There's something magical about a bowl of Greek lemon chicken soup, also known as avgolemono. It’s silky, bright, and surprisingly simple to make—no heavy cream needed! The magic comes from a classic egg-lemon mixture that thickens the broth and gives it that signature velvety texture.
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I first fell in love with this soup at a tiny taverna in Athens, where the owner insisted I try his grandmother's recipe. The tangy lemon and rich chicken broth were pure comfort. Since then, I've perfected my own version that's quick enough for a weeknight but tastes like it simmered all day.
With just a handful of pantry staples—chicken, rice, eggs, and lemons—you can whip up a pot that feels like a warm hug. Whether you're fighting a cold or just need a pick-me-up, this soup delivers.
Why You'll Love This Recipe
About the Ingredients
1 ½ pounds (680g) boneless, skinless chicken breasts
You can use chicken thighs for more flavor, or leftover rotisserie chicken—just skip the poaching step and add it at the end.
8 cups (1.9L) low-sodium chicken broth
Use homemade broth if you have it; store-bought low-sodium is fine. You can substitute vegetable broth for a lighter version.
1 cup (200g) long-grain white rice
Or use orzo pasta, but adjust cooking time. For a gluten-free option, use quinoa or cauliflower rice.
3 large eggs
Room temperature eggs work best for the tempering step—they blend more smoothly.
½ cup (120ml) fresh lemon juice (about 3-4 lemons)
Always use fresh lemons; bottled juice lacks the bright flavor. Roll lemons on the counter before juicing to get more juice.
1 medium yellow onion, finely chopped
Shallots or leeks (white part only) are great substitutes.
2 cloves garlic, minced
Garlic powder can work in a pinch, but fresh is better.
2 tablespoons (30ml) olive oil
Extra-virgin olive oil adds richness; you can use butter for a nuttier taste.
1 teaspoon dried oregano
Fresh oregano (1 tablespoon) is a lovely substitute—add it at the end.
Salt and freshly ground black pepper, to taste
Season gradually; remember the broth already has some salt.
Fresh dill, for garnish (optional)
Parsley or chives also work—adds freshness and color.
Tips & Tricks
Temper the eggs slowly
Add hot broth to the egg-lemon mixture a ladleful at a time, whisking constantly, to prevent curdling.
Don't boil after adding the egg mixture
Keep the soup at a gentle simmer—boiling will scramble the eggs and ruin the silky texture.
Adjust the lemon to your taste
Start with ¼ cup, then add more after tasting. You can always add, but you can't take away.
Pro Tips
Step-by-Step Instructions
1. Sauté the aromatics
In a large pot, heat olive oil over medium heat (350°F / 175°C). Add onion and cook until soft and translucent, about 5 minutes. Stir in garlic and cook for 1 minute until fragrant.
2. Poach the chicken
Add chicken breasts and pour in the broth. Bring to a boil, then reduce to a simmer (about 200°F / 95°C). Cover and cook for 15-20 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
3. Cook the rice
Remove the chicken to a plate. Add rice to the simmering broth and cook until tender, about 15-18 minutes. Stir occasionally to prevent sticking.
4. Shred the chicken
While the rice cooks, shred the chicken with two forks. Set aside.
5. Whisk the egg-lemon mixture
In a medium bowl, whisk the eggs until frothy. Gradually whisk in the lemon juice. The mixture should be smooth and slightly thickened.
6. Temper the egg mixture
Ladle about 1 cup of hot broth into the egg-lemon mixture, whisking constantly. Repeat with another cup. This gradually raises the temperature so the eggs don't curdle.
7. Combine and thicken
Slowly pour the tempered mixture back into the pot, stirring constantly. Keep the soup over low heat (about 180°F / 82°C) for 5-10 minutes, until slightly thickened. Do not boil.
8. Add chicken and season
Stir in the shredded chicken and oregano. Season with salt and pepper to taste. Let it warm through for 2-3 minutes.
9. Serve and garnish
Ladle into bowls and garnish with fresh dill and a drizzle of olive oil if desired. Enjoy warm.
