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Avgolemono Greek Lemon Chicken Soup Recipe
Marigold Voss

Avgolemono Greek Lemon Chicken Soup

A creamy and comforting Greek lemon chicken soup made with tender chicken, rice, eggs, and fresh lemon juice. This classic Avgolemono soup is rich, silky, and perfect for a cozy meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 People
Course: Main Course, Soup
Cuisine: Greek, Mediterranean
Calories: 320
Ingredients Method Video Notes

Ingredients
  

  • 2 tbsp Olive oil extra virgin preferred
  • 1 cup Onion finely chopped
  • 2 cloves Garlic minced
  • 6 cups Chicken broth low sodium
  • 1 cup Cooked chicken shredded
  • ¾ cup White rice uncooked
  • 3 large Eggs room temperature
  • ¼ cup Lemon juice freshly squeezed
  • ½ tsp Salt adjust to taste
  • ½ tsp Black pepper freshly ground
  • 2 tbsp Fresh parsley chopped, for garnish

Method
 

  1. Heat olive oil in a large soup pot over medium heat.
  2. Add chopped onion and cook until soft and translucent.
  3. Stir in minced garlic and cook for 30 seconds.
  4. Pour chicken broth into the pot and bring to a gentle boil.
  5. Add rice and cook for 15–18 minutes until tender.
  6. Stir in shredded chicken and simmer for 5 minutes.
  7. In a mixing bowl, whisk eggs until frothy.
  8. Gradually whisk lemon juice into the eggs.
  9. Slowly add a ladle of warm broth into the egg mixture while whisking continuously.
  10. Repeat with another ladle of broth to temper the eggs.
  11. Slowly pour the egg mixture back into the soup while stirring gently.
  12. Cook over low heat for 2–3 minutes without boiling.
  13. Season with salt and black pepper.
  14. Garnish with fresh parsley and serve warm.

Video

Notes

  • Do not boil the soup after adding the egg mixture to prevent curdling.
  • Fresh lemon juice gives the best flavor.
  • Orzo pasta can be used instead of rice.
  • Store leftovers in the refrigerator for up to 3 days.