Greek Lemon Chicken Soup (Authentic Avgolemono)

There is nothing more comforting than a warm bowl of soup, and this Greek Lemon Chicken Soup, traditionally known as Avgolemono, is the absolute pinnacle of comfort. It delivers a rich, creamy texture and a bright, zesty flavor without a single drop of cream. This recipe is surprisingly simple, transforming humble ingredients like chicken, rice, lemon, and eggs into a silky, luxurious meal. Whether you’re feeling under the weather or simply craving a taste of the Mediterranean, this soup is the perfect answer. We’ll walk you through every step to ensure you get a perfectly smooth and flavorful result every time.

This authentic Greek Lemon Chicken Soup is a favorite in our home, perfect for a cozy weeknight dinner. It’s a dish that feels both elegant and incredibly nourishing. For another comforting and impressive meal, try this Marry Me Chicken recipe.

What is Avgolemono?

Avgolemono (pronounced av-gho-LE-mo-no) is a classic sauce or soup from Mediterranean cuisine. The name translates to “egg-lemon,” which are the two key ingredients that create its signature texture and taste. The magic happens when you temper eggs with warm broth and whisk in fresh lemon juice. This mixture is then stirred back into the soup, creating a wonderfully silky consistency that is both rich and tangy. It’s a foundational technique in Greek cooking that turns a simple chicken soup into something truly special.

Why You’ll Love This Greek Lemon Chicken Soup Recipe

• Incredibly Creamy & Dairy-Free: It achieves a velvety texture from the emulsification of eggs and lemon, not from heavy cream or milk.
• Bright & Comforting Flavor: The zesty lemon cuts through the rich chicken broth, creating a perfectly balanced and invigorating taste.
• Simple, Wholesome Ingredients: Made with kitchen staples, this recipe is both nourishing and easy to prepare.
• One-Pot Wonder: Everything comes together in a single pot, making cleanup a breeze. It’s an ideal meal for a busy weeknight. If you love one-pot meals, you should also check out our popular One-Pan Chicken Sausage and Orzo.

The Secret to Creamy, Dreamy Soup: Key Ingredients

The beauty of this Greek Lemon Chicken Soup lies in its simplicity. Here’s what you’ll need:

For the Soup Base:

• Chicken Broth: A high-quality chicken broth or stock is the foundation of your soup. Homemade is fantastic, but a good store-bought version works well.
• Shredded Cooked Chicken: Use rotisserie chicken to save time, or poach your own chicken breasts.
• Long-Grain White Rice: Arborio rice is also a great option for its creamy texture.
• Olive Oil: For sautéing the aromatics.
• Onion & Carrots: These build the aromatic base of the soup.

For the Avgolemono Sauce:

• Large Eggs: The star of the show! They must be at room temperature to prevent scrambling.
• Fresh Lemons: You’ll need both the juice and zest for a bright, vibrant lemon flavor. Do not substitute with bottled lemon juice.
• Fresh Dill: Adds a classic, fresh, and slightly tangy flavor that is essential to the dish.

How to Make Greek Lemon Chicken Soup (Step-by-Step)

Making this iconic soup is easier than you think. Follow these steps for a perfect result.

1. Build the Soup Base: In a large pot or Dutch oven, sauté the chopped onion and carrots in olive oil until softened. Add the chicken broth and bring to a simmer.
2. Cook the Rice: Stir in the rice and cook until tender, about 15-20 minutes.
3. Add the Chicken: Once the rice is cooked, stir in the shredded chicken and heat through. Reduce the heat to low to keep the soup warm but not boiling.
4. Prepare the Avgolemono: This is the most important part! In a separate bowl, whisk the eggs until pale and frothy. Slowly whisk in the lemon juice and zest.
5. Temper the Eggs: While continuously whisking the egg mixture, slowly ladle in about 2 cups of the warm (not boiling!) broth from the pot. This gently raises the temperature of the eggs without cooking them. This is the crucial step to prevent curdling.
6. Combine: Slowly pour the tempered egg mixture back into the soup pot, stirring constantly. Continue to stir over low heat for a few minutes until the soup thickens slightly. Do not let it boil!
7. Finish and Serve: Remove from heat, stir in the fresh dill, and season with salt and pepper to taste. Serve immediately.

