Greek Lemon Chicken Soup
Greek Lemon Chicken Soup, traditionally known as Avgolemono, is a Mediterranean classic comfort meal. Simple ingredients, easy cleanup and about 30 minutes for this dinner.
I call this my “Feel Better Soup”. Because whatever ails you, this will make you feel better. You are feeling a cold coming on, Eat Lemon Chicken Soup. You’ve been out in the frigid cold all day, Eat Lemon Chicken Soup. Your boyfriend ran off with your best friend, Eat Lemon Chicken Soup (while plotting your revenge).
This Greek Lemon Chicken Soup is a silky smooth chicken soup thickened with eggs. The soup has the most amazing lemon flavors, and contains rice making this a filling meal that can easily be served as a quick weeknight dinner.
Table of Contents
What Is Greek Lemon Chicken Soup?
Avgolemono (pronounced ahv-goh-LEH-moh-noh) is a traditional Greek egg-and-lemon sauce that gives this soup its signature creamy texture and tangy flavor. Rice or orzo is commonly added to make it hearty, while fresh dill or parsley provides a lovely finishing touch.
Tips for the Best Greek Lemon Chicken Soup
- Always use fresh lemons. Bottled lemon juice simply doesn’t deliver the same bright, fresh flavor.
- Temper the eggs slowly. Adding hot broth gradually prevents the eggs from scrambling.
- Never boil after adding eggs. High heat can cause the silky broth to separate or curdle.
- Adjust the lemon to your taste. Start with less and add more until you find your perfect balance.
- Use chicken thighs for extra flavor. They stay juicy and add richness to the broth.
- Keep the consistency in mind. Rice absorbs broth as it sits, so add extra broth when reheating.
- Finish with fresh herbs. Dill is particularly lovely with lemon and chicken.
FAQs
No. Traditional Avgolemono gets its creamy consistency from eggs gently blended with lemon juice and warm chicken broth. No heavy cream is necessary.
Absolutely. Rotisserie chicken is a great shortcut. Shred the cooked chicken and add it to the soup toward the end of cooking.
Yes. Orzo is a delicious alternative to rice. Cook it in the broth until tender, following the package instructions.
The secret is tempering. Slowly whisk warm broth into the egg-lemon mixture before adding it to the pot. Keep the heat low and avoid boiling the soup afterward.
What To Serve With Greek Chicken Soup
- Crusty Artisan Bread: Perfect for soaking up every last drop of lemony broth.
- Garden Salad: Give it a Greek twist by adding fresh tomatoes, cucumber, olives, feta, and oregano make a refreshing pairing.
- Warm Pita Bread: A delicious addition for dipping. Or Cloud Bread for a low carb dipper.
- Roasted vegetables: Try zucchini, carrots, or asparagus.
- Lemon Greek Olives: Serve as a simple appetizer.
- Lemon wedges: Let everyone add an extra squeeze of citrus to their bowl.
Try these other hearty soups: Beef Tortilla Soup, Bacon Cheeseburger Soup, Slow Cooker Potato Soup.
You are feeling a cold coming on, Eat Lemon Chicken Soup. You’ve been out in the frigid cold all day, Eat Lemon Chicken Soup. Your boyfriend ran off with your best friend, Eat Lemon Chicken Soup (while plotting your revenge).
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Greek Lemon Chicken Soup
Ingredients
- 1 tablespoon olive oil
- 1 onion peeled and finely diced
- 2 celery stalks peeled and finely diced
- 2 medium carrots finely diced
- 8 cups chicken stock
- 3/4 cup arborio rice
- 4 eggs
- 2/3 cup lemon juice
- 1 tablespoon finely grated lemon rind
- 2 cups cooked shredded chicken
- Salt and pepper to taste
- Fresh dill leaves for garnishing (optional)
Instructions
- Heat the olive oil in a large saucepan over a medium-high heat. Add the diced onion, celery and carrots, and cook, stirring, for 4 minutes or until softened.
- Add the chicken stock and bring to the boil. Add the arborio rice, stir to combine, then reduce the heat to a simmer. Allow to cook, stirring occasionally, for 10 minutes or until the rice is cooked through.
- Add the eggs, lemon juice and lemon rind to a small mixing bowl. Whisk until well combined, adding a ladle of liquid from the simmering soup while continuing to whisk.
- Pour the egg mixture into the soup, stirring until well combined. Add the shredded chicken and stir. Gently simmer until the soup has thickened and the chicken has heated through. Season to taste with salt and pepper.
- Divide the soup between serving bowls and garnish with the dill and/or parsley.
Nutrition
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Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
