Avgolemono Soup Recipe (Greek Lemon Chicken Soup)

Cozy, bright, and silky, this Greek classic is perfect for chilly nights or when you need a gentle, nourishing meal. The Avgolemono Soup Recipe (Greek Lemon Chicken Soup) balances tangy lemon with tender chicken and rice for a comforting, family-friendly bowl. If you love lemony broths, try our sister recipe lemon chicken orzo soup for another quick option.

Why You’ll Love This Avgolemono Soup Recipe (Greek Lemon Chicken Soup)

• Silky, lemony flavor that’s bright but not overpowering.
• Ready in about 30–40 minutes using cooked chicken for speed.
• Great for meal prep and reheats beautifully for leftovers.
• Family-friendly and gentle, perfect when someone needs comfort food.
• Light enough for a starter or hearty enough as a main with sides like crusty bread.
• Pair with a savory side like our chicken and gravy recipe for a fuller dinner option.

Ingredients Needed

• Protein
  • 2 Cooked boneless chicken breasts, shredded
• Rice / Grains
  • 1 cup rice
• Veggies
  • 0.5 to 1 cup carrots, finely chopped
  • 0.5 to 1 cup celery, finely chopped
  • 0.5 to 1 cup green onions, finely chopped
  • 2 cloves garlic, finely chopped
• Sauce & Liquids
  • 8 cups low-sodium chicken broth
  • 0.5 cup freshly-squeezed lemon juice
  • 2 large eggs
  • 2 bay leaves
  • 2 tablespoons extra virgin olive oil
• Spices / Seasoning
  • Salt, to taste
  • Black pepper, to taste

Step-by-Step Instructions 5 (always use H2 and H3)

Step 1: Sauté the aromatics

Heat olive oil in a large pot over medium heat, add carrots, celery, green onions, and garlic; sauté until softened, about 4–6 minutes.

Step 2: Add broth, bay leaves, and rice

Pour in chicken broth, add bay leaves and rice; bring to a simmer and cook until rice is tender, about 15–20 minutes.

Step 3: Add shredded chicken

Stir in shredded chicken and warm through for a few minutes so the flavors meld.

Step 4: Whisk eggs and lemon

In a bowl, whisk eggs and lemon juice together until smooth; this is your avgolemono mixture.

Step 5: Temper the egg-lemon mixture

Temper the eggs by slowly whisking in a ladleful of hot broth, then slowly whisking the warmed mixture back into the pot off the heat.

Step 6: Finish and season

Warm gently (do not boil), season with salt and pepper, remove bay leaves, let the soup rest briefly, then serve with desired garnishes.

Serving Suggestions Avgolemono Soup Recipe (Greek Lemon Chicken Soup)

• Serve with warm crusty bread or pita for dipping.
• Top with extra chopped green onions or fresh dill for brightness.
• Add a simple Greek salad and olives for a Mediterranean meal.
• For a richer pairing, serve alongside creamy chicken carbonara like our chicken carbonara recipe for a crowd-pleasing combo.
• Offer lemon wedges and extra black pepper at the table.

Tips for Success Avgolemono Soup Recipe (Greek Lemon Chicken Soup)

• Use warm broth when tempering the eggs to prevent curdling; never add the eggs to boiling soup.
• Shred chicken finely so it heats quickly and distributes evenly.
• Adjust lemon juice to taste; start with 0.5 cup and add more for brighter flavor.
• Cook rice until just tender so it doesn’t become mushy after reheating.
• Store leftovers in the fridge up to 3 days; reheat gently over low heat.

Variations

Here are a few easy ways to change it up:

• Swap protein: use shredded rotisserie chicken, leftover turkey, or cubed tofu for a vegetarian twist (keep broth vegetable-based).
• Add greens: stir in baby spinach or chopped Swiss chard near the end for extra color and nutrients.
• Make it heartier: substitute orzo or small pasta for rice and adjust cooking time accordingly.
• Spice it up: add a pinch of red pepper flakes or a drizzle of chili oil for mild heat.

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