Avgolemono Greek Lemon Chicken Soup (Print Version)

Comforting Greek soup with tender chicken, rice, and silky lemon-egg broth.

# What You Need:

→ Poultry & Broth

01 - 1 lb boneless, skinless chicken breasts or thighs
02 - 8 cups low-sodium chicken broth

→ Vegetables & Grains

03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1/2 cup uncooked white rice
06 - 1 medium carrot, peeled and sliced

→ Avgolemono Mixture

07 - 3 large eggs
08 - 1/3 cup freshly squeezed lemon juice

→ Seasoning & Garnish

09 - 1 tsp salt
10 - 1/2 tsp freshly ground black pepper
11 - 2 tbsp chopped fresh dill or parsley

# How To Make:

01 - Combine chicken, broth, onion, garlic, carrot, and salt in a large pot. Bring to a boil over medium-high heat.
02 - Reduce heat to a simmer. Cover and cook for 15–20 minutes, until chicken is cooked through.
03 - Remove chicken from pot and set aside. Add rice to simmering broth. Cook uncovered for 15 minutes, or until rice is tender.
04 - While rice cooks, shred chicken into bite-size pieces using two forks.
05 - Whisk together eggs and lemon juice in a medium bowl until smooth.
06 - Gradually ladle 1 cup of hot broth into the egg-lemon mixture, whisking constantly to temper the eggs.
07 - Slowly pour tempered egg-lemon mixture back into the pot, stirring gently.
08 - Return shredded chicken to soup. Heat over low heat for 2–3 minutes until slightly thickened. Season with additional salt and pepper. Garnish with fresh dill or parsley.

# Expert Tips:

01 -
  • The velvety texture comes from an ancient Greek technique that transforms simple ingredients into something luxurious
  • It comes together in under an hour but tastes like it simmered all day
  • The bright lemon flavor cuts through richness without being overwhelming, perfect for any season
02 -
  • The tempering step cannot be rushed, adding hot broth too quickly will scramble the eggs and ruin the silky texture
  • Never let the soup boil after adding the egg mixture or it will separate and become grainy instead of smooth
  • The soup will continue to thicken as it sits, so if you're reheating leftovers you may need to add a splash more broth
03 -
  • Whisking the eggs vigorously before tempering creates a lighter, more velvety texture in the finished soup
  • Adding a bay leaf and a few peppercorns to the initial broth step adds subtle depth that people notice but can't quite identify

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