Easy Greek Lemon Chicken Soup (Avgolemono) Recipe

Craving a light, flavorful bowl of comfort food? Our Easy Greek Lemon Chicken Soup (Avgolemono) Recipe is the answer! Also known as Avgolemono, our classic Greek comfort food is filled with flavorful chicken, light rice, and silky, tangy, lemony broth to warm your heart. A one-dish meal ready in only 40 minutes, it’s perfect for hectic weeknights or cozy weekends. Crowd- and week-meal-prep friendly, this budget-friendly, kid-friendly soup is gluten-free by nature.

I first tasted Avgolemono at a small Greek diner years ago, and it instantly became my go-to comfort food. The bright lemon zest paired with the richness of eggs creates a unique texture that’s unlike any other soup. Plus, it’s versatile—swap rice for orzo or make it low-carb with cauliflower rice. Let’s dive into this authentic Greek lemon chicken soup that’ll warm your soul and impress your taste buds!

Easy Greek Lemon Chicken Soup Avgolemono Recipe with Rice

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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Ingredients

• Main 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)

Optional Add-Ins:

• ½ teaspoon dried oregano (for a Mediterranean flair)
• Red pepper flakes (for a subtle kick)

Step-by-Step Instructions

Follow these simple steps to whip up a pot of creamy Greek lemon chicken soup that’s sure to become a staple in your kitchen.

1. 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 and fragrant. Add minced garlic and sauté for 30 seconds until aromatic.
2. 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, or until the chicken is cooked through (internal temperature of 165°F).
3. Shred the chicken: Remove the chicken from the pot using tongs and transfer to a cutting board. Shred with two forks or slice into bite-sized pieces. Set aside.
4. Cook the rice: Add the rice to the pot. Simmer uncovered for 15–20 minutes, stirring occasionally, until the rice is tender. If the soup thickens too much, add an extra ½ cup of broth or water.
5. Prepare the egg-lemon mixture: In a medium bowl, whisk the eggs and lemon juice until frothy. To temper the mixture (so it doesn’t curdle), slowly ladle 1 cup of hot broth from the pot into the egg mixture, whisking constantly.
6. Thicken the soup: Remove the pot from heat and discard the bay leaf. Slowly stir the egg-lemon mixture into the soup, creating a creamy texture. Add the shredded chicken back to the pot and stir gently to combine.
7. Adjust and serve: Taste and adjust seasoning with more salt, pepper, or lemon juice if desired. Serve hot, garnished with fresh dill or parsley.

Authentic Greek Lemon Chicken Soup

What makes this authentic Greek lemon chicken soup so special? It’s the balance of simplicity and bold flavors. Avgolemono, meaning “egg-lemon” in Greek, is a traditional technique used in soups and sauces across Greece. The eggs add a velvety richness without cream, while the lemon juice cuts through with a refreshing zing. Historically, this soup was a staple in Greek households, often served to soothe colds or celebrate family gatherings.

To keep it authentic, use fresh lemons and high-quality chicken broth. The rice absorbs the flavors as it cooks, creating a comforting base. For a truly traditional touch, some Greek grandmothers add a pinch of saffron or serve it with crusty bread for dipping. This recipe stays true to those roots while being approachable for modern kitchens.

Avgolemono Soup Recipe

This Avgolemono soup recipe is endlessly adaptable. While rice is classic, you can swap it for orzo, quinoa, or even cauliflower rice for a low-carb version. The key is the egg-lemon mixture, which requires a bit of care to avoid scrambling. Tempering the eggs ensures a smooth, creamy consistency that’s the hallmark of Avgolemono.

If you’re short on time, you can use rotisserie chicken to cut prep time to under 30 minutes. Just add the shredded chicken after cooking the rice. For a vegetarian twist, replace chicken with chickpeas and use vegetable broth—though it won’t be strictly traditional, it’s still delicious!

Simple Greek Lemon Soup

Looking for a no-fuss version? This simple Greek lemon soup strips things down without sacrificing flavor. Skip the carrots and celery if you’re low on time, and use pre-cooked rice to make it even quicker. The core ingredients—chicken, eggs, lemon, and broth—still deliver that signature Avgolemono taste.

Here’s a pro tip: If you’re worried about the eggs curdling, blend them with an immersion blender before tempering. It creates an extra-smooth base. This streamlined approach is perfect for beginners or anyone craving a light, satisfying meal without the cleanup.

Creamy Greek Lemon Chicken Soup

The secret to creamy Greek lemon chicken soup lies in the eggs. When tempered correctly, they transform the broth into a luscious, almost custard-like texture without heavy cream or dairy. This makes it ideal for those seeking gluten-free or dairy-free comfort food (just use olive oil instead of butter).

To enhance the creaminess, whisk the eggs vigorously until frothy before tempering. You can also add an extra egg yolk for richness, though it’s optional. The result is a soup that feels indulgent yet light, perfect for chilly evenings or when you need a pick-me-up.

