There are meals you turn to when you need comfort—meals that wrap around you like a blanket after a long day or a cold evening. Greek Lemon Chicken Soup, often known as Avgolemono, is one of those dishes. The moment you lift the spoon, you smell the warm steam, the brightness of fresh lemon, and the rich aroma of chicken broth. It’s the kind of soup that settles your mind while nourishing your body, giving you a sense of calm that only true comfort food can offer.
Whether you grew up eating Mediterranean dishes or you’re discovering them now, there’s something familiar and soothing about this soup. The balance of creaminess and citrus makes it feel light yet satisfying—a combination you’ll find yourself craving again and again. If you love cozy, immune-boosting recipes, you’ll also enjoy my healing Italian penicillin soup.
Why Greek Lemon Chicken Soup Stands Out
What makes this soup so special is the combination of simple ingredients with big flavor. You get a silky, creamy texture without using cream at all, thanks to the egg-lemon mixture that thickens the broth naturally. The lemon brightens each bite, the chicken adds richness, and the rice or orzo gives the soup body.
Here’s why this soup becomes a favorite:
- It uses accessible ingredients but tastes like something you would order at a Mediterranean café.
- It has a smooth, velvety broth without being heavy.
- The lemon gives it a refreshing twist that sets it apart from traditional chicken soup.
- It works year-round—cool enough for summer, cozy enough for winter.
- It’s naturally gluten-free if made with rice.
If you’re looking for a nourishing recipe that feels both comforting and energizing, this one checks every box. For another soothing bowl with deep flavor, try my classic French garlic soup.
Ingredients You’ll Need for Greek Lemon Chicken Soup
You don’t need anything complicated to make this soup taste amazing. Most ingredients might already be in your kitchen.
Main Ingredients
- Chicken breasts or thighs
- Chicken broth
- Fresh lemon juice
- Eggs
- Rice or orzo
- Olive oil
- Onion
- Garlic
- Salt and pepper
Optional Add-Ins
Every ingredient adds depth, so feel free to customize based on what you enjoy.
How to Make Greek Lemon Chicken Soup
This soup comes together easily, but each step plays an important role in achieving the perfect creamy texture.
Step 1: Cook the Chicken
Start by sautéing onions and garlic in a little olive oil. Add the chicken and broth, along with any aromatics you’re using, such as bay leaf or celery. Let everything simmer until the chicken becomes tender enough to shred.
Step 2: Build the Soup Base
Remove the cooked chicken and add your rice or orzo to the pot. Let it cook directly in the broth—it absorbs the flavor and thickens the soup naturally.
Step 3: Prepare the Avgolemono (Egg-Lemon Mixture)
This is the heart of the soup.
Whisk together:
- Eggs
- Fresh lemon juice
Meanwhile, ladle in a small amount of the hot broth—slowly—while whisking. This warms the eggs gently and prevents them from scrambling. This technique is called tempering, and it’s what keeps the soup silky and smooth.
Step 4: Bring Everything Together
Stir the warm egg mixture into the pot. Add the shredded chicken back in. Keep the heat low and gently stir until the soup thickens. Avoid boiling—high heat can cause the eggs to separate.
Step 5: Adjust and Serve
Taste and adjust the lemon and salt. Add fresh dill if you like a herby finish. The result is a fragrant bowl of creamy, lemony comfort.
Tips for Making the Best Greek Lemon Chicken Soup
Small techniques make a big difference in this recipe:
- Never boil the soup after adding eggs. Low and slow gives the best texture.
- Temper carefully. Add broth to the eggs, not the other way around.
- Use fresh lemon juice. Bottled lemon doesn’t give the same brightness.
- Use full-flavored broth. The richer the broth, the better the base.
- Add herbs at the end. Dill or parsley tastes fresher when added off heat.
Once you’ve made this soup once, you’ll see how each small detail enhances the dish.
Variations You Can Try
The classic version is wonderful on its own, but it’s fun to switch it up.
Classic Avgolemono
Simple—just chicken, broth, rice, lemon, and eggs.
Veggie-Packed Lemon Chicken Soup
Add carrots, celery, or spinach for extra nutrition.
