Name: Avgolemono Greek Lemon Chicken Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 6 cups chicken broth; 1 cup cooked shredded chicken; 1/3 cup uncooked white rice; 3 large eggs; 1/3 cup fresh lemon juice; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons fresh chopped parsley

Avgolemono Greek Lemon Chicken Soup Recipe tastes silky, bright, and comforting, like chicken noodle soup’s Mediterranean cousin with a serious glow-up. It works perfectly for busy weeknights or cozy weekends, and you can get it on the table in about 45 minutes. I first learned this version from a Greek neighbor in college, and I have cooked it so often that my family now measures winter in bowls of avgolemono instead of months.

Why Choose This Avgolemono Greek Lemon Chicken Soup Recipe

This Avgolemono Greek Lemon Chicken Soup Recipe uses simple ingredients but tastes restaurant level. The broth turns rich and creamy from eggs and lemon, not from cream, so it feels light yet still satisfies.

You temper the eggs in a foolproof way, so they stay silky and never scramble. The recipe also uses pantry shortcuts like rotisserie chicken and boxed broth, so you get big flavor with minimal effort.

“This Avgolemono Greek Lemon Chicken Soup Recipe tastes like a hug in a bowl and somehow feels both cozy and fresh at the same time. ★★★★★”

Ingredients You’ll Need

Main ingredients

Cooked chicken
- 2 to 3 cups shredded cooked chicken
- Rotisserie chicken works great and saves time
- Use breast for leaner soup or mix in dark meat for extra flavor
Broth
- 6 cups low sodium chicken broth or stock
- I like brands such as Kettle & Fire or Swanson low sodium
- If you use regular broth, reduce added salt and taste as you go
Rice or pasta
- 1/2 cup uncooked white rice, such as long grain or jasmine
- You can swap with 1/2 cup orzo or small pasta like pastina
- Brown rice works, but it needs a longer simmer and more broth
Eggs and lemon
- 3 large eggs, room temperature if possible
- 2 large lemons, juiced (about 6 tablespoons)
- Use fresh lemon juice, not bottled, for the best flavor
- Add extra lemon wedges at the table for citrus lovers
Aromatics and seasoning
- 1 small yellow onion, finely chopped
- 2 medium carrots, diced small
- 2 celery stalks, diced small
- 2 to 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 bay leaf (optional but nice)
- 1 to 2 tablespoons fresh dill or parsley, chopped, for garnish

Pantry shortcuts and substitutions

Use leftover roast chicken or turkey instead of rotisserie chicken.
Swap white rice with cooked rice from a leftover container and add it near the end so it does not overcook.
Use chicken bone broth when you want extra protein and richness.
If you avoid rice or gluten, use cooked cauliflower rice and stir it in at the end.

Equipment list

Large heavy pot or Dutch oven, at least 4 to 5 quarts
Cutting board and sharp knife
Measuring cups and spoons
Medium mixing bowl for the egg lemon mixture
Whisk
Ladle
Wooden spoon or heat safe spatula

Tips & Tricks

Whisk the eggs and lemon juice until very smooth so they blend easily into the broth.
Temper the eggs slowly by whisking in hot broth a ladle at a time, which keeps the soup creamy and avoids scrambled egg bits.
Keep the soup below a simmer after you add the egg mixture, since boiling can curdle the eggs.
Use low sodium broth so you control the salt level and avoid an overly salty Avgolemono Greek Lemon Chicken Soup Recipe.
Cook the rice until just tender, because it continues to soften in the hot broth.
Add fresh herbs at the end so they stay bright and fragrant.
Taste the soup before serving and adjust with more lemon, salt, or pepper until it sings.
If you plan leftovers, cook the rice separately and add it to each bowl so it does not soak up all the broth overnight.

How to Make Avgolemono Greek Lemon Chicken Soup Recipe

Step 1: Sauté the vegetables

Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery with a pinch of salt. Cook and stir until the vegetables soften and the onion turns translucent, about 5 to 7 minutes. Add the garlic and cook 30 seconds until fragrant.

Step 2: Add broth and rice

Pour in the chicken broth and stir. Add the bay leaf, remaining salt, and pepper. Bring the mixture to a gentle boil over medium high heat. Stir in the rice, then lower the heat to maintain a steady simmer.

Step 3: Simmer until the rice turns tender

Cook the rice in the broth until it turns just tender, about 12 to 15 minutes for white rice. Stir occasionally so the rice does not stick to the bottom. Taste a grain and stop the simmer when it still has a tiny bit of bite. Turn the heat to low so the broth stays hot but no longer boils.

Step 4: Add the chicken

Stir in the shredded cooked chicken. Let it warm through in the hot broth for about 3 to 5 minutes. Check the seasoning and add more salt or pepper if you need it. Keep the soup hot but below a simmer while you prepare the egg lemon mixture.

Step 5: Whisk the egg lemon mixture

In a medium bowl, whisk the eggs until they look very smooth and slightly frothy. Slowly whisk in the lemon juice until fully combined. You now have the base that gives Avgolemono Greek Lemon Chicken Soup Recipe its signature silky texture.

Step 6: Temper the eggs

Ladle a scoop of hot broth from the pot, about 1/2 cup, and slowly pour it into the egg lemon mixture while you whisk constantly. Repeat with 2 to 3 more ladles of hot broth, whisking the whole time. The mixture should feel warm but not hot enough to cook the eggs. This step gently warms the eggs so they blend into the soup without curdling.

Step 7: Add the egg lemon mixture to the pot

Turn the stove to low if it crept higher. Slowly pour the warm egg lemon mixture into the pot while you stir the soup in a steady motion. Keep the soup over low heat and stir for 3 to 5 minutes as it thickens slightly. Do not let it boil, and stop heating once the soup looks creamy and coats the back of a spoon.

Step 8: Finish and serve

Stir in fresh dill or parsley. Taste and adjust with extra lemon juice, salt, or pepper until the flavor feels bright and balanced. Ladle the Avgolemono Greek Lemon Chicken Soup Recipe into warm bowls and top with more herbs and lemon wedges if you like. Serve right away while it still feels steamy and cozy.

What to Serve with it?

This Avgolemono Greek Lemon Chicken Soup Recipe pairs nicely with warm pita bread or crusty baguette so you can soak up every drop of broth. Add a simple Greek style salad with cucumber, tomato, olives, and feta for crunch and freshness. You can also serve it with roasted vegetables like broccoli or green beans for extra fiber. A side of rice or quinoa works well if you want a heartier meal for hungry eaters.

Storage Options

Cool the soup to room temperature within 1 to 2 hours, then store it in airtight containers in the fridge for up to 3 days.
Reheat gently on the stove over low heat, stirring often, and keep it below a simmer so the eggs stay silky.
You can freeze Avgolemono Greek Lemon Chicken Soup Recipe for up to 2 months, but the texture may change slightly because of the eggs.
To freeze with better texture, freeze the broth, chicken, and rice mixture separately, then thaw and add a fresh egg lemon mixture when you reheat.