Greek lemon chicken soup, also known as avgolemono, is a comforting, nourishing dish made with simple ingredients and bright flavors. Tender chicken and rice simmer in a savory broth, then are finished with a smooth lemon-egg mixture that gives the soup its signature creamy texture—without using any dairy. It’s warm, soothing, and perfect for chilly days or when you want something light yet satisfying.
Equipment
- Large soup pot
- Whisk or fork
- Mixing bowl
- Ladle
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- Olive oil – 2 tablespoons
- Onion – 1 medium, finely chopped
- Celery – 2 stalks, diced
- Carrots – 2 medium, diced
- Garlic – 2 cloves, minced
- Chicken broth – 6 to 8 cups (1.4–1.9 liters)
- Uncooked long-grain rice – ½ cup (90 g), rinsed
- Cooked shredded chicken – 2 cups (about 300 g)
- Eggs – 2 large
- Fresh lemon juice – ⅓ cup (80 ml)
- Lemon zest – 1 teaspoon (optional)
- Fresh dill or parsley – 2 tablespoons, chopped
- Salt—to taste
- Black pepper – to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, celery, and carrots. Cook until softened, about 5–7 minutes.
- Stir in garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth and bring to a gentle simmer.
- Add the rice and cook until tender, about 12–15 minutes.
- Stir in the shredded chicken and let it warm through.
- In a bowl, whisk the eggs with the lemon juice until smooth.
- Slowly ladle about 1 cup of hot broth into the egg mixture while whisking constantly to temper the eggs.
- Gradually pour the egg mixture back into the soup, stirring gently.
- Heat the soup on low until slightly thickened. Do not let it boil.
- Season with salt, pepper, and lemon zest (if using), and stir in fresh herbs.
- Serve warm.
Recipe Info
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
- Cuisine: Greek
- Course: Soup
How to Store
- Allow soup to cool completely before storing.
- Refrigerate in an airtight container for up to 3 days.
- Reheat gently over low heat, stirring often.
- Avoid freezing once the egg mixture has been added for the best texture.
What Not to Do
- Do not boil the soup after adding the egg-lemon mixture.
- Do not skip tempering the eggs—they will curdle.
- Do not overcook the rice, or it will absorb too much broth.
Tips & Variations
- Use rotisserie or leftover chicken to save time.
- Substitute rice with orzo for a traditional variation.
- Add extra lemon juice if you prefer a brighter flavor.
- Fresh dill gives the most authentic taste, but parsley works well too.
- Add a pinch of crushed pepper for gentle heat.
Approximate Nutrition (Per Serving)
- Calories: ~280 kcal
- Protein: ~30 g
- Carbohydrates: ~25 g
- Fat: ~9 g
- Saturated Fat: ~2 g
- Fiber: ~2 g
Ingredients
Method
- Heat olive oil in a large pot over medium heat.
- Add onion, celery, and carrots. Cook until softened, about 5–7 minutes.
- Stir in garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth and bring to a gentle simmer.
- Add the rice and cook until tender, about 12–15 minutes.
- Stir in the shredded chicken and let it warm through.
- In a bowl, whisk the eggs with the lemon juice until smooth.
- Slowly ladle about 1 cup of hot broth into the egg mixture while whisking constantly to temper the eggs.
- Gradually pour the egg mixture back into the soup, stirring gently.
- Heat the soup on low until slightly thickened. Do not let it boil.
- Season with salt, pepper, lemon zest (if using), and stir in fresh herbs.
- Serve warm.
Notes
- Protein: ~30 g
- Carbohydrates: ~25 g
- Fat: ~9 g
- Saturated Fat: ~2 g
- Fiber: ~2 g
FAQs
Why is the soup creamy without cream?
The egg and lemon mixture thickens the broth naturally.
Can I use leftover rice?
Yes, add it near the end to prevent overcooking.
Can I make this ahead of time?
Yes, but reheat gently to keep the texture smooth.
What if my soup curdles?
The heat was likely too high — always keep it low after adding eggs.
Can I add more vegetables?
Yes, spinach or extra carrots work well.
