Why You’ll Love This Recipe

Greek Lemon Chicken Soup, also known as “Avgolemono,” is a comforting, velvety soup made with chicken, rice or orzo, eggs, and bright lemon juice. Its creamy texture comes not from cream, but from a traditional egg-lemon emulsion, making it both hearty and light. Perfect for chilly days, soothing sick days, or simply enjoying a taste of the Mediterranean at home.

ingredients

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

chicken brothcooked and shredded chickenorzo or riceeggslemonsaltpepperolive oil (optional)fresh dill or parsley (optional, for garnish)

directions

In a large pot, bring chicken broth to a simmer and add the orzo or rice. Cook until tender, about 10-15 minutes.

In a separate bowl, whisk the eggs until frothy, then slowly whisk in the lemon juice.

Temper the egg-lemon mixture by gradually adding a ladle of hot broth while whisking constantly to prevent curdling.

Slowly stir the tempered egg mixture back into the pot with the soup, reducing the heat to low. Do not boil.

Add shredded chicken, and season with salt and pepper to taste.

Let it gently warm through for 2-3 minutes, stirring occasionally.

Serve hot, garnished with fresh dill or parsley if desired.

Servings and timing

This recipe yields 4 servings.Preparation time: 10 minutesCooking time: 20 minutesTotal time: 30 minutes

Variations

Use boneless chicken thighs for richer flavor.

Add a splash of olive oil for added depth.

Stir in sautéed garlic or onion for extra aroma.

Swap rice for cauliflower rice for a low-carb version.

Add spinach or kale for a nutritional boost.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat gently on the stovetop over low heat, stirring constantly to avoid curdling the eggs.Do not freeze, as the egg-lemon emulsion may separate when thawed.

FAQs

What does “Avgolemono” mean?

It means “egg-lemon” in Greek, referring to the signature ingredients in the soup.

Can I use store-bought broth?

Yes, but homemade or high-quality broth will enhance the flavor significantly.

Is the soup thickened with cream?

No, the creamy texture comes from emulsified eggs and lemon juice.

How do I keep the eggs from curdling?

Tempering is key—slowly add hot broth to the eggs while whisking before adding to the soup.

Can I use rotisserie chicken?

Yes, it’s a great time-saving option.

Is it gluten-free?

If made with rice instead of orzo, it is naturally gluten-free.

Can I make it vegetarian?

Use vegetable broth and replace chicken with chickpeas or mushrooms.

What if my soup curdles?

It’s still safe to eat, but whisking thoroughly while tempering helps avoid this.

What kind of rice works best?

Short-grain or Arborio rice works well for a creamy texture.

Can I make this in advance?

Yes, but add the egg-lemon mixture just before serving for best results.

Conclusion

Greek Lemon Chicken Soup (Avgolemono) is a timeless dish that brings the bright flavors of lemon together with the rich comfort of chicken soup. It’s simple, wholesome, and satisfying with every spoonful. Whether you’re looking for a quick dinner or something soothing, Avgolemono is a delicious and nourishing choice.