Greek Lemon Chicken Soup

This comforting Greek Lemon Chicken Soup (Avgolemono) is a bright, creamy twist on classic chicken soup — made with eggs, lemon, rice, and tender chicken. A one-pot dish that’s nourishing, cozy, and perfect for busy nights or healing moments.

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Prep Time 10

Cook Time 30

Total Time 40

Course Soup

Cuisine Greek

Servings servings

Calories 320 kcal

Equipment

Large Pot
Whisk

Ingredients

Main Ingredients

2 tbsp olive oil
1 onion finely chopped
2 cloves garlic minced
2 carrots diced
2 celery ribs diced
6 cups chicken broth
1 cup cooked chicken shredded
0.75 cup uncooked rice white or jasmine
3 eggs
2 lemons juiced
salt and black pepper to taste
fresh parsley for garnish

Instructions

In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5 minutes, stirring often, until softened and fragrant.
Pour in chicken broth and bring to a gentle boil. Add uncooked rice and reduce to a simmer. Cook for 15–18 minutes until rice is tender.
In a separate bowl, whisk together eggs and lemon juice until smooth and pale.
Temper the eggs by slowly whisking in 2–3 ladles of hot broth into the egg mixture, one at a time, whisking constantly.
Slowly pour the tempered egg-lemon mixture back into the pot. Stir gently. Add shredded chicken and let simmer for 3–4 minutes over low heat. Do not boil.
Season with salt and black pepper to taste. Serve warm, garnished with chopped fresh parsley.

Notes

If freezing, leave out the egg-lemon mixture and add fresh when reheating. Stir in spinach or use orzo for variation. Keep the heat low after adding eggs to preserve creaminess.

Nutrition

Calories: 320kcalCarbohydrates: 26gProtein: 22gFat: 14gSaturated Fat: 3gCholesterol: 145mgSodium: 780mgPotassium: 480mgFiber: 2gSugar: 3gVitamin A: 4200IUVitamin C: 18mgCalcium: 40mgIron: 2.5mg

Keyword chicken, comfort food, Healthy, Lemon

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