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Close-up of creamy Greek Lemon Chicken Soup in a white bowl, showcasing its flavorful broth and tender chicken.

BEST GREEK LEMON CHICKEN SOUP

This Greek Lemon Chicken Soup, also known as Avgolemono, is a comforting and flavorful dish perfect for chilly days. It features tender chicken, bright citrus notes, and creamy broth, making it a go-to recipe for a satisfying meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: Greek
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 8 cups chicken broth low sodium preferred
  • 1 large onion, quartered
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black peppercorns
  • Salt to taste
  • 1/2 cup long-grain rice uncooked
  • 3 large eggs
  • 1/2 cup fresh lemon juice from about 3-4 lemons
  • Fresh parsley, chopped for garnish
  • Fresh dill, chopped for garnish
  • Lemon wedges for garnish

Equipment

  • Large pot or Dutch oven
  • Fine-mesh sieve
  • Medium bowl
  • Whisk
  • Measuring cups and spoons
  • Ladle
  • Cