Greek Lemon Chicken Soup (Avgolemono)

Greek Lemon Chicken Soup (Avgolemono) is light, comforting, and beautifully bright with fresh lemon flavor.
This classic Greek soup combines tender chicken, rice, and a silky egg-lemon broth that’s naturally creamy — with no dairy required.

It’s cozy, nourishing, and one of the most beloved Mediterranean comfort foods.

⭐ Why This Recipe Goes Viral

• Naturally creamy without heavy cream

• Bright, fresh lemon flavor stands out

• Comforting but light and wholesome

• Highly searched traditional Greek soup

⏱️ Recipe Details

• Prep Time: 15 minutes

• Cook Time: 35 minutes

• Total Time: 50 minutes

• Servings: 4–6

🛒 Ingredients

• 2 tbsp olive oil

• 1 small onion, finely diced

• 2 cloves garlic, minced

• 8 cups chicken broth

• 1 lb boneless chicken breast or thighs

• ½ cup white rice or orzo

• 3 large eggs

• ⅓ cup fresh lemon juice (about 2 lemons)

• Salt and black pepper to taste

• Fresh dill or parsley, chopped (optional)

🔪 Prep Notes (Chef’s Guidance)

• Use fresh lemon juice only — bottled won’t give the same brightness.

• Tempering the eggs slowly prevents curdling and ensures a silky soup.

👨‍🍳 Step-by-Step Instructions

1. Heat olive oil in a large pot over medium heat.

2. Add onion and cook until soft, about 5 minutes. Add garlic and cook 30 seconds.

3. Pour in chicken broth and add chicken. Simmer 15 minutes until chicken is cooked.

4. Remove chicken, shred, and return to pot.

5. Add rice or orzo and cook until tender, about 10 minutes.

6. In a bowl, whisk eggs and lemon juice.

7. Slowly ladle hot broth into egg mixture while whisking.

8. Stir tempered mixture back into soup over low heat (do not boil).

9. Season with salt and pepper. Garnish with herbs.

🔥 Pro-Tip

Keep the soup just below a simmer after adding the egg-lemon mixture — boiling will scramble the eggs and ruin the texture.