My Greek lemon chicken soup recipe is made with simple ingredients such as chicken, rice, lemon juice, and eggs. It is rich, full of flavor, and has a silky texture without using any cream. This classic Greek dish is also known as Avgolemono soup, and is great for a cold evening or when you need a filling meal.
I like to use leftover roast chicken to save time, but you can easily make it the traditional way with uncooked chicken if you prefer. This healthy chicken soup is much easier to make than you might think, and perfect for those days when you want something warm and delicious on the table without spending hours in the kitchen.
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What is Avgolemono Soup?
Kotosoupa Avgolemono is a classic Greek soup made with an egg-lemon mixture that thickens the broth and adds a smooth creamy texture. The name comes from the Greek words avgo (egg) and lemono (lemon). It is traditionally made with chicken and rice, but you can also use orzo or other grains. The result is a creamy, velvety soup with a bright lemony kick, ready in just over 30 minutes.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Chicken - Leftover shredded chicken from a roast dinner works perfectly, but you can also use uncooked whole chicken or meat from Baked Chicken Legs.
- Chicken stock - I prefer using homemade Easy Chicken Stock (Bone Broth) to create a flavorsome base for the soup. However, you can also use a good quality low-sodium store-bought broth.
- Rice - Both long-grain and short-grain white rice work well, but orzo is also a great alternative. Just be sure to cook orzo for a shorter time, as it cooks faster than rice.
- Celery and Onion - I finely dice these to bring texture, flavor, and extra nutrition to the soup. If you like, you can also include diced carrots and chopped garlic for extra flavor.
- Lemon Juice - You'll need about ⅓ cup freshly squeezed lemon juice from 2 lemons.
How to Make Greek Lemon Chicken Soup
Soak the rice in plenty of water for about 30 minutes. Skip this step if you don't have the time but the rice will need to cook for longer.
Heat olive oil in a Dutch Oven or a large pot over medium heat and add the diced onion and celery. Sauté for about 5 minutes, until onions and celery are tender.
Add 4 cups (1 litre) of chicken stock, soaked and washed rice, bay leaves, salt, and freshly ground black pepper. Bring the pot to a boil.
Reduce the heat and let it simmer for 20-25 minutes until the rice is tender and cooked through.
Stir in the shredded chicken, bring it back to a gentle simmer, and remove the pot from the heat.
Place the 2 cups (500 ml) of chicken stock in a small pot and bring it to a gentle simmer. Remove from the heat. In a medium bowl, whisk the eggs and lemon juice.
Slowly add a ladleful of the hot stock to the egg-lemon mixture while whisking continuously. The mixture will look frothy at this stage. This step is crucial to temper the eggs and prevent curdling.
Slowly pour the egg-lemon mixture into the soup. The soup will thicken at this stage. Add chopped dill and give it a good stir.
Check the seasoning and add extra salt pepper or lemon juice if necessary. Serve hot, and garnish with extra dill and lemon slices if you prefer.
Recipe Tips From the Chef
- Use Fresh Lemons: The freshness of lemon juice makes a significant difference in flavor. Avoid bottled lemon juice if possible.
- Temper the Eggs: Always whisk in hot broth slowly to avoid scrambling the eggs. This step ensures a smooth, creamy soup.
- Don’t Boil After Adding the Egg Mixture: Boiling can cause the eggs to curdle. Remove the pan from the heat before adding the eggs.
- Customize the Texture: For a thicker soup, use more eggs or reduce the amount of broth. For a lighter version, use less rice or orzo.
How to Serve
Avgolemono Soup is traditionally served warm and can be a meal on its own or paired with sides like crusty Dutch Oven Sourdough Bread or Barbari Bread - Persian Flatbread and a bowl of Greek Cucumber Salad.
A sprinkle of fresh herbs like dill or parsley adds a pop of color and flavor.
Storing and Reheating
Reheating: Warm the soup gently on the stovetop over low heat to avoid curdling.
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 5 days. The soup may thicken as it cools, so you can add a splash of broth or water when reheating.
Freezing: This Greek Lemon Chicken Soup freezes well, just make sure you leave some space in the container as the soup will expand when frozen. The leftovers would keep for up to 3 months in the freezer.
Related Recipes
For more delicious Greek recipes why not try:
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Greek Lemon Chicken Soup
Equipment
- 1 kitchen scale
- 1 measuring spoons
- 1 Measuring cups
- 1 whisk
Ingredients
- 2 tablespoon olive oil
- 1 medium onion (finely chopped)
- 1 stick celery (finely chopped)
- 4 cups chicken stock
- 2 bay leaves
- ¾ cup short-grain rice (5 oz/150 grams)
- 2 ½ cups shredded chicken (12 oz/350 grams)
- 1 ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoon chopped fresh dill
For the Avgolemono Sauce
- 2 cups chicken stock
- 2 large eggs (at room temperature)
- ⅓ cup freshly squeezed lemon juice
Instructions
- Soak the rice in plenty of water for about 30 minutes.
- Heat olive oil in a Dutch Oven or a large pot over medium heat and add the diced onion and celery. Saute for about 5 minutes, until onions and celery are tender.
- Add 4 cups (1 litre) chicken stock, soaked and washed rice, bay leaves, salt, and freshly ground black pepper. Bring the pot to a boil.
- Reduce the heat and let it simmer for 20-25 minutes until the rice is tender and cooked through.
- Stir in the shredded chicken, bring it back to a gentle simmer, and remove the pot from the heat.
- Place the 2 cups (500 ml) chicken stock in a small pot and bring it to a gentle simmer. Remove from the heat.
- In a medium bowl, whisk the eggs and lemon juice.
- Slowly add a ladleful of the hot stock to the egg-lemon mixture while whisking continuously. The mixture will look frothy at this stage. This step is crucial to temper the eggs and prevent curdling.
- Slowly pour the egg-lemon mixture into the soup. The soup will thicken at this stage. Add chopped dill and give it a good stir.
- Check the seasoning and add extra salt pepper or lemon juice if necessary. Serve hot, and garnish with extra dill and lemon slices if you prefer.
Notes
- Use Fresh Lemons: The freshness of lemon juice makes a significant difference in flavor. Avoid bottled lemon juice if possible.
- Temper the Eggs: Always whisk in hot broth slowly to avoid scrambling the eggs. This step ensures a smooth, creamy soup.
- Don’t Boil After Adding the Egg Mixture: Boiling can cause the eggs to curdle. Remove the pan from the heat before adding the eggs.
- For a thicker soup, use more eggs or reduce the amount of broth. For a lighter version, use less rice or orzo.
Denise says
Such a comforting soup with fresh lemony flavor. Bonus I can use my leftover roast chicken!