Are you looking for a soup that offers the comfort of a cosy blanket and the brightness of a sunny day, all in one bowl? A dish that can soothe the soul, bring warmth to a cold evening, and still feel refreshingly light? We have just the thing. It’s time to explore the delights of traditional Greek Lemon Chicken Soup, a recipe that promises pure comfort and vibrancy with every spoonful.

This is far more than your average chicken soup. Known traditionally as Avgolemono, it is a cherished cornerstone of Greek cuisine, and for very good reason. It boasts a beautifully silky, creamy texture, yet contains no cream at all. The secret is a brilliant culinary technique that uses eggs and fresh lemon juice to elevate a simple chicken and rice broth into something truly extraordinary. Let’s get started and show you how to create this wonderfully nourishing meal right in your own home.

What is Avgolemono Soup?

Before we begin cooking, let’s explore what makes this soup so wonderfully unique. Its name, Avgolemono (Αυγολέμονο), offers a significant clue. In Greek, “avgo” translates to egg, and “lemono” to lemon. This egg-lemon pairing is the very heart of the recipe. It’s a classic sauce in Greek cookery, used to enrich everything from soups to vegetables and stuffed vine leaves (dolmades).

When used in a soup, the avgolemono base is carefully tempered with hot broth. This method gently raises the temperature of the eggs without scrambling them, resulting in a rich, velvety consistency that feels incredibly luxurious. The outcome is a soup that is simultaneously a satisfying meal and a light, zesty pleasure. This is the kind of recipe passed down through generations, offering an authentic taste of a Greek “yia-yia’s” (grandmother’s) kitchen. It is the ultimate healthy chicken soup, full of protein and brightened with a kick of citrus.

Why You’ll Love This Recipe

• A True Bowl of Comfort: Featuring tender shredded chicken, fluffy rice, and a silky broth, this soup is the very definition of comfort food. It’s the perfect remedy when you’re feeling unwell or simply in need of a restorative meal.
• Effortlessly Elegant: While it may sound and taste like a gourmet creation, this recipe uses simple, accessible ingredients and methods. The most sophisticated part—the avgolemono sauce—is easy to get right with our step-by-step guide.
• Wholesome and Nourishing: There is no need for heavy creams here. This soup achieves its delightful creaminess from eggs, making it rich in protein and wonderfully light. It’s a nutritious dish you can feel great about sharing with your loved ones.
• A Burst of Flavour: The marriage of savoury chicken broth and tangy fresh lemon is simply sublime. It provides a refreshing departure from standard chicken soups and is sure to delight your palate.
• Wonderfully Versatile: Feel free to make this recipe your own. You can easily substitute the rice with orzo pasta, use leftover roast chicken, or enrich it with vegetables like spinach or peas.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 medium carrots, finely chopped
• 2 celery stalks, finely chopped
• 2 cloves garlic, minced
• 2 litres good-quality chicken stock
• 500g boneless, skinless chicken breasts or thighs
• 1 tsp dried oregano
• 150g long-grain white rice or orzo pasta
• 3 large free-range eggs
• Juice of 2 large lemons (about 120ml), plus more to taste
• A large handful of fresh dill, finely chopped
• A large handful of fresh parsley, finely chopped
• Salt and freshly ground black pepper to taste

Step-by-Step Guide to Perfect Greek Lemon Chicken Soup

Creating authentic avgolemono soup is all about mastering the technique, particularly when it comes to achieving its signature smooth texture. We’ve organised the process into four straightforward stages to guarantee a flawless, silky result every time.

1. Create the Aromatic Broth

First, we must lay the groundwork for a flavourful broth. Every great soup begins with a solid foundation.

1. In a large pot or Dutch oven, warm the olive oil over a medium heat. Add the chopped onion, carrots, and celery (a classic combination known as a mirepoix) and sauté, stirring now and then, for 8–10 minutes until they have softened and become aromatic.
2. Stir in the minced garlic and dried oregano and cook for one more minute until the garlic is fragrant.
3. Pour in the chicken stock and season well with salt and pepper. Bring the liquid to a gentle simmer.
4. Gently lower the chicken breasts into the simmering stock. Turn the heat down to low, pop on the lid, and allow the chicken to poach for 15–20 minutes, or until it is cooked all the way through. It’s important to avoid boiling, as this can result in tough chicken.
5. Once cooked, lift the chicken out of the pot and place it on a plate to cool down a little.

2. Cook the Rice or Orzo

As the chicken cools, you can cook your rice or pasta directly in that delicious, infused broth.

1. Return the broth to a steady simmer. Add the long-grain rice or orzo.
2. Give it a good stir and cook according to the instructions on the packet—typically about 15-18 minutes for rice or 8-10 minutes for orzo—until it is perfectly tender.
3. While the rice cooks, shred the cooled chicken into bite-sized pieces using two forks. If you love chicken prepared in other delicious ways, you might also fancy these Bang Bang Chicken Thighs for a future dinner.

3. Master the Avgolemono Sauce

This is the most pivotal moment in the recipe. The key is “tempering,” which involves slowly warming the eggs to prevent them from scrambling. Read these instructions carefully and take your time!

