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Easy Greek Lemon Chicken Soup (Avgolemono)

A classic Greek lemon chicken soup made with tender chicken, rice, fresh lemon juice, and eggs for a naturally creamy, comforting, and family-friendly meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 tbsp Olive oil
  • 1 medium Onion, chopped
  • 2 Carrots, diced
  • 2 Celery stalks, diced
  • 3 Garlic cloves, minced
Chicken and Rice
  • 1.5 lb Boneless chicken breasts or thighs
  • 8 cups Chicken broth low sodium preferred
  • 0.75 cup Short-grain rice
Avgolemono (Egg-Lemon Mixture)
  • 3 large Eggs
  • 0.5 cup Fresh lemon juice freshly squeezed
Seasoning and Garnish
  • 2 tbsp Fresh dill or parsley, chopped
  • Salt to taste
  • Black pepper to taste

Equipment

  • Large soup pot
  • Whisk

Method
 

Instructions
  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5–7 minutes. Stir in garlic and cook for 30 seconds.
  2. Add chicken and chicken broth. Bring to a boil, then reduce heat and simmer for about 15 minutes until the chicken is fully cooked.
  3. Remove chicken from the pot, shred it with forks, and set aside.
  4. Add rice to the pot and simmer until tender, about 10–15 minutes.
  5. In a bowl, whisk eggs and lemon juice until smooth. Slowly ladle hot broth into the mixture while whisking to temper the eggs.
  6. Reduce heat to low and slowly stir the egg-lemon mixture back into the soup. Add shredded chicken and gently heat without boiling.
  7. Season with salt and pepper and finish with fresh herbs. Serve warm.

Notes

Do not allow the soup to boil after adding the egg-lemon mixture to prevent curdling. Store leftovers in the refrigerator and reheat gently.