You want comfort that doesn’t knock you out? This is your move.

Greek Avgolemono Lemon Chicken Soup is rich without cream, bright without acidity overload, and fast enough to make on a Tuesday—no culinary flexing required. It’s the kind of bowl that makes people think you secretly trained in Athens.

The silky texture? All from eggs and lemon.

The flavor? Like sunshine wearing a cozy sweater.

The Magic in This Recipe

Avgolemono is a Greek classic that wields a clever trick: eggs and lemon emulsified into hot broth to create a velvety, luxurious soup—no dairy.

The result is zesty, comforting, and savory with a clean finish. Tender chicken, soft rice or orzo, and a hit of fresh dill and pepper bring balance.

It’s simple, but feels restaurant-fancy. And despite the silkiness, it’s light enough to eat and still get stuff done.

Greek Avgolemono Lemon Chicken Soup: Bright, Silky, Addictive

Recipe by Lori AndersonCourse: Chicken, Lunch

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

320

kcal

Ingredients

Olive oil: 1 tablespoon
Onion: 1 small, finely chopped
Carrots: 2 medium, diced
Celery: 2 ribs, diced
Garlic: 3 cloves, minced
Chicken broth/stock: 8 cups, preferably low-sodium
Uncooked rice or orzo: 3/4 cup (traditional uses rice; orzo is great too)
Cooked chicken: 2 cups shredded (rotisserie works perfectly)
Eggs: 3 large
Fresh lemon juice: 1/2 cup (about 3 lemons), plus extra wedges
Lemon zest: 1 teaspoon (optional but awesome)
Fresh dill: 2–3 tablespoons, chopped (parsley if you’re dill-averse)
Salt and black pepper: to taste

Directions

Sweat the aromatics: Heat olive oil in a large pot over medium. Add onion, carrot, and celery. Cook 5–6 minutes until softened. Add garlic and cook 30 seconds until fragrant.
Add broth and simmer: Pour in the chicken broth. Bring to a gentle boil, then reduce to a simmer.
Cook the starch: Stir in rice or orzo. Simmer uncovered until tender, about 12–15 minutes for rice, 8–10 for orzo. Stir occasionally so nothing sticks.
Add chicken: Stir in the shredded chicken and simmer 2–3 minutes to heat through. Reduce heat to low. Don’t let it boil while you prep the eggs.
Make the avgolemono: In a medium bowl, whisk the eggs until frothy, about 30–45 seconds. Whisk in the lemon juice (and zest if using).
Temper like a pro: Ladle about 1 cup of hot broth (no rice/orzo if you can help it) into the egg–lemon mixture slowly, whisking continuously. Add another cup and whisk again. This prevents scrambled egg soup—no thanks.
Finish the soup: Slowly pour the tempered mixture back into the pot, stirring constantly over low heat. The soup will turn glossy and thicken slightly in 2–3 minutes. Do not boil.
Season and brighten: Stir in dill, taste, and add salt and pepper. If you like it punchier, add a splash more lemon.
Serve: Ladle into bowls, garnish with extra dill and black pepper. Add a lemon wedge for the super fans.

Preservation Guide

Fridge: Store in an airtight container for up to 3 days. Reheat gently over low heat; do not boil or the eggs may curdle.
Freezer: Freeze the soup before adding the egg-lemon mixture, up to 3 months.
Reheat, then finish with avgolemono fresh when serving. FYI, egg-thickened soup doesn’t freeze well.
Leftover refresh: If it thickens in the fridge, thin with a splash of broth or water while reheating.

Why This Recipe Rocks

Silky without cream: Emulsion magic gives you that luxurious mouthfeel—no dairy needed.
Fast comfort: 50 minutes from idea to spoon, and half of that is hands-off.
Balanced flavor: Bright lemon, savory chicken, herby dill—it hits every note.
Nutritious and filling: Protein, carbs, and healthy fats keep you full without a food coma.
Beginner-friendly: Tempering sounds fancy, but it’s easy with a ladle and whisk.
You got this.

Nutrition Stats

Approximate per serving (1/6 of recipe): 320 calories, 23g protein, 9–11g fat, 32–36g carbs, 1–2g fiber, ~900mg sodium (depending on stock). Good source of B-vitamins from the eggs, collagen/gelatin if using bone broth, and vitamin C from the lemon.

Want it lighter? Use less rice/orzo or swap part of the starch with riced cauliflower (yes, it works surprisingly well).

What to Avoid

Boiling after eggs go in: This will curdle the soup.
Keep it at low heat, gentle stir, patience. Your future self will thank you.
Adding lemon to cold eggs without whisking: Always whisk thoroughly for a smooth emulsion.
Overcooking the starch: Mushy rice/orzo will make the texture heavy.
Check early.
Undersalting: Lemon enhances flavor, but the broth still needs proper seasoning. Taste, then salt.
Thin stock: Watery broth equals meh soup.
Use quality stock for body and depth.

Other Versions to Try

Traditional rice version: Use medium-grain rice for a classic texture and slightly thicker body.
Orzo upgrade: Chewy, pasta-y, and a tad quicker—great weeknight option.
Rotisserie hack: Shred a store-bought bird and use its drippings in the pot for bonus flavor.
Herb swap: Dill is iconic, but parsley or mint brings a clean, fresh twist.
No chicken, just eggs: Make it vegetarian by using quality veggie broth and skipping chicken; add chickpeas for protein.
Lemony-lemony: Add preserved lemon peel (finely minced) for a gourmet punch. Use sparingly—powerful stuff.
Low-carb: Replace rice/orzo with cauliflower rice added at the end; simmer 2–3 minutes.

FAQ

How do I keep the eggs from scrambling?

Temper the eggs by slowly whisking in hot broth before returning the mixture to the pot.

Keep the soup at low heat, stir constantly, and never let it boil after the eggs are added. That’s the whole game.

Can I make it ahead?

Yes, but for best texture, make the base (broth, veggies, starch, chicken) ahead and refrigerate.

When ready to serve, reheat gently and add the egg-lemon mixture fresh. IMO, that’s the gold standard.

What if my soup is too thick?

Whisk in warm broth or water until it hits your ideal consistency.

Adjust lemon and salt afterward so the flavor stays bright.

Is it safe to use raw eggs?

The eggs are gently cooked when tempered with hot broth and stirred into the hot soup. If you’re concerned, use pasteurized eggs for extra peace of mind.

Can I use leftover rice?

Absolutely.

Add cooked rice near the end to warm through, then proceed with the avgolemono step. Reduce initial simmer time accordingly.

What protein swaps work?

Shredded turkey, poached shrimp, or even white beans are great.

Keep the base gentle so the lemon-egg emulsion stays center stage.

Final Thoughts

Greek Avgolemono Lemon Chicken Soup is that rare combo: easy, elegant, and craveable. It tastes like you put in hours, but it’s weeknight-friendly and totally customizable.

Keep good stock on hand, lemons in the crisper, and eggs in the fridge—your future self has a guaranteed win waiting. One bowl and you’ll understand why this classic never goes out of style.

Now go make some sunshine in a pot.

Greek Avgolemono Lemon Chicken Soup: Bright, Silky, Addictive

The Magic in This Recipe