Easy Greek Lemon Chicken Soup – Ready in 30 Minutes!

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. That’s where this Greek Lemon Chicken Soup (aka Avgolemono, if you wanna sound fancy at dinner parties) saves the day. It’s cozy, tangy, filling, and—bonus—it doesn’t make you feel like you swallowed a brick afterward. It’s basically chicken noodle soup’s sophisticated Mediterranean cousin who studied abroad, wears linen pants, and somehow pulls off saying “olive oil” with an accent.

Why This Recipe is Awesome

• It’s comfort food with a glow-up. Like, chicken soup but make it Greek chic.
• Lemon = fresh. Egg = creamy. Chicken = satisfying. Boom, the holy trinity.
• You don’t need a Michelin star to make this. Honestly, it’s almost idiot-proof. I say “almost” because if you leave your stove unattended and binge an entire Netflix episode, even I can’t help you.
• It looks way fancier than it actually is. Serve it to friends, and suddenly you’re “that person who cooks.”

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Ingredients You’ll Need

Gather your stuff:

• 2 tablespoons olive oil (the good kind, not the dusty bottle in the back of the cupboard)
• 1 medium onion, chopped
• 2 cloves garlic, minced (yes, real garlic, not that sad jar of pre-minced stuff)
• 2 carrots, diced
• 2 celery stalks, diced
• 6 cups chicken broth (homemade if you’re overachieving, store-bought if you’re normal)
• 2 cups shredded cooked chicken (rotisserie chicken = lifesaver)

• ½ cup uncooked orzo (tiny pasta = tiny joy)

• 2 large eggs

• Juice of 2 lemons (fresh-squeezed, don’t even think about using the bottled imposter)

• Salt and pepper, to taste

• Fresh dill or parsley, chopped (optional but makes you look like a pro)

Step-by-Step Instructions

1. Heat the olive oil in a big pot over medium heat. Toss in the onion, carrots, and celery. Cook until soft-ish, about 5 minutes. Add garlic for the last minute—don’t burn it unless you want bitter soup vibes.
2. Pour in the chicken broth. Bring it to a simmer like you’re setting the mood. Add shredded chicken and orzo. Let it cook until orzo is tender (about 10 minutes).
3. Meanwhile, whisk the eggs and lemon juice together in a bowl. This is your fancy “avgolemono” magic.
4. Temper the eggs: slowly ladle a cup of hot broth into the egg-lemon mix while whisking like your life depends on it. This keeps the eggs from scrambling. Because scrambled-egg soup? Hard pass.
5. Stir the egg mixture back into the soup. Cook gently (don’t boil!) for 2–3 minutes until creamy. Season with salt and pepper.
6. Garnish with fresh dill or parsley if you’re feeling extra. Slurp immediately.

Common Mistakes to Avoid

• Boiling after adding eggs. Unless you’re auditioning for “Worst Cooks in America,” keep it gentle. Boiling = scrambled soup.
• Too much lemon. I get it, you love citrus. But if you overdo it, you’ll basically have lemonade with chicken chunks. Not cute.
• Forgetting to season. Soup without salt = sadness in a bowl. Taste and adjust, always.
• Undercooked orzo. Crunchy pasta isn’t a texture anyone asked for.

Alternatives & Substitutions

• Don’t like orzo? Use rice. (Just budget more cooking time.)
  
  
• No chicken? Use turkey leftovers, or go rogue with shrimp. (It’s your soup, live your truth.)
  
  
• Vegetarian? Swap broth for veggie stock and use chickpeas instead of chicken. Still delicious.
  
  
• Not into dill? Try parsley or even a sprinkle of oregano. IMO, herbs = instant glow-up.
  
  

FAQ (Frequently Asked Questions)

Q: Can I make this ahead of time?

Yes, but the orzo keeps soaking up liquid. Add extra broth when reheating unless you want lemon chicken risotto.

Q: Do I have to temper the eggs?

Uh, yeah—unless you’re into scrambled egg soup. Trust me, whisk that broth in slowly.

