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Creamy Greek Lemon Chicken Soup Avgolemono

Greek lemon chicken soup - featured image
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This comforting Greek soup features a silky, lemony broth thickened with eggs, tender chicken, and rice, finished with fresh dill. It’s a quick, soul-soothing dinner that comes together in just 30 minutes and is perfect for chilly nights or family gatherings.

Ingredients

Scale
  • 4 cups chicken broth (homemade or low-sodium store-bought)
  • 1 cup cooked chicken, shredded (rotisserie or leftover roast chicken)
  • 1/3 cup white rice (short-grain or long-grain, or substitute orzo)
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil (extra virgin)
  • Salt and freshly ground black pepper, to taste
  • 2 large eggs (room temperature)
  • Juice of 2 large lemons (about 1/3 cup)
  • 2 tablespoons fresh dill, chopped
  • Additional lemon wedges, for serving
  • Extra black pepper, for garnish

Instructions

  1. Chop onion, mince garlic, and shred the cooked chicken. Juice lemons and set aside. Chop fresh dill for garnish.
  2. Heat olive oil in a large soup pot over medium heat. Add chopped onion and sauté until soft and translucent, about 3 minutes. Stir in garlic and cook for 1 minute until fragrant.
  3. Add rice to the pot and stir well. Pour in chicken broth and bring to a gentle boil. Reduce heat to low and simmer, uncovered, for 10 minutes, until rice is just tender. Stir occasionally.
  4. Stir in shredded chicken. Simmer for 2-3 minutes to heat through. Taste for seasoning and add salt and pepper as needed.
  5. In a medium mixing bowl, whisk eggs until frothy, about 1 minute. Slowly add lemon juice, whisking constantly, until mixture is pale and foamy.
  6. Using a ladle, very slowly add about 1 cup of hot soup broth to the egg-lemon mixture, whisking all the time to temper the eggs.
  7. Turn off the heat under the soup pot. Slowly pour the tempered egg-lemon mixture back into the soup, stirring gently. The soup will turn pale yellow and creamy.
  8. Stir in chopped fresh dill. Taste and adjust salt and pepper if needed. For extra lemon kick, squeeze another wedge right before serving.
  9. Ladle soup into bowls and garnish with more dill and black pepper. Serve with lemon wedges on the side.

Notes

For gluten-free, use rice instead of orzo. Temper the eggs slowly to avoid curdling. Add extra lemon or dill to taste. If soup thickens after storing, add a splash of broth when reheating. For vegetarian, use vegetable broth and swap chicken for white beans or tofu. Garnish with fresh dill or parsley.

Nutrition

Keywords: Avgolemono, Greek soup, lemon chicken soup, creamy chicken soup, easy dinner, comfort food, gluten-free, dairy-free, Mediterranean, family recipe

Find it online: https://norasfoods.com/creamy-greek-lemon-chicken-soup-avgolemono-recipe-easy-30-minute-dinner/