There’s something incredibly comforting about a steaming bowl of Greek Lemon Chicken Soup, known traditionally as Avgolemono. This velvety, citrus-infused soup has been my go-to remedy for everything from winter blues to stubborn colds. The silky texture comes from a magical combination of eggs and lemon that transforms ordinary chicken soup into something extraordinary. Trust me when I say this isn’t your typical chicken soup—it’s a creamy, tangy, soul-warming hug in a bowl that somehow manages to be both richly satisfying and delicately light at the same time.

Why You’ll Love This Greek Lemon Chicken Soup

Silky Texture – The unique egg-lemon mixture creates an incredibly smooth, velvety consistency without using cream
Bright Flavor – Fresh lemon juice adds a vibrant, uplifting tang that cuts through the richness
Healing Properties – Combines all the benefits of traditional chicken soup with vitamin C from lemons
Simple Ingredients – Creates something spectacular from basic pantry and refrigerator staples

Contents

Ingredients for Avgolemono Soup

Chicken broth – The foundation of our soup, providing rich flavor (homemade is wonderful, but high-quality store-bought works well too)
Boneless chicken – Adds protein and substance (thighs offer more flavor, but breasts work perfectly)
Arborio rice – Creates a lovely texture and helps thicken the soup (orzo pasta is a traditional alternative)
Eggs – The secret to the soup’s silky body and richness
Lemons – Fresh lemon juice provides that signature tangy brightness (bottled juice won’t deliver the same vibrant flavor)
Onion – Adds subtle aromatic sweetness to the broth
Carrots – Offer color, nutrients, and natural sweetness
Celery – Contributes a savory depth to the broth
Fresh dill – The traditional herb that perfectly complements the lemon (parsley or mint can be substituted)
Salt and pepper – Simple seasonings that let the lemon and chicken flavors shine

How to Make Greek Lemon Chicken Soup

Step 1: Prepare the Broth Base

In a large pot, combine 8 cups of chicken broth with 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Bring to a gentle boil over medium heat, then reduce to a simmer. Add 1 pound of boneless chicken (either whole breasts/thighs or cubed pieces) to the simmering broth. Cook for about 15-20 minutes, or until the chicken is fully cooked and tender. Remove the chicken pieces and set aside to cool slightly before shredding or dicing into bite-sized pieces.

Step 2: Cook the Rice

Add 3/4 cup of Arborio rice to the simmering broth. Cook for about 15-20 minutes, or until the rice is tender but still maintains a slight firmness. The rice will release its starches, helping to thicken the soup naturally. Stir occasionally to prevent the rice from sticking to the bottom of the pot.

Step 3: Prepare the Egg-Lemon Mixture

This is where the magic happens! In a medium bowl, whisk together 3 large eggs until frothy. Slowly add the juice of 2-3 lemons (about 1/4 to 1/3 cup of juice, depending on how tangy you like your soup) while continuing to whisk. The mixture should become pale yellow and slightly thickened.

Step 4: Temper the Eggs

This step is crucial to prevent the eggs from curdling. Take about 2 cups of the hot broth (without rice pieces) and very slowly add it to the egg-lemon mixture in a thin stream, whisking constantly. This gradually raises the temperature of the eggs without cooking them too quickly. The mixture should be smooth and well combined.

Step 5: Combine Everything

Turn the heat under the pot to low. Slowly pour the tempered egg-lemon mixture back into the pot while stirring constantly. Add the shredded chicken back to the pot and stir to combine. Heat the soup gently until it’s warmed through and slightly thickened, but do not let it boil – this is very important! Boiling will cause the eggs to curdle and compromise that silky texture we’re aiming for.

Step 6: Final Seasonings

Remove the pot from heat. Stir in 2-3 tablespoons of chopped fresh dill, reserving some for garnish. Season with salt and freshly ground black pepper to taste. Allow the soup to rest for a few minutes before serving, as it will continue to thicken slightly as it stands.