Q: Can I freeze it?

Not the best idea. The eggs get weird when thawed. Just eat it fresh—it’s worth it.

Q: What if I only have bottled lemon juice

Technically it “works.” But will it taste as good? Nope. Fresh lemons are non-negotiable here.

Q: Can I make it creamy with milk or cream instead?

You could, but then it’s not avgolemono—it’s just chicken chowder pretending to be Greek. Stick with eggs.

Q: Is this healthy?

Yes-ish. It’s packed with protein, veggies, and broth. Just ignore the part where you eat three bowls in one sitting.

Final Thoughts

And there you have it: the easiest, fanciest, most soul-hugging bowl of soup you’ll ever make. It’s zesty, cozy, and—bonus—it impresses people way more than it should given how little effort it takes. So go ahead, whip this up, snap a smug pic for Instagram, and enjoy your new title as Soup Master Supreme.

Now go impress someone—or just impress yourself—with your new culinary skills. You’ve totally earned it.

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Easy Greek Lemon Chicken Soup (Avgolemono) Recipe

Aima Solace

This easy Greek lemon chicken soup Avgolemono recipe with rice is designed for beginners and seasoned cooks alike. With pantry staples and a few fresh ingredients, you’ll create a hearty, wholesome meal that feels like a hug in a bowl. Here’s everything you need to get started.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course, Stovetop

Cuisine Greek

Servings 6

Ingredients

  

• 2 tablespoons olive oil or butter for richer flavor
• 1 medium yellow onion diced
• 2 medium carrots sliced into rounds
• 2 celery stalks chopped
• 3 cloves garlic minced
• 6 cups low-sodium chicken broth or homemade for extra depth
• 1 pound boneless skinless chicken breasts (or thighs for juiciness)
• ¾ cup long-grain white rice or orzo for a twist
• 2 large eggs
• ⅓ cup fresh lemon juice about 2 lemons; add zest for extra zing
• 1 teaspoon salt adjust to taste
• ½ teaspoon black pepper
• 1 bay leaf optional, for aromatic depth
• 2 tablespoons fresh dill chopped (or parsley for garnish)

Instructions

 

• Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until softened. Add minced garlic and sauté for 30 seconds until fragrant.
• Add chicken and broth: Pour in the chicken broth and add the chicken breasts, bay leaf (if using), salt, and pepper. Bring to a boil, then reduce to a simmer. Cook for 10–12 minutes, until the chicken is cooked through (165°F).
• Shred the chicken: Remove the chicken using tongs and transfer to a cutting board. Shred with two forks or slice into bite-sized pieces. Set aside.
• Cook the rice: Add the rice to the pot. Simmer uncovered for 15–20 minutes, stirring occasionally, until tender. Add extra broth or water if it thickens too much.
• Prepare the egg-lemon mixture: In a medium bowl, whisk eggs and lemon juice until frothy. Slowly ladle 1 cup of hot broth into the egg mixture, whisking constantly to temper.
• Thicken the soup: Remove the pot from heat and discard the bay leaf. Slowly stir the egg-lemon mixture into the soup. Add shredded chicken back and stir gently.
• Adjust and serve: Taste and adjust seasoning with more salt, pepper, or lemon juice. Serve hot, garnished with fresh dill or parsley.

Notes

• Storage: Refrigerate in an airtight container for up to 3 days. Reheat gently to avoid curdling. Freezing not recommended.
• Substitutions: Use orzo, quinoa, or cauliflower rice instead of white rice. Try turkey or tofu for chicken.
• Spicy Option: Add red pepper flakes or hot sauce for a kick.
  Pro Tip: Zest lemons before juicing for a vibrant garnish.

DID YOU MAKE THIS EASY RECIPE?

If you have tried, then share it with us by sending a photo. We’re very excited to see what you’ve made:-)

 

Keyword Easy Greek Lemon Chicken Soup, Easy Greek Lemon Chicken Soup (Avgolemono) Recipe