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Greek Lemon Chicken Soup

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Greek Lemon Chicken Soup, or Avgolemono, is a comforting and creamy Mediterranean classic made with chicken, rice or orzo, and a tangy egg-lemon broth. It’s hearty yet refreshing, perfect for cozy meals or when you’re feeling under the weather.

  • Author: Ella
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4–6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Greek
  • Diet: Low Lactose

Ingredients

  • 2 cups cooked chicken, shredded or chopped
  • 6 cups chicken broth
  • 1/2 cup rice or orzo
  • 2 large eggs
  • 1/4 cup fresh lemon juice
  • 1 small onion, finely chopped (optional)
  • 1 tbsp olive oil or butter
  • Salt and pepper to taste
  • Fresh dill or parsley, chopped (optional, for garnish)

Instructions

  1. Heat olive oil or butter in a large pot over medium heat. Sauté onion until soft, if using.
  2. Add chicken broth and bring to a gentle boil.
  3. Stir in rice or orzo and cook until tender, about 10–12 minutes.
  4. While the rice cooks, whisk eggs and lemon juice together in a bowl until smooth.
  5. Reduce the heat and slowly ladle some hot broth into the egg-lemon mixture, whisking constantly to temper the eggs.
  6. Slowly pour the tempered mixture back into the soup pot while stirring gently.
  7. Add the shredded chicken and season with salt and pepper. Heat through without boiling.
  8. Serve hot, garnished with fresh dill or parsley if desired.

Notes

  • Add carrots or spinach for extra vegetables.
  • Use rotisserie chicken for convenience.
  • Quinoa can replace rice for a gluten-free option.
  • Add lemon zest for extra brightness.
  • Do not boil after adding the egg-lemon mixture to avoid curdling.

Nutrition

Find it online: https://elladishes.com/greek-lemon-chicken-soup/