Name: Avgolemono Greek Lemon Chicken Soup That Heals and Satisfies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Greek
Ingredients: 1 tablespoon olive oil; 1 small onion, finely diced; 2 garlic cloves, minced; 2 medium carrots, diced; 1 celery stalk, diced; 1.2 liters (5 cups) chicken stock; 120 grams (½ cup) uncooked long-grain rice or orzo pasta; 2 cooked chicken breasts, shredded (~300 grams); 2 large eggs; Juice of 2 lemons (about 60 ml or ¼ cup); Salt and freshly ground black pepper, to taste; Chopped fresh parsley, for garnish (optional)

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If I’m in need of a cozy, nourishing meal that feels like a warm hug, Avgolemono Greek Lemon Chicken Soup always comes to mind. This traditional Greek dish is silky, tangy, and packed with protein, making it not only delicious but also incredibly healing. With its creamy egg-lemon base and tender chicken, it’s one of those recipes that soothes me when I’m run-down or just craving comfort food.

Avgolemono Greek Lemon Chicken Soup That Heals and Satisfies

Why You’ll Love This Recipe

I like this recipe because it’s both refreshing and hearty at the same time. The lemon adds brightness without being overwhelming, the eggs create a creamy texture without any dairy, and the chicken provides satisfying protein. I find it perfect for chilly nights, quick weeknight meals, or even when I’m feeling under the weather. It’s also versatile enough to adapt to different diets and preferences, which makes it a dish I keep coming back to.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil
1 small onion, finely diced
2 garlic cloves, minced
2 medium carrots, diced
1 celery stalk, diced
1.2 liters (5 cups) chicken stock
120 grams (½ cup) uncooked long-grain rice or orzo pasta
2 cooked chicken breasts, shredded (~300 grams)
2 large eggs
Juice of 2 lemons (about 60 ml or ¼ cup)
Salt and freshly ground black pepper, to taste
Chopped fresh parsley, for garnish (optional)

Directions

I heat olive oil in a large pot and sauté onion, carrot, celery, and garlic for 5–6 minutes until softened.
I add chicken stock and bring it to a gentle boil, then stir in the rice and let it simmer for 15–18 minutes until tender.
While the rice cooks, I shred the cooked chicken with two forks and set it aside.
In a bowl, I whisk together eggs and lemon juice, then slowly temper the mixture by ladling in hot broth while whisking constantly.
I pour the egg-lemon mixture back into the soup over low heat, stirring gently. I make sure not to boil it.
I stir in the shredded chicken, season with salt and pepper, and let it warm through for about 5 minutes.
I ladle the soup into bowls, garnish with parsley, and serve immediately.

Servings and timing

This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

I sometimes use orzo instead of rice for a more traditional texture. For a vegetarian version, I swap the chicken stock for vegetable broth and add chickpeas. When I want something lighter, I use cauliflower rice instead of regular rice. Adding spinach or kale also gives the soup an extra boost of nutrients.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm the soup gently over low heat, stirring constantly so the eggs don’t curdle. I don’t freeze the soup after adding eggs, but if I want to freeze, I keep the broth and egg-lemon mixture separate.

FAQs

Can I use orzo instead of rice?

Yes, I often use orzo instead of rice. It makes the soup slightly more filling and is very traditional.

Is this soup gluten-free?

It can be if I use rice instead of orzo and make sure the stock is gluten-free.

Can I freeze Avgolemono soup?

I don’t recommend freezing it after adding eggs, but I can freeze the broth and chicken separately, then add the egg-lemon mixture fresh when reheating.

Is this soup good when I have a cold?

Absolutely. I find it one of the best soups for colds—it’s warm, hydrating, and packed with vitamin C from the lemon.

Can I double the recipe?

Yes, I often double it for meal prep. It reheats well and makes an easy, healthy lunch.

Conclusion

Avgolemono Greek Lemon Chicken Soup is more than just a traditional recipe—it’s a bowl of comfort that heals and satisfies. I love how the lemon brightens the flavor, the eggs make it creamy without dairy, and the chicken keeps it hearty. Whether I’m sick, tired, or just craving something cozy, this soup never disappoints. It’s one I keep in my rotation whenever I need nourishment and comfort in one bowl.