If you’ve never experienced the magic of Greek Lemon Chicken Soup, also known as Avgolemono, you’re in for a treat. This creamy, tangy, and comforting soup is a staple in Greek cuisine, known for its rich texture without using any cream. The secret? A silky, egg-lemon mixture that gives the soup its signature velvety consistency while infusing it with a bright, citrusy flavor.
Imagine a bowl of warm, nourishing broth infused with tender shredded chicken, soft rice or orzo, and the perfect balance of zesty lemon. Each spoonful is like a comforting hug, making it the perfect dish for chilly evenings, cozy gatherings, or whenever you need a little pick-me-up. Avgolemono isn’t just a soup—it’s a taste of Greece, bringing together simple ingredients in a way that feels both hearty and elegant.
Why You’ll Love This Greek Lemon Chicken Soup
- Incredibly Creamy Without Cream: The egg-lemon mixture creates a luxurious texture without adding any dairy.
- Bright and Fresh Flavors: The lemony tang cuts through the richness, making every bite refreshing.
- High in Protein and Nutrients: Chicken and eggs provide a protein-packed meal, while lemon adds vitamin C.
- One-Pot Wonder: Minimal cleanup makes this a go-to recipe for busy nights.
- Perfect for Any Season: Light enough for summer, yet warm and comforting for winter.
- Customizable: Use rice, orzo, or even quinoa to tailor it to your taste.
- Great for Leftovers: The flavors meld beautifully overnight, making it even better the next day.
Preparation Time and Yield
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Serves 4-6
Nutritional Information (Per Serving)
- Calories: 320
- Carbohydrates: 28g
- Protein: 30g
- Fat: 10g
- Fiber: 2g
- Sugar: 2g
Ingredients for Greek Lemon Chicken Soup
For the Soup:
- 2 boneless, skinless chicken breasts (or 3 chicken thighs)
- 6 cups chicken broth (preferably homemade or low-sodium)
- ½ cup uncooked white rice or orzo pasta
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
For the Avgolemono (Egg-Lemon Mixture):
- 2 large eggs
- 3 tablespoons fresh lemon juice (about 1 large lemon)
For Garnishing:
- Fresh parsley, chopped
- Lemon slices for serving
- Freshly ground black pepper
Step-by-Step Instructions for Greek Lemon Chicken Soup
Step 1: Cook the Chicken
In a large pot over medium heat, heat 1 tablespoon of olive oil and sauté the chopped onion until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
Pour in the chicken broth, then add the chicken breasts, salt, and black pepper. Bring to a gentle boil, then reduce the heat to low. Cover and let the chicken simmer for 15-20 minutes, or until fully cooked and tender.
Step 2: Shred the Chicken and Cook the Rice
Once the chicken is cooked through, remove it from the pot and set it aside to cool slightly. Meanwhile, add ½ cup of rice or orzo directly into the broth. Let it simmer for 10-12 minutes until tender.
Using two forks, shred the chicken into bite-sized pieces, then return it to the pot.
Step 3: Prepare the Egg-Lemon Mixture
In a medium bowl, whisk together 2 large eggs until frothy. Slowly add the lemon juice while continuing to whisk.
To temper the egg mixture (so it doesn’t curdle in the hot soup), slowly ladle about ½ cup of the hot broth into the egg mixture while whisking continuously. Repeat this with another ½ cup of broth, ensuring the mixture is warm and well combined.
Step 4: Add the Egg Mixture to the Soup
Slowly pour the tempered egg-lemon mixture back into the soup, stirring constantly. Keep the heat on low—do not let the soup boil, or the eggs will scramble. Let it gently heat through for 2-3 minutes, allowing the soup to thicken into a creamy consistency.
Step 5: Garnish and Serve
Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Serve hot, garnished with fresh parsley and lemon slices on the side.
Ingredient Background
The beauty of Greek Lemon Chicken Soup lies in its simple yet flavorful ingredients, each playing a vital role in the dish’s signature taste and texture.
Chicken: The base of the soup starts with tender, juicy chicken. While chicken breasts are a popular choice for a leaner soup, chicken thighs offer more depth of flavor and tenderness due to their higher fat content. Traditional Greek kitchens often use a whole chicken, simmering it slowly to create a deeply flavorful broth.
Lemon: Lemon juice is the heart of this dish, providing its bright, tangy essence. Greek cuisine frequently incorporates citrus to balance out rich, savory flavors. Freshly squeezed lemon juice is essential—it adds a natural, vibrant acidity that bottled lemon juice simply can’t replicate.