Delicious Variations
Vegetarian Avgolemono
Use vegetable broth and add white beans or chickpeas instead of chicken for protein.
Orzo Avgolemono
Swap the rice for orzo pasta—reduce cooking time to about 8-10 minutes.
Turkey Avgolemono
Use leftover Thanksgiving turkey instead of chicken—just add it at the end to warm through.
How to Store Greek Lemon Chicken Soup (Avgolemono)
Refrigerator
Store in an airtight container in the fridge for up to 3 days. The soup will thicken as it sits; thin with a little broth when reheating.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating gently on the stovetop.
Reheating
Reheat over low heat on the stove, stirring often. Do not boil, as this may cause the egg mixture to separate.
Frequently Asked Questions
Q: Can I use leftover chicken instead of poaching fresh?
Yes, absolutely. Skip the poaching step and add shredded rotisserie or leftover chicken at the end, just to warm through.
Q: How do I keep the soup from curdling?
The key is to temper the egg-lemon mixture slowly with hot broth, and never let the soup boil after adding it. Keep the heat low and stir constantly.
Q: Can I make this soup gluten-free?
Yes, use certified gluten-free broth and substitute the rice with quinoa or cauliflower rice. The rest of the ingredients are naturally gluten-free.
Q: Can I freeze avgolemono soup?
Yes, you can freeze it for up to 3 months, but the texture may change slightly. Thaw in the fridge and reheat gently, adding a little broth if needed.
Q: What can I use instead of eggs?
For an egg-free version, skip the egg-lemon mixture and instead thicken the soup with a cornstarch slurry (2 tablespoons cornstarch mixed with 3 tablespoons water) and add extra lemon juice to taste.
I hope this avgolemono becomes your new go-to comfort soup. It's simple, nourishing, and full of bright flavor. Try it tonight and let me know how it turns out! Here's to small steps that add up.
Greek Lemon Chicken Soup (Avgolemono)
This Greek Lemon Chicken Soup is creamy, tangy, and comforting—ready in 30 minutes for a cozy weeknight meal.
🧂 Ingredients
- 1 ½ pounds (680g) boneless, skinless chicken breasts
- 8 cups (1.9L) low-sodium chicken broth
- 1 cup (200g) long-grain white rice
- 3 large eggs
- ½ cup (120ml) fresh lemon juice (about 3-4 lemons)
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons (30ml) olive oil
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Fresh dill, for garnish (optional)
📋 Instructions
- 1Sauté the aromatics — In a large pot, heat olive oil over medium heat (350°F / 175°C). Add onion and cook until soft and translucent, about 5 minutes. Stir in garlic and cook for 1 minute until fragrant.
- 2Poach the chicken — Add chicken breasts and pour in the broth. Bring to a boil, then reduce to a simmer (about 200°F / 95°C). Cover and cook for 15-20 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
- 3Cook the rice — Remove the chicken to a plate. Add rice to the simmering broth and cook until tender, about 15-18 minutes. Stir occasionally to prevent sticking.
- 4Shred the chicken — While the rice cooks, shred the chicken with two forks. Set aside.
- 5Whisk the egg-lemon mixture — In a medium bowl, whisk the eggs until frothy. Gradually whisk in the lemon juice. The mixture should be smooth and slightly thickened.
- 6Temper the egg mixture — Ladle about 1 cup of hot broth into the egg-lemon mixture, whisking constantly. Repeat with another cup. This gradually raises the temperature so the eggs don't curdle.
- 7Combine and thicken — Slowly pour the tempered mixture back into the pot, stirring constantly. Keep the soup over low heat (about 180°F / 82°C) for 5-10 minutes, until slightly thickened. Do not boil.
- 8Add chicken and season — Stir in the shredded chicken and oregano. Season with salt and pepper to taste. Let it warm through for 2-3 minutes.
- 9Serve and garnish — Ladle into bowls and garnish with fresh dill and a drizzle of olive oil if desired. Enjoy warm.
Maya writes about sustainable living and practical zero-waste swaps for everyday families. She focuses on small, doable changes that fit busy schedules and tight budgets. Her angle is making eco-friendly choices feel less like a chore and more like a win.
