Name: Greek Lemon Chicken Soup (Avgolemono)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Greek
Ingredients: 1 tablespoon olive oil; 1 small onion, diced; 2 cloves garlic, minced; 8 cups chicken broth; 1 cup uncooked white rice; 2 cups cooked shredded chicken; 3 large eggs; 1/3 cup fresh lemon juice; 1/2 teaspoon salt; 1/4 teaspoon black pepper; fresh parsley, chopped (optional)

I make this bright and comforting Greek classic when I want something both cozy and refreshing. The silky lemon-egg broth wraps around tender chicken and rice, creating a soup that feels rich yet light at the same time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

8 cups chicken broth

1 cup uncooked white rice

2 cups cooked shredded chicken

3 large eggs

1/3 cup fresh lemon juice

1/2 teaspoon salt

1/4 teaspoon black pepper

fresh parsley, chopped (optional)

Directions

I start by heating the olive oil in a large pot over medium heat. I add the diced onion and cook it for about 3 to 4 minutes until it softens, then I stir in the garlic and let it cook briefly until fragrant.

Next, I pour in the chicken broth and bring it to a boil. I add the rice, reduce the heat, and let it simmer for about 15 minutes until the rice becomes tender.

Once the rice is ready, I stir in the shredded chicken and allow it to warm through for a few minutes.

In a separate bowl, I whisk together the eggs and fresh lemon juice until the mixture is smooth. I slowly ladle about one cup of the hot broth into the egg mixture while whisking constantly to gently temper the eggs.

Then I gradually pour the tempered mixture back into the pot, stirring continuously. I make sure not to let the soup boil at this stage to keep the texture silky and prevent curdling.

Finally, I season the soup with salt and black pepper and let it cook gently for another 2 to 3 minutes until it thickens slightly. I remove it from heat, add fresh parsley if I like, and serve it warm.

Servings and timing

I prepare this recipe in about 35 minutes total, with 10 minutes of prep time and 25 minutes of cooking time. It yields 6 servings, making it great for family meals or leftovers. Each serving is approximately 280 kcal.

Variations

I sometimes switch the white rice for orzo to give the soup a slightly different texture. When I want a lower-carb version, I reduce the rice and add more chicken or even vegetables like spinach or zucchini. For extra richness, I occasionally use homemade chicken broth. If I want a stronger citrus flavor, I simply add a bit more lemon juice at the end.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I do it gently over low heat and avoid boiling to maintain the creamy texture. If the soup thickens too much, I add a splash of broth or water to loosen it up.

FAQs

Can I freeze avgolemono soup?

I usually avoid freezing it because the egg-based broth can separate when thawed. It’s best enjoyed fresh or refrigerated for a few days.

How do I prevent the eggs from curdling?

I always temper the eggs slowly with hot broth and keep the heat low after adding them. Avoiding boiling is key.

Can I use rotisserie chicken?

I often use rotisserie chicken when I want to save time. It works perfectly and adds great flavor.

What can I use instead of rice?

I sometimes use orzo, quinoa, or even cauliflower rice depending on what I have on hand.

How do I make the soup thicker?

If I want a thicker consistency, I let it cook a bit longer after adding the egg mixture or add slightly less broth at the start.

Conclusion

I find this Greek lemon chicken soup to be one of the most satisfying recipes when I want something simple yet full of flavor. The combination of tender chicken, soft rice, and that signature lemony broth makes it a dish I come back to again and again. It’s comforting, fresh, and always worth making.

📖 Recipe:

Greek Lemon Chicken Soup (Avgolemono)

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Author: Sophia
Total Time: 35 minutes
Yield: 6 servings
Diet: Halal

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Description

A bright and comforting Greek soup featuring tender chicken, rice, and a silky lemon-egg broth. It’s rich yet refreshing, perfect for a cozy but light meal.