Name: Avgolemono Greek Lemon Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Greek
Ingredients: 2 tbsp olive oil; 1 medium onion, chopped; 1 carrot, diced; 1 celery stalk, diced; 2 cloves garlic, minced; 6 cups chicken broth (or homemade stock); 2 bay leaves; 1/2 cup rice (or orzo); 2 cups cooked chicken, shredded; 2 large eggs; 1/4 cup fresh lemon juice (about 1–2 lemons); 2 tbsp fresh herbs (dill or parsley), chopped; Salt and black pepper to taste

Why You’ll Love Avgolemono Greek Lemon Chicken Soup Recipe

The lemon‑egg sauce gives the broth a rich, creamy feel without any cream.
It’s flavorful yet light—ideal for a chilly evening or when you need something uplifting.
Versatile and easy: you can adapt using rice or orzo, and use leftover chicken for convenience.
It has an element of tradition—this is a time‑honored dish in Greek households that brings warmth and familiarity.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Olive oil
Onion
Carrot
Celery
Garlic
Chicken broth (or homemade stock)
Bay leaves
Rice (or orzo)
Cooked chicken, shredded
Fresh lemon juice
Eggs
Fresh herbs such as dill or parsley
Salt and black pepper

Directions

In a large pot, heat olive oil over medium‑high and sauté the chopped onion, carrot and celery until softened. Add garlic and cook briefly.
Add chicken broth and bay leaves, bring to a boil, then add rice (or orzo) and season with salt and pepper. Reduce heat to medium‑low and simmer until the rice is tender.
Stir in the cooked, shredded chicken.
In a separate bowl, whisk together the eggs and lemon juice. While whisking constantly, gradually add a few ladles of hot broth from the pot to the egg‑lemon mixture (this is tempering to prevent curdling).
Remove the pot from heat, then slowly pour the warmed egg‑lemon mixture into the soup while stirring. Immediately remove from heat (do not let the soup boil after adding the eggs).
Taste and adjust seasoning with salt, pepper or extra lemon juice. Garnish with chopped dill or parsley and serve hot.

Servings and timing

Makes about 6 servings.
Prep time: ~15 minutes
Cook time: ~30 minutes (for a quicker version) or up to ~1 hour if making broth from scratch.

Variations

Swap the rice for orzo pasta for a slightly different texture.
Use chicken thighs instead of breast for deeper flavour.
Add leafy greens such as shredded kale or spinach toward the end for extra colour and nutrition.
For a vegetarian take, replace chicken with mushrooms or extra vegetables and use vegetable broth (though skip the chicken).
Add a pinch of cinnamon or turmeric for subtle warmth and spice.

Storage/Reheating

Store leftover soup in an airtight container in the fridge for up to 3‑4 days.
To reheat, warm gently on the stovetop over low heat, stirring regularly. Because of the egg‑lemon sauce, avoid allowing it to boil vigorously or the texture may separate.
Freezing is not ideal because the egg mixture may separate or become grainy when thawed.

FAQs

What is “avgolemono”?

Avgolemono literally means “egg‑lemon” in Greek, and refers to the sauce of whisked eggs and lemon juice that is tempered with hot broth and added to soups and stews.

Can I use orzo instead of rice?

Yes — orzo works well and cooks a bit faster than rice. Just adjust the cooking time accordingly.

Can I use pre-cooked or leftover chicken?

Absolutely. Using rotisserie chicken or leftover roasted chicken speeds things up and works fine.

How do I prevent the egg from curdling when adding to the soup?

Temper the eggs by slowly adding hot broth while whisking, then remove the pot from heat before incorporating the egg‑lemon mixture. Avoid boiling the soup after adding it.

Does the soup freeze well?

It’s not recommended. The egg‑lemon sauce can separate or change texture when thawed. It’s better stored in the fridge and reheated gently.

Can I make this vegetarian or vegan?

You can make a vegetarian version by replacing chicken broth with vegetable broth and omitting the chicken. A fully vegan version would skip the eggs and replace them with a plant‑based thickener, though then it wouldn’t be a traditional avgolemono.

How tangy should the soup taste?

The lemon flavour should be noticeable but balanced—bright and fresh, not overpowering. You can always add more lemon juice to taste at the end.

What herb garnish works best?

Fresh dill is the classic choice, but parsley or chives also work nicely.

Is this soup good when you’re sick or under the weather?

Yes — the combination of warm broth, chicken, lemon, and rice makes it comforting and easy to digest, which is why it’s often regarded as a soothing dish.

Can I skip the carrots and celery?

You can, but the aromatic vegetables add flavour and body to the broth. Omitting them makes the soup simpler but slightly less rich in taste.

Conclusion

This Greek lemon chicken soup is a beautiful balance of comforting warmth and bright lemony freshness. With tender chicken, soothing rice, and the creamy magic of the egg‑lemon sauce, it’s a dish that both soothes and delights. Whether you’re gathering with friends or simply treating yourself to a nourishing meal, this soup is sure to become a favourite in your weeknight repertoire.