Greek Lemon Chicken Soup (Avgolemono)
A silky, comforting Mediterranean classic made with lemon, eggs, and tender chicken.
Servings: 4 Time: 35 minutes
Ingredients
4 cups chicken broth
1 cup cooked shredded chicken
½ cup cooked rice or orzo
2 large eggs
2–3 tablespoons fresh lemon juice (to taste)
1 small onion, finely chopped (optional)
1 garlic clove, minced (optional)
Salt and black pepper, to taste
Fresh dill or parsley, for garnish
Directions
1. Prepare the base
If using onion or garlic, sauté them in 1 tablespoon oil until soft and fragrant. Add the chicken broth and bring it to a gentle simmer.
2. Add chicken and rice
Stir in the shredded chicken and the cooked rice or orzo. Keep the heat low so the soup stays warm without boiling.
3. Make the lemon–egg mixture
In a bowl, whisk the eggs until smooth. Add the lemon juice and whisk again until creamy.
4. Temper the mixture
Slowly ladle in ½–1 cup of hot broth into the egg-lemon mixture while whisking constantly. This prevents the eggs from scrambling.
5. Finish the soup
Pour the tempered mixture back into the pot. Stir gently over low heat for 2–3 minutes.
Do not boil — this step is what creates that classic silky Avgolemono texture.
6. Season & serve
Add salt, black pepper, and herbs. Serve warm and garnish with dill or parsley.
Q & A Section
Q: Can I use raw rice instead of cooked?
A: Yes! Add ¼ cup raw rice directly to the broth and simmer until tender (about 15 minutes) before adding the egg-lemon mixture.
Q: Will the soup thicken more later?
A: Yes, Avgolemono naturally becomes thicker as it cools—especially when made with rice.
Q: Can I make it dairy-free or gluten-free?
A: It’s naturally dairy-free. For gluten-free, use rice instead of orzo.
Q: Can I reheat leftover Avgolemono?
A: Yes, but warm it gently on low heat and avoid boiling, or the eggs may curdle.
Q: Can I add vegetables?
A: Absolutely—carrots, celery, spinach, or zucchini work well, but keep the flavors light to maintain the classic taste.