Greek Lemon Chicken Soup

Bright, tangy, and incredibly comforting, Greek Lemon Chicken Soup (also known as Avgolemono) brings Mediterranean warmth to your table with every spoonful. This velvety concoction marries tender chunks of chicken with a silky broth enriched by eggs and fresh lemon juice—creating a perfect balance of heartiness and refreshing citrus notes. Whether you’re fighting off a cold or simply craving a bowl of sunshine, this Greek Lemon Chicken Soup delivers nourishment wrapped in elegant simplicity. You’ll learn how to create this traditional Greek favorite with foolproof techniques that ensure a smooth, creamy texture without curdling.

Why You’ll Love This Recipe

This Greek Lemon Chicken Soup transforms ordinary chicken soup into something truly extraordinary. The magic happens when hot broth meets a creamy mixture of eggs and lemon juice, creating a velvety texture that feels indulgent while remaining surprisingly light. Unlike heavy cream-based soups, this lemon chicken soup offers a bright, refreshing flavor profile that wakes up your taste buds.

The contrast between the tender, succulent chicken and the silky-smooth broth creates a textural experience that’s both satisfying and comforting. What’s more, this Avgolemono soup comes together in just about 30 minutes, making it perfect for weeknight dinners when you need something warming but don’t have hours to spend in the kitchen.

Health-conscious cooks will appreciate that this traditional Greek soup packs impressive protein from both chicken and eggs while delivering vitamin C from fresh lemons—comfort food that actually nourishes your body. The hearty rice adds substance without heaviness, making each bowl feel like a complete meal.

Ingredients

For this authentic Greek Lemon Chicken Soup, you’ll need:

• 8 cups (2 quarts) chicken broth, preferably homemade
• 1 pound (450g) boneless, skinless chicken breasts
• 3/4 cup (150g) uncooked long-grain white rice or orzo pasta
• 3 large eggs, room temperature
• 1/3 cup (80ml) fresh lemon juice (approximately 2-3 lemons)
• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced (about 1 cup)
• 2 medium carrots, diced (about 1 cup)
• 2 celery stalks, diced (about 3/4 cup)
• 3 cloves garlic, minced
• 1 teaspoon dried dill (or 1 tablespoon fresh)
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• Fresh dill and lemon slices for garnish

Fresh lemons are absolutely essential—bottled juice won’t deliver the same bright flavor that makes this traditional avgolemono soup so special.

Pro Tips

The Temper Technique

The defining characteristic of Greek Lemon Chicken Soup is its silky texture, achieved through a technique called tempering. To prevent the eggs from curdling when they meet hot broth, you must gradually increase their temperature. After whisking eggs with lemon juice, slowly add about 2 cups of hot broth, one ladle at a time, while continuously whisking. This gently raises the egg temperature before adding the mixture back to the pot, ensuring a smooth, velvety soup rather than scrambled eggs in broth.

Rice Timing Matters

For perfect texture, cook the rice directly in the broth but be vigilant about timing. Rice continues absorbing liquid even after cooking, potentially turning your soup into a thick porridge if left too long. For serving immediately, cook rice until just tender. If preparing in advance, consider undercooking the rice slightly or cooking it separately and adding it to individual servings to maintain the ideal consistency of your lemon chicken soup.

The Lemon Balance

The distinctive tanginess of avgolemono comes from fresh lemons, but finding the perfect balance is crucial. Start with the recommended amount of juice, then taste and adjust. Remember that lemon flavor intensifies slightly as the soup sits, so if making ahead, use a slightly lighter hand initially. For maximum flavor, add a small amount of lemon zest (about 1/2 teaspoon) along with the juice, being careful not to overpower the delicate soup with too much citrus oil from the zest.

Instructions

Step 1: Prepare the Base

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onions, carrots, and celery, then sauté for 5-7 minutes until vegetables begin to soften. Add minced garlic, dried oregano, and dried dill, cooking for another 30 seconds until fragrant. Pour in the chicken broth and bring to a gentle boil.

Step 2: Cook the Chicken and Rice

Once broth is boiling, add whole chicken breasts and reduce heat to maintain a simmer. Cook chicken for about 15 minutes until no longer pink inside and internal temperature reaches 165°F (74°C). Remove chicken to a plate and add rice to the simmering broth. Cook according to package directions, usually 15-20 minutes, until tender.

Step 3: Shred the Chicken

While rice cooks, use two forks to shred the chicken into bite-sized pieces. This creates more surface area for the chicken to absorb the lemony broth compared to cubed chicken, enhancing the overall flavor experience of your Greek Lemon Chicken Soup.

