Greek Lemon Chicken Soup (Avgolemono)

Golden, creamy, and comforting—Greek Lemon Chicken Soup, or Avgolemono, is a beloved Mediterranean classic that instantly warms both body and soul. With its silky texture, zesty citrus punch, and tender bites of shredded chicken, this soup is more than just a meal—it’s a hug in a bowl. Originating in Greek cuisine, it’s traditionally made by slowly tempering eggs and lemon juice into a rich chicken broth, creating a luxurious finish that feels indulgent while still being wholesome.

Whether you’re craving a quick lunch that nourishes or seeking a soothing remedy for a chilly day, Avgolemono stands out with its refreshing lemon flavor and delicate herbal aroma. This versatile dish is a favorite for easy dinners, healthy snacks, and even elegant starters. With simple ingredients and no cream in sight, it’s naturally gluten-free and loaded with protein, making it a perfect pick for light yet satisfying food ideas.

---

Ingredients for this Greek Lemon Chicken Soup (Avgolemono)

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 4 cups chicken broth (low-sodium preferred)
• 2 cups cooked shredded chicken (rotisserie or poached)
• ½ cup arborio rice or orzo pasta
• 2 large eggs
• ⅓ cup freshly squeezed lemon juice (about 2 lemons)
• 1 teaspoon lemon zest
• 2 tablespoons chopped fresh dill (optional)
• Salt and freshly ground black pepper, to taste

---

Step 1: Sauté the Vegetables

Heat the olive oil in a large pot over medium heat. Add the chopped onions, carrots, and celery. Sauté for about 5–6 minutes until the vegetables soften and the onion turns translucent, stirring occasionally to prevent browning.

---

Step 2: Add Broth and Simmer

Pour in the chicken broth and bring the mixture to a boil. Once boiling, add the rice (or orzo), then reduce the heat to a simmer. Cover and cook for 15–20 minutes, or until the rice is tender. Stir occasionally to keep the grains from sticking to the bottom.

---

Step 3: Stir in the Chicken

Add the shredded chicken to the pot. Let it warm through for about 5 minutes on low heat. Taste and season with salt and freshly ground black pepper as desired.

---

Step 4: Prepare the Avgolemono Mixture

In a medium bowl, whisk the eggs until frothy. Slowly drizzle in the lemon juice while whisking continuously, followed by the lemon zest. Then, gradually temper the mixture: slowly add 1 cup of the hot soup broth into the egg-lemon mixture, whisking constantly to prevent curdling.

---

Step 5: Combine and Finish

Reduce the soup to low heat. Gradually stir the tempered egg-lemon mixture into the soup. Stir gently and cook for 2–3 more minutes. Do not let the soup boil at this point, or the eggs will curdle. The soup will thicken slightly and turn a creamy pale yellow.

---

Step 6: Add Fresh Herbs and Serve

Turn off the heat. Stir in freshly chopped dill if using. Ladle into bowls and garnish with extra dill or a lemon slice. Serve warm with crusty bread or pita for a full Mediterranean experience.

---

Estimated Nutrition

(Per 1 cup serving – based on 6 servings)

• Calories: 260
• Protein: 22g
• Fat: 10g
• Saturated Fat: 2g
• Carbohydrates: 18g
• Fiber: 1g
• Sugar: 3g
• Cholesterol: 95mg
• Sodium: 520mg

These values are approximate and can vary based on exact ingredients and quantities used.

---

Frequently Asked Questions

1. Can I use rotisserie chicken for this soup?

Yes, rotisserie chicken works great and saves time. Just shred and stir it in during Step 3.

2. What type of rice is best for Avgolemono?

Arborio rice is ideal for its creamy texture, but long grain or even orzo pasta also work well.

3. How do I prevent the eggs from curdling?

The key is tempering—gradually add hot broth to the eggs while whisking, and never let the soup boil after adding them.

4. Can this soup be made dairy-free?

It already is! The creaminess comes from eggs and lemon, not dairy.

5. Is this recipe gluten-free?

Yes, if you use rice instead of orzo, it’s completely gluten-free.

6. Can I make this vegetarian?

You can use vegetable broth and replace chicken with canned chickpeas or white beans for protein.

7. How long does it keep in the fridge?

Stored properly, it lasts up to 4 days in the refrigerator.

8. What can I serve with Avgolemono soup?

Crusty bread, pita chips, or a Greek salad pair beautifully with this soup.

---

Print