Eggs: The use of eggs in this soup is what sets it apart. When whisked and gently tempered with warm broth, eggs create a creamy consistency without any added dairy. This technique, known as “avgolemono,” thickens the soup while adding a luscious, velvety texture. It’s an ancient Greek cooking method that’s still beloved today.
Technique Tips for Greek Lemon Chicken Soup
The success of Avgolemono Soup depends on a few key techniques that ensure the best texture and flavor.
One of the most important steps is tempering the eggs. Since eggs cook quickly at high temperatures, adding them directly to hot soup would cause them to scramble. To avoid this, slowly add small amounts of hot broth to the whisked eggs while stirring continuously. This gradual warming process ensures that the eggs blend smoothly into the soup, creating a silky consistency rather than a grainy one.
To get the best flavor, simmer the chicken gently rather than boiling it rapidly. A slow simmer allows the meat to remain tender and prevents it from drying out. If using bone-in chicken, you’ll also get a richer broth as the bones release their collagen into the soup.
Another technique to consider is adjusting the thickness of the soup to your preference. Some versions of avgolemono are thick and stew-like, while others are thinner and brothier. If you prefer a heartier consistency, let the soup sit for a few minutes after adding the egg mixture—it will naturally thicken as it cools slightly. If you like it thinner, add a little extra broth or water to adjust.
Alternative Presentation Ideas
There are many creative ways to serve Greek Lemon Chicken Soup, depending on the occasion and your personal preferences.
For a more elegant presentation, serve the soup in shallow bowls with a drizzle of extra virgin olive oil on top. Garnish with a few extra lemon slices and a sprinkle of crumbled feta cheese for an added layer of creaminess and tang. A side of warm, crusty bread pairs beautifully, soaking up the rich broth.
If you’re serving this soup for a heartier meal, consider adding roasted vegetables like zucchini, carrots, or bell peppers. The slight caramelization from roasting enhances the natural sweetness of the vegetables, complementing the bright acidity of the lemon. This makes the dish feel more substantial while still maintaining its light and refreshing qualities.
For a modern twist, turn this soup into a “deconstructed” version by serving the shredded chicken separately alongside a bowl of lemony broth. Let guests assemble their bowls with chicken, cooked rice or orzo, and a generous ladle of hot soup. This interactive approach is great for family-style dining and allows everyone to customize their meal.
Freezing and Storing Greek Lemon Chicken Soup
Proper storage helps maintain the integrity of this dish, though Avgolemono Soup requires a little extra care compared to traditional soups.
If you plan to store leftovers, let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. When reheating, warm it gently over low heat, stirring frequently to prevent the eggs from curdling. Avoid boiling, as this can break the creamy consistency.
Freezing this soup is tricky because the egg-lemon mixture can sometimes separate when thawed. To make it freezer-friendly, prepare the broth, chicken, and rice as usual, but do not add the eggs and lemon yet. Freeze the base in a freezer-safe container for up to 3 months. When ready to eat, thaw the soup in the fridge overnight, reheat gently, then prepare and add the egg-lemon mixture fresh. This method preserves the smooth, creamy texture.
If you need a quick meal prep option, consider portioning out servings in individual containers so you can reheat just what you need. This way, you avoid repeatedly heating the whole batch, which can affect the consistency over time.
Healthier Twist Ideas
While this soup is already packed with nutrients, there are a few ways to make it even healthier while keeping all the delicious flavors intact.
For a low-carb version, swap out the rice or orzo for cauliflower rice. This reduces the overall carbohydrate content while still providing a similar texture. The cauliflower absorbs the flavors of the broth beautifully and adds a boost of fiber.
To increase the protein content, use bone broth instead of regular chicken broth. Bone broth is rich in collagen, which supports joint health and digestion. You can also add an extra egg to the avgolemono mixture for an additional protein boost.
For a vegetarian adaptation, replace the chicken with chickpeas and use a high-quality vegetable broth instead of chicken broth. The chickpeas provide protein and a slightly nutty flavor that pairs well with the lemony broth. This version still captures the essence of avgolemono while making it plant-based.
Serving Suggestions for Events
Greek Lemon Chicken Soup is a versatile dish that can be adapted for different occasions, whether you’re serving it as a cozy meal for your family or as part of a larger feast.
