional chicken and rice soup.
How can I make the soup thicker?
Let it simmer uncovered for a few extra minutes before adding the egg-lemon mixture. The rice or orzo will absorb more broth and naturally thicken the soup.
How long does it keep?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently over low heat, stirring often, and avoid boiling so the eggs don’t curdle. Freezing isn’t recommended once the eggs are added, as the texture can change.
More Soup Recipes You’ll Enjoy
- Chicken Poblano Soup – This Chicken Poblano Soup is my go-to when I want something smoky, creamy, and comforting. The roasted poblanos, tender chicken, and rich broth hit the spot every time. It’s even better with a handful of crushed tortilla chips on top.
- Chicken Dumpling Soup – This chicken dumpling soup is ultra-cozy, comforting, and creamy! You’ll have a hard time stopping at just one bowl.
- Easy Creamy Lasagna Soup – This 30-minute Easy Creamy Lasagna Soup tastes just like classic lasagna but is ready to eat in half the time.
- Instant Pot Chicken Noodle Soup – This comforting Instant Pot Chicken Noodle Soup has deep and rich flavors. Try it out when you need a flexible and freezer-friendly meal!
If you try this Greek Lemon Chicken Soup recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Greek Lemon Chicken Soup
Servings: 6 servings
This Greek Lemon Chicken Soup, also known as avgolemono, is bright, creamy, and comforting. Tender chicken, rice, fresh lemon juice, and a silky egg-lemon broth come together for a cozy yet refreshing soup.
Ingredients
- 1 tablespoon olive oil
- 1 sweet onion, medium, finely diced
- 4 cloves garlic, minced
- 2 carrots, medium, peeled and finely diced
- 2 celery stalks, finely diced
- 8 cups chicken broth
- 1 pound boneless skinless chicken breasts, or chicken thighs
- 1½ teaspoons kosher salt, or to taste
- ½ cup white rice, uncooked or use uncooked orzo
- 2 eggs, large
- ⅓ cup lemon juice, freshly squeezed (about 2 lemons)
- 2 tablespoons fresh dill, chopped, plus more for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat, then add the onion, carrots, and celery and cook for 5 to 7 minutes, stirring occasionally, until softened. Add the garlic and cook for about 1 minute, until fragrant.
- Pour in the chicken broth and bring to a gentle boil, then add the chicken, rice or orzo, and salt. Reduce the heat to a simmer and cook for 18 to 20 minutes, until the chicken is cooked through and the rice is tender.
- Remove the chicken from the pot and shred it into bite-size pieces using two forks, then return the shredded chicken to the soup and reduce the heat to low.
- In a medium bowl, whisk the eggs until smooth, then slowly whisk in the lemon juice.
- Gradually whisk 1 to 2 cups of the hot broth into the egg-lemon mixture, one ladle at a time, to gently temper the eggs.
- Slowly pour the tempered egg mixture back into the pot, stirring constantly, and cook gently for 2 to 3 minutes until the soup thickens slightly, being careful not to let it boil.
- Stir in the fresh dill, taste, and adjust the seasoning as needed, then serve warm with extra lemon and herbs on top and crusty bread on the side.
Notes
- Use freshly squeezed lemon juice for the best flavor. Bottled juice can taste flat and won’t give the same brightness.
- Temper the eggs slowly. Add the hot broth a little at a time while whisking to prevent curdling.
- Keep the heat low after adding the egg-lemon mixture. Boiling can cause the soup to separate.
- Choose chicken thighs for a richer broth or chicken breasts for a lighter version. Both work beautifully.
- If you prefer a creamier texture, use orzo instead of rice. It gives the soup a smooth, silky finish.
- Chop the vegetables evenly so they cook at the same rate and create a balanced texture.
- Make it ahead by preparing the soup base first, then add the egg-lemon mixture just before serving for the freshest flavor.
- Reheat leftovers gently over low heat, stirring often. Avoid boiling to keep the broth smooth.
- Add extra lemon juice or fresh dill at the end if you like a brighter, more aromatic finish.
- Serve with crusty bread or pita to soak up the flavorful broth and make it a complete meal.
Photography by Naomi Seiler
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