Avgolemono Greek Lemon Chicken Soup Recipe tastes silky, bright, and cozy, like chicken soup that went on vacation to the Mediterranean and came back fancy. It suits busy home cooks who want a comforting, high-protein dinner in about 45–55 minutes, with simple ingredients and big flavor. I first fell in love with this soup while testing “sick day” recipes, and now I make it even when I feel great.

Why Make This Avgolemono Greek Lemon Chicken Soup Recipe at Home

Homemade Avgolemono Greek Lemon Chicken Soup tastes richer and fresher than anything from a restaurant or carton. You control the lemon, salt, and thickness, so the soup matches your exact comfort level.

You also stretch a couple of chicken breasts or thighs into a full, satisfying meal. The recipe uses basic pantry items like rice, broth, and eggs, so you probably own most of what you need already.

“This Avgolemono Greek Lemon Chicken Soup Recipe tastes like a hug in a bowl, with bright lemon and silky texture that feels restaurant-level at home. ★★★★★”

Ingredients You Need

Chicken and Broth

1.25 to 1.5 pounds boneless skinless chicken breasts
- Use thighs if you prefer richer flavor and more tenderness.
8 cups low sodium chicken broth
- Use a good quality boxed broth or homemade stock.
- If you only have regular broth, reduce added salt and taste as you go.

Aromatics and Base

1 tablespoon olive oil
1 small yellow onion, finely chopped
2 medium carrots, peeled and diced
2 celery stalks, diced
3 garlic cloves, minced
1 bay leaf
1 teaspoon dried oregano
1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper

Rice and Thickener

½ cup uncooked white rice
- I like long grain or medium grain; they hold texture well.
- Use orzo as a swap, same amount by volume, and reduce cook time slightly.

Avgolemono (Egg Lemon Mixture)

3 large eggs, at room temperature
½ cup freshly squeezed lemon juice (about 3 to 4 lemons)
- Use fresh lemons for the best flavor; bottled juice tastes flat.
1 teaspoon lemon zest, finely grated
½ teaspoon kosher salt

Finishing Touches

2 to 3 tablespoons fresh dill, chopped
- Use parsley if you dislike dill.
Extra lemon wedges, for serving
Extra black pepper, to taste

Pantry Shortcuts and Substitutions

Use rotisserie chicken:
- Skip simmering raw chicken. Add 2 to 3 cups shredded rotisserie chicken near the end and just heat through.
Use leftover cooked rice:
- Add 1.5 cups cooked rice in the last 5 minutes of simmering so it does not overcook.
Gluten free:
- The soup already avoids gluten if you use rice and gluten free broth.
Extra creamy texture:
- Add 1 extra egg yolk to the avgolemono mixture.

Equipment List

Large heavy pot or Dutch oven (at least 5 quarts)
Cutting board and sharp chef’s knife
Medium mixing bowl
Whisk
Ladle
Tongs or fork for handling chicken
Instant read thermometer (helpful but optional)

Tips & Mistakes

Use room temperature eggs so they temper more easily and blend smoothly.
Whisk the eggs and lemon juice thoroughly until frothy to help the soup thicken evenly.
Ladle hot broth into the egg mixture slowly while you whisk constantly so the eggs stay silky and do not scramble.
Keep the pot off direct heat when you stir in the egg mixture so the soup stays smooth.
Simmer the rice gently and avoid a hard boil so the grains stay tender but not mushy.
Shred the chicken into bite sized pieces instead of big chunks so every spoonful feels balanced.
Taste and adjust lemon and salt at the end since the flavor brightens as the soup rests.
Avoid reheating to a rolling boil; warm it gently so the eggs keep their creamy texture.
Use low sodium broth so you control seasoning and avoid an overly salty soup.
Stir often during reheating so the rice does not stick to the bottom of the pot.

