If you love dishes that are both comforting and bright, the Greek Lemon Chicken Soup (Avgolemono) Recipe is an absolute must-try. This classic Mediterranean soup beautifully blends tender chicken, gentle rice, and a silky, tangy lemon-egg broth for a creamy texture that feels like a warm hug in a bowl. Whether you’re looking to soothe a chilly evening or simply craving something fresh and satisfying, this soup strikes the perfect balance of hearty and refreshing.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in creating that signature flavor and texture. From the rich chicken broth to the zesty lemon juice, these simple staples come together to make a dish that’s much greater than the sum of its parts.
- 6 cups chicken broth: Provides a flavorful, savory base that’s both comforting and nourishing.
- 1 cup cooked shredded chicken: Adds tender protein to make the soup hearty and hearty.
- ½ cup uncooked white rice (or orzo): Gives the soup a gentle body and satisfying texture as it cooks.
- 3 large eggs: Whisked into the broth, they create the silky, creamy consistency that defines Avgolemono.
- â…“ cup fresh lemon juice (about 2 lemons): Brings a bright, fresh acidity that wakes up every bite.
- 1 tablespoon olive oil: Enhances richness and adds a subtle, fruity depth.
- 1 garlic clove (minced): Infuses the soup with a warm, aromatic undertone.
- Salt and pepper to taste: Essential seasonings to balance and enhance all the flavors.
- Chopped fresh dill or parsley (for garnish, optional): Adds a pop of color and a fresh herbal note for finishing touch.
How to Make Greek Lemon Chicken Soup (Avgolemono) Recipe
Step 1: Cook the Rice in Broth
Start by bringing the chicken broth to a boil in a large pot, then stir in the rice. Lower the heat to a gentle simmer and cook until the rice is tender, about 15 to 18 minutes. This slow cooking infuses the rice with flavor and creates the perfect base for the soup.
Step 2: Prepare the Lemon-Egg Mixture
While the rice cooks, whisk together the eggs and fresh lemon juice in a separate bowl until the mixture turns frothy and light. This combination is the heart of the soup’s signature creaminess and bright flavor, so whisking it well here is key.
Step 3: Temper the Eggs
Once the rice is cooked, carefully remove the pot from the heat. Slowly ladle about a cup of hot broth into the lemon-egg mixture while whisking constantly. This temperature balancing act prevents the eggs from scrambling and ensures a smooth, silky texture.
Step 4: Combine and Thicken
Gradually stir the tempered egg mixture back into the pot. Then return the pot to low heat and stir gently for 2 to 3 minutes until the soup thickens slightly—be sure not to let it boil, or you risk curdling the broth.
Step 5: Add Chicken and Seasonings
Finally, stir in the shredded chicken, olive oil, and minced garlic. Season with salt and pepper to your liking, then warm everything through. This step brings all components together in a harmony of flavors that is uniquely comforting and delicious.
How to Serve Greek Lemon Chicken Soup (Avgolemono) Recipe
Garnishes
A sprinkle of freshly chopped dill or parsley adds a vibrant splash of green that complements the lemon’s brightness and lends an herbaceous aroma. It’s a simple addition that instantly elevates the presentation and flavor of the soup.
Side Dishes
This soup shines most on its own but pairs wonderfully with crusty bread or a fresh Greek salad for a light, balanced meal. You could also serve it alongside grilled vegetables or warm pita for a fuller Mediterranean feast.
Creative Ways to Present
For a special touch, serve the soup in individual bowls with lemon wedges on the side so guests can adjust the acidity. Another idea is to drizzle a little extra olive oil on top just before serving to enrich the texture and add a glossy finish.
Make Ahead and Storage
Storing Leftovers
Leftover Greek Lemon Chicken Soup (Avgolemono) keeps well in an airtight container in the refrigerator for up to 3 days. Just be aware that the soup will thicken as it sits, so stirring in a splash of broth or water before reheating helps restore its perfect consistency.