For a casual family dinner, serve it with a side of warm pita bread and a Greek salad. The freshness of cucumbers, tomatoes, and feta cheese complements the richness of the soup, creating a well-balanced meal. Adding a plate of olives and hummus as an appetizer brings even more Mediterranean flair.
If you’re hosting a dinner party, consider offering the soup as a first course before serving a main dish like grilled fish, lamb, or roasted vegetables. Since avgolemono is light yet satisfying, it works well as an elegant starter that won’t overshadow the rest of the meal. Serve it in small bowls with a lemon wedge on the side for an extra pop of freshness.
For a comforting meal when someone is feeling under the weather, this soup is a perfect remedy. Much like chicken noodle soup, it’s soothing and nourishing. The combination of warm broth, protein-rich chicken, and vitamin C from the lemon makes it an excellent choice for boosting the immune system. Pair it with herbal tea or fresh fruit for a gentle, healing meal.
Frequently Asked Questions (FAQs)
1. Can I use brown rice instead of white rice or orzo?
Yes, but brown rice takes longer to cook, so adjust the simmering time accordingly.
2. What if my soup turns out too thick?
Simply add more chicken broth or a splash of water to thin it out to your desired consistency.
3. Can I make this soup dairy-free?
Yes! The soup is naturally dairy-free since it relies on eggs for creaminess instead of milk or cream.
4. How do I prevent the eggs from scrambling?
Always temper the eggs by slowly adding warm broth while whisking, and never let the soup boil after adding them.
5. Can I make this soup ahead of time?
Yes, but for best results, add the egg-lemon mixture fresh when reheating.
6. What can I serve with this soup?
Pita bread, Greek salad, roasted vegetables, or grilled fish pair wonderfully.
7. Can I add more vegetables?
Absolutely! Spinach, carrots, or peas work well without overpowering the dish.
8. How can I make this soup spicier?
A pinch of red pepper flakes or black pepper adds a subtle heat without overpowering the lemon flavor.
9. Can I use rotisserie chicken?
Yes! It’s a great shortcut—just add shredded rotisserie chicken toward the end of cooking.
10. How long does the soup stay fresh?
It lasts up to 3 days in the fridge, but it’s best enjoyed fresh for the creamiest texture.
Conclusion
Greek Lemon Chicken Soup (Avgolemono) is a dish that perfectly blends comfort and freshness in one bowl. Whether you’re craving a light and bright meal or something warm and nourishing, this soup delivers every time.
Print
Greek Lemon Chicken Soup
- Total Time: 45 minutes
- Yield: Serves 4-6 1x
Ingredients
For the Soup:
- 2 boneless, skinless chicken breasts (or 3 chicken thighs)
- 6 cups chicken broth (preferably homemade or low-sodium)
- ½ cup uncooked white rice or orzo pasta
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
For the Avgolemono (Egg-Lemon Mixture):
- 2 large eggs
- 3 tablespoons fresh lemon juice (about 1 large lemon)
For Garnishing:
- Fresh parsley, chopped
- Lemon slices for serving
- Freshly ground black pepper
Instructions
In a large pot over medium heat, heat 1 tablespoon of olive oil and sauté the chopped onion until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
Pour in the chicken broth, then add the chicken breasts, salt, and black pepper. Bring to a gentle boil, then reduce the heat to low. Cover and let the chicken simmer for 15-20 minutes, or until fully cooked and tender.
Once the chicken is cooked through, remove it from the pot and set it aside to cool slightly. Meanwhile, add ½ cup of rice or orzo directly into the broth. Let it simmer for 10-12 minutes until tender.
Using two forks, shred the chicken into bite-sized pieces, then return it to the pot.
In a medium bowl, whisk together 2 large eggs until frothy. Slowly add the lemon juice while continuing to whisk.
To temper the egg mixture (so it doesn’t curdle in the hot soup), slowly ladle about ½ cup of the hot broth into the egg mixture while whisking continuously. Repeat this with another ½ cup of broth, ensuring the mixture is warm and well combined.
Slowly pour the tempered egg-lemon mixture back into the soup, stirring constantly. Keep the heat on low—do not let the soup boil, or the eggs will scramble. Let it gently heat through for 2-3 minutes, allowing the soup to thicken into a creamy consistency.
Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Serve hot, garnished with fresh parsley and lemon slices on the side.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 320
- Sugar: 2g
- Fat: 10g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 30g