Greek Lemon Chicken Soup
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.
Servings: 6 servings
Calories: 235kcal
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.
Nutrition
Calories: 235kcal | Carbohydrates: 22g | Protein: 22g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 109mg | Sodium: 1873mg | Potassium: 531mg | Fiber: 1g | Sugar: 6g | Vitamin A: 3523IU | Vitamin C: 11mg | Calcium: 52mg | Iron: 1mg