When you’re feeling cold or need a little comfort, Greek lemon chicken soup is the perfect choice. Known as Avgolemono, this classic soup is smooth, bright with lemon, and full of tender chicken. It’s more than just a meal — it’s a cozy tradition from Mediterranean kitchens that brings comfort and care. Whether you’re feeling under the weather or just want something warm and wholesome, this soup always hits the spot.
Why We Love This Greek Lemon Chicken Soup
Greek lemon chicken soup isn’t just another broth-based meal. It’s layered with intention and tradition:
- Bright & Nourishing: The lemon cuts through the richness of chicken and eggs, bringing a clean, uplifting flavor.
- Simple Ingredients, Bold Flavor: With a handful of kitchen staples, you can create depth and comfort in every bite.
- Naturally Gluten-Free: Rice replaces pasta, making it a great choice for gluten-sensitive eaters.
- Protein-Packed & Satisfying: It keeps you full longer, ideal for busy evenings.
- Mediterranean Health Benefits: Olive oil, lean protein, and citrus — it’s wellness in a bowl.
This isn’t just food — it’s fuel for your day and balm for your soul.
Ingredients
Boneless, Skinless Chicken Thighs or Breasts – The main protein in Greek Lemon Chicken Soup. Thighs are preferred for flavor and tenderness.
Low Sodium Chicken Broth – The base of the soup, providing rich flavor without too much salt.
Uncooked White Rice – Adds texture and makes the soup more filling. Short-grain rice is best for creaminess.
Eggs – Used to create the creamy consistency in the soup.
Fresh Lemon Juice – Brings brightness and tang, giving the soup its signature flavor.
Onion – Adds savory depth to the broth.
Garlic – Enhances the flavor with a savory kick.
Extra Virgin Olive Oil – For sautéing the onions and garlic, adding richness.
Salt and Freshly Ground Black Pepper – Seasoning for balance.
Fresh Parsley or Dill – Used for garnish to add color and freshness.
Optional Lemon Zest – Adds extra citrus flavor and aroma.
How to Make Greek Lemon Chicken Soup
Sauté Aromatics
Heat olive oil in a pot over medium heat. Add chopped onion and minced garlic. Cook until soft and fragrant.
Cook the Chicken
Pour in the chicken broth. Add chicken pieces and bring to a gentle boil. Lower the heat and simmer for 20 minutes, or until fully cooked.
Shred Chicken
Remove the chicken, shred it with forks, and return it to the pot.
Add Rice
Stir in the rice and simmer until tender, about 15 minutes. Stir occasionally to prevent sticking.
Make Avgolemono Mixture
In a bowl, whisk together the eggs and lemon juice.
Temper the Eggs
Slowly add a ladle of hot broth to the egg-lemon mix while whisking constantly. Repeat with another ladle to bring the temperature up.
Incorporate Avgolemono
Slowly pour the tempered egg mixture back into the soup, stirring gently. Keep heat low — do not boil — to avoid curdling.
Final Touches
Season with salt and pepper. Let the soup sit for 5–10 minutes to thicken slightly.
Garnish and Serve
Ladle into bowls and top with fresh parsley or dill. Add a twist of lemon if desired.
Expert Tips for the Perfect Greek Lemon Chicken Soup
Egg Tempering is Crucial: Whisk in hot broth slowly to avoid scrambled eggs.
Use Fresh Lemon Juice: Bottled juice doesn’t deliver the same vibrant flavor.
Low Heat After Avgolemono: Never boil the soup after adding the egg-lemon mixture.
Leftovers Thicken: Add a splash of broth when reheating.
Rice Matters: Short grain makes the soup creamy, long grain stays distinct.
Variations on the Classic Avgolemono
You can customize this soup to fit your preferences or dietary needs:
Low-Carb: Replace rice with riced cauliflower.
Creamier Texture: Stir in a splash of coconut milk.
Add Greens: Kale or spinach added at the end boosts nutrients.
Spice it Up: A pinch of cayenne adds a warming kick.
Vegetarian Version: Sub in chickpeas and use vegetable broth.
Serving Suggestions
Pairing your soup with the right sides enhances the experience:
Warm Pita Bread for dipping
Greek Salad with olives, cucumber, and feta
Roasted Chickpeas for a crunchy contrast
Simple Herbed Rice on the side (if you skipped it in the soup)
Finish your meal with a cup of Greek mountain tea for a full cultural moment.
Frequently Asked Questions (FAQ)
What is Greek lemon chicken soup called in Greece?
It’s known as Avgolemono, which translates to “egg lemon.” This signature element gives the soup its creamy consistency and signature flavor.
Can I make Greek lemon chicken soup ahead of time?
Yes, you can make it up to 3 days in advance. For best results, store the avgolemono separately and stir it in when reheating to maintain the smooth texture.
What makes Greek lemon chicken soup creamy without cream?
The egg-lemon emulsion is the magic. It thickens the broth and adds a creamy feel without any dairy.
Can I use rotisserie chicken?
Definitely. It’s a great shortcut — just skip the poaching step and stir the shredded chicken in with the cooked rice.
Greek Lemon Chicken Soup
Equipment
- Pot
Ingredients
- 1 lb Boneless, Skinless Chicken Thighs or Breasts
- 6 cups Low Sodium Chicken Broth
- 1/2 cup Uncooked White Rice
- 3 large Eggs
- 1/3 cup Fresh Lemon Juice
- 1 small Onion
- 2 cloves Garlic
- 1 tbsp Extra Virgin Olive Oil
- to taste Salt
- to taste Freshly Ground Black Pepper
- Fresh Parsley or Dill
- Water
- Optional Lemon Zest
Instructions
- Heat olive oil in a pot over medium heat. Add chopped onion and minced garlic. Cook until soft and fragrant.
- Pour in the chicken broth. Add chicken pieces and bring to a gentle boil. Lower the heat and simmer for 20 minutes, or until fully cooked.
- Remove the chicken, shred it with forks, and return it to the pot.
- Stir in the rice and simmer until tender, about 15 minutes. Stir occasionally to prevent sticking.
- In a bowl, whisk together the eggs and lemon juice.
- Slowly add a ladle of hot broth to the egg-lemon mix while whisking constantly. Repeat with another ladle to bring the temperature up.
- Slowly pour the tempered egg mixture back into the soup, stirring gently. Keep heat low — do not boil — to avoid curdling.
- Season with salt and pepper. Let the soup sit for 5–10 minutes to thicken slightly.
- Ladle into bowls and top with fresh parsley or dill. Add a twist of lemon if desired.