Classic Greek Lemon Chicken Soup Recipe

If you are craving a comforting yet bright bowl of soup, this Classic Greek Lemon Chicken Soup Recipe is exactly what you need. Known as avgolemono, this traditional Greek soup combines tender chicken, rice, fresh lemon juice, and eggs to create a silky, nourishing broth that feels cozy and refreshing at the same time.

Why You’ll Love This Classic Greek Lemon Chicken Soup

This soup has earned its popularity for good reason. It is simple, wholesome, and packed with flavor without feeling heavy.

First, the texture is unique. Instead of cream, eggs give the broth its signature velvety finish. Second, the lemon adds a fresh, uplifting taste that balances the richness of the chicken. Finally, it is made with everyday ingredients and comes together in one pot, making it perfect for weeknights or relaxed weekend cooking.

Whether you are feeling under the weather, feeding family, or just want something warm and satisfying, this soup always delivers.

Ingredients for Classic Greek Lemon Chicken Soup

Soup Base Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 bay leaf
• 1 cup uncooked white rice
• 2 cups cooked shredded chicken breast
• Salt and black pepper to taste

Lemon Egg Mixture

• 3 large eggs
• 1 third cup fresh lemon juice
• 1 teaspoon lemon zest

For Serving

• Fresh dill, chopped
• Extra black pepper
• Olive oil for drizzling

Ingredient Notes

• Chicken: Rotisserie chicken or leftover roasted chicken works well and saves time.
• Rice: Long grain white rice is traditional, but jasmine rice also works nicely.
• Lemon: Fresh lemon juice is essential. Bottled juice will not give the same bright flavor.
• Eggs: Bring eggs to room temperature to prevent curdling when tempering.

Step-by-Step Instructions

Step 1: Saute the Vegetables

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for about 5 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.

Step 2: Simmer the Soup

Pour in the chicken broth and add the bay leaf. Bring to a gentle boil, then stir in the rice. Reduce heat to a simmer and cook for 15 minutes, or until the rice is tender.

Step 3: Add Chicken

Stir in the shredded chicken and season with salt and black pepper. Let the soup gently simmer for another 5 minutes.

Step 4: Prepare the Lemon Egg Mixture

In a bowl, whisk eggs until smooth. Slowly whisk in lemon juice and lemon zest until fully combined.

Step 5: Temper the Eggs

Ladle about 1 cup of hot broth into the egg mixture very slowly while whisking constantly. This step is crucial to avoid scrambling the eggs.

Step 6: Finish the Soup

Slowly pour the tempered egg mixture back into the pot, stirring gently. Keep the heat on low and do not let the soup boil. Cook for 2 to 3 minutes until slightly thickened and silky.

Step 7: Serve

Remove the bay leaf. Taste and adjust seasoning. Serve hot, topped with fresh dill, black pepper, and a drizzle of olive oil.

Pro Tips for Success

• Keep the heat low after adding the eggs to maintain a smooth texture.
• Whisk constantly while tempering to prevent curdling.
• Use homemade broth if possible for deeper flavor.
• Add extra lemon juice at the table for a brighter taste.
• Let the soup rest for 5 minutes before serving to allow flavors to settle.

Flavor Variations

• Extra Herby: Add fresh parsley or thyme along with dill.
• Low Carb: Replace rice with cauliflower rice added at the end.
• Creamier Texture: Use one extra egg yolk.
• Vegetarian: Swap chicken broth for vegetable broth and omit chicken.
• Garlic Lover’s Version: Add an extra clove of garlic for more depth.

Serving Suggestions

This soup pairs beautifully with crusty bread, warm pita, or a simple Greek salad. For a heartier meal, serve it alongside roasted vegetables or a light sandwich. It also works well as a starter before a Mediterranean style main dish.

Storage and Freezing Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring often.

Freezing is not recommended because the egg thickened broth can separate when thawed. If you plan to freeze, do so before adding the egg mixture, then finish the soup fresh after reheating.

Nutrition Facts (Per Serving)

FAQ About Classic Greek Lemon Chicken Soup

What does avgolemono mean?

Avgolemono refers to a Greek sauce made from eggs and lemon juice. In this soup, the sauce is blended into the broth, giving it a creamy texture without dairy.

Can I use brown rice?

Yes, but brown rice takes longer to cook. Add extra broth and simmer until tender before continuing with the recipe.

Why did my soup curdle?

Curdling happens when the eggs get too hot too fast. Always temper the eggs slowly and keep the soup from boiling after adding them.

Can I make this ahead of time?

Yes, but it is best enjoyed fresh. Reheat gently and avoid high heat to maintain the smooth texture.

Is this soup healthy?

Yes. It is high in protein, naturally dairy free, and made with simple, nourishing ingredients.

Final Thoughts

This Classic Greek Lemon Chicken Soup Recipe proves that simple ingredients can create something truly special. With its comforting warmth, bright lemon flavor, and silky broth, it is a recipe you will return to again and again. Once you master the tempering technique, you will see just how easy and rewarding this traditional soup can be.