Greek Lemon Chicken Soup (Avgolemono)

Greek Lemon Chicken Soup (Avgolemono) is a comforting, bright-and-zesty soup rooted in Greek home-cooking that combines tender chicken, rice, and a rich egg-lemon sauce for a silky, satisfying finish. Whether you’re seeking something nourishing when you’re under the weather or simply craving a bowl of warm, tangy goodness, this recipe brings that classic “food-for-the-soul” feeling with a Mediterranean twist.

Why You’ll Love This Recipe

You’ll love this Greek Lemon Chicken Soup because it hits both comforting and uplifting notes: the tender shredded chicken and rice provide heartiness, while the lemon-egg mixture (avgolemono) gives the broth a velvety texture and lively citrus flavour. It’s a recipe that’s adaptable, soothing when you’re feeling off, and elegant enough to serve when guests join you. This is a dish that brings warmth, flavour and a bit of Greek heritage to your table.

Ingredients

• 2 tbsp olive oil
• 1½ cups yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 bay leaf
• 3 tbsp chicken stock paste (or equivalent)
• 8 cups water
• 2 chicken breasts (seasoned with salt & pepper)
• Salt and pepper (to taste)
• ½ cup uncooked jasmine rice (or other rice of your choice: basmati, short grain)
• 2 tbsp–¼ cup fresh chopped dill
• For the avgolemono (egg-lemon sauce):
  • 3 eggs (separated – yolks and whites)
  • Juice of 3 lemons
  • 1 cup soup broth (set aside)
• Garnish:
  • Fresh dill
  • Salt and pepper
  • Olive oil drizzle

Step-by-Step: How to Make Greek Lemon Chicken Soup

1. Season the chicken breasts with salt and pepper and set aside.
2. In a large stockpot, heat the olive oil over medium-high heat. Add the chicken breasts and sear for about 2 minutes per side, then remove the chicken to a bowl or plate.
3. Turn the heat to medium and add the chopped onion. Cook for 3–4 minutes until softened. Add the minced garlic and cook 1–2 minutes more until fragrant.
4. Stir in the chicken stock paste and the bay leaf. Then pour in the water and stir to combine. Bring to a boil. Once it’s simmering, add the chicken breasts (along with any juices) and the rice. Stir, then reduce heat to medium-low and cover the pot partially. Simmer for 15–20 minutes or until the chicken and rice are cooked.
5. Once cooked, turn off the heat. Remove the chicken breasts to a cutting board, keep the lid on the pot to retain heat, and shred the chicken with two forks. Stir the shredded chicken and the fresh chopped dill back into the soup.
6. Remove about 1 cup of hot soup broth (liquid only) into a measuring cup and set aside (do not include rice/chicken).
7. Prepare the avgolemono: In two separate bowls, separate the egg whites and yolks. Whisk the egg whites vigorously until foamy. Gradually add in the egg yolks, whisking to combine. Then, while whisking, slowly pour in the lemon juice. Continue whisking and then slowly pour in the 1 cup of hot broth into the egg-lemon mixture to temper it (i.e., raise its temperature gently).
8. With the pot off the heat, pour the tempered egg-lemon mixture into the soup, stirring constantly to integrate it. Taste and adjust seasoning with salt and pepper (a generous pinch of each if desired).
9. Serve in bowls, topped with fresh dill, a pinch of salt and pepper, and a drizzle of olive oil.

Helpful Tips

• Tempering the egg-lemon mixture is crucial to avoid curdling — always add hot broth slowly while whisking.
• After adding the avgolemono mixture, do not bring the soup back to a boil — the gentle warmth ensures the eggs stay creamy and do not separate.
• Use freshly squeezed lemon juice for the most vibrant flavour — pre-bottled lemon juice can lack brightness.
• If your rice starts absorbing too much broth and the soup gets thick, you can add a little extra hot water or stock just before serving to adjust consistency.
• For easier preparation, you can use pre-cooked/shredded chicken or a rotisserie chicken and chicken broth, which still gives very good results.

