Greek Lemon Chicken Soup, also known as Avgolemono, is pure Mediterranean comfort. It’s tangy, creamy, and packed with tender chicken and rice simmered in a silky lemon-egg broth. Every spoonful feels like sunshine in a bowl—light yet deeply nourishing.
Table of Contents
WHY YOU’LL LOVE THIS GREEK LEMON CHICKEN SOUP
It’s bright, refreshing, and full of homemade comfort.
- Creamy without any cream—just eggs and lemon magic
- Light yet filling, with protein and grains
- Naturally gluten-free
- Ready in 30 minutes
- Elegant enough for guests, easy enough for weeknights
- Perfect balance of savory and citrusy flavor
This soup reminds me of my mom’s Sunday kitchen—bright lemons on the counter, chicken simmering on the stove, and that comforting aroma that said “home.”
INGREDIENTS YOU’LL NEED
Simple ingredients, layered with Greek flavor.
Main Ingredients
- 8 cups chicken broth
- ½ cup fresh lemon juice
- ½ cup shredded carrots
- ½ cup finely chopped onion
- ½ cup finely chopped celery
- 6 tablespoons chicken soup base
- ¼ teaspoon ground white pepper
- ¼ cup margarine
- ¼ cup all-purpose flour
- 8 egg yolks
- 1 cup cooked white rice
- 1 cup diced cooked chicken
- 16 lemon slices for garnish
Optional Add-Ons or Substitutes
- Use olive oil instead of margarine for a Mediterranean touch
- Substitute cooked orzo for rice
- Add baby spinach or kale for color
- Use rotisserie chicken for ease
- Pair with Greek Chicken Bowls or Lemon Ricotta Pasta for a Greek-inspired meal
STEP-BY-STEP INSTRUCTIONS
This creamy soup is all about gentle heat and balance.
- Sauté Veggies: In a large pot, melt margarine over medium heat. Add onion, celery, and carrots; cook until soft, about 5 minutes.
- Add Flour and Broth: Stir in flour and cook for 1 minute. Slowly whisk in chicken broth and soup base until smooth.
- Add Chicken and Rice: Stir in cooked chicken and rice. Simmer on low heat.
- Prepare Egg-Lemon Mixture: In a separate bowl, whisk egg yolks and lemon juice together until creamy.
- Temper Eggs: Slowly ladle 1 cup of hot broth into the egg mixture, whisking constantly to prevent curdling.
- Combine and Serve: Stir the tempered egg mixture back into the soup. Add white pepper and salt to taste. Garnish with lemon slices and fresh herbs.
Quick reminders:
- Never boil after adding eggs—gentle heat keeps it silky.
- Adjust lemon juice for brightness.
- Whisk constantly when tempering for a smooth texture.
- Garnish just before serving for freshness.
EXPERT TIPS FOR SUCCESS
This traditional soup shines with care and patience.
- Use fresh lemon juice only—bottled dulls the flavor
- Temper eggs slowly to avoid curdling
- Add broth gradually to build a velvety base
- Keep the heat low after combining eggs
- Pair with Garlic Parmesan Dinner Rolls for dipping
- Sprinkle with dill or parsley for brightness
It’s a beautiful balance of creamy and citrusy—every bite feels luxurious.
SERVING SUGGESTIONS
This Greek Lemon Chicken Soup pairs perfectly with Mediterranean favorites.
- Serve with warm pita bread or crusty baguette
- Add a side Greek salad with olives and feta
- Pair with grilled veggies or orzo pasta
- Enjoy with Slow Cooker Lemon Herb Chicken and Rice for a full meal
- Garnish with extra lemon zest and herbs for a restaurant-style finish
A simple drizzle of olive oil on top adds a perfect final touch.
STORING AND REHEATING
How to Store It
- Let soup cool completely before refrigerating
- Store up to 3 days in an airtight container
- Avoid freezing—egg-based soups can separate
How to Reheat It
- Reheat gently over low heat
- Do not boil—whisk while warming to restore creaminess
- Add a splash of broth if it thickens
This soup keeps its silkiness and brightness beautifully when gently reheated.
NUTRITION (PER SERVING )
Calories: 210 kcal | Protein: 12g | Carbohydrates: 15g | Fat: 11g | Saturated Fat: 3g | Sodium: 890mg | Cholesterol: 120mg | Fiber: 1g | Sugar: 2g
FREQUENTLY ASKED QUESTIONS
Can I use egg whites instead of yolks?
Not recommended—the yolks create the creamy texture.
Can I use orzo instead of rice?
Yes! Orzo is traditional in many Greek versions.
Can I make it dairy-free?
Use olive oil instead of margarine for a fully dairy-free soup.
FINAL THOUGHTS
This Greek Lemon Chicken Soup brings pure sunshine to your table—bright, silky, and heartwarming. Each bite balances the tang of lemon with the comfort of chicken and rice.
- Temper the eggs slowly for that perfect texture
- Use fresh lemon juice for real flavor
- Serve with herbs and love
It’s not just soup—it’s a hug from the Mediterranean.
Greek Lemon Chicken Soup
Ingredients
Equipment
Method
- Melt margarine in a large pot over medium heat. Add chopped onion, celery, and shredded carrots. Cook until soft, about 5 minutes.
- Stir in flour and cook for 1 minute. Gradually whisk in chicken broth and chicken soup base until smooth.
- Add diced cooked chicken and cooked rice to the pot. Simmer gently over low heat.
- In a separate bowl, whisk egg yolks and fresh lemon juice together until creamy.
- Temper the egg mixture by slowly ladling about 1 cup of hot soup broth into it while whisking constantly. Then stir the tempered mixture back into the pot.
- Season with ground white pepper and salt to taste (if needed). Gently heat—but do not boil—until soup begins to thicken slightly.
- Ladle into bowls and garnish each with a lemon slice and fresh herbs if desired. Serve hot.
Nutrition
Notes
- Uses eggs and lemon juice instead of cream for a naturally creamy texture.
- For best texture when reheating, warm gently and whisk to restore creaminess.