Authentic Greek Lemon Soup

For purists, an authentic Greek lemon soup is all about balance. Too much lemon can overpower, while too little makes it bland. Aim for about ⅓ cup of juice, but taste as you go. Freshly squeezed is non-negotiable—bottled juice lacks the vibrant zest that defines Avgolemono.

Another authentic touch? Don’t rush the tempering process. Greek cooks take their time to ensure the eggs blend seamlessly, creating that iconic silky texture. Serve it with a sprinkle of fresh herbs and a side of pita or sourdough for a meal that transports you to a Mediterranean taverna.

Quick Avgolemono Soup Recipe

Need dinner on the table fast? This quick Avgolemono soup recipe is your lifesaver. By using pre-cooked chicken (like rotisserie or leftovers) and instant rice, you can have this soup ready in 20 minutes. Here’s how:

• Sauté aromatics: Cook onion and garlic in olive oil for 3–4 minutes.
• Add broth and rice: Use instant rice and simmer for 5 minutes.
• Temper eggs: Whisk eggs and lemon juice, temper with hot broth, and stir in.
• Add chicken: Toss in shredded chicken, heat through, and serve.

It’s just as flavorful as the full version but fits into the busiest schedules. Garnish with dill, and you’re good to go!

Greek Lemon Soup Recipe

This Greek lemon soup recipe is versatile enough to suit any dietary need. For a keto-friendly version, swap rice for cauliflower rice and reduce the carrots to keep carbs low. For a vegan spin, use vegetable broth and silken tofu instead of eggs for creaminess (blend it with lemon juice before adding).

You can also play with garnishes—try lemon zest, chives, or even a drizzle of olive oil for elegance. The beauty of this recipe is its flexibility while staying true to its Greek roots.

Recipe Notes & Tips

• Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat to prevent the eggs from curdling. Freezing is not recommended, as the texture may change.
• Substitutions: Swap rice for orzo, quinoa, or cauliflower rice. Use turkey or tofu for chicken alternatives.
• Make It Spicy: Add a pinch of red pepper flakes or a dash of hot sauce for a zesty kick.
• Pro Tip: Zest the lemons before juicing and sprinkle the zest on top for extra brightness.

Nutrition Information

Here’s the approximate nutritional breakdown per serving (based on 6 servings):

• Calories: 280 kcal
• Protein: 22g
• Carbs: 25g
• Fat: 10g
• Fiber: 2g
• Sugar: 3g

Note: Values vary based on substitutions (e.g., brown rice vs. white rice). Use an online calculator for precise numbers if needed.

Why You’ll Love This Recipe

This easy Greek lemon chicken soup (Avgolemono) recipe is more than just a meal—it’s a mood-lifter. Its bright, tangy flavors and creamy texture make it a standout, whether you’re cooking for one or a crowd. Here’s why it’s a keeper:

• Quick & Easy: Ready in under 45 minutes with minimal cleanup.
• Budget-Friendly: Uses affordable ingredients like chicken, rice, and eggs.
• Healthy: Packed with protein, gluten-free, and adaptable for low-carb or dairy-free diets.
• Versatile: Perfect for weeknight dinners, meal prep, or even impressing guests.

Tips for Perfect Avgolemono Every Time

1. Don’t skip tempering: Adding eggs directly to hot broth will scramble them. Always temper with hot broth first.
2. Use fresh lemons: The flavor is brighter and more authentic than bottled juice.
3. Adjust thickness: If the soup is too thick, add more broth. If too thin, cook the rice a bit longer to absorb liquid.
4. Taste as you go: Lemon strength varies, so add juice gradually and taste before serving.

Pairing Suggestions

This creamy Greek lemon chicken soup pairs beautifully with:

• Crusty Bread: Sourdough or pita for dipping.
• Salad: A Greek salad with feta, olives, and cucumber complements the flavors.
• Wine: A crisp white like Sauvignon Blanc or Assyrtiko enhances the lemony notes.

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Frequently Asked Questions

Can I make Avgolemono ahead of time?

Yes, but reheat gently to avoid curdling. It’s best enjoyed within 2–3 days.

Is Avgolemono gluten-free?

Absolutely, as long as you use gluten-free broth and rice (or a substitute like quinoa).

Can I freeze this soup?

Freezing isn’t ideal, as the egg-lemon mixture may separate. If you must, freeze without the egg mixture and add it fresh when reheating.

Final Thoughts

This easy Greek lemon chicken soup (Avgolemono) recipe is a game-changer for anyone who loves bold flavors and simple cooking. Whether you’re drawn to its authentic Greek lemon soup roots or its quick prep time, it’s a dish that delivers every time. Try it tonight, and let the zesty, creamy goodness win you over. Have your own twist on Avgolemono? Share it in the comments—I’d love to hear!