Step 4: Prepare the Egg-Lemon Mixture

In a medium bowl, whisk eggs until frothy. Slowly add lemon juice while continuing to whisk. This creates the avgolemono base that will transform your chicken soup into something extraordinary. The acid in the lemon juice slightly denatures the egg proteins, helping create the soup’s characteristic thickness.

Step 5: Temper the Eggs

Once rice is tender, lower heat to the lowest setting. Using a ladle, slowly add about 2 cups of hot broth to the egg-lemon mixture, one ladle at a time, while whisking constantly. This critical step gradually warms the eggs without cooking them, preventing curdling when added back to the pot.

Step 6: Finish the Soup

Gradually pour the tempered egg-lemon mixture back into the pot while stirring constantly. Add the shredded chicken and heat gently for 2-3 minutes until soup thickens slightly and chicken warms through. Never allow the soup to boil after adding the egg mixture! Season with salt and pepper to taste.

Step 7: Serve

Ladle your Greek Lemon Chicken Soup into warmed bowls. Garnish with fresh dill and a thin slice of lemon. Serve immediately for the best flavor and texture experience.

Variations

Orzo Avgolemono

Many Greek families prefer orzo pasta instead of rice in their lemon chicken soup. Simply substitute 3/4 cup dried orzo for the rice and adjust the cooking time according to package directions (typically 7-9 minutes). The smaller pasta creates a slightly different texture while maintaining the authentic flavor profile of traditional avgolemono soup.

Vegetarian Lemon Soup

Create a meatless version by replacing chicken with 2 cups of cooked chickpeas and using vegetable broth instead of chicken broth. Add 1/2 teaspoon smoked paprika to provide depth of flavor that would normally come from the chicken. This variation offers the same comforting qualities with a plant-based twist that’s perfect for Meatless Mondays or vegetarian guests.

Extra-Hearty Version

Transform Greek Lemon Chicken Soup into a more substantial meal by adding 2 cups of chopped spinach or kale during the last 5 minutes of cooking and increasing the rice to 1 cup. The leafy greens add beautiful color, additional nutrients, and a pleasant textural element that complements the creamy broth perfectly.

Storage and Serving

Store leftover Greek Lemon Chicken Soup in an airtight container in the refrigerator for up to 3 days. The soup will thicken considerably when chilled as the rice continues to absorb liquid. When reheating, add a splash of chicken broth or water to restore the original consistency, and warm gently over medium-low heat, being careful not to boil which can cause the eggs to curdle.

For freezing, your best option is to prepare the soup without the egg-lemon mixture, freeze for up to 3 months, then add the avgolemono mixture after thawing and reheating the base.

Serve this bright lemon chicken soup with a side of warm pita bread for dipping into the silky broth. For a complete Mediterranean meal, pair with a simple Greek salad dressed with olive oil and red wine vinegar. Alternatively, serve smaller portions as a starter before a main course of grilled fish or lamb chops for an impressive Greek-themed dinner party.

FAQs

Why did my egg mixture curdle?

The most common reason is adding the egg-lemon mixture to soup that’s too hot or allowing the soup to boil after adding the eggs. Always temper the eggs by slowly adding hot broth to them while whisking, then maintain the soup at a very gentle heat below simmering point after combining.

Can I use rotisserie chicken instead of raw chicken?

Absolutely! Using pre-cooked rotisserie chicken is a great time-saver. Simply skip the chicken cooking step and add about 2-3 cups of shredded rotisserie chicken when you would normally return the cooked chicken to the pot.

My soup is too thick the next day. How do I fix it?

The rice continues absorbing liquid during storage. Simply add more chicken broth when reheating until you reach your desired consistency, and adjust seasonings if needed.

Is this soup gluten-free?

When made with rice instead of orzo pasta, Greek Lemon Chicken Soup is naturally gluten-free. Just verify your chicken broth is also gluten-free, as some commercial brands contain gluten-based additives.

Can I make this soup in advance for a dinner party?

For best results, prepare the soup up to the point of adding the egg-lemon mixture. Shortly before serving, reheat the soup gently, then complete the recipe by adding the freshly prepared avgolemono mixture.

Conclusion

This Greek Lemon Chicken Soup is comfort food at its finest — bright, nourishing, and somehow both cozy and refreshing all at once. It’s the perfect balance of heartiness from tender chicken and rice with the uplifting brightness of fresh lemon. It’s the kind of dish that bridges seasons beautifully, warming you on chilly evenings while still feeling light enough for year-round enjoyment. Whether you’re looking to soothe a cold, impress dinner guests with something beyond ordinary chicken soup, or simply treat yourself to a bowl of Mediterranean sunshine, this avgolemono recipe delivers with every silky, tangy spoonful.

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