A cozy bowl of creamy avgolemono soup with tender chicken pieces, rice, and fresh dill, with lemon slices and cracked black pepper on top.
Avgolemono Greek Lemon Chicken Soup is the kind of bowl you crave when you want something soothing, creamy, and bright all at once. It’s cozy like classic chicken soup, but the lemon makes it taste fresh and zesty, and the creamy egg-lemon broth feels like pure comfort.
The one step that matters most is tempering the eggs (slowly whisking hot broth into the egg-lemon mix). That keeps your soup silky and smooth instead of turning into scrambled egg bits. Don’t worry—you can totally do it.
If you’re looking for a warm, feel-good dinner that tastes like a restaurant soup but is easy at home, this Avgolemono Greek Lemon Chicken Soup is a fan-favorite for a reason.
Why You’ll Love This Avgolemono Greek Lemon Chicken Soup
- Soothing and cozy. Comfort food in a bowl, perfect for chilly days.
- Creamy without heavy cream. The egg-lemon trick makes it silky and rich.
- Bright and zesty. Lemon wakes up the whole soup and keeps it from tasting heavy.
- Meal prep-friendly. Makes great leftovers for lunches.
- Better than restaurant. Fresh lemon flavor and tender chicken pieces every time.
Ingredients for Avgolemono Greek Lemon Chicken Soup
Soup Base
- Olive oil (1 tablespoon). For sautéing; adds gentle richness.
- Onion (1 small, diced). Builds a sweet, savory base.
- Carrots (2, diced). Adds color and a mild sweetness.
- Celery (2 stalks, diced). Classic soup flavor.
- Garlic (3 cloves, minced). Cozy flavor boost.
Chicken + Broth
- Chicken fillets (1 1/2 lb). Tender and easy to shred or chop after cooking.
- Chicken broth (8 cups, low-sodium). The main flavor—low-sodium lets you control salt.
- Bay leaf (1). Adds a gentle “simmered” taste.
- Dried oregano (1 teaspoon). Greek-style herb note.
- Salt (1 teaspoon) + black pepper (1/2 teaspoon). Season to taste.
Rice + Avgolemono (Egg-Lemon Mix)
- White rice (1/2 cup). Makes the soup hearty; orzo works too (same amount).
- Eggs (2 large). Create the creamy texture.
- Lemon juice (1/3 cup, fresh). Bright and zesty; fresh tastes best here.
- Lemon zest (1 teaspoon). Optional, but it adds a big lemon aroma.
Finishing
- Fresh dill or parsley (2 tablespoons). Fresh flavor and classic Greek vibe.
Helpful note: If you add the egg-lemon mixture over high heat, it can curdle. Keep it gentle and warm, not boiling.
Avgolemono Greek Lemon Chicken Soup Recipe Step-by-Step
- 1. Sauté onion, carrots, and celery in olive oil in a large pot over medium heat for 5 minutes, until softened. Add garlic and cook 30 seconds until fragrant.
- 2. Simmer the broth: add chicken broth, chicken fillets, bay leaf, oregano, salt, and pepper. Bring to a gentle boil, then reduce to a simmer and cook 12–15 minutes, until the chicken is cooked through.
- 3. Cook the rice: remove the chicken to a plate. Stir rice into the pot and simmer 12–15 minutes, until tender. (If using orzo, start checking at 8 minutes.)
- 4. Shred or chop the chicken into bite-size pieces and set aside.
- 5. Whisk the avgolemono mix: in a bowl, whisk eggs until smooth, then whisk in lemon juice (and zest if using).
- 6. Temper the eggs: slowly ladle 1–2 cups of hot broth into the egg-lemon mixture while whisking constantly. This warms the eggs gently so they don’t scramble.
- 7. Turn the pot heat to low. Slowly pour the tempered egg-lemon mixture back into the pot while stirring.
- 8. Finish by adding the chicken back in and warming for 2–3 minutes. Do not let the soup boil. Taste and add more lemon or salt if needed. Top with dill or parsley and serve.
Tips for Perfect Avgolemono Greek Lemon Chicken Soup
- Whisk constantly when tempering. Slow and steady keeps it silky.
- No boiling after eggs. Keep heat low so the broth stays smooth.
- Use fresh lemon juice. It makes the soup taste bright and clean.
- Adjust thickness. If it gets too thick, add more broth until it’s just right.
- Taste at the end. Lemon and salt balance everything.
Variations & Substitutions
- Use orzo: Swap rice for orzo for a classic restaurant-style feel.
- More veggies: Add baby spinach at the end for extra green.
- Extra lemony: Add another tablespoon lemon juice right before serving.
- Herb swap: Try parsley if you’re not a dill fan.
- “Lazy” shortcut: Use cooked shredded chicken and simmer rice directly in broth to save time.
Storing & Reheating
- Fridge: Store in an airtight container for 3–4 days.
- Reheat: Warm gently over low heat, stirring often. Do not boil (boiling can split the egg-lemon broth). Add broth if it thickens.
- Freezing: Not recommended—the egg-lemon texture can change after thawing.
Serving Suggestions & Pairings
- Serve with warm rolls or breads & rolls to scoop up broth.
- Pair with a crisp salad for balance.
- Add extra lemon wedges on the table so everyone can brighten their bowl.
Reader Review: “This soup was so comforting and the lemon made it taste fresh. I was nervous about the egg step, but it turned out silky and perfect!”
Recipe Card: Avgolemono Greek Lemon Chicken Soup
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 8 servings
Category: Soups & Stews, Soups
Method: Stovetop
Cuisine: Greek
Diet: High-Protein