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Greek Lemon Chicken Soup

Bowl of Greek Lemon Chicken Soup with tender chicken, rice, and a creamy lemon broth.
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Greek Lemon Chicken Soup, or Avgolemono, is a comforting, flavorful soup made with tender chicken, rice, and a creamy, tangy lemon-egg broth. This classic Greek dish is both nourishing and satisfying, perfect for a cozy meal or as a light, refreshing soup for any occasion.

Ingredients

Scale

For the Soup:

1 lb boneless, skinless chicken breasts or thighs

6 cups chicken broth (low-sodium preferred)

1/2 cup long-grain white rice (uncooked)

1 small onion, diced

2 cloves garlic, minced

2 tablespoons olive oil

1/2 teaspoon salt (adjust to taste)

1/4 teaspoon black pepper (adjust to taste)

1/4 teaspoon dried oregano (optional)

For the Avgolemono (Lemon-Egg) Mixture:

2 large eggs

1/4 cup fresh lemon juice (about 2 lemons)

1 tablespoon cornstarch (optional, for extra thickening)

Instructions

Cook the Chicken:

In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, cooking until softened, about 3-4 minutes.

Add the chicken breasts (or thighs) to the pot and season with salt, pepper, and oregano. Cook for about 5-7 minutes, until the chicken is browned on both sides. Remove the chicken and set it aside to cool.

Make the Soup Broth:

Add the chicken broth to the pot and bring it to a simmer. Add the uncooked rice and let it cook for about 15-20 minutes, or until the rice is tender.

While the rice is cooking, shred the cooled chicken into bite-sized pieces using two forks.

Prepare the Avgolemono Mixture:

In a separate bowl, whisk the eggs and lemon juice together until smooth. If you prefer a thicker soup, add the cornstarch and whisk until dissolved. Set aside.

Temper the Avgolemono:

Once the rice is cooked, lower the heat to medium-low. Gradually add a small amount of the hot soup broth into the egg-lemon mixture while whisking constantly. This step is called “tempering” and prevents the eggs from curdling.

Slowly pour the tempered egg-lemon mixture back into the soup, stirring constantly to incorporate. Continue to cook the soup on low heat for an additional 3-5 minutes, allowing it to thicken and become creamy. Be sure not to let it boil, as that can cause the eggs to curdle.

Add the Chicken and Final Seasoning:

Stir the shredded chicken back into the soup. Taste and adjust the seasoning with additional salt, pepper, or lemon juice if desired.

Serve the soup hot, garnished with fresh herbs or a drizzle of olive oil if desired.

Notes

For a Creamier Soup: You can add a splash of heavy cream to the soup before serving for extra richness.

Substitutions: If you don’t have cornstarch, you can omit it, though it may slightly alter the texture. You can also use brown rice instead of white rice, but keep in mind that the cooking time for brown rice will be longer.

Variations: Try adding chopped vegetables such as carrots, celery, or spinach for extra nutrients and flavor.

 

Leftovers: This soup keeps well in the fridge for up to 3 days, and it also freezes well. If freezing, note that the texture may slightly change when reheated due to the egg-lemon mixture.

Nutrition

Keywords: Greek Lemon Chicken Soup

Find it online: https://mirayamsrecipe.com/greek-lemon-chicken-soup/