Greek Lemon Chicken Soup

Greek Lemon Chicken Soup, also known as Avgolemono, is a bright and comforting dish that's full of fresh flavors. It combines tender chicken, fluffy rice, and a creamy lemon-egg mixture…

By Emily • September 15, 2025 • Reading time: 6 min

Save Recipe Print Recipe

Tip: save now, cook later.

Greek Lemon Chicken Soup, also known as Avgolemono, is a bright and comforting dish that’s full of fresh flavors. It combines tender chicken, fluffy rice, and a creamy lemon-egg mixture that gives the soup a lovely zing and smooth texture. This soup feels like a warm hug, perfect for chilly days or whenever you need a little extra comfort on your plate.

I love making this soup when I want something both light and satisfying. The way the lemon brightens up the broth really wakes up my taste buds, and the chicken and rice make it filling without feeling heavy. I always make sure to slowly whisk the lemon and eggs into the broth so it thickens just right without curdling. It’s such a simple step, but it makes all the difference in getting that silky finish I look forward to.

One of my favorite ways to enjoy Greek Lemon Chicken Soup is with a fresh slice of crusty bread to dip into all that tasty broth. It’s also great as a starter for a Mediterranean-inspired dinner with friends or family. Every spoonful feels like a little ray of sunshine, and I find myself going back for seconds without even thinking about it!

How Do You Keep the Avgolemono Soup Creamy Without Scrambling the Eggs?

Tempering the eggs is the key to a smooth, creamy soup. Here’s how I do it:

• Whisk eggs and lemon juice together until frothy.
• Slowly add a cup of hot broth into the egg mixture while whisking constantly. This warms the eggs gently.
• Gradually pour the warmed egg mixture back into the pot while stirring the soup.
• Keep the soup on low heat and never let it boil; just warm until it thickens slightly.

Taking these steps helps you avoid curdling and gives the soup a smooth, silky finish that highlights the lemon and chicken flavors perfectly.

Equipment You’ll Need

• Large pot – big enough to cook the rice and simmer the soup comfortably.
• Whisk – essential for mixing eggs and lemon juice smoothly without lumps.
• Mixing bowl – to whisk the eggs and lemon juice before adding to the soup.
• Ladle – helps you slowly add hot broth to eggs for tempering without scrambling.
• Wooden spoon or heatproof spatula – for gentle stirring without damaging the pot.

Flavor Variations & Add-Ins

• Use orzo pasta instead of rice for a slightly different texture and a quicker cook time.
• Add a few spinach leaves or kale near the end for a bit of green and extra nutrients.
• Swap shredded chicken with cooked turkey for a festive or leftover twist.
• Stir in a pinch of dried oregano or dill with the parsley for more herby notes.

How to Make Greek Lemon Chicken Soup (Avgolemono)?

Ingredients You’ll Need:

For the Soup:

• 6 cups chicken broth (preferably homemade or low sodium)
• 2 cups cooked chicken, shredded (rotisserie or poached breast)
• 1/3 cup rice (or orzo pasta as a variation)

For the Lemon-Egg Mixture:

• 3 large eggs
• 1/3 cup fresh lemon juice (about 2 lemons)

For Garnishing and Seasoning:

• 2 tablespoons fresh parsley, chopped
• Salt and freshly ground black pepper, to taste
• Optional: lemon slices, for garnish

How Much Time Will You Need?

This recipe takes about 30 minutes total. You’ll spend around 15 minutes simmering the rice in the broth and warming the chicken, plus a few minutes to prepare the lemon-egg mixture and finish the soup gently heating it to creamy perfection.

Step-by-Step Instructions:

1. Cook the Rice in Broth:

Begin by bringing the chicken broth to a boil in a large pot. Add the rice and cook until tender, about 15 minutes. This infuses the rice with rich chicken flavor and creates the base of your soup.

2. Warm the Chicken:

Lower the heat to a gentle simmer, then stir in the shredded cooked chicken. Let it heat through while you prepare the lemon-egg mixture.

3. Mix Eggs and Lemon Juice:

In a separate bowl, whisk the eggs until frothy. Slowly whisk in the lemon juice completely. This mixture will give the soup its signature tangy creaminess.

4. Temper the Egg Mixture:

To avoid curdling, gradually add about one cup of the hot soup broth into the lemon-egg mixture, whisking constantly. This warms the eggs gently.

5. Combine and Heat Gently:

Slowly pour the tempered egg-lemon mixture back into the soup pot, stirring continuously. Heat over low heat without boiling until the soup thickens slightly and becomes creamy. This step brings everything together beautifully.

6. Season and Garnish:

Season the soup with salt and freshly ground black pepper to your taste. Stir in the chopped parsley for a fresh burst of color and flavor. Serve hot, garnished with lemon slices if you like for an extra vibrant look and taste.