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Greek Lemon Chicken Soup

Bowl of Greek Lemon Chicken Soup garnished with fresh parsley and a lemon wedge.
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Greek Lemon Chicken Soup, or Avgolemono, is a creamy, tangy traditional Greek soup made with tender shredded chicken, rice, fresh lemon juice, and eggs. It’s a comforting and nutritious bowl perfect for cold weather or recovery days.

Ingredients

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  • 1 Tbsp extra virgin olive oil, plus more for serving if desired
  • 1 cup chopped green onions (white and light green parts)
  • 1 Tbsp minced garlic (about 3 cloves)
  • 7 cups low-sodium chicken broth (plus more to thin, if needed)
  • 3/4 cup jasmine rice or white rice
  • 1 tsp dried oregano
  • 2 bay leaves (fresh or dried)
  • Salt and black pepper, to taste
  • 3 cups cooked shredded rotisserie chicken
  • 1 1/2 tsp fresh lemon zest
  • 2 large eggs
  • 2 large egg yolks
  • 1/3 cup fresh lemon juice
  • 2 Tbsp chopped fresh parsley and/or 1 Tbsp chopped fresh dill (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add green onions and garlic and sauté for 30 to 60 seconds until fragrant.
  2. Pour in chicken broth and bring to a boil over medium-high heat.
  3. Stir in rice, oregano, bay leaves, and season with salt and pepper. Reduce heat to medium-low. Cover and simmer, stirring occasionally, until rice is just tender (15–20 minutes depending on the type).
  4. In a mixing bowl, whisk together eggs, egg yolks, and lemon juice until frothy (about 1 minute).
  5. Slowly pour 1 cup of hot broth into the egg mixture while whisking constantly to temper the eggs.
  6. Stir in the shredded chicken and lemon zest into the soup. Remove from heat.
  7. While stirring the soup, slowly add the egg mixture back into the pot.
  8. Return to low heat and cook, stirring constantly, until the soup thickens slightly (1–2 minutes). Do not let it boil.
  9. Serve warm, garnished with fresh parsley or dill if desired.

Notes

  • Use freshly squeezed lemon juice for the best flavor.
  • Do not allow the soup to boil after adding the egg mixture to prevent curdling.
  • Soup thickens as it cools—add more broth to adjust consistency before serving or reheating.
  • To freeze, cool completely and store in airtight containers for up to 3 months.
  • Add sautéed carrots and celery for extra nutrition and flavor.

Nutrition

Find it online: https://recipeeasily.com/greek-lemon-chicken-soup-recipe/