Easy Greek Lemon Chicken Soup (Avgolemono) Recipe
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.
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.