Substitutions and Variations

• Rice substitution: Swap jasmine rice for basmati, short-grain, or use orzo pasta for a Greek-style twist.
• Broth variations: If you don’t have chicken stock paste, you can use ready-made chicken broth or make your own stock (even from a whole chicken) for deeper flavour.
• Vegetarian version: Replace chicken with vegetable broth, omit the chicken breasts, and use lots of dill and perhaps mushrooms for flavour.
• Herbs and flavour twists: You can stir in fresh parsley or swap dill for other herbs. Some versions include finely diced carrots or celery for additional texture and flavour.
• Thicker or thinner soup: Using more rice or orzo will make the soup thicker; fewer grains gives a lighter-broth version.

Storage Instructions

• Store leftovers in an airtight container in the fridge for up to 2–3 days. When reheating, add a splash of hot water or stock if the rice has absorbed too much liquid — this helps restore a good consistency.
• Because the soup contains eggs and rice, freezing is not recommended; the texture may change upon thawing and reheating.
• If storing ahead of serving, you may want to add the avgolemono mixture just before serving to preserve freshness and texture.

Nutritional Information

Calories: 373 kcal | Carbohydrates: 18.4 g | Protein: 39.2 g | Fat: 15.8 g | Saturated Fat: 3.4 g | Polyunsaturated Fat: 2.3 g | Monounsaturated Fat: 7.9 g | Cholesterol: 285.6 mg | Sodium: 766.6 mg | Fiber: 1.6 g | Sugar: 4.1 g

Serving Suggestions

• Serve the soup simply in deep bowls with a side of crusty bread or warm pita to soak up the broth.
• A crisp Greek salad (tomatoes, cucumber, red onion, feta, olives) pairs beautifully with the lemony warmth of the soup.
• Garnish each bowl with freshly chopped dill (or parsley), a drizzle of high-quality extra virgin olive oil, and freshly ground black pepper for bright finishing touches.
• For a full meal, consider serving a light dessert like fresh Greek yogurt with honey and walnuts to complete the Mediterranean feel.

Frequently Asked Questions About Greek Lemon Chicken Soup (Avgolemono)

Q: What does the word “avgolemono” mean?
The word “avgolemono” is derived from Greek, where avgo means egg and lemono means lemon — translating directly to “egg-lemon.”

Q: Why does my soup sometimes separate or look curdled when I’ve added the eggs and lemon?
If the temperature of the egg-lemon mixture is too low compared to the hot broth, or if you add it to boiling soup, the eggs may curdle rather than stay smooth. Always temper the mixture by slowly whisking in some hot broth before adding it to the pot. Don’t bring the soup back to a boil after adding it.

Q: Can I use orzo instead of rice?
Yes — orzo is a common variation, especially in Greek cuisine, and works beautifully in avgolemono. It will change the texture slightly, giving a different mouth-feel but equally delicious.

Q: Is this soup good when I’m sick?
Absolutely. In Greece, this soup is often considered “comfort food” — a go-to when you’re under the weather because it’s warm, nourishing and easy to digest.

Q: Can I make this vegan or vegetarian?
While the classic version includes chicken and eggs, you can adapt it by using vegetable broth, omitting chicken, and replacing eggs with appropriate vegan substitutes (though you’ll lose some of the characteristic texture of the avgolemono). Or make a separate vegan version inspired by the egg-lemon flavour.

Conclusion

Thank you so much for trying this Greek Lemon Chicken Soup (Avgolemono). I genuinely believe it’s one of those dishes that brings both comfort and flavour together — warm, bright, rich in heart and texture. I hope you enjoy preparing it as much as I do eating it, whether it becomes your go-to when you need soothing or simply a favourite on a crisp evening. Wishing you joy in your cooking, delight in each spoonful, and many happy meals ahead. You’re part of the food-loving community now — so dig in, savor every bite, and happy cooking!

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