Variations to Try

Spinach Addition – Add 2 cups of fresh spinach leaves during the last minute of cooking for added color and nutrition
Orzo Substitution – Use 3/4 cup of orzo pasta instead of rice for a more traditional version
Extra Lemony – Add a teaspoon of lemon zest along with the juice for more intense citrus flavor
Vegetarian Version – Substitute vegetable broth and replace chicken with white beans or extra vegetables

Pro Tips for Perfect Avgolemono

Temperature Control – Never let the soup boil after adding the egg-lemon mixture, or you’ll end up with scrambled eggs in your soup
Whisking Technique – Whisk continuously when tempering the eggs and when adding the mixture back to the pot
Egg Temperature – Using room temperature eggs makes the tempering process easier and more successful
Rice Choice – Arborio rice releases more starch than regular rice, helping to thicken the soup naturally

How to Serve Greek Lemon Chicken Soup

Traditional Accompaniments

Serve this soup with warm pita bread, a Greek salad, or simple garlic bread for dipping. A sprinkle of extra fresh dill and a thin slice of lemon on top makes for a beautiful presentation. In Greece, this soup is often served as a starter course before the main meal, but it’s hearty enough to be a complete meal on its own.

Modern Pairings

For a contemporary meal, pair the soup with a grilled cheese sandwich made with feta and dill for a Greek-inspired twist. It also works beautifully alongside a simple spinach salad dressed with olive oil and lemon juice to echo the flavors in the soup. For a more substantial meal that maintains the Mediterranean theme, serve a small bowl of this soup before my Grilled Chicken Avocado Salad for a perfectly balanced dinner.

Make Ahead and Storage

Storing Leftovers

This soup will keep well in the refrigerator for up to 3 days in an airtight container. The rice will continue to absorb the broth as it sits, so you may need to add additional broth or water when reheating.

Freezing Notes

Avgolemono soup can be challenging to freeze because of the egg content. If you want to prepare components ahead for freezing, make the broth with chicken and vegetables, then add the rice and egg-lemon mixture after thawing when you’re ready to serve.

Reheating Instructions

Reheat the soup gently over low heat, stirring frequently. Never bring it to a boil, as this can cause the eggs to curdle. Alternatively, reheat in a microwave at 50% power, stirring every 30 seconds until warmed through.

FAQs About Greek Lemon Chicken Soup

Why did my soup curdle?

Curdling happens when the eggs cook too quickly. Always keep your soup at a gentle simmer rather than a rolling boil, temper the eggs properly, and heat the final soup gently without boiling.

Can I make this soup less lemony?

Absolutely! The amount of lemon juice is completely adjustable. Start with the juice of just one lemon and add more to taste if you prefer a milder flavor. The soup should have a pleasant tang without being overpoweringly sour.

Is there a way to make this soup thicker?

Yes, there are several approaches. You can increase the amount of rice slightly, use less broth, or even add a small amount of cornstarch slurry before adding the egg-lemon mixture. Some home cooks also add a tablespoon of butter at the end for added richness.

Can I use rotisserie chicken to make this soup faster?

Definitely! Using pre-cooked rotisserie chicken is a great time-saver. Simply shred the meat and add it toward the end of cooking, just long enough to heat through. Add a quality chicken broth, and you’ll still get wonderful flavor.

A Taste of Greek Comfort

Greek Lemon Chicken Soup represents the perfect balance of comfort and freshness. The warmth and heartiness of chicken soup meets the bright vibrancy of fresh lemon in a combination that’s been cherished for generations in Greek households. What I love most about this soup is its ability to feel simultaneously nourishing and light—substantial enough to satisfy on a cold evening, yet refreshing enough to enjoy year-round.

The silky texture achieved through the egg-lemon mixture is truly special and unlike any other soup technique. That velvety mouthfeel combined with the tangy brightness creates an elevated soup experience that’s surprisingly simple to create at home. Whether you’re looking to warm up on a chilly day, soothe a scratchy throat, or simply enjoy a taste of Mediterranean cuisine, this Avgolemono soup delivers satisfaction in every spoonful.