Greek Lemon Chicken and Rice Soup (Avgolemono)

This Greek lemon chicken soup — known as avgolemono — is a cozy, bright bowl of shredded chicken and tender rice in a silky, tangy egg-lemon broth. It tastes like sunshine and comfort at once, yet comes together in about 45 minutes with pantry staples. Naturally protein-packed and endlessly soothing, it is the lemon chicken rice soup you will crave all winter. Below you will find the ingredients, the foolproof method, the secret to a smooth broth, and answers to common questions.

What Is Greek Lemon Chicken Soup (Avgolemono)?

Greek lemon chicken soup, or avgolemono, is a classic Mediterranean soup built on a whisked blend of eggs and fresh lemon juice that thickens the broth into something silky and luscious — no cream required. Add shredded chicken and rice, and it becomes a complete, comforting meal. Bright, tangy, and deeply cozy, this lemon chicken rice soup is a staple of Greek home kitchens for good reason.

Why You’ll Love This Soup

There are plenty of reasons this greek lemon chicken soup becomes a cold-weather staple:

• Bright and cozy. Tangy lemon meets soothing, creamy broth.
• No cream needed. Eggs and lemon do all the silky work.
• Protein-packed. Shredded chicken makes it a full meal.
• Pantry staples. Chicken, rice, eggs, lemon, broth — that’s it.
• Ready in 45 minutes. Comfort food without the wait.

Ingredients You’ll Need

Exact amounts for this greek lemon chicken soup are in the card below. Here is what each part brings:

• Chicken breasts or thighs — simmered in the broth, then shredded.
• Rice or orzo — makes it hearty and filling.
• Eggs and lemon juice — the avgolemono magic that thickens the broth.
• Onion, carrot, celery — the classic savory base.
• Chicken broth — the backbone; use a good-quality one.
• Fresh dill — herby brightness to finish.

How to Make Greek Lemon Chicken Soup

Here is how to make greek lemon chicken soup step by step:

1. Soften the onion, carrot, and celery in olive oil.
2. Add the broth and chicken and simmer until the chicken reaches 165°F (74°C), then shred it.
3. Cook the rice in the simmering broth until tender.
4. Whisk the eggs and lemon, temper with hot broth, then stir the mixture back into the pot off the heat.
5. Return the chicken, season, add dill, and serve warm.

The Secret to Silky Avgolemono

The one step that makes or breaks this greek lemon chicken soup is tempering the eggs. Whisk the eggs and lemon together, then slowly ladle in a cup of the hot broth while whisking non-stop — this gently warms the eggs so they don’t scramble. Stir the tempered mixture back into the pot with the heat off, and never let the soup boil afterward. Do this and you get a glossy, velvety broth every time.

Variations to Try

This greek lemon chicken soup adapts to whatever you have on hand:

• Orzo. Swap the rice for orzo for the traditional Greek texture.
• Extra lemony. Add lemon zest and a little more juice for punch.
• Crockpot. Slow-cook the base, then add the egg-lemon at the end.
• Greens. Stir in spinach or kale in the last few minutes.
• Gluten-free. Stick with rice instead of orzo.

What to Serve With It

A bowl of this soup is satisfying on its own, but warm crusty bread or pita is perfect for dipping. A simple Greek salad with cucumber, tomato, and feta makes a fresh, light side. For more cozy bowls, try our chicken taco soup or a hearty chicken and cabbage stir fry.

Storage and Freezing

Store leftover greek lemon chicken soup in an airtight container in the fridge for up to 3 days. The soup thickens as it sits, so loosen it with a splash of broth when reheating, and warm it gently — do not boil, or the egg-lemon can break. Freezing is possible but can change the silky texture, so it is best enjoyed fresh.

Calories and Nutrition

Each bowl of greek lemon chicken soup runs about 280 calories with roughly 22g protein, making it light yet filling. It is naturally gluten-free when made with rice, and lower in fat than cream-based soups since the silkiness comes from eggs and lemon. Full values are in the recipe card.

Greek Lemon Chicken Soup Recipe

Greek Lemon Chicken and Rice Soup

A cozy, bright avgolemono-style soup with shredded chicken, tender rice, and a silky egg-lemon broth. Comforting, protein-packed, and ready in about 45 minutes.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 bowls

Calories: 280

Ingredients Method Notes

Ingredients

  

• 1 lb boneless skinless chicken breasts (or thighs)
• 8 cups chicken broth
• 1 cup long-grain white rice (or orzo)
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 tbsp olive oil
• 3 large eggs
• 0.5 cup fresh lemon juice (about 2-3 lemons)
• 2 tbsp fresh dill, chopped

Method

 

1. Heat the olive oil in a large pot and cook the onion, carrots, and celery until softened, about 5 minutes.
2. Add the broth and chicken, bring to a simmer, and cook until the chicken is done at 165°F (74°C). Remove, shred, and set aside.
3. Add the rice to the simmering broth and cook until tender, about 15 minutes.
4. Make the avgolemono: whisk the eggs and lemon juice in a bowl, then slowly ladle in a cup of the hot broth while whisking constantly to temper the eggs.
5. Turn off the heat and stir the egg-lemon mixture back into the pot (do not boil, or it will curdle). Return the shredded chicken.
6. Season with salt and pepper, stir in the dill, and serve warm.

Notes

Tempering the eggs slowly is the key to a silky, un-curdled broth — never let it boil after adding them. Use orzo instead of rice for a classic touch. The soup thickens as it sits; loosen with extra broth when reheating.

Frequently Asked Questions

More Cozy Chicken Soups

• Chicken Taco Soup
• One-Pan Chicken and Potatoes
• Slow Cooker Chicken and Potatoes

One spoonful of that bright, silky broth and this greek lemon chicken soup will become your go-to comfort bowl. Cozy, nourishing, and ready in under an hour, this greek lemon chicken soup is the definition of feel-good food.