Freezing
While freezing is possible, the texture of the eggs and rice may change slightly upon thawing. If you choose to freeze it, do so before adding the lemon-egg mixture, then prepare and temper fresh eggs when ready to serve for best results.
Reheating
When reheating, do so gently over low heat, stirring frequently. Avoid boiling to prevent the eggs from curdling and to keep the soup’s silky texture intact. Adding a little broth or water can loosen it up if it has thickened too much in the fridge.
FAQs
Can I use orzo instead of rice in Greek Lemon Chicken Soup (Avgolemono) Recipe?
Absolutely! Orzo is a traditional alternative in many Greek versions and cooks quickly, giving the soup a lovely texture that pairs beautifully with the lemony broth.
Is this soup gluten-free?
Yes, this recipe is naturally gluten-free as long as you use gluten-free chicken broth and avoid any substitutions containing gluten.
How do I prevent the eggs from scrambling?
Tempering the eggs by slowly adding hot broth while whisking constantly is key to preventing scrambling. Also, keep the soup on low heat after adding the mixture and never let it boil.
Can I make Greek Lemon Chicken Soup (Avgolemono) Recipe without chicken?
You can omit the chicken for a vegetarian version, though the broth should be vegetable-based. For the classic flavor, chicken is essential since it contributes both protein and depth.
What can I do if the soup is too tart from the lemon?
If the lemon flavor is too strong, gently balance it with a pinch of sugar or add a bit more broth to mellow the acidity without losing the soup’s bright character.
Final Thoughts
There’s something so wonderfully comforting about a warm bowl of Greek Lemon Chicken Soup (Avgolemono) Recipe. It’s fresh, tangy, and soothing all at once, making it a timeless favorite that’s incredibly easy to prepare. I hope you’ll enjoy making this hearty Mediterranean classic as much as I do—grab those simple ingredients and create some magic in your kitchen today!
Print
Greek Lemon Chicken Soup (Avgolemono) Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
- Diet: Gluten Free
Description
Greek Lemon Chicken Soup, also known as Avgolemono, is a classic Mediterranean comfort dish made with tender chicken, rice, and a silky lemon-egg broth. Creamy, bright, and hearty, this soup is soothing, satisfying, and perfect for chilly days or when you’re feeling under the weather.
Ingredients
Main Ingredients
- 6 cups chicken broth
- 1 cup cooked shredded chicken
- ½ cup uncooked white rice (or orzo)
- 3 large eggs
- â…“ cup fresh lemon juice (about 2 lemons)
- 1 tablespoon olive oil
- 1 garlic clove, minced
- Salt and pepper to taste
For Garnish (Optional)
- Chopped fresh dill or parsley
Instructions
- Boil the Broth and Cook Rice: In a large pot, bring 6 cups of chicken broth to a boil. Stir in ½ cup uncooked white rice, reduce the heat to a simmer, and cook for 15 to 18 minutes or until the rice is tender.
- Prepare the Egg-Lemon Mixture: In a separate bowl, whisk together 3 large eggs and â…“ cup fresh lemon juice until the mixture is frothy and well combined.
- Temper the Eggs: Once the rice is cooked, remove the soup from heat. Slowly ladle about 1 cup of the hot broth into the egg-lemon mixture while whisking constantly. This tempers the eggs to prevent curdling.
- Combine and Thicken Soup: Gradually pour the tempered egg mixture back into the pot, stirring gently. Return the pot to low heat and stir constantly for 2 to 3 minutes until the soup slightly thickens. Do not allow it to boil.
- Add Remaining Ingredients: Stir in 1 cup cooked shredded chicken, 1 tablespoon olive oil, minced garlic, salt, and pepper. Heat the soup until warmed through.
- Serve: Ladle the soup into bowls and garnish with chopped fresh dill or parsley if desired. Serve hot for a comforting meal.
Notes
- To save time, use rotisserie chicken and pre-cooked rice.
- For a richer broth, use homemade chicken stock.
- This soup thickens as it sits—add a splash of broth or water when reheating.
