Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Greek Lemon Chicken Soup (Avgolemono)

Cozy, bright, and soul-warming, this Greek Lemon Chicken Soup (Avgolemono) is pure comfort in a bowl! Tender chicken, silky broth, and the sunny punch of fresh lemon come together in a dish that’s simple yet unforgettable. Naturally gluten-free and ready in under an hour!

  • Total Time: 40 minutes
  • Yield: 6 servings 1x

Ingredients

Scale

  • 1 pound boneless, skinless chicken breasts or thighs

  • 8 cups chicken broth (preferably homemade or low-sodium)

  • 1 cup cooked rice (or orzo pasta)

  • 3 large eggs

  • 3/4 cup fresh lemon juice (about 3–4 lemons)

  • 1 medium onion, diced

  • 2 cloves garlic, minced

  • 2 tablespoons olive oil

  • Salt and pepper to taste

  • Fresh parsley, for garnish

Instructions

    1. In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until fragrant and soft.

    2. Add chicken breasts and pour in the chicken broth. Bring to a simmer and cook until chicken is fully cooked, about 20 minutes.

    3. While the chicken is cooking, whisk together eggs and lemon juice in a separate bowl.

    4. Once the chicken is cooked, remove it from the pot and shred it using two forks.

    5. Temper the egg-lemon mixture by slowly adding a ladleful of hot broth while whisking constantly.

    6. Gently stir the tempered egg-lemon mixture back into the pot.

    7. Add the cooked rice and shredded chicken back to the soup. Heat gently but do not boil.

    8. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

Notes

 

  • Use fresh lemons for the best vibrant flavor—bottled juice just doesn’t do this dish justice!

  • Tempering the eggs slowly is key to achieving that dreamy, creamy broth without scrambling.

  • For best freezing results, freeze without the rice and add freshly cooked rice when reheating.

  • Orzo or quinoa can be swapped for rice if you prefer!

  • Author: cookspotlight
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Greek

Nutrition

  • Serving Size: 1.5 cups
  • Calories: 320
  • Sugar: 2g
  • Sodium: 750mg
  • Fat: 14g
  • Saturated Fat: 3g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 28g
  • Cholesterol: 135mg

Keywords: Greek Lemon Chicken Soup, Avgolemono, Greek Chicken Soup, Chicken Lemon Soup, Comfort Food Soup, Easy Soup Recipe, Gluten-Free Soup, Greek Recipes, Chicken Soup with Rice