Greek Lemon Chicken Soup

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Greek Lemon Chicken Soup (Avgolemono) — a comforting, creamy, and tangy soup made with chicken, rice, eggs, and fresh lemon. This traditional Greek dish is both hearty and elegant, perfect for cozy dinners or a light yet satisfying lunch.

🥣 Greek Lemon Chicken Soup (Avgolemono)

Ingredients (Serves 4–6)

For the chicken & broth:

  • 1 whole chicken (about 3–4 lbs) or 4 bone-in chicken thighs + 2 breasts

  • 10 cups water (or chicken stock for extra flavor)

  • 1 medium onion, halved

  • 2 carrots, peeled and cut in chunks

  • 2 celery stalks, cut in chunks

  • 3 garlic cloves, smashed

  • 2 bay leaves

  • 8–10 black peppercorns

  • 1½ tsp salt (adjust to taste)

For the soup base:

  • 1 cup arborio rice (or long-grain rice/orzo pasta)

  • 3 large eggs

  • 3–4 lemons (juice + a little zest if desired)

  • 2–3 tbsp fresh dill, chopped (optional but traditional)

  • Fresh parsley, chopped (for garnish)

  • Freshly ground black pepper, to taste

Step-by-Step Instructions

1. Make the Chicken Broth

  1. Place chicken, water (or stock), onion, carrots, celery, garlic, bay leaves, peppercorns, and salt in a large pot.

  2. Bring to a boil, then reduce to a gentle simmer. Skim off foam as needed.

  3. Cook uncovered for about 1–1.5 hours, until the chicken is tender and easily pulls apart.

2. Shred the Chicken

  1. Remove the chicken and set aside to cool slightly.

  2. Strain the broth through a fine mesh sieve, discarding vegetables and aromatics.

  3. Return the clear broth to the pot.

  4. Shred about 2–3 cups of chicken meat (discard skin and bones) and set aside.

3. Cook the Rice

  1. Bring the strained broth back to a simmer.

  2. Add the rice (or orzo pasta) and cook until tender — about 15–20 minutes for rice, or 8–10 minutes for orzo.

  3. Reduce the heat to very low (important before adding eggs).

4. Make the Avgolemono (Egg-Lemon Mixture)

  1. In a medium bowl, whisk the eggs until frothy.

  2. Gradually whisk in the fresh lemon juice (and a little zest if using).

  3. Slowly ladle about 1 cup of hot broth into the egg-lemon mixture in a steady stream, whisking constantly. This tempers the eggs so they don’t scramble.

  4. Repeat with another cup of hot broth, whisking until smooth and creamy.

5. Thicken the Soup

  1. Slowly pour the egg-lemon mixture back into the pot of soup while stirring gently.

  2. The soup will turn creamy and pale yellow — it should never boil after this step, or the eggs may curdle. Keep on very low heat.

  3. Add shredded chicken back into the soup. Stir gently to combine.

6. Final Touches

  • Taste and adjust seasoning with more salt, pepper, or lemon juice as desired.

  • Stir in fresh dill for brightness.

  • Garnish with parsley before serving.

🍋 Serving Suggestions

  • Serve hot with warm pita bread or crusty baguette.

  • Pair with a Greek salad for a light, balanced meal.

  • A drizzle of extra virgin olive oil on top before serving adds richness.

⭐ Chef’s Tips

  • Rice vs. Orzo: Arborio rice makes the soup creamier; orzo gives a lighter texture.

  • Extra Creamy: Some Greeks add a small knob of butter when stirring in the chicken.

  • Storage: Keeps 3 days in the fridge. Reheat gently on low — don’t boil after adding the egg-lemon mixture.

  • Make Ahead: You can cook and shred the chicken + make broth a day ahead, then finish with rice and Avgolemono right before serving.

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