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Greek Lemon Chicken Soup

Greek Lemon Chicken Soup

Greek Lemon Chicken Soup, also known as Avgolemono, is a comforting and nourishing soup that blends tender chicken, bright lemon juice, and creamy egg in a flavorful broth. This gluten-free dish features a lively tang from fresh lemon and a silky texture from whisked eggs, making it perfect for chilly days or whenever you desire a wholesome, heartwarming meal.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Main Ingredients

  • Bone-in chicken thighs or breasts – 4 to 5 pieces
  • Chicken broth – 8 cups
  • Rice or orzo – 1/2 cup
  • Eggs – 2 large
  • Fresh lemon juice – 1/4 cup (about 2 lemons)
  • Garlic – 2 cloves, minced
  • Onion – 1 medium, chopped
  • Salt – to taste
  • Black pepper – to taste

Optional Ingredients

  • Fresh dill or parsley – 2 tablespoons, chopped
  • Chopped carrots – 1/2 cup (for vegetable boost)
  • Chopped celery – 1/2 cup (for vegetable boost)
  • Spinach – 1 cup (optional)
  • Red pepper flakes – a pinch (for spicy kick)

Instructions

  1. Prepare the broth and chicken: Start by simmering your chicken in water or broth with chopped onion and garlic, letting it cook until tender. This forms the heart of the soup—a flavorful, rich broth paired with juicy chicken.
  2. Cook the rice or orzo: Remove the cooked chicken and add rice or orzo to the broth, cooking until tender. The grains absorb the delicious broth and help make the soup filling.
  3. Shred the chicken: Once cooled slightly, shred the chicken meat into bite-sized pieces, discarding the bones and skin if desired, then return the shredded chicken to the pot.
  4. Whisk the eggs and lemon juice: In a separate bowl, vigorously whisk the eggs and lemon juice together to create the avgolemono base—this mixture brings the signature creaminess and zest to the soup.
  5. Temper the egg-lemon mixture: Slowly ladle hot broth into the egg and lemon mixture while whisking constantly to prevent curdling, then pour it back into the pot. This step ensures a silky, smooth soup.
  6. Heat gently and serve: Warm the soup gently on low heat without boiling, allowing it to thicken slightly while keeping its velvety texture, then serve immediately for best results.

Notes

  • Use fresh lemons for the brightest, most authentic flavor.
  • Don’t overboil after adding the eggs to avoid curdling.
  • Temper the eggs carefully by slowly adding broth to prevent scrambling.
  • Bone-in chicken adds deeper flavor to the broth, but boneless works if needed.
  • Let the soup rest a few minutes before serving to allow flavors to meld.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Appetizers
  • Method: Simmering
  • Cuisine: Greek
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 cup
  • Calories: 180 kcal
  • Sugar: 2 g
  • Sodium: 700 mg
  • Fat: 6 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 3.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 15 g
  • Fiber: 1 g
  • Protein: 18 g
  • Cholesterol: 110 mg

Keywords: Greek Lemon Chicken Soup, Avgolemono, chicken soup, lemon soup, gluten free, comforting soup, egg lemon soup, healthy soup, Greek cuisine