Avgolemono Greek Lemon Chicken Soup (Printable Version)

A tangy Greek soup featuring tender chicken, rice, and a creamy lemon-egg broth for a comforting Mediterranean meal.

# What You Need:

→ Poultry & Broth

01 - 1 lb boneless, skinless chicken breasts or thighs
02 - 8 cups low-sodium chicken broth

→ Vegetables & Grains

03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1/2 cup uncooked white rice, short or medium-grain
06 - 1 medium carrot, peeled and sliced

→ Avgolemono Mixture

07 - 3 large eggs
08 - 1/3 cup freshly squeezed lemon juice

→ Seasoning & Garnish

09 - 1 tsp salt, plus more to taste
10 - 1/2 tsp freshly ground black pepper
11 - 2 tbsp chopped fresh dill or parsley

# How-To:

01 - Combine chicken, broth, onion, garlic, carrot, and salt in a large pot. Bring to a boil over medium-high heat.
02 - Reduce heat to a simmer. Cover and cook for 15–20 minutes until chicken is cooked through.
03 - Remove chicken from pot and set aside. Add rice to the simmering broth. Cook uncovered for 15 minutes until rice is tender.
04 - While rice cooks, shred the chicken into bite-size pieces using two forks.
05 - Whisk together eggs and lemon juice in a medium bowl until smooth.
06 - Gradually ladle 1 cup of hot broth into the egg-lemon mixture, whisking constantly to prevent curdling.
07 - Slowly pour the tempered egg-lemon mixture back into the pot, stirring gently. Return shredded chicken to soup. Heat over low heat for 2–3 minutes until slightly thickened and creamy. Do not boil.
08 - Season with additional salt and pepper to taste. Ladle into bowls and garnish with fresh dill or parsley.

# Expert Hints:

01 -
  • The silky lemon-egg broth creates a luxurious texture that feels like a warm hug
  • Ready in under an hour but tastes like it simmered all afternoon
  • Perfectly balanced between tangy and rich, never too heavy
02 -
  • Never let the soup boil after adding the egg mixture or it will separate and become grainy instead of silky smooth
  • Tempering the eggs slowly is the difference between restaurant-quality texture and a disappointing, scrambled outcome
  • The soup continues to thicken as it sits, so if you plan to reheat leftovers, add a splash of broth before warming
03 -
  • Use the finest microplane or grater for lemon zest to add directly to the egg-lemon mixture for an extra aromatic boost
  • If the soup seems too thin after adding the egg mixture, let it sit off the heat for 5 minutes, as it will continue to thicken naturally

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