1. In a medium-sized, heat-resistant bowl, whisk the eggs with vigour for around 2 minutes until they become pale, airy, and very frothy.
2. Continue to whisk as you gradually pour the fresh lemon juice into the eggs. This step helps to stabilise them.
3. Now it’s time to temper. Ensure the soup is hot but not bubbling fiercely. Take a ladle and scoop up about 200ml of hot broth from the pot. Very slowly, pour this broth into the egg mixture in a thin, continuous stream, whisking constantly. You can delve deeper into the science of tempering with culinary resources like King Arthur Baking.
4. Repeat this with two more ladles of hot broth, adding each one gradually while you continue to whisk. The egg mixture should now feel warm. Congratulations, you have successfully tempered the eggs!

4. Bring It All Together

You are now ready to complete the transformation of your broth into a glorious soup.

1. Reduce the heat under the pot to its lowest setting.
2. Gently pour the warm avgolemono mixture back into the pot with the rice and broth, stirring continuously with a wooden spoon.
3. Return the shredded chicken to the soup.
4. Continue to stir gently over the very low heat for 3-5 minutes, until the soup thickens slightly and takes on a creamy, opaque appearance. Do not allow it to boil! If the soup boils, the eggs will curdle.
5. Take the pot off the heat. Stir through the chopped fresh dill and parsley. Have a taste and adjust the seasoning with more salt, pepper, or another squeeze of lemon if you prefer it extra zesty.

Serving and Storing Your Lemon Rice Soup

This soup is at its most delicious when served immediately, steaming and fresh from the pot.

How to Serve

Ladle the beautiful lemon rice soup into pre-warmed bowls. We recommend garnishing with a little extra fresh dill, a swirl of high-quality olive oil, and a generous crack of black pepper. A side of warm, crusty bread is essential for mopping up every last drop of the incredible broth. It’s a perfect meal in itself, ideal for a light lunch or a comforting evening meal. For those who enjoy a heartier chicken dish, you might also like our recipe for Bacon Brown Sugar Chicken Tenders another time.

Storing and Reheating

Thanks to the eggs, avgolemono requires a little care when storing and reheating. Here’s the best way to do it:

• Storing: Let the soup cool down completely before you pour it into an airtight container. It can be stored in the fridge for up to 3 days. Note that the soup might thicken further upon chilling.
• Reheating: The golden rule is low and slow. Transfer the soup to a saucepan and reheat it over a very gentle heat, stirring often until it is warmed through. Do not use a microwave or high heat, as this is almost guaranteed to make the eggs curdle and the soup separate.

FAQ

A Bowl of Sunshine for Any Season

And there you have it—a soup that is truly greater than the sum of its parts. This Greek Lemon Chicken Soup is a wonderful example of how simple, fresh ingredients and a clever technique can create something magical. It’s a bright, satisfying, and profoundly nourishing dish that shines among other winter dinner recipes, yet is light enough to be enjoyed all year round.

We believe this is a recipe that every home cook ought to have in their collection. It offers a taste of the Mediterranean that will whisk you away to a sun-drenched Greek taverna with each and every spoonful.

Are you ready to bring this classic to your family table? Collect your ingredients, follow our guide, and prepare to be smitten with your new favourite soup. Please do leave a comment below to let us know how you get on!

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Create a bowl of our authentic Greek Lemon Chicken Soup (Avgolemono). This creamy, comforting, and healthy recipe is ideal for a cosy night in. Discover our simple step-by-step instructions!

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Prep: 10 mins
Cook: 40 mins
Serves: 4

Ingredients

• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 medium carrots, finely chopped
• 2 celery stalks, finely chopped
• 2 cloves garlic, minced
• 2 litres good-quality chicken stock
• 500g boneless, skinless chicken breasts or thighs
• 1 tsp dried oregano
• 150g long-grain white rice or orzo pasta
• 3 large free-range eggs
• Juice of 2 large lemons (about 120ml)
• A large handful of fresh dill, finely chopped
• A large handful of fresh parsley, finely chopped
• Salt and freshly ground black pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for 8-10 minutes until soft. Stir in garlic and oregano and cook for 1 more minute.
2. Pour in chicken stock, season, and bring to a simmer. Add chicken and poach for 15-20 minutes until cooked. Remove the chicken and set aside to cool.
3. Add rice or orzo to the broth and cook according to package directions. While it cooks, shred the cooled chicken into bite-sized pieces.
4. In a heat-resistant bowl, whisk eggs for 2 minutes until frothy, then slowly whisk in the lemon juice.
5. Temper the eggs by very slowly drizzling in 3 ladles of hot broth from the pot, whisking constantly until the mixture feels warm.
6. Reduce the soup pot’s heat to low. Gently pour the warm egg-lemon mixture back into the pot, stirring continuously.
7. Return the shredded chicken to the pot. Stir gently for 3-5 minutes until the soup thickens slightly and becomes creamy. Do not let it boil.
8. Remove from heat. Stir in the fresh dill and parsley. Adjust seasoning with salt, pepper, or more lemon juice to taste before serving.

Nutrition (per serving):
481 calories,
39 g carbs,
51 g protein,
7 g fat

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