Go Back
A bowl of Greek lemon chicken soup garnished with fresh dill and a slice of lemon, with a spoon resting inside and slices of bread on the side.

Greek Lemon Chicken Soup

Tender chicken, rice, and a silky egg-lemon broth make this Greek Avgolemono Soup bright, creamy, and comforting.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Soup
Cuisine: Greek
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium sweet onion finely diced
  • 4 cloves garlic minced
  • 2 medium carrots peeled, finely diced
  • 2 celery stalks finely diced
  • 8 cups chicken broth low sodium preferred
  • 1 pound boneless skinless chicken breasts or thighs
  • 1 ½ teaspoons kosher salt adjust to taste
  • ½ cup white rice uncooked, or use uncooked orzo
  • 2 large eggs
  • ⅓ cup fresh lemon juice about 2 lemons
  • 2 tablespoons fresh dill chopped, plus more for garnish

Equipment

  • 1 Large pot or Dutch oven For cooking the soup
  • 1 Whisk For tempering eggs

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery; cook 5–7 minutes until softened. Add garlic and cook 1 minute until fragrant.
  2. Pour in chicken broth and bring to a gentle boil. Add chicken, rice or orzo, and salt. Reduce heat to a simmer and cook 18–20 minutes until chicken is cooked and rice is tender.
  3. Remove chicken and shred into bite-sized pieces, then return to the soup. Reduce heat to low. prep
  4. In a medium bowl, whisk eggs until smooth, then slowly whisk in lemon juice.
  5. Temper the egg-lemon mixture by gradually whisking in 1–2 cups of hot soup broth.
  6. Slowly pour tempered egg mixture back into soup, stirring constantly. Cook gently 2–3 minutes until slightly thickened, careful not to boil.
  7. Stir in fresh dill, taste, and adjust seasoning as needed. Serve warm with additional lemon and herbs on top.
  8. Serve with crusty bread or pita to soak up the flavorful broth.

Notes

Use fresh lemon juice for brightness and temper the eggs slowly to prevent curdling. Chicken thighs give a richer broth; orzo makes the soup silkier. Reheat gently and serve with crusty bread.