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Greek Lemon Chicken Soup

  • Author: Demi
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten optional, Dairy free if using water and broth only

Description

This Greek Lemon Chicken Soup, also known as avgolemono, is bright, silky, and deeply comforting all at once. Tender chicken, delicate rice or orzo, and a rich egg lemon broth come together in a bowl that feels both nourishing and elegant. It is the kind of soup you crave on chilly nights, reset days, or whenever someone needs a little extra care. With fresh herbs and plenty of citrus, it tastes luxurious yet stays surprisingly light, making it a beautiful option for family dinners, meal prep, or entertaining with a Mediterranean twist.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 1 cup water
  • 1 cup uncooked long grain rice or orzo pasta
  • 2 cups cooked chicken, shredded (from rotisserie or poached chicken)
  • 2 large eggs
  • 3 large egg yolks
  • 1/2 cup fresh lemon juice (about 3 lemons)
  • 1 teaspoon lemon zest
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried oregano (optional)
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh parsley, chopped
  • Lemon wedges, for serving

Instructions

  1. Step 1: Sauté the vegetables
    Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5–6 minutes, stirring occasionally, until the vegetables begin to soften and the onion turns translucent.
  2. Step 2: Add garlic and broth
    Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Pour in the chicken broth and water, scraping up any flavorful bits from the bottom of the pot.
  3. Step 3: Cook the rice or orzo
    Bring the mixture to a gentle boil over medium high heat. Add the rice or orzo, then reduce the heat to medium low. Simmer uncovered for 12–15 minutes, stirring occasionally, until the grains are tender.
  4. Step 4: Add chicken and seasonings
    Stir the shredded cooked chicken into the pot. Season with the salt, black pepper, and dried oregano if using. Reduce the heat to low so the soup stays hot but does not boil.
  5. Step 5: Whisk the egg and lemon mixture
    In a medium bowl, whisk together the eggs and egg yolks until well combined and slightly frothy. Slowly whisk in the fresh lemon juice and lemon zest until the mixture is smooth and uniform.
  6. Step 6: Temper the eggs
    To temper the egg mixture, ladle about 1/2 cup of the hot broth into the bowl while whisking constantly. Repeat with 2–3 more ladles, whisking until the egg mixture feels warm and silky without scrambling.
  7. Step 7: Finish the soup
    Slowly pour the tempered egg and lemon mixture back into the pot, stirring gently but continuously. Keep the heat on low and cook for 3–5 minutes, stirring often, until the soup thickens slightly and turns creamy. Do not let it boil, as boiling can cause the eggs to curdle.
  8. Step 8: Adjust and add herbs
    Taste the soup and adjust with more salt, pepper, or lemon juice as desired. Stir in the fresh dill and parsley just before serving for bright, fresh flavor.
  9. Step 9: Serve and garnish
    Ladle the Greek lemon chicken soup into warm bowls. Garnish with extra herbs if you like and serve with lemon wedges on the side for an extra burst of citrus in each bowl.

Notes

  • Keep the heat low once the egg mixture is added to prevent curdling and keep the texture silky.
  • Long grain rice makes the soup slightly thicker and more traditional, while orzo gives it a delicate pasta feel.
  • Leftovers will thicken as they sit; thin gently with a splash of warm broth or water when reheating.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Greek, Mediterranean

Nutrition

  • Serving Size: 1 bowl
  • Calories: 320 kcal
  • Sugar: 4 g
  • Sodium: 720 mg
  • Fat: 14 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 26 g
  • Fiber: 1 g
  • Protein: 23 g
  • Cholesterol: 140 mg

Keywords: Greek lemon chicken soup, avgolemono soup, creamy lemon chicken soup, Mediterranean chicken soup, easy chicken soup, comforting soup recipe, healthy lemon chicken, egg lemon soup, winter comfort food, weeknight soup dinner

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Find it online: https://www.demirecipes.com/greek-lemon-chicken-soup/