How to Make Avgolemono Greek Lemon Chicken Soup Recipe

Step 1: Sauté the Aromatics

Heat the olive oil in a large pot over medium heat. Add onion, carrots, and celery, then cook 5 to 7 minutes until the vegetables soften and the onion turns translucent. Stir in the garlic, oregano, salt, and pepper, and cook 30 seconds until fragrant.

Step 2: Add Broth, Rice, and Chicken

Pour in the chicken broth and add the bay leaf. Add the uncooked rice and the chicken breasts to the pot. Bring the mixture just to a gentle boil, then lower the heat to a steady simmer.

Step 3: Simmer Until Chicken and Rice Turn Tender

Simmer 15 to 20 minutes, stirring occasionally so the rice does not stick. Check the chicken with an instant read thermometer; it should reach 165°F in the thickest part. Remove the chicken to a plate and keep the soup at a low simmer until the rice turns tender, about 5 more minutes if needed.

Step 4: Shred the Chicken

Shred the cooked chicken with two forks into bite sized pieces. Discard any tough bits or fatty pieces if you prefer a leaner soup. Set the shredded chicken aside while you prepare the avgolemono mixture.

Step 5: Mix the Eggs and Lemon

In a medium bowl, whisk the eggs until they look light and slightly foamy. Add the lemon juice, lemon zest, and salt, then whisk again until fully combined. This mixture forms the creamy heart of the Avgolemono Greek Lemon Chicken Soup Recipe.

Step 6: Temper the Egg Mixture

Reduce the soup heat to low and remove the pot from the burner for a minute. Ladle a small amount of hot broth (about ½ cup) into the egg mixture while you whisk constantly. Repeat this 3 to 4 times, whisking nonstop, until the egg mixture feels very warm and slightly thicker.

Step 7: Add the Avgolemono to the Pot

Return the pot to low heat. Slowly pour the warmed egg lemon mixture into the soup while you stir gently in a circular motion. Keep the heat low and stir for 3 to 5 minutes until the soup thickens slightly and turns creamy, but do not let it boil.

Step 8: Finish the Soup

Add the shredded chicken back into the pot and stir to combine. Sprinkle in the fresh dill and taste the soup. Adjust with more lemon juice, salt, or pepper until the flavor hits that bright, cozy balance you like.

Step 9: Rest and Serve

Turn off the heat and let the soup rest 5 minutes so the flavors settle and the texture sets. Ladle the Avgolemono Greek Lemon Chicken Soup into warm bowls. Garnish with extra dill, black pepper, and lemon wedges on the side.

Variations I've Tried

I swap the rice for orzo when I crave a slightly more pasta-like texture. I also use chicken thighs instead of breasts when I want a richer, more comforting bowl. Sometimes I add a handful of baby spinach at the end and stir until it wilts for a little green boost.

I also tried a version with extra lemon zest and a pinch of red pepper flakes for a brighter, lightly spicy twist. When I need a shortcut, I use rotisserie chicken and leftover rice, then focus my time on a really flavorful broth and the egg lemon mixture.

How to Serve Avgolemono Greek Lemon Chicken Soup Recipe

Serve Avgolemono Greek Lemon Chicken Soup hot in wide bowls so the steam and lemon aroma hit you right away. Add a sprinkle of fresh dill or parsley on top and a generous grind of black pepper. Offer lemon wedges at the table so everyone can adjust the brightness.

Pair the soup with warm pita, crusty bread, or a simple green salad for a full meal. I also love it with a side of roasted vegetables or a cucumber tomato salad when I want something light but still satisfying.

How to store

Fridge: Cool the Avgolemono Greek Lemon Chicken Soup to room temperature within 1 hour, then store in airtight containers in the refrigerator for up to 3 days.
Freezer: Chill completely, then portion into freezer safe containers, leaving a little space at the top, and freeze for up to 2 months; stir gently after thawing to bring the texture back together.
Reheating on the stove: Warm the soup over low to medium low heat, stirring often, and stop just before it boils so the egg mixture stays creamy.
Reheating in the microwave: Heat in short bursts, 45 to 60 seconds at a time, stirring between each round, until hot but not bubbling.