When it comes to comforting soups, few can rival the vibrant flavor and creamy texture of Greek Lemon Chicken Soup (Avgolemono). I’d always heard about this soup, but it wasn’t until I tried it last year that I was instantly hooked. This soup combines tender chicken, bright citrusy lemon, and rich, creamy broth to create a nutritious bowl that’s never boring. It’s perfect if you’re craving a vibrant cup of chicken soup for the rest of your cozy night.
Avgolemono, which translates as “egg lemon,” is a popular Greek dish that traces its roots to ancient Mediterranean cuisine. This soft soup is traditionally made with chicken or lamb, rice or orzo, and a mixture of eggs and lemon juice, which gives the dish its signature creamy texture and bright flavor. This dish is a favorite in Greek cuisine, and every family puts their own spin on this comfort classic.
The amazing thing about Greek Lemon Chicken Soup is its simplicity. This recipe uses fresh, whole ingredients to create flavor, so each ingredient shines:
- bright citrus: Lemon juice not only brightens the soup, but also balances the richness of the egg and chicken broth, making the dish feel both hearty and light.
- Silky texture: Stir the egg and lemon juice mixture into the hot broth for a luscious, creamy consistency without any dairy.
- tender chicken: Simmered directly in the broth, the chicken becomes perfectly tender and shredable, infusing the soup with delicious flavor.
To make weeknight meal prep easier, here’s how to prepare and store Greek Lemon Chicken Soup ahead of time:
Prepare in advance: You can chop the vegetables and mince the chicken up to two days in advance and store them separately in the refrigerator. The rice can also be cooked ahead of time; just add it to the soup at the end and reheat.
How to store: Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm soup gently on stovetop over low heat, stirring occasionally. Avoid boiling it as the eggs in the broth will curdle.
Whether you’re a long-time Avgolemono fan or trying this dish for the first time, this recipe brings all the flavors of the Greek classic in a way that couldn’t be easier. Get ready to fall in love—this might become your new signature soup!
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Few soups can match the vibrant flavor and creamy texture of Greek Lemon Chicken Soup or Avgolemono. It’s cozy, citrusy comfort in a bowl!
- 4 carrots, sliced
- 6 green onions, sliced
- 4 celery, sliced
- 5 Garlic cloves, minced
- olive oil
- Kosher salt and freshly ground black pepper
- 2 Skinless and boneless chicken breast half
- 6 cups chicken soup
- 1/2 cup rice
- 2 Egg
- 1/2 cup lemon juice
- chopped Italian parsley for garnish
- In a Dutch oven, heat olive oil over medium heat and sauté carrots, scallions, celery, and garlic for about 5 minutes, until soft. Season chicken with salt and pepper and add to pan.
- Pour the chicken stock over the chicken to cover, then cover and bring to a boil. Reduce heat to low and cook until chicken is cooked through, about 25 minutes.
- Remove the chicken from the pan and set aside, then add the rice. Return the lid to the pot and cook for 20 minutes until the rice is tender.
- Meanwhile, shred the chicken with two forks (or add to a stand mixer and let it shred for you!)
- In a medium bowl, whisk together the lemon juice and eggs. Then slowly add 2 cups of the hot stock to temper the eggs so they don’t stir when you add them to the soup.
- Add chicken and sauce to stockpot and stir well. Season with salt and pepper
- Divide into bowls, sprinkle with parsley, and enjoy!
