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Bowl of Greek Lemon Chicken Soup (Avgolemono) garnished with lemon and herbs.

Greek Lemon Chicken Soup

A cozy and bright soup combining tender chicken and a silky egg-lemon blend, perfect for comforting meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Greek
Calories: 350
Ingredients Method Notes

Ingredients
  

For the soup
  • 8 cups Chicken broth or stock, about 8 cups Homemade or good store bought
  • 3 cups Cooked shredded chicken, about 2 to 3 cups Rotisserie chicken works well
  • 1 cup Rice (white rice or orzo) Orzo can be used instead of rice
  • 3 large Eggs Large eggs used for the egg-lemon mixture
  • 2-3 units Lemons, juiced Start with less and add more to taste
  • to taste Salt and black pepper Adjust according to taste
  • optional Chopped dill or parsley For serving

Method
 

Preparation
  1. Bring your broth to a gentle boil and add your rice. Cook until tender.
  2. Add the shredded chicken and lower the heat to keep the soup hot, but not boiling.
  3. In a bowl, whisk the eggs until smooth, then whisk in the lemon juice.
  4. Slowly ladle 1 to 2 cups of hot broth into the egg and lemon mixture while whisking continuously.
  5. Turn the heat to low and slowly pour the tempered mixture into the soup while stirring gently.
  6. Let the soup warm through for a few minutes until it appears creamy and silky.
  7. Taste and adjust seasoning with salt, pepper, and additional lemon juice if desired.

Notes

Store leftovers in a sealed container for about 3 to 4 days. If freezing, store broth separately and add egg and lemon mixture fresh after thawing.