The Critical Step: How to Temper Eggs Perfectly

The key to a silky smooth Greek Lemon Chicken Soup is the tempering process. Rushing this step will result in scrambled eggs in your soup. The goal is to bring the temperature of the eggs up gradually. Go slowly when adding the hot broth to your whisked eggs, one ladle at a time. Keep whisking the entire time. Once you’ve added about two cups of broth to the egg mixture, it’s safe to add it back to the pot without fear of scrambling.

Tips for the Best Avgolemono

• Use Room Temperature Eggs: Cold eggs are more likely to curdle when the hot broth is added. Let them sit on the counter for 30 minutes before starting.
• Fresh Lemon Juice is a Must: The flavor of freshly squeezed lemon juice is far superior to bottled and is essential for the authentic taste of this soup.
• Don’t Boil the Soup: Once you add the egg mixture, keep the heat on low. Boiling will cause the eggs to curdle and separate.
• Taste and Adjust: The final flavor can be adjusted with more salt, pepper, or a little extra squeeze of lemon juice right before serving.

What to Serve with Your Soup

This soup is a satisfying meal on its own, but it pairs wonderfully with crusty bread for dipping, a simple green salad with a light vinaigrette, or some warm pita bread with a side of feta cheese. For another amazing Mediterranean-inspired meal, try our Greek Chicken and Lemon Rice.

Storing & Reheating Leftovers

You can store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in a saucepan over low heat. Be careful not to bring it to a boil, as this can cause the soup to separate. Unfortunately, this soup does not freeze well, as the egg-based sauce can become grainy upon thawing.

Frequently Asked Questions

More Delicious Soup Recipes To Try

If you enjoyed this Greek Lemon Chicken Soup, you will love our Creamy White Lasagna Soup or this classic Broccoli Cheese Soup. Both are perfect for a cozy and satisfying meal.

Enjoy a Taste of Greece!

We hope you love this authentic Greek Lemon Chicken Soup recipe as much as we do. It’s a truly special dish that brings warmth and bright, delicious flavor to any meal. If you make it, please leave a comment below and let us know how it turned out! Don’t forget to save this recipe to your favorite board on Pinterest!

Greek Lemon Chicken Soup

Greek Lemon Chicken Soup (Authentic Avgolemono)

This Greek Lemon Chicken Soup (Avgolemono) is a creamy, dairy-free soup with a bright lemon flavor. Learn how to make this authentic, comforting meal with our easy-to-follow, foolproof recipe that guarantees a silky smooth texture every time.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Lunch, Main Course, Soup

Cuisine: Greek, Mediterranean

Calories: 310

Ingredients Equipment Method Notes

Ingredients

  

• 1 tbsp olive oil
• 1 medium onion finely chopped
• 2 carrots peeled and finely chopped
• 8 cups chicken broth low-sodium
• 1/2 cup long-grain white rice uncooked
• 3 cups cooked chicken shredded
• 3 large eggs at room temperature
• 1/3 cup fresh lemon juice from 2-3 lemons
• 1 tsp lemon zest
• 1/4 cup fresh dill chopped, for garnish
• Salt and freshly ground black pepper to taste

Equipment

• 1 Large pot or Dutch oven
• 1 Whisk
• 1 Mixing Bowl

Instructions

 

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and carrots and cook until softened, about 5-7 minutes.
2. Pour in the chicken broth, increase the heat to high, and bring to a boil. Stir in the rice, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the rice is tender.
3. Stir in the shredded cooked chicken. Keep the soup on low heat to stay warm while you prepare the avgolemono sauce. Do not let it boil.
4. In a medium bowl, whisk the eggs vigorously until they are pale and frothy, about 2 minutes. While still whisking, slowly stream in the fresh lemon juice and lemon zest.
5. Continuing to whisk constantly, slowly ladle about 2 cups of the hot broth from the soup pot into the egg mixture. This must be done very slowly to prevent the eggs from scrambling.
6. Slowly pour the tempered egg mixture back into the soup pot, stirring constantly. Continue to cook over low heat, stirring gently, for another 2-3 minutes until the soup has thickened slightly. Do not let the soup boil.
7. Remove the pot from the heat. Stir in the chopped fresh dill. Season with salt and pepper to taste. Serve immediately, garnished with extra dill if desired.

Notes

Do Not Boil: Once the egg mixture is added, the soup must not boil, or it will curdle.
Use Fresh Lemon Juice: For the best flavor, use freshly squeezed lemon juice, not the bottled kind.
Room Temperature Eggs: Make sure your eggs are at room temperature to help prevent them from curdling when the hot broth is added.