Greek Lemon Chicken Soup (Avgolemono) Recipe

If you’re craving something bright, soothing, and downright soul-warming, then this Greek Lemon Chicken Soup (Avgolemono) Recipe is exactly what you need. I absolutely love how this soup combines the tangy zing of lemon with tender chicken and a creamy broth that’s all achieved without any cream at all. It’s one of those recipes that feels like a big, comforting hug in a bowl—trust me, you’re going to want to keep this one in your regular rotation!

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Ingredients You’ll Need

The beauty of this Greek Lemon Chicken Soup (Avgolemono) Recipe lies in its simple, fresh ingredients that blend perfectly together. Using good quality chicken broth and fresh lemons makes all the difference, so take a moment to pick the best you can find.

• Extra Virgin Olive Oil: I used a Private Reserve Greek olive oil, and it adds subtle fruitiness that complements the bright lemon.
• Carrots: Finely chopped for sweetness and texture that balances the lemony tang.
• Celery: Adds a gentle earthiness and crunch that rounds out the soup.
• Green Onions: Offers mild sharpness and fresh green flavor; I love using them over regular onions here.
• Garlic: Just two cloves to add warmth without overpowering the soup.
• Low-Sodium Chicken Broth: Using low-sodium gives you better control over the salt and avoids an overly salty broth.
• Bay Leaves: They infuse background herbal notes that deepen the flavor, just don’t forget to remove them before serving!
• Rice: I recommend rinsing and soaking it for even cooking; it thickens the soup nicely.
• Salt and Pepper: Essential for seasoning—taste as you go!
• Cooked Boneless Chicken Breast: Shredded rotisserie chicken works like a charm if you want to save time.
• Freshly-Squeezed Lemon Juice: The star ingredient that brightens everything—always freshly squeezed, if you ask me.
• Large Eggs: They’re tempered into the soup to create that silky, velvety texture unique to avgolemono.
• Fresh Parsley (optional): A sprinkle on top adds color and subtle herbaceous notes.

Variations

One of the things I love about this Greek Lemon Chicken Soup (Avgolemono) Recipe is how easy it is to customize. Whether you want to lighten it up, make it heartier, or tweak it for a dietary need, you’ll find plenty of options to make it your own.

• Orzo Instead of Rice: I discovered this variation when I was short on rice. Orzo cooks faster and gives a lovely texture—a great swap for those craving a pasta twist.
• Vegetarian Version: Skip the chicken, use vegetable broth, and add mushrooms or chickpeas; the lemony broth carries the soup perfectly.
• Extra Veggies: Sometimes I toss in spinach or kale towards the end for a nutrient boost.
• Spicy Kick: Add a pinch of red pepper flakes if you like a little heat; it’s unexpected and delicious!

How to Make Greek Lemon Chicken Soup (Avgolemono) Recipe

Step 1: Sauté Your Aromatics Just Right

Start by heating a tablespoon of olive oil in a large Dutch oven or heavy pot over medium-high heat. Toss in your finely chopped carrots, celery, and green onions. Let them sweat and soften for about 5 minutes, stirring often, just until they start to become fragrant and tender—don’t let the garlic go in too early or it risks burning. Once those veggies are looking vibrant, stir in the garlic and cook for about a minute more. This base gives you that classic flavor foundation that you’ll notice in every spoonful.

Step 2: Build the Broth and Cook the Rice

Pour in your chicken broth and toss in the bay leaves. Turn the heat up until the broth reaches a rolling boil, then add the rinsed (and ideally soaked) rice, plus salt and pepper to taste. Lower the heat to medium-low and let everything simmer gently for about 20 minutes or until the rice is tender but still holds its shape. This slow simmer helps the rice soften perfectly and infuse the broth with a gentle texture. Once the rice is just right, stir in your shredded cooked chicken so it warms through.

Step 3: The Magic of Tempering Your Egg-Lemon Sauce

This part can feel tricky, but it’s easier than it looks and really the secret behind that luscious silky texture. In a medium bowl, whisk together the freshly squeezed lemon juice and eggs until smooth. Now, while whisking continuously, slowly add two ladlefuls of hot broth from your soup to the egg mixture. This step is called tempering—it warms the eggs slowly so they don’t scramble once added to the pot. Once combined, pour this egg-lemon sauce back into the soup and stir gently to combine. Here’s a key tip: remove the pot from the heat as soon as you add the sauce to avoid cooking the eggs too fast and curdling your soup. This is exactly how you get that creamy, dreamy avgolemono texture!

Step 4: Garnish and Serve

Finish off by sprinkling freshly chopped parsley on top for a pop of color and fresh herbal bite. Serve your Greek Lemon Chicken Soup (Avgolemono) Recipe hot with your favorite crusty bread to soak up every last drop. I promise, your kitchen will smell amazing, and your family will already be hovering with bowls in hand.

How to Serve Greek Lemon Chicken Soup (Avgolemono) Recipe

Garnishes

I keep garnishes simple—fresh parsley chopped fine adds a lovely hint of freshness and beautiful green color. Sometimes, I toss a few fresh dill sprigs on top for an extra herbal accent. A little crack of black pepper right before serving never hurts either.

Side Dishes

When I serve avgolemono, I love pairing it with warm toasted pita or crusty bread so everyone can dip and savor every drop of that delicious broth. A crisp Greek salad on the side adds a refreshing crunch that balances the warm soup perfectly.

Creative Ways to Present

For special occasions, I like to serve this soup in individual rustic bowls with a drizzle of extra virgin olive oil on top and a lemon wedge on the side for those who want to add a bit more zing. Garnishing with edible flowers or microgreens really gives it an upscale look if you’re entertaining guests.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and it keeps beautifully for up to 3 days. The flavors actually meld together even more, so sometimes I find it tastes even better the next day!

Freezing

Freezing avgolemono is a bit tricky because of the eggs, but I’ve had success freezing the soup without adding the egg-lemon sauce, then thawing and adding that fresh when reheating. This keeps the silky texture intact and avoids separation.

Reheating

When reheating leftovers, do it gently over low heat and stir often. If you’ve frozen the soup without the egg-lemon mixture, add the tempered sauce at the end, just like in the original recipe, to bring it back to life with that signature creamy texture.

FAQs

Final Thoughts

When I first tried Greek Lemon Chicken Soup (Avgolemono) Recipe, I didn’t expect it to become such a staple in our house, but here we are—constantly coming back to it whenever we need something comforting yet lively. You’ll find that it’s not just a soup; it’s a little ritual of patience, love, and careful technique that rewards you with pure comfort. Give it a shot, invite someone you care about to sit with you, and watch this soup become your new kitchen favorite. You’re going to love how bright, creamy, and soul-soothing it is.

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