Some meals just feel like a hug in a bowl, and for me, that’s Greek Lemon Chicken Soup—Avgolemono. I first fell in love with this silky, lemony goodness on a chilly winter night when I had a cold, and my friend’s Greek grandmother made it for me.
That first spoonful was magic. Warm, creamy (without any cream!), bright with lemon, and somehow filling but light at the same time.
It was like chicken soup, but fancy—like it knew something my usual recipe didn’t.
This soup isn’t just about comfort; it’s packed with protein from chicken and eggs, plus a good dose of vitamin C from fresh lemons.
It’s the kind of meal that makes you feel better, even if you weren’t feeling bad to begin with. And the best part? It’s simple to make with fresh, easy-to-find ingredients from any local grocery store or farmers’ market.
Tips for the Best Avgolemono
✔ Use freshly squeezed lemon juice – Bottled lemon juice won’t give you that bright, fresh taste.
✔ Don’t skip tempering the eggs – Pouring hot broth into the eggs slowly prevents them from scrambling.
✔ Make it heartier – Add diced carrots and celery when sautéing the onion for more depth.
✔ Go gluten-free – Stick with rice instead of orzo.
✔ Like it extra creamy? – Blend half the soup before adding the egg mixture for a velvety texture.
Variations & Substitutions
- Vegetarian? Use vegetable broth and swap chicken for chickpeas.
- Low-carb? Replace rice with riced cauliflower.
- Extra protein? Stir in more eggs or add a can of drained white beans.
Serving Suggestions
- Pair it with warm pita bread or crusty sourdough.
- A side of Greek salad makes it a full meal.
- Drizzle with extra virgin olive oil for a richer finish.
Greek Lemon Chicken Soup (Avgolemono)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
- Category: Soup
- Method: Method:
- Cuisine: Greek
Description
A creamy, tangy Greek chicken soup made with eggs, lemon, and rice. Light yet filling, it’s the ultimate comfort food!
Ingredients
- 6 cups chicken broth (homemade or low-sodium store-bought)
- 1 cup cooked white rice (or orzo for a pasta version)
- 2 large eggs
- 3 lemons, juiced (about ½ cup)
- 2 cups shredded cooked chicken (rotisserie works great)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp dried oregano
- ¼ cup fresh parsley, chopped
- Extra lemon wedges for serving
Instructions
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened (about 3-4 minutes). Stir in the garlic and oregano, cooking for another 30 seconds until fragrant.
Pour in the chicken broth and bring to a simmer. Add the cooked rice (or orzo) and shredded chicken. Let everything heat through for about 5 minutes.
In a medium bowl, whisk the eggs until frothy. Slowly whisk in the fresh lemon juice.
Here’s the key step: While whisking the egg-lemon mixture, slowly ladle in about ½ cup of hot broth, a little at a time. Keep whisking to prevent the eggs from curdling. Repeat with another ½ cup of broth.
Turn the heat to low and slowly pour the egg mixture into the soup, stirring constantly. The soup will turn creamy and slightly thick without needing any cream. Add salt and black pepper to taste.
Remove from heat and stir in fresh parsley. Serve hot with extra lemon wedges for an extra burst of flavor.
Notes
Best served fresh but stores well in the fridge for up to 3 days. Do not boil when reheating—gently warm to keep the creamy texture.
Nutrition
- Serving Size: 1 bowl
- Calories: ~250 per serving
- Sugar: 1g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 120mg
