When the weather cools down and I want something comforting but still bright and fresh, I always turn to this Greek Lemon Chicken Soup. I love how the warm, savory broth pairs with the tangy lemon and creamy texture created by the eggs. It feels soothing, filling, and light all at the same time, making it one of my favorite soups to cook and enjoy at home.
Why You’ll Love This Recipe
I enjoy this recipe because it uses simple ingredients and transforms them into something truly special. I like that it’s creamy without using cream, hearty without feeling heavy, and quick enough for a busy day. Every bowl feels nourishing and comforting, and I appreciate how well it works as both a main meal and a starter.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
8 cups chicken broth
½ cup fresh lemon juice
½ cup shredded carrots
½ cup finely chopped onion
½ cup finely chopped celery
6 tablespoons chicken soup base
¼ teaspoon ground white pepper
¼ cup margarine
¼ cup all-purpose flour
8 egg yolks
1 cup cooked white rice
1 cup diced cooked chicken
16 lemon slices for garnish
Directions
I begin by adding the chicken broth, lemon juice, carrots, onion, celery, chicken soup base, and white pepper to a large pot. I bring everything to a boil, then reduce the heat and let it simmer for 15 to 20 minutes until the vegetables are tender.
In a small bowl, I mix the margarine and flour until smooth. I slowly stir this mixture into the simmering soup and continue cooking for 8 to 10 minutes, stirring often, until the soup thickens slightly.
In a separate bowl, I beat the egg yolks until pale. I gradually whisk in a ladle of hot soup to temper the eggs, then slowly pour the mixture back into the pot while stirring constantly. I keep the heat low and make sure the soup does not boil.
I finish by stirring in the cooked rice and diced chicken, letting everything warm through for a few minutes before serving. I ladle the soup into bowls and garnish with lemon slices.
Servings And Timing
I usually get about 6 servings from this recipe. It takes me roughly 30 minutes total, including prep and cooking time, which makes it perfect for an easy and comforting meal.
Variations
I sometimes replace the white rice with orzo for a more traditional texture. When I want extra freshness, I add chopped fresh dill or parsley at the end. If I prefer a stronger lemon flavor, I stir in a bit more lemon juice just before serving.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm the soup gently on the stove over low heat, stirring often and avoiding boiling. If it thickens too much, I add a little broth or water.
FAQs
Can I make this soup ahead of time?
I often prepare it a day ahead because the flavors deepen overnight. I reheat it gently before serving.
How do I prevent the eggs from curdling?
I always temper the egg yolks slowly with hot soup and keep the heat low when adding them back in.
Can I use leftover chicken?
I like using leftover cooked chicken because it saves time and works perfectly in this soup.
Is this soup very thick?
I find it lightly creamy rather than thick, but I can adjust the consistency by adding more broth if needed.
Can I adjust the lemon flavor?
I usually taste the soup at the end and add more lemon juice if I want it brighter.
Conclusion
This Greek Lemon Chicken Soup is one of my go-to recipes when I want something comforting, flavorful, and easy to make. I love how the lemon and eggs create a silky texture that feels both nourishing and satisfying. It’s a simple, timeless soup that I enjoy making again and again.
Greek Lemon Chicken Soup (Avgolemono) is a comforting and silky soup made with lemon juice, eggs, rice, and tender chicken. Bright and flavorful, it’s perfect for cool days when you want something creamy, light, and satisfying without using dairy.
Ingredients
8 cups chicken broth
1/2 cup fresh lemon juice
1/2 cup shredded carrots
1/2 cup finely chopped onion
1/2 cup finely chopped celery
6 tablespoons chicken soup base
1/4 teaspoon ground white pepper
1/4 cup margarine
1/4 cup all-purpose flour
8 egg yolks
1 cup cooked white rice
1 cup diced cooked chicken
16 lemon slices, for garnish
Instructions
In a large pot, combine chicken broth, lemon juice, carrots, onion, celery, chicken soup base, and white pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes until vegetables are tender.
In a small bowl, mix margarine and flour until smooth. Stir into the simmering soup and cook for another 8–10 minutes, stirring often, until slightly thickened.
In a separate bowl, beat egg yolks until pale. Slowly whisk in a ladle of hot soup to temper the eggs, then pour the egg mixture back into the pot while stirring constantly. Do not let the soup boil.
Stir in cooked rice and diced chicken. Let warm through for a few minutes.
Ladle soup into bowls and garnish with lemon slices. Serve warm.
Notes
Use orzo instead of rice for a more traditional texture.
Add chopped fresh dill or parsley for extra flavor.
Adjust the lemon juice to taste at the end for a brighter finish.
Temper eggs slowly to avoid curdling.
Reheat gently over low heat to maintain smooth texture.
