Greek Lemon Chicken Soup

Greek Lemon Chicken Soup, also known as Avgolemono, is a creamy, tangy, and comforting classic from Greek cuisine. Made with tender chicken, rice or orzo, and a silky lemon-egg broth, it’s the perfect balance of hearty and refreshing in one beautiful bowl.

Why You’ll Love This Recipe

I love this soup because it’s both light and satisfying. The lemon adds a bright, zesty twist that cuts through the richness of the egg-thickened broth, and the rice or orzo gives it body and heartiness. It’s one of my go-to recipes when I want something warm and soothing but with a pop of flavor that keeps every bite interesting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked chicken (shredded or chopped)

• Chicken broth

• Rice or orzo

• Eggs

• Fresh lemon juice

• Onion (optional, finely chopped)

• Olive oil or butter

• Salt and pepper

• Fresh dill or parsley (for garnish, optional)

Directions

1. In a large pot, I heat a little olive oil and sauté the onion (if using) until soft.

2. I pour in the chicken broth and bring it to a gentle boil.

3. I stir in the rice or orzo and cook until tender, about 10–12 minutes.

4. While the rice cooks, I whisk the eggs and lemon juice together in a bowl until smooth.

5. Once the rice is done, I reduce the heat and slowly ladle some hot broth into the egg-lemon mixture while whisking constantly to temper the eggs.

6. I slowly pour the tempered egg-lemon mixture back into the soup pot while stirring gently.

7. I add the shredded chicken, season with salt and pepper, and let the soup warm through—making sure not to boil after adding the eggs.

8. I serve it hot, garnished with fresh dill or parsley if I have it on hand.

Servings and timing

This recipe makes about 4–6 servings. It takes around 10 minutes to prep and 20 minutes to cook, so I can have it on the table in about 30 minutes.

Variations

Sometimes I add carrots or spinach for more vegetables, or I use leftover rotisserie chicken for convenience. I’ve also used quinoa instead of rice for a gluten-free twist. If I want it extra lemony, I zest the lemon before juicing and add that in, too.

Storage/Reheating

This soup is best fresh but can be stored in the fridge for up to 3 days. When reheating, I warm it gently on the stove without boiling, to keep the eggs from curdling. I don’t recommend freezing it, as the texture of the egg-lemon mixture may change.

FAQs

Can I use uncooked chicken in this soup?

Yes, I simmer raw chicken breasts or thighs in the broth until fully cooked, then shred them and return to the soup.

What’s the best rice or pasta to use?

I usually use white rice, orzo, or long-grain rice. I avoid using brown rice since it takes longer to cook.

Can I make it dairy-free?

This soup is naturally dairy-free! The creaminess comes from the eggs—not cream or milk.

How do I avoid curdling the eggs?

Tempering is key. I slowly add hot broth to the egg-lemon mixture while whisking constantly, then stir it gently into the soup without boiling.

Is this soup good for when I’m sick?

Absolutely. It’s light, full of protein, and the lemon adds a refreshing brightness that always makes me feel better.

Conclusion

Greek Lemon Chicken Soup is one of my favorite feel-good meals. It’s creamy without being heavy, full of fresh, vibrant flavor, and always comforting. Whether I’m making it as a cozy dinner or a restorative meal when I’m under the weather, this soup always delivers comfort with a delicious Mediterranean twist.

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