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Avgolemono Soup (Greek Lemon Chicken Soup)

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Avgolemono Soup is a comforting Greek lemon chicken soup made with tender shredded chicken, rice, and a silky egg-lemon sauce. It’s bright, nourishing, and ready in just over 30 minutes—perfect for a weeknight dinner.

  • Author: Sophia
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Greek
  • Diet: Gluten Free

Ingredients

  • 1 tbsp extra-virgin olive oil
  • 1/2 to 1 cup finely chopped carrots
  • 1/2 to 1 cup finely chopped celery
  • 1/2 to 1 cup finely chopped green onions
  • 2 garlic cloves, finely chopped
  • 8 cups low-sodium chicken broth
  • 2 bay leaves
  • 1 cup rice, rinsed and soaked 15 minutes
  • Salt and pepper, to taste
  • 2 cooked boneless chicken breast pieces, shredded (6 to 8 oz)
  • 1/2 cup freshly squeezed lemon juice
  • 2 large eggs
  • Fresh parsley for garnish (optional)

Instructions

  1. Heat olive oil in a large Dutch oven over medium-high heat. Add carrots, celery, and green onions. Sauté briefly, then stir in the garlic.
  2. Pour in chicken broth and add bay leaves. Increase heat to high.
  3. Once boiling, add rice, salt, and pepper. Reduce heat to medium-low and simmer for about 20 minutes until rice is tender. Stir in shredded chicken.
  4. In a medium bowl, whisk together lemon juice and eggs. Slowly ladle in 2 scoops of hot broth while whisking to temper the eggs.
  5. Slowly pour tempered egg-lemon mixture into the soup while stirring gently. Remove pot from heat immediately to prevent curdling.
  6. Garnish with parsley if desired and serve hot.

Notes

  • Temper eggs slowly to avoid curdling.
  • Use orzo instead of rice for a quicker-cooking variation.
  • Thighs can be substituted for breast for richer flavor.
  • Add spinach or turmeric for added nutrition or color.
  • Adjust lemon juice to taste for more or less tang.

Nutrition

Find it online: https://savorymomskitchen.com/avgolemono-soup-greek-lemon-chicken-soup/