Greek Lemon Chicken Soup (Avgolemono) Recipe: A Comforting Mediterranean Classic

If you’re looking for a warm, nourishing, and zesty dish that’s both comforting and nutritious, look no further than this Greek Lemon Chicken Soup (Avgolemono). A Mediterranean treasure passed down through generations, it’s often served during cold weather or when someone in the family needs a dose of home-cooked healing.
It’s not just soup—it’s tradition in a bowl.

In this post, you’ll discover the soup’s origin, health benefits, and how to make it step-by-step. Whether you’re new to Greek cuisine or a Mediterranean food enthusiast, this guide will walk you through everything you need to know.

What is Greek Lemon Chicken Soup (Avgolemono)?

Avgolemono is a traditional Greek soup made with a base of chicken, broth, lemon juice, and eggs. Its creamy consistency comes from the emulsion of egg and lemon juice—not from any dairy.

It’s commonly enriched with rice or orzo, and often includes vegetables like carrots and celery for added nutrition. This dish is a staple at Greek Easter, family dinners, or when someone needs comfort food.

Why You’ll Love This Recipe

• Naturally creamy without any dairy

• Bright and tangy from fresh lemon juice

• Packed with protein from shredded chicken

• Easily customizable for different diets

• Perfect for meal prep and freezer-friendly

Ingredients You’ll Need

• 1 lb cooked shredded chicken (breast or thighs)

• 6 cups chicken broth

• 3 large eggs

• 1/3 cup freshly squeezed lemon juice (2–3 lemons)

• 1/2 cup uncooked white rice (or orzo)

• 1 large carrot, diced

• 2 celery stalks, diced

• 1 small onion, finely chopped

• Salt and pepper to taste

• Fresh parsley or dill (optional, for garnish)

• 1 tbsp olive oil

Step-by-Step Instructions

Step 1: Sauté the Aromatics

In a large pot, heat olive oil over medium heat. Add onion, carrot, and celery. Sauté for 5–7 minutes until vegetables are soft.

Step 2: Add Broth and Rice

Pour in chicken broth and bring to a boil. Stir in rice, reduce heat, and simmer for about 15 minutes or until rice is tender.

Step 3: Add the Chicken

Add cooked shredded chicken to the pot and heat through.

Step 4: Make the Avgolemono Sauce

In a separate bowl, whisk the eggs until frothy. Slowly whisk in the lemon juice.
Next, gradually add 1–2 ladles of hot broth to the egg-lemon mixture while whisking constantly to temper the eggs.

Step 5: Combine Sauce with Soup

Turn off the heat. Slowly stir the egg-lemon mixture back into the soup, stirring constantly. The soup will thicken and turn creamy. Do not boil after this step.

Step 6: Season and Serve

Season with salt and pepper to taste. Garnish with fresh parsley or dill. Serve hot with crusty bread or a fresh salad.

Tips for Success

• Temper the eggs slowly to avoid curdling.

• Use fresh lemon juice for the best flavor.

• Substitute orzo or cauliflower rice as needed.

• For best results when freezing, do so before adding the egg-lemon mixture.

Nutritional Benefits

Avgolemono isn’t just tasty—it’s packed with nutrients:

• High in protein from chicken and eggs

• Rich in Vitamin C from lemons

• Anti-inflammatory herbs and broth

• Low in calories and completely dairy-free

Ideal for Mediterranean, Paleo, and Whole30 diets.

10 Frequently Asked Questions (FAQs)

1. Can I use store-bought rotisserie chicken?
Yes! Just remove the skin and shred the meat.

2. Is this soup gluten-free?
Yes—use rice instead of orzo.

3. Can I make it vegetarian?
Absolutely. Use vegetable broth and chickpeas instead of chicken.

4. Why do I need to temper the eggs?
Tempering prevents curdling and keeps the soup silky smooth.

5. How long does Avgolemono last in the fridge?
It stays fresh for 3–4 days in an airtight container.

6. Can I freeze Avgolemono?
Yes, but freeze it before adding the egg-lemon mixture.

7. What herbs go well with this soup?
Dill and parsley are traditional, but oregano or thyme work well too.

8. Can I make it in an Instant Pot?
Yes. Use sauté mode for the veggies, pressure cook the rice and chicken, then stir in the egg-lemon mixture afterward.

9. What’s the best way to reheat this soup?
Heat gently on the stove over low heat. Avoid boiling.

10. What can I serve with Avgolemono?
Serve with warm pita, Greek salad, or crusty bread.

Conclusion

Greek Lemon Chicken Soup (Avgolemono) is a testament to how simple, wholesome ingredients can deliver deep comfort and rich flavor. Whether you’re fighting a cold, feeding your family, or simply craving something warm and nourishing—this is the soup that satisfies.

Save this recipe, pin the image, and bring a taste of Greece into your kitchen today.