When it comes to comforting soups, few can compete with the vibrant flavor and creamy textures of Greek Lemon Chicken Soup, or Avgolemono. I’ve always heard about this soup, but it wasn’t until I tried it last year that I became instantly hooked. This soup combines tender chicken, bright citrusy lemon, and a rich creamy broth to create a bowl that’s nourishing—never boring. It’s the perfect twist if you’re craving a jazzed-up chicken soup for cozy evenings ahead.
Avgolemono, translating to “egg-lemon,” is a popular Greek dish with roots that go back to ancient Mediterranean cuisine. This velvety soup is traditionally prepared with chicken or lamb, rice or orzo, and a blend of eggs and lemon juice, which give the dish its signature creamy texture and bright flavor. This dish is a Greek culinary favorite, with families each putting their own spin on this cozy classic.
The magic of Greek Lemon Chicken Soup lies in its simplicity. This recipe uses fresh, whole ingredients to build flavor so each component shines through:
Bright Citrus: Lemon juice not only brightens the soup but also balances the richness of the eggs and chicken broth, resulting in a dish that feels both hearty and light.
Silky Texture: The mixture of eggs and lemon juice is whisked into the hot broth, creating a lusciously creamy consistency without any dairy.
Tender Chicken: Simmered directly in the broth, the chicken becomes perfectly tender and shreddable, infusing the soup with savory goodness.
To make weeknight meal prep even easier, here’s how to prep ahead and store your Greek Lemon Chicken Soup:
Prep Ahead: You can chop the vegetables and shred the chicken up to two days in advance, storing them separately in the fridge. You can also cook the rice ahead of time; just add it to the soup at the end to reheat.
How to store: Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally. Avoid bringing it to a boil, as the eggs in the broth can curdle.
Whether you’re a long-time Avgolemono fan or trying this dish for the first time, this recipe brings all the flavors of the Greek classic with a method that couldn’t be easier. Prepare to fall in love—this might just become your new signature soup!
Few soups can compete with the vibrant flavors and creamy textures of Greek Lemon Chicken Soup, or Avgolemono. It’s cozy, citrusy comfort in a bowl!
4 carrots, sliced
6 green onions, sliced
4 celery, sliced
5 garlic cloves, chopped
Olive oil
Kosher salt and freshly ground black pepper
2 skinless boneless chicken breast halves
6 cups chicken broth
1/2 cup rice
2 eggs
1/2 cup lemon juice
Chopped italian parsley for garnish
In a dutch oven, warm olive oil over medium heat, then sauté carrots, green onions, celery, and garlic for about 5 minutes until softened. Season chicken with salt and pepper, then add to the pot.
Pour the chicken broth over the chicken to cover, then cover with the lid and bring to a boil. Reduce heat to low and simmer for about 25 minutes, until chicken is cooked through.
Remove chicken from the pot and set aside, then add the rice. Return lid to pot and cook for 20 minutes until rice is tender.
Meanwhile, shred chicken using two forks (or add to your stand mixer and let it do the shredding for you!)
In a medium bowl, whisk together the lemon juice and the eggs. Then slowly whisk in 2 cups of the hot broth, to temper the eggs so they don’t scramble when you add to the soup.
Add the chicken and the sauce to the soup pot, give it all a good stir. Season to taste with salt and pepper
