This Greek Lemon Chicken Soup, also known as Avgolemono, is rich, silky, and bursting with fresh lemon flavor – all without a drop of cream. Made with tender chicken, rice, fresh herbs, and a traditional egg-lemon broth, it’s a comforting Mediterranean classic that’s surprisingly easy to make at home.
This post contains affiliate links, which means I’ll receive a commission if you purchase through my link, at no extra cost to you. Please read the full disclosure here.
What Is Greek Lemon Chicken Soup?
Greek Lemon Chicken Soup, or Avgolemono, is one of Greece’s most beloved comfort foods. The name “Avgolemono” comes from the Greek words for egg (“avgo”) and lemon (“lemono”), referring to the signature egg-and-lemon mixture that transforms a simple chicken soup into something incredibly rich and velvety.
Unlike many creamy soups, traditional Greek Lemon Chicken Soup contains no heavy cream. Instead, eggs are carefully tempered with hot broth before being whisked back into the soup, creating its signature silky texture. Combined with tender chicken, rice, fresh herbs, and bright lemon juice, every spoonful is light, fresh, and deeply comforting. This version stays true to those classic flavors while using my Greek Seasoning to make building flavor even easier.
Why You’ll Love This Greek Lemon Chicken Soup
- Silky, creamy broth without any cream
- Bright, fresh lemon flavor in every bite
- Authentic Greek-inspired flavors
- Easy enough for a weeknight dinner
- Naturally gluten-free when made with rice
- Made in one pot
- Perfect for meal prep and leftovers
- Packed with tender chicken, vegetables, and fresh herbs
Ingredients You’ll Need
This recipe uses simple pantry staples and fresh ingredients to create a soup that’s both comforting and vibrant. Every ingredient has an important role in building the rich broth and signature creamy texture.
Olive Oil
Used to sauté the vegetables and build the flavor base.
Onion, Carrots & Celery
The classic soup trio that creates a naturally flavorful broth.
Garlic
Adds warmth and depth without overpowering the bright lemon flavor.
Greek Seasoning
My Greek Seasoning brings together herbs and spices that complement the traditional flavors beautifully. If you don’t have it, substitute 1 teaspoon dried oregano and ½ teaspoon dried thyme.
Chicken Broth
Use a good-quality low-sodium chicken broth so you can control the seasoning.
Chicken Breasts
Cooking the chicken directly in the broth keeps it tender while adding even more flavor to the soup.
Long-Grain White Rice
Traditional Greek Lemon Chicken Soup is commonly made with rice, which helps thicken the broth slightly while keeping the recipe naturally gluten-free.
Eggs
The eggs create the famous silky texture that makes Avgolemono unique. There isn’t any cream in this soup – the eggs do all the work.
Fresh Lemons
Freshly squeezed lemon juice is essential for the bright, vibrant flavor. Bottled lemon juice won’t produce the same result.
Fresh Dill & Parsley
Fresh herbs finish the soup with classic Greek flavor and freshness.
How to Make Greek Lemon Chicken Soup
Making Greek Lemon Chicken Soup is much easier than it looks. The only step that requires a little extra attention is tempering the eggs, and I’ll walk you through exactly how to do it for a perfectly creamy soup every time.
Sauté the vegetables
Cook the onion, carrots, and celery in olive oil until softened. Then cook garlic for 30 seconds, and stir in the Greek Seasoning, salt, and bay leaves until fragrant.
Simmer the chicken
Add the chicken broth and chicken breasts. Simmer until the chicken is cooked through, then remove it from the pot and shred it into bite-sized pieces.
Cook the rice
After shredding the chicken, cook the rice directly in the flavorful broth until tender. Return the shredded chicken to the pot and reduce the heat to low.
Prepare the egg-lemon mixture
Whisk the eggs until light and frothy, then whisk in the fresh lemon juice until fully combined.
Temper the eggs
Slowly whisk hot broth into the egg mixture a little at a time until it’s warm. This prevents the eggs from scrambling when they’re added to the soup.
Finish the soup
Slowly stir the tempered egg mixture back into the soup while stirring constantly. Cook gently over low heat until the broth becomes silky and creamy, then stir in the fresh dill and parsley before serving.
Tips for the Best Greek Lemon Chicken Soup
- Never let the soup boil after adding the egg mixture.
- Whisk the eggs thoroughly before adding the lemon juice.
- Temper the eggs slowly by adding the hot broth gradually.
- Use freshly squeezed lemon juice for the brightest flavor.
- Stir continuously while adding the egg mixture back to the soup.
- Add the fresh herbs at the very end to preserve their flavor.
- Taste before serving and adjust the salt or lemon juice if needed.
- Shred the chicken into bite-sized pieces so every spoonful has plenty of chicken.
What Is Tempering?
Tempering is the secret to making smooth, creamy Greek Lemon Chicken Soup. Instead of pouring cold eggs directly into hot soup – which would instantly scramble them – you slowly whisk hot broth into the eggs first. This gradually raises their temperature so they can be safely stirred back into the pot.
The key is to add the hot broth a little at a time while whisking constantly. Once the egg mixture feels warm, it’s ready to return to the soup. Afterward, keep the soup over low heat and avoid boiling it. With this simple technique, the eggs gently thicken the broth into the signature silky texture that makes Avgolemono so special.
Variations
Use rotisserie chicken
Short on time? Skip poaching the chicken and stir about 3 to 4 cups of shredded rotisserie chicken into the soup after the rice has finished cooking.
Swap rice for orzo
Orzo is another traditional option and creates a slightly different texture while keeping the soup just as comforting.
Add spinach
Stir in a few handfuls of baby spinach during the final minute of cooking for extra color and nutrition.
Make it extra lemony
Serve with additional lemon wedges so everyone can brighten their bowl to taste.
Use chicken thighs
Boneless, skinless chicken thighs work beautifully and stay exceptionally tender.
What to Serve with Greek Lemon Chicken Soup
This bright, comforting soup pairs well with a variety of Mediterranean-inspired sides. Here are some of my favorite options:
- Traditional Greek Salad (Horiatiki)
- Maroulosalata (Greek Lettuce Salad)
- Chickpea Feta Salad
- Greek Cucumber Salad
- Warm crusty bread
- Homemade focaccia
- Roasted vegetables
Storage & Reheating
Store leftover Greek Lemon Chicken Soup in an airtight container in the refrigerator for up to 3 days.
Because the rice continues absorbing liquid as it sits, the soup will naturally thicken over time. Simply stir in a splash of chicken broth while reheating until it reaches your desired consistency.
Warm leftovers gently over low heat, stirring frequently. Avoid bringing the soup to a boil, as high heat can cause the egg mixture to separate.
You can freeze the soup, but keep in mind the creamy texture may change slightly after thawing because of the eggs.
Frequently Asked Questions
Is Greek Lemon Chicken Soup the same as Avgolemono?
Yes! Avgolemono is the traditional Greek name for Greek Lemon Chicken Soup. The name refers to the signature egg-and-lemon mixture that creates its creamy, silky broth.
Why did my Greek Lemon Chicken Soup turn grainy?
This usually happens when the eggs become too hot too quickly. Slowly tempering the eggs with hot broth before adding them back into the soup helps prevent curdling.
Does Greek Lemon Chicken Soup contain cream?
No. Traditional Greek Lemon Chicken Soup gets its creamy texture entirely from tempered eggs and fresh lemon juice.
Can I use rotisserie chicken?
Absolutely. Stir about 3 to 4 cups of shredded rotisserie chicken into the soup after the rice has cooked to save time.
Can I freeze Avgolemono?
Yes, although the texture may change slightly after thawing because of the egg mixture. For the best quality, enjoy leftovers within a few days.
Can I substitute orzo for rice?
Yes. Replace the rice with an equal amount of orzo and cook until tender before adding the tempered egg mixture.
Why is my soup so thick?
The rice continues absorbing broth as the soup sits. Simply add a little extra chicken broth while reheating until the soup reaches your preferred consistency.
More Greek Recipes You Will Love
If you enjoy this recipe, check out some of my other Greek recipes like:
- Maroulosalata (Greek Lettuce Salad)
- Chickpea Feta Salad
- Greek Cucumber Salad
- Greek Orzo Salad
- Mediterranean Kale Pasta Salad
- Americanized Greek Salad
Greek Lemon Chicken Soup (Avgolemono)
Ingredients
Equipment
Method
- Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 7–8 minutes until softened.
- Stir in the garlic and cook for 30 seconds. Add the Greek Seasoning, salt and bay leaves. Cook for 1 minute until fragrant.
- Pour in the chicken broth and add the chicken breasts. Bring to a gentle boil, then reduce to a simmer. Cover and cook for about 15 minutes, or until the chicken reaches 165°F.
- Remove the chicken with a slotted spoon and transfer it to a cutting board. Add the rice to the simmering broth and cook for 15–18 minutes, or until tender.
- While the rice cooks, shred the chicken using two forks. Return the shredded chicken to the pot and reduce the heat to low.
- In a medium mixing bowl, whisk together the whole eggs and egg yolks for about 1 minute until light and frothy. Whisk in the fresh lemon juice.
- Slowly ladle about 1½ cups of the hot broth into the egg mixture a little at a time, whisking constantly to temper the eggs.
- Very slowly pour the tempered egg mixture back into the soup while stirring constantly.
- Continue cooking over low heat for 2–3 minutes until the broth becomes silky and slightly thickened. Do not allow the soup to boil.
- Remove the bay leaves. Stir in the fresh dill and parsley.
- Taste and adjust with additional salt, black pepper, or lemon juice if desired. Serve immediately with lemon wedges and fresh cracked black pepper.
Video
Notes
- Fresh Lemons: Freshly squeezed lemon juice provides the best flavor. Bottled lemon juice won't give the same bright, fresh taste.
- Don't Boil: Once the egg mixture has been added, keep the soup over low heat. Boiling can cause the eggs to curdle.
- Tempering: Slowly adding the hot broth to the egg mixture while whisking constantly is the secret to a perfectly smooth, creamy soup.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm gently over low heat, stirring frequently. Add a splash of chicken broth if the soup has thickened, and avoid boiling.
- Freezing: The soup can be frozen for up to 2 months, though the texture of the egg-lemon broth may change slightly after thawing.
- Nutrition (per serving, 8 servings): Approximately 295 calories, 10g fat, 20g carbs, 30g protein, 2g fiber. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.
This post was all about Greek Lemon Chicken Soup.
Did you try this recipe? Make sure to tag me @thespicegirlkitchen_ on Instagram or @thespicegirlkitchen on TikTok! I love seeing your recreations! I will be your ultimate hype woman!
Want to learn more about Kelsey? Click here to read her story!
Leave a Reply