Low-Carb Version
Swap the rice for cauliflower rice and cook it briefly at the end.
Slow Cooker or Instant Pot
Cook the chicken and broth first, then temper and add the egg mixture at the end.
Every variation keeps the soul of the soup while letting you tailor it to your tastes. If you enjoy orzo-based dishes, you’ll love my creamy chicken orzo casserole.
What to Serve with Greek Lemon Chicken Soup
This soup pairs well with Mediterranean-inspired sides such as:
- Warm pita or flatbread
- Greek salad
- Roasted vegetables
- Toasted garlic bread
- Lemon rice
- A simple cucumber and tomato salad
Each of these complements the soup’s lemony warmth. For more Mediterranean-inspired meals, try this Mediterranean chicken tzatziki bowl.
How to Store and Reheat Greek Lemon Chicken Soup
This soup stores well—but it needs gentle reheating.
Refrigerate
Store in an airtight container for 3–4 days. It may thicken in the fridge; add a splash of broth or water when reheating.
Freeze
If freezing, prepare the broth and chicken without the egg mixture. Add the egg-lemon mixture fresh when reheating.
Reheat
Warm on low heat, stirring often. Avoid boiling.
FAQs
What is Greek Lemon Chicken Soup called?
It’s traditionally called Avgolemono, which means “egg-lemon.”
Why did my soup separate?
The eggs were cooked too quickly or added at too high a temperature.
Can I use rotisserie chicken?
Absolutely. It saves time and tastes great.
Can I make it dairy-free?
Yes, no dairy is used in the original recipe.
How lemony should the soup be?
You control the brightness—add more or less depending on your preferences.
Conclusion
Greek Lemon Chicken Soup is more than just a comforting recipe—it’s a dish that feels restorative, bright, and deeply satisfying. Each spoonful offers warmth, freshness, and a touch of Mediterranean charm. Whether you’re cooking it for chilly evenings, busy weeknights, or days when you simply want something soothing, this soup brings everything together with simple ingredients and big flavor.
If you’re ready to bring a little Greek comfort to your kitchen, gather your ingredients and try this recipe today. You may find yourself returning to it far more often than you expect.
Greek Lemon Chicken Soup
Ingredients
For the Soup
- 1 lb chicken breasts or thighs
- 6 cups chicken broth
- 1 tbsp olive oil
- 1 small onion diced
- 2 garlic cloves minced
- ¾ cup rice or orzo
- Salt and pepper to taste
For the Avgolemono (Egg-Lemon Mixture)
- 2 large eggs
- ⅓ cup fresh lemon juice about 2 lemons
Optional Add-Ins
- 2 tbsp fresh dill chopped
- 1 carrots 1-2 sliced
- 1 celery stalk sliced
- 1 bay leaf
Instructions
Cook the Chicken
- Heat olive oil in a pot over medium heat. Sauté the onion and garlic until softened. Add chicken, broth, and optional carrots, celery, or bay leaf. Simmer for 15–18 minutes, until chicken is fully cooked.
Shred the Chicken
- Remove chicken from the pot, shred it with two forks, and set aside.
Cook the Rice/Orzo
- Add rice or orzo to the broth. Let it cook for 10–12 minutes, or until tender.
Make the Avgolemono Mixture
- In a separate bowl, whisk together the eggs and fresh lemon juice.
- Slowly ladle in 1 cup of hot broth while whisking constantly to temper the eggs.
Add the Egg Mixture to the Soup
- Reduce heat to low. Slowly pour the egg-lemon mixture into the pot, stirring continuously.
- Do not boil after adding this mixture or the eggs may curdle.
Finish the Soup
- Add the shredded chicken back into the pot. Season with salt and pepper. Stir until the soup becomes creamy.
Serve
- Ladle into bowls and top with fresh dill, extra lemon, or cracked pepper if desired.
Notes
- Do not boil the soup after adding eggs.
- For more lemon flavor, stir in 1–2 teaspoons lemon zest.
- For a thicker soup, add extra rice or simmer slightly longer.
- For a lighter version, use cauliflower rice.
