Description
This Greek Lemon Chicken Soup (Avgolemono) is cozy, comforting, and bright — a velvety blend of tender chicken, rice, and a silky lemon-egg broth. It’s the ultimate Mediterranean comfort food, both refreshing and nourishing in every spoonful.
Ingredients
1 tbsp olive oil
1 small onion, finely diced
2 cloves garlic, minced
6 cups chicken broth
1/2 cup uncooked white rice (or orzo)
2 cups cooked shredded chicken
2 large eggs
1/4 cup fresh lemon juice (about 2 lemons)
Salt and pepper to taste
Fresh dill or parsley, for garnish
Lemon slices, for serving (optional)
Instructions
1. In a large pot, heat olive oil over medium heat. Add onion and sauté for 3–4 minutes until translucent.
2. Add garlic and cook for 30 seconds until fragrant.
3. Pour in chicken broth and bring to a boil. Add rice and reduce heat to medium-low.
4. Simmer for 15 minutes, until rice is tender.
5. In a medium bowl, whisk together eggs and lemon juice.
6. Slowly ladle 1 cup of the hot broth into the egg mixture, whisking constantly to temper.
7. Gradually pour the tempered egg mixture back into the soup while stirring.
8. Add shredded chicken and cook for another 2–3 minutes over low heat until thickened (do not boil).
9. Season with salt and pepper to taste.
10. Garnish with fresh dill and lemon slices before serving.
Notes
For extra creaminess, blend a small portion of the soup before adding the eggs.
Use orzo instead of rice for a more traditional Greek texture.
Don’t let the soup boil after adding eggs — gentle heat keeps it silky smooth.
Great for meal prep — reheats beautifully with a splash of broth or water.
Pairs perfectly with warm pita or a simple Greek salad!
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 2g
- Sodium: 710mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 110mg