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This easy homemade Greek lemon chicken soup — known as avgolemono — is one of those recipes that looks impressive but comes together in under an hour. Silky, tangy, and deeply comforting, it gets its creamy texture not from dairy but from a whisked egg and lemon mixture that transforms the broth into something truly special.
I make this whenever I want something that feels a little elevated but still counts as a weeknight dinner.
Ingredients
- 1 tablespoon olive oil (15ml)
- 1 medium yellow or brown onion, finely diced
- 2 garlic cloves, minced
- 1.5 litres chicken stock (6 cups)
- 500g boneless skinless chicken breasts (1.1 lb)
- 150g long-grain white rice (¾ cup)
- 3 large eggs
- 80ml fresh lemon juice (⅓ cup)
- 1 teaspoon finely grated lemon zest
- 1 teaspoon fine sea salt, or to taste
- ½ teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
How to Make Greek Lemon Chicken Soup
Step 1: Soften the Onion
Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the diced onion and cook for 5–6 minutes, stirring occasionally, until softened and translucent.
Step 2: Add the Garlic
Stir in the minced garlic and cook for about 30 seconds until fragrant.
Step 3: Add Stock and Chicken
Pour in the chicken stock and add the whole chicken breasts. Bring to a gentle simmer.
Step 4: Cook the Chicken
Reduce the heat to medium-low and simmer for 12–15 minutes, or until the chicken reaches an internal temperature of 74°C / 165°F. Transfer the chicken to a chopping board and let it rest while you continue with the soup.
Step 5: Cook the Rice
Stir the rice into the simmering stock and cook according to package instructions, usually 12–15 minutes, until tender.
Step 6: Shred the Chicken
While the rice cooks, shred the rested chicken into bite-sized pieces using two forks.
Step 7: Make the Egg and Lemon Mixture
In a medium bowl, whisk the eggs until smooth and slightly frothy. Gradually whisk in the fresh lemon juice until combined.
Step 8: Temper the Eggs
While whisking continuously, very slowly pour about 240ml (1 cup) of hot broth from the soup into the egg and lemon mixture. Add it gradually — never all at once — so the eggs warm up without scrambling.
Step 9: Add the Egg Mixture to the Soup
Reduce the heat under the soup to its lowest setting. Slowly pour the tempered egg mixture back into the saucepan, stirring continuously.
Step 10: Return the Chicken and Finish
Add the shredded chicken and lemon zest back to the soup. Cook over low heat for 2–3 minutes, stirring frequently, until the soup is warmed through and has a silky, lightly creamy consistency. Do not let it boil once the eggs are in.
Step 11: Season and Serve
Remove from the heat. Stir in the fresh dill and parsley. Taste and adjust with salt, black pepper, or extra lemon juice as needed. Serve warm with crusty bread, toasted pita, or a simple Greek salad.
Recipe Notes
- Temper the eggs carefully. Adding hot broth to the egg mixture gradually is what gives you a smooth, silky soup rather than scrambled eggs in broth.
- Never boil after adding the eggs. Keep the heat low from the moment the egg mixture goes in.
- Use fresh lemon juice. Lemon is the star flavor here — bottled juice won’t give you the same brightness.
- Long-grain white rice works best. It gives a lighter texture than short-grain or arborio.
- Season at the end. Stock varies in saltiness, so taste before adding any extra salt.
- The consistency should be silky, not thick. If it feels too heavy, thin it with a little extra warm stock.
Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Easy homemade Greek lemon chicken soup with a silky egg and lemon broth, tender shredded chicken, and fresh herbs — a classic avgolemono ready in 50 minutes.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 2 garlic cloves, minced
- 1.5 litres chicken stock (6 cups)
- 500g boneless skinless chicken breasts
- 150g long-grain white rice (¾ cup)
- 3 large eggs
- 80ml fresh lemon juice (⅓ cup)
- 1 tsp lemon zest
- 1 tsp fine sea salt
- ½ tsp black pepper
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
Instructions
- Soften onion in olive oil for 5–6 minutes. Add garlic and cook 30 seconds.
- Add stock and whole chicken breasts. Simmer 12–15 minutes until cooked through. Remove chicken to rest.
- Add rice to the simmering stock. Cook 12–15 minutes until tender. Shred the chicken.
- Whisk eggs until frothy. Whisk in lemon juice. Slowly ladle 1 cup of hot broth into the egg mixture while whisking continuously.
- Reduce heat to lowest. Slowly pour egg mixture back into the soup, stirring constantly.
- Return shredded chicken and lemon zest. Cook on low for 2–3 minutes. Do not boil.
- Remove from heat. Stir in dill and parsley. Adjust seasoning and serve.
Notes
- Temper the eggs slowly — this is what makes the soup silky, not scrambled.
- Never boil after the eggs go in.
- Not suitable for freezing. Refrigerate and reheat gently within 3 days.
Storage
Fridge: Cool completely before storing in an airtight container. Keeps for up to 3 days. Reheat gently over low heat, stirring regularly. Do not boil.
Freezer: Not recommended for this recipe. The egg-based broth can separate and become grainy when thawed. Refrigerating leftovers is the better option.
Frequently Asked Questions
What is Greek lemon chicken soup?
Greek lemon chicken soup, also known as avgolemono, is a traditional Greek soup made with chicken, rice or pasta, and a mixture of whisked eggs and fresh lemon juice. The egg and lemon combination gives the broth its distinctive silky, creamy texture without any dairy.
Does Greek lemon chicken soup contain cream?
No. The creamy texture comes entirely from the tempered egg and lemon mixture, not from dairy cream. It is naturally gluten-free and dairy-free.
Why do you temper the eggs?
Tempering gradually raises the temperature of the eggs before they are added to the hot soup. If you pour cold eggs directly into boiling broth, they will scramble and make the soup lumpy. Adding hot broth slowly while whisking prevents this and gives you a smooth, velvety result.
Can I use leftover cooked chicken?
Yes. Skip the step of cooking raw chicken in the stock and add shredded cooked chicken towards the end of cooking once the rice is tender. Warm it through for a couple of minutes before adding the egg mixture.
Can I make Greek lemon chicken soup ahead of time?
Yes. It can be made up to 3 days ahead and refrigerated. Reheat gently over low heat without bringing it to a boil, as high heat can cause the egg mixture to curdle.
Why did my Greek lemon chicken soup curdle?
Curdling usually happens when the egg mixture is added too quickly or the soup boils after the eggs go in. Make sure to temper the eggs slowly, reduce the heat to its lowest setting before adding the mixture, and never let the soup boil once the eggs are incorporated.
Can I freeze Greek lemon chicken soup?
Freezing is not ideal for this recipe. The egg-based broth tends to separate and become grainy after thawing. For best results, refrigerate leftovers and reheat gently within 3 days.
Can I use orzo instead of rice?
Yes. Orzo is a common substitute and is actually used in many traditional avgolemono recipes. Cook it according to package instructions in the broth the same way you would the rice.
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