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This classic Greek lemon chicken soup, known as Avgolemono, offers warmth and comfort in every spoonful. It’s famous for its rich, velvety texture and distinctive tangy lemon flavor. This cherished recipe has been a staple in Greek kitchens for generations, becoming a beloved dish worldwide. You’ll love how quickly this nourishing soup comes together, perfect for a cozy meal.
Why You’ll Love This Greek Lemon Chicken Soup
You’re going to adore this Greek lemon chicken soup for so many reasons.
- It boasts a wonderfully rich and creamy texture, achieved without any heavy cream.
- The bright, zesty lemon flavor perfectly balances the savory chicken broth.
- This soup is incredibly comforting and nourishing, making it ideal for any season.
- It’s surprisingly easy to prepare, perfect for busy weeknights or beginner cooks.
- This versatile dish makes fantastic leftovers and can be easily adapted to your taste.
Ingredients
Gather these simple ingredients to create your delicious Avgolemono:
- 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 (Arborio, long-grain white, or orzo work well)
- Salt and pepper to taste
- 2 cooked boneless chicken breast pieces, shredded (about 6 to 8 oz, a store-bought rotisserie chicken works great)
- 1/2 cup freshly-squeezed lemon juice
- 2 large eggs
- Fresh parsley for garnish (optional)
Notes & Substitutions
For the best Greek lemon chicken soup, use a mix of cooked white and dark meat chicken for deeper flavor. A store-bought rotisserie chicken works great makes prep incredibly easy. Arborio, long-grain white, or even orzo pasta are excellent rice choices, each offering a slightly different texture to the soup. Freshly squeezed lemon juice is non-negotiable; it provides that essential bright, tangy essence you can’t get from bottled versions. Tempering your eggs properly prevents curdling and creates the soup’s signature creamy texture. Always opt for a high-quality, low-sodium chicken broth to control seasoning. Feel free to add other vegetables like peas or spinach for extra nutrients and color.
Equipment
You won’t need many specialized tools to make this delightful soup. A large Dutch oven or heavy-bottomed pot is essential for even cooking. You’ll also need a sharp knife and cutting board for prepping vegetables. A sturdy whisk is crucial for preparing the Avgolemono sauce, ensuring a smooth, lump-free mixture. Finally, a ladle will help you safely temper the eggs and serve your warm soup.
Instructions
Creating this comforting Greek lemon chicken soup is straightforward with these step-by-step instructions.
- Prep: Begin by finely chopping your carrots, celery, green onions, and garlic. Shred your cooked chicken breast and set everything aside.
- Sauté Aromatics: In a large Dutch oven or heavy pot, heat 1 tablespoon of olive oil over medium-high heat. Add the chopped carrots, celery, and green onions. Sauté them briefly for 3-5 minutes until they start to soften. Stir in the finely chopped garlic and cook for another minute until fragrant.
- Simmer Broth: Pour in the 8 cups of low-sodium chicken broth and add the two bay leaves. Increase the heat to high and bring the liquid to a rolling boil.
- Cook Rice: Once boiling, stir in the 1 cup of rice, along with salt and pepper to taste. Reduce the heat to medium-low, cover, and simmer for about 20 minutes, or until the rice is tender and has absorbed some of the liquid.
- Add Chicken: Stir the shredded cooked chicken into the soup. Let it heat through for a couple of minutes.
- Prepare Avgolemono: In a medium bowl, whisk together the 1/2 cup of freshly-squeezed lemon juice and 2 large eggs until light and frothy.
- Temper Eggs: While continuously whisking the egg mixture, slowly ladle in 2-3 full ladles of hot broth from the cooking pot. This crucial step gradually raises the temperature of the eggs, preventing them from scrambling when added to the soup.
- Combine Soup: Slowly pour the tempered egg and lemon mixture back into the Dutch oven with the chicken soup, stirring constantly to incorporate it evenly.
- Stir and Serve: Stir the soup well to ensure everything is combined. Immediately remove the pot from the heat once the Avgolemono is added; do not let it boil, or the eggs may curdle.
- Garnish: Ladle the hot Greek lemon chicken soup into bowls. Garnish with fresh parsley, if desired, and serve immediately. Enjoy!
Pro Tips for Perfect Avgolemono
Achieving that perfect, creamy Avgolemono requires a few key techniques. Always temper your eggs properly by slowly whisking hot broth into the egg and lemon mixture before adding it back to the pot. This crucial step prevents the eggs from scrambling. To further avoid curdling, ensure the soup does not boil once the Avgolemono sauce is incorporated. Remove the pot from heat immediately after combining. For the brightest flavor, always use freshly squeezed lemon juice; bottled juice just doesn’t compare. Using bone-in, skin-on chicken when cooking the initial broth adds much more depth of flavor. Ensure your broth isn’t too hot before tempering, and keep it just below a simmer when adding the egg mixture. Don’t overcook your rice; aim for tender, not mushy, grains.
Serving, Storage, and Variations
Serving Suggestions
Serve your warm Greek lemon chicken soup with a side of crusty bread or warm pita bread for dipping. A light, crisp Greek salad with feta and olives makes an excellent fresh accompaniment, balancing the richness of the soup.
Storage Instructions
Cool leftover soup completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3-4 days. For longer storage, freeze portions in freezer-safe containers for up to 2-3 months. Reheat gently over low heat on the stovetop, stirring frequently. If it thickens too much, you can add a splash of chicken broth or water to achieve your desired consistency. Avoid boiling the soup during reheating to prevent curdling.
Variations
Easily adapt this recipe to fit your dietary needs or preferences. For a vegetarian option, simply omit the chicken and use vegetable broth, perhaps adding chickpeas or white beans. Explore different protein sources by adding cooked turkey or even shredded pork. Experiment with additional herbs like fresh dill or oregano for a different aromatic profile. For dairy-free alternatives, simply ensure your chicken broth is dairy-free, as the recipe naturally avoids dairy.
Nutrition Facts
This Greek lemon chicken soup is a wholesome and comforting meal, rich in lean protein and essential vitamins. It offers a good source of vitamin C from the lemon and various nutrients from the vegetables. While exact values depend on ingredients and serving size, it’s generally a low-fat, hearty choice.
| Component | Amount (per serving, approx.) |
|---|---|
| Calories | 250-300 |
| Protein | 20-25g |
| Fat | 5-8g |
| Carbohydrates | 25-30g |
| Fiber | 2-3g |
Frequently Asked Questions (FAQ)
Q: Can I make avgolemono ahead of time?
A: You can prepare the chicken and broth base ahead. Add the Avgolemono sauce just before serving for the best texture.
Q: How do I prevent the soup from curdling?
A: Always temper your eggs slowly with hot broth, and never let the soup boil after the egg-lemon mixture is added.
Q: What kind of rice is best for avgolemono?
A: Long-grain white rice, Arborio rice, or even small pasta like orzo work wonderfully in this Greek lemon chicken soup.
Q: Can I use raw chicken for this recipe?
A: Yes, you can cook raw chicken breasts or thighs in the broth, then remove, shred, and add back to the soup.
Q: Is this soup gluten-free?
A: Yes, if you use rice instead of pasta and ensure your chicken broth is gluten-free, this soup is naturally gluten-free.
Conclusion
This timeless Greek lemon chicken soup is more than just a recipe; it’s a comforting hug in a bowl. With its bright, zesty lemon flavor, rich texture, and nourishing ingredients, it truly stands out as a culinary classic. We hope you enjoy making this simple yet sophisticated dish. It’s the perfect way to bring a taste of Greek warmth into your home, offering comfort on any day.
Best Ever Greek Lemon Chicken Soup (Avgolemono)
Equipment
- Dutch oven or large pot Essential for even simmering
- whisk To combine eggs and lemon smoothly
- cutting board and knife For prepping vegetables and chicken
- Ladle For tempering and serving soup
Ingredients
- 1 tbsp extra virgin olive oil
- 0.5 cup finely chopped carrots
- 0.5 cup finely chopped celery
- 0.5 cup finely chopped green onions
- 2 cloves garlic, finely chopped
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 1 cup rice (Arborio, long-grain white, or orzo)
- Salt and pepper to taste
- 6-8 oz cooked boneless chicken breast, shredded
- 0.5 cup freshly-squeezed lemon juice
- 2 large eggs
- Fresh parsley for garnish (optional)
Instructions
- Finely chop the carrots, celery, green onions, and garlic. Shred cooked chicken and set aside.
- Heat olive oil in a Dutch oven over medium-high. Sauté carrots, celery, and green onions for 3-5 minutes. Add garlic and cook 1 more minute.
- Pour in chicken broth and add bay leaves. Bring to a boil, then stir in rice. Reduce heat to medium-low, cover, and simmer for 20 minutes until rice is tender.
- Add shredded chicken and stir. Let it warm through for 2–3 minutes.
- In a bowl, whisk lemon juice and eggs until frothy. Slowly temper the egg mixture by whisking in 2-3 ladles of hot broth.
- Slowly stir the tempered egg-lemon mixture into the soup. Stir well and immediately remove from heat. Do not boil.
- Ladle into bowls, garnish with parsley if desired, and serve warm.
