Personalized Introduction

There are certain soups that don’t just warm your body—they warm your heart. And for me, Greek Lemon Chicken Soup (Avgolemono) is one of them. Every time I make it, I’m reminded of why this recipe is so special. It’s creamy without using any cream, bright without being too tangy, and comforting in a way only soup can be. The combination of chicken, rice, broth, eggs, and fresh lemon creates a silky, soothing bowl that feels like therapy in food form.

I still remember the first time I made Avgolemono at home. I had no idea a soup could taste “sunny,” but that’s exactly how it felt—the lemon brought this beautiful brightness that lifted my mood instantly. And even though the flavor seems elegant, the recipe is unbelievably simple. No complicated techniques, no fancy ingredients… just real, wholesome food turning into something unforgettable.

If you love cozy dishes that feel nourishing, light, and satisfying at the same time, you’re going to fall for this soup just as much as I have. Let’s make it together—warm spoonfuls, soft chicken, fragrant broth, and that silky lemon-egg finish that makes Avgolemono completely unique.

Nutritional Benefits

This soup may be comfort food, but it’s also loaded with nourishing ingredients that make it naturally wholesome. The chicken brings lean protein to keep you full and energized. The lemon juice adds vitamin C, which supports immunity and boosts vibrancy in every bite. Eggs provide protein, healthy fats, and that creamy texture without needing dairy.

If you add carrots, celery, or spinach (totally optional but great additions), you get extra fiber and antioxidants. And the rice provides steady energy—perfect for those days when you crave something warm and balanced.

Adaptable Variations

• Make it Low Carb: Swap rice with cauliflower rice. Add it at the very end so it doesn’t get mushy.
• Add More Veggies: Carrots, celery, spinach, and zucchini all blend beautifully into the broth.
• Dairy-Free & Naturally Creamy: Avgolemono is naturally dairy-free, making it great for those avoiding cream.
• Thicker Soup: Add an extra egg or reduce the broth slightly.
• Add Orzo Instead of Rice: A classic twist—use 1 cup orzo for a heartier texture.
• Rotisserie Chicken Shortcut: Use pre-cooked chicken to save time.

Greek Lemon Chicken Soup (Avgolemono)

Ingredients

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 6 cups chicken broth
• 1 cup cooked, shredded chicken
• 3/4 cup uncooked rice (or orzo)
• 2 large eggs
• 1/3–1/2 cup fresh lemon juice (adjust to taste)
• Salt and black pepper to taste
• Fresh dill or parsley for garnish

Instructions

1. Sauté the aromatics. Heat olive oil in a large pot. Add onion and cook until soft and translucent. Add garlic and cook for another 30 seconds.
2. Add broth and rice. Pour in the chicken broth and add the rice. Let it simmer until the rice is tender (usually around 15 minutes).
3. Add chicken. Stir in the shredded chicken and let everything warm together.
4. Prepare the egg-lemon mixture. In a medium bowl, whisk the eggs and lemon juice until smooth.
5. Temper the mixture. This is the secret to making the soup creamy without curdling! Slowly ladle 1 cup of the hot broth into the egg mixture while whisking constantly.
6. Add it back to the soup. Pour the tempered lemon-egg mixture into the pot and stir gently. Do not let it boil. Simmer on very low heat until the soup thickens slightly.
7. Season and serve. Add salt, pepper, and extra lemon if you want more brightness. Garnish with fresh dill or parsley.

Practical & Helpful Tips

• Don’t boil the soup after adding the eggs. This is the #1 rule—boiling will scramble the eggs.
• Whisk constantly when tempering. It prevents lumps and gives you that perfect silky texture.
• Use fresh lemon juice. Bottled lemon juice doesn’t give the same vibrant flavor.
• Adjust the lemon to your taste. Some people love it extra tangy; others prefer mild.
• If it gets too thick, add a splash of warm broth or water.
• Great for meal prep. But the soup gets thicker as it sits—just thin with broth when reheating.

Frequently Asked Questions

1. Can I use rotisserie chicken? Absolutely—it’s a great shortcut! Just shred and add.
2. What if I accidentally boil it after adding the eggs? The texture may become grainy, but the flavor will still be good. Next time, keep the heat low.
3. Is Avgolemono gluten-free? Yes, if you use rice. If using orzo, choose a gluten-free version.
4. Can I freeze this soup? It’s not ideal—the eggs can separate when thawed. It’s best enjoyed fresh or refrigerated.

Call to Action

If you make this Greek Lemon Chicken Soup, I’d truly love to hear how it turned out! Snap a picture, tag me, or save this recipe on Pinterest so you can come back to it anytime you’re craving something warm, bright, and comforting. Your feedback always inspires me—and I can’t wait to see your beautiful, lemony bowls!