Warm, tangy, and unbelievably comforting, this Avgolemono Soup Recipe (Greek Lemon Chicken Soup) brings bright lemon and silky eggs together with shredded chicken for a soothing bowl any night of the week. It’s quick enough for weeknights, comforting enough for cold days, and perfect for meal prep when you want leftovers that taste even better the next day. Try a similar silky chicken soup if you love creamy broths.
Why You’ll Love This Avgolemono Soup Recipe (Greek Lemon Chicken Soup)
- Bright lemon flavor lifts a simple chicken soup into something special and cozy.
- Ready in about 30–40 minutes, making it weeknight-friendly and fast to assemble.
- Holds well in the fridge so you can make a big batch for easy lunches and leftovers.
- Mild, family-friendly taste that kids and adults both enjoy at the dinner table.
- Uses pantry staples like rice and chicken broth for a low-effort, high-comfort meal.
- Versatile base for other proteins or extra vegetables, and pairs well with crusty bread or salad; you can also balance it with savory mains like an easy chicken Philly cheesesteak for a heartier dinner.
Ingredients Needed
- Protein
- 2 Cooked Boneless Chicken Breasts (shredded)
- Rice / Grains
- 1 cup Rice
- Veggies & Aromatics
- 0.5 to 1 cup Carrots (finely chopped)
- 0.5 to 1 cup Celery (finely chopped)
- 0.5 to 1 cup Green Onions (finely chopped)
- 2 cloves Garlic (finely chopped)
- Broth & Oil
- 8 cups Low-sodium Chicken Broth
- 2 Bay Leaves
- 2 tablespoons Extra Virgin Olive Oil (Private Reserve Greek olive oil recommended)
- Sauce
- 0.5 cup Freshly-squeezed Lemon Juice
- 2 Large Eggs
- Spices
- to taste Salt
- to taste Black Pepper
Step-by-Step Instructions 5 (always use H2 and H3)
Step 1 — Sauté the vegetables
Heat 2 tablespoons Extra Virgin Olive Oil in a large pot over medium heat, then add carrots, celery, green onions, and garlic; cook until softened, about 4–6 minutes.
Step 2 — Add broth, bay leaves, and rice
Pour in 8 cups low-sodium chicken broth and add 2 bay leaves and 1 cup rice; bring to a gentle simmer and cook until rice is tender, about 15–20 minutes.
Step 3 — Warm the shredded chicken
Stir in the 2 shredded cooked boneless chicken breasts and simmer gently until the chicken is heated through, about 3–4 minutes.
Step 4 — Temper the eggs and lemon
In a medium bowl, whisk 2 large eggs with 0.5 cup freshly-squeezed lemon juice until smooth; slowly whisk in 1 cup of hot soup broth, a little at a time, to temper the eggs so they don’t scramble.
Step 5 — Finish the soup
Gradually stir the tempered egg-lemon mixture back into the pot off the heat, then return to low heat and warm gently until slightly thickened; season with salt and black pepper to taste and remove bay leaves.
Step 6 — Rest and serve
Let the soup sit for a minute to settle, then ladle into bowls and garnish with extra chopped green onions or a lemon wedge if desired.
Serving Suggestions Avgolemono Soup Recipe (Greek Lemon Chicken Soup)
- Serve with crusty bread or toasted pita to soak up the lemony broth.
- Top with chopped fresh dill or parsley and an extra grind of black pepper for brightness.
- Pair with a light Greek salad or roasted vegetables for a balanced meal.
- Offer lemon wedges and extra rice on the side so guests can customize texture; this also complements dishes like lemon artichoke chicken for a themed dinner.
Tips for Success Avgolemono Soup Recipe (Greek Lemon Chicken Soup)
- Use low-sodium broth so you can control salt; taste before adding extra salt.
- Temper the egg-lemon mixture slowly with hot broth to prevent curdling and keep the soup silky.
- Keep heat low after adding the egg-lemon mix; do not boil or the eggs may separate.
- Cook rice until just tender; overcooked rice will break down and thicken the soup too much.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on low heat.
Variations
Here are a few easy ways to change it up:
- Swap proteins: use shredded turkey or rotisserie chicken instead of cooked breasts for convenience.
- Make it heartier: add cooked orzo, barley, or chickpeas for more texture.
- Add heat: stir in a pinch of crushed red pepper or a drizzle of chili oil for a spicy kick.
- Try a flavor twist: finish with a splash of white wine or a teaspoon of dried oregano for a Mediterranean note; you can also pair this with bold flavors like sticky teriyaki chicken with pineapple for a fusion meal.
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Avgolemono Soup
Ingredients
Protein
- 2 pieces Cooked Boneless Chicken Breasts (shredded)
Rice / Grains
- 1 cup Rice
Veggies & Aromatics
- 0.5 to 1 cup Carrots (finely chopped) Adjust based on preference
- 0.5 to 1 cup Celery (finely chopped) Adjust based on preference
- 0.5 to 1 cup Green Onions (finely chopped) Adjust based on preference
- 2 cloves Garlic (finely chopped)
Broth & Oil
- 8 cups Low-sodium Chicken Broth Use low-sodium to control salt
- 2 pieces Bay Leaves
- 2 tablespoons Extra Virgin Olive Oil Private Reserve Greek olive oil recommended
Sauce
- 0.5 cup Freshly-squeezed Lemon Juice
- 2 large Eggs
Spices
- to taste Salt
- to taste Black Pepper
Instructions
Preparation
- Heat 2 tablespoons Extra Virgin Olive Oil in a large pot over medium heat, then add carrots, celery, green onions, and garlic; cook until softened, about 4–6 minutes.
- Pour in 8 cups low-sodium chicken broth and add 2 bay leaves and 1 cup rice; bring to a gentle simmer and cook until rice is tender, about 15–20 minutes.
- Stir in the 2 shredded cooked boneless chicken breasts and simmer gently until the chicken is heated through, about 3–4 minutes.
- In a medium bowl, whisk 2 large eggs with 0.5 cup freshly-squeezed lemon juice until smooth; slowly whisk in 1 cup of hot soup broth, a little at a time, to temper the eggs so they don't scramble.
- Gradually stir the tempered egg-lemon mixture back into the pot off the heat, then return to low heat and warm gently until slightly thickened; season with salt and black pepper to taste and remove bay leaves.
- Let the soup sit for a minute to settle, then ladle into bowls and garnish with extra chopped green onions or a lemon wedge if desired.
