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–+ servings
Delicious bowl of Greek Lemon Chicken Soup garnished with lemon and herbs

Greek Lemon Chicken Soup

A comforting and bright soup made with chicken, lemon, and a silky egg mixture, perfect for cool days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Soup
Cuisine Greek
Servings 6 servings
Calories 350 kcal

Ingredients
  

For the Soup Base

  • 6 cups low-sodium chicken broth
  • 2 cups cooked, shredded chicken (rotisserie-style or poached breasts)
  • 1 medium onion, finely chopped
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1/2 cup short-grain rice or orzo
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper to taste

For the Avgolemono

  • 3 large eggs
  • 3 tablespoons freshly squeezed lemon juice (about 2 lemons)
  • 2 tablespoons chopped fresh dill or parsley for garnish

Instructions
 

Preparation

  • In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Cook until softened, about 5–7 minutes.

Cooking the Soup

  • Pour the chicken broth into the pot and bring it to a simmer. Stir in rice or orzo and simmer until tender (about 15–20 minutes for rice, 8–10 for orzo).
  • Stir in the shredded chicken and keep the soup at a gentle simmer to warm the meat through.

Making the Avgolemono Base

  • In a mixing bowl, whisk the eggs until frothy. Gradually whisk in the lemon juice. To temper the eggs, ladle 1 cup of hot broth into the egg-lemon mixture very slowly, whisking continually so the eggs don’t scramble.

Finishing the Soup

  • Slowly pour the tempered egg-lemon mixture back into the pot, stirring gently. Heat the soup for a minute or two without boiling; the mixture will thicken slightly and become silky.
  • Adjust salt and pepper to taste. Garnish with chopped dill or parsley and serve warm.

Notes

Temper eggs carefully: Tempering is the key to smooth, velvety soup. Use freshly squeezed lemon juice for clean, bright flavor. Do not boil the soup after adding the egg-lemon mixture — high heat will cause separation. For a gluten-free version, use quinoa or certified gluten-free rice, and skip any pasta.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gSodium: 500mgFiber: 2gSugar: 3g
Keyword Avgolemono, Chicken Soup, comfort food, gluten-free, Greek Lemon Chicken Soup
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