Name: Greek Lemon Chicken Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Greek
Ingredients: 1 lb chicken breasts or thighs (boneless or bone-in); 6 cups chicken broth or stock; 1/2 cup white rice or orzo pasta; 2 eggs; 1/4 cup fresh lemon juice (about 1–2 lemons); 1/2 cup diced carrots (optional); 1/2 cup diced onion; 1 tablespoon olive oil; Salt and pepper, to taste; Fresh dill or parsley, for garnish (optional)

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Greek Lemon Chicken Soup—also known as Avgolemono—is one of my favorite comfort soups. It’s light yet creamy, tangy with fresh lemon, and full of tender chicken and rice or orzo. This classic Greek recipe is surprisingly simple, but the flavor is so rich and comforting, it tastes like something special every time I make it.

Why You’ll Love This Recipe

I love this soup because it feels comforting like a chicken soup but with a fresh, zesty twist. The lemon adds brightness, the egg mixture gives it a silky texture without cream, and it’s easy to make in under an hour. It’s perfect for chilly nights, when I’m feeling under the weather, or just when I want something cozy and flavorful without being heavy. Greek Lemon Chicken Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken breasts or thighs (boneless or bone-in)
Chicken broth or stock
White rice or orzo pasta
Eggs
Fresh lemon juice
Carrots, diced (optional, for a little extra heartiness)
Onion, diced
Olive oil
Salt and pepper
Fresh dill or parsley (optional, for garnish)

Directions

I start by heating olive oil in a large pot and sautéing the diced onion (and carrots if using) until soft.
I add the chicken and pour in the broth. I bring it to a boil, then reduce the heat and let it simmer until the chicken is cooked through—about 20–25 minutes.
I remove the chicken, shred it, and return it to the pot.
I add the rice or orzo and simmer until it’s tender, usually 10–15 minutes.
In a bowl, I whisk the eggs and lemon juice until frothy.
I slowly ladle in some hot broth from the pot into the egg-lemon mixture while whisking constantly (this tempers the eggs so they don’t scramble).
I slowly pour the warmed egg mixture back into the pot, stirring gently. The soup turns silky and slightly thickened.
I season with salt and pepper, garnish with fresh herbs, and serve hot.

Servings and timing

This recipe makes about 4–6 servings. It takes 10–15 minutes to prep and 35–40 minutes to cook, so I can have it on the table in under an hour.

Variations

Sometimes I use leftover rotisserie chicken to save time. I’ve also swapped rice for cauliflower rice to make it low-carb. For a richer flavor, I add a touch of garlic or bay leaf while the chicken simmers. If I want a heartier version, I throw in a few handfuls of baby spinach at the end.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm it gently on the stove over low heat to avoid curdling the eggs. I add a splash of broth if it thickens too much. I don’t recommend freezing it, as the egg-lemon base can separate after thawing. Greek Lemon Chicken Soup

FAQs

What is Avgolemono?

Avgolemono is a traditional Greek soup made with chicken, rice or orzo, and a lemon-egg mixture that thickens the broth into a silky, creamy texture—without any dairy.

Can I use pre-cooked chicken?

Yes, I just simmer the broth with the rice or orzo, then stir in the shredded chicken before adding the egg-lemon mixture.

Does the soup taste eggy?

Not at all. The eggs are gently tempered and blended into the broth, so they add creaminess without any strong egg flavor.

Can I make it vegetarian?

Yes, I use vegetable broth and skip the chicken—or replace it with chickpeas for a protein boost.

How do I keep the eggs from scrambling?

I temper them slowly by whisking in hot broth before adding them back to the soup. I also avoid boiling the soup after adding the eggs.

Conclusion

Greek Lemon Chicken Soup is one of those simple, timeless recipes that brings comfort with every spoonful. I love how bright, warm, and satisfying it is—like a hug in a bowl. Whether I’m cooking for family or just warming myself up on a cold night, this soup always delivers classic flavor with a fresh twist.