Greek Lemon Chicken Soup Avgolemono

There’s something incredibly comforting about a warm bowl of Greek Lemon Chicken Soup Avgolemono. This classic Greek soup is a beautiful harmony of tangy lemon, tender chicken, and creamy egg, all brought together with fragrant herbs and rice. It’s a dish that feels like a hug in a bowl—perfect for chilly evenings or any time you need a little soul-soothing nourishment. Using simple, wholesome ingredients like a whole chicken, fresh lemon juice, and rice, this recipe turns everyday pantry staples into a dish that’s truly special. Whether you’re a seasoned cook or just starting out, this soup is straightforward to make and endlessly satisfying.

Why I Love This Recipe

This Greek Lemon Chicken Soup Avgolemono is a personal favorite for so many reasons. First, it’s incredibly versatile—it works as a light lunch, a comforting dinner, or even a revitalizing meal when you’re feeling under the weather. The lemon adds a bright, fresh zing that lifts the hearty chicken and rice, making it anything but ordinary. Plus, the use of whole eggs whisked into the broth creates that signature silky texture that’s unique to avgolemono. It’s a recipe that feels both rustic and refined. And, honestly, there’s something magical about the slow simmering of a whole chicken that fills your kitchen with an irresistible aroma. This soup is also a wonderful way to use up leftovers or transform everyday ingredients into a dish worthy of company.

What You’ll Need

• 1 whole chicken, cut into pieces
• 8 cups chicken broth
• 1 cup rice (white or short-grain works best)
• 4 large eggs
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/4 cup fresh parsley, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tablespoon olive oil

Tools of the Trade

• Large stockpot or Dutch oven – for simmering the chicken and broth
• Fine mesh strainer – to strain the broth if desired
• Whisk – essential for blending the eggs and lemon juice smoothly
• Wooden spoon or ladle – to stir and serve the soup
• Sharp knife and cutting board – for prepping the chicken and vegetables
• Measuring cups and spoons – to ensure the perfect balance of flavors

From Start to Finish: Greek Lemon Chicken Soup Avgolemono

Step 1: Prepare the Chicken and Broth

Start by heating the olive oil in your large stockpot over medium heat. Add the diced onion and minced garlic, cooking until they become soft and fragrant, about 4-5 minutes. Next, add the whole chicken pieces to the pot and pour in the 8 cups of chicken broth. Bring this to a gentle boil, then reduce the heat and let it simmer uncovered for about 45 minutes to an hour. This slow simmering allows the chicken to cook through and infuses the broth with rich flavor.

Step 2: Remove Chicken and Cook Rice

Once the chicken is tender, carefully remove the pieces from the pot and set them aside to cool slightly. Add the rice directly to the simmering broth and cook for about 15-20 minutes, or until the rice is fully cooked and tender.

Step 3: Shred the Chicken

While the rice is cooking, shred the chicken meat, discarding the skin and bones. Set the shredded chicken aside for adding back into the soup later.

Step 4: Make the Avgolemono Mixture

In a medium bowl, whisk together the eggs and fresh lemon juice until smooth and frothy. This mixture is the heart of avgolemono and will give the soup its signature creamy texture and tang.

Step 5: Temper the Eggs

To avoid scrambling the eggs, you need to temper them. Slowly ladle about a cup of the hot broth into the egg-lemon mixture while whisking constantly. This gradually raises the temperature of the eggs without curdling them.

Step 6: Combine and Finish the Soup

Once tempered, slowly pour the egg mixture back into the pot with the broth and rice, stirring gently. Add the shredded chicken and chopped parsley. Let the soup heat through for a few minutes more, but do not let it boil—boiling may cause the eggs to curdle. Taste and season with salt and pepper as needed.

Step 7: Serve and Enjoy

Ladle your beautiful bowl of Greek Lemon Chicken Soup Avgolemono into bowls and garnish with extra parsley or a lemon wedge if you like. This soup is perfect on its own or paired with a fresh salad like a vibrant Tomato And Cucumber Greek Salad for a bright, balanced meal.

Seasonal Spins

• Spring: Add fresh dill or mint for an herby twist that complements the lemon.
• Summer: Serve chilled as a refreshing lemony soup with diced cucumbers.
• Fall: Stir in roasted root vegetables like carrots or parsnips for added heartiness.
• Winter: Incorporate kale or spinach leaves for a boost of green nutrition and color.

Little Things that Matter

• Use freshly squeezed lemon juice for the brightest, most vibrant flavor.
• Whisk the egg and lemon mixture thoroughly to ensure a smooth, creamy soup.
• Don’t rush the tempering process—adding hot broth slowly to the eggs prevents curdling.
• Simmer gently after adding the avgolemono mixture to keep the soup silky.
• Use a whole chicken with skin on for richer broth; remove skin before shredding.

Best Ways to Store

This soup stores beautifully in the refrigerator for up to 3 days. Keep it in an airtight container and reheat gently over low heat to maintain the creamy texture. Avoid boiling when reheating to prevent the eggs from separating. You can also freeze the soup without the rice for up to 2 months; cook fresh rice when ready to serve and add it in after thawing and reheating.

Top Questions & Answers

Can I use chicken breast instead of a whole chicken?

Absolutely! While a whole chicken gives you the best flavor and broth, boneless chicken breasts can be used for a quicker version. Just simmer the breasts until cooked through, then shred and add as directed.

What type of rice works best in Avgolemono?

Short-grain or medium-grain white rice works best because it becomes tender and slightly creamy when cooked, blending seamlessly into the soup without becoming mushy.

How can I make the soup dairy-free?

This recipe is naturally dairy-free since the creamy texture comes from the eggs, not cream or milk. Just be sure to use fresh eggs and lemon juice for that signature avgolemono texture.

Can I prepare the soup in advance?

Yes! You can make the broth and cook the chicken a day ahead, then finish the soup with the rice and avgolemono mixture right before serving to keep the flavors fresh and the texture perfect.

Healthy-ish Favorites

• Lemon Herb Chicken And Rice Bake – A simple, flavorful chicken dish that pairs well with avgolemono soup.
• Tomato And Cucumber Greek Salad – A refreshing side that complements the soup’s lemony notes.
• Roasted Mediterranean Vegetables – A colorful medley of zucchini, eggplant, and bell peppers drizzled with olive oil and herbs.
• Greek Yogurt Tzatziki – Cool and creamy, perfect for dipping or as a side to your soup meal.

Save & Share

If you love this Greek Lemon Chicken Soup Avgolemono as much as I do, don’t forget to save it to your recipe collection and share it with friends and family. It’s a timeless recipe that brings warmth and joy to any table. Whether you’re making it for a cozy night in or to impress guests, this soup won’t disappoint. Happy cooking!

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