Greek Lemon Chicken Soup

Charlotte

This Greek Lemon Chicken Soup (Avgolemono) is a warm, comforting bowl of creamy lemon goodness made with tender shredded chicken, rice, and a silky egg-lemon mixture. It comes together quickly, uses simple ingredients, and delivers a bright, refreshing flavor that feels soothing and filling at the same time. Perfect for cozy evenings, cold-weather meals, or when you want something nourishing and satisfying without much effort.

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Prep Time 10

Cook Time 25

Total Time 35

Course Soup

Cuisine Greek

Servings Servings

Calories 285 kcal

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.

Nutrition

Calories: 285kcalCarbohydrates: 22gProtein: 26gFat: 10gSodium: 820mgFiber: 1gSugar: 2g

Keyword Greek Lemon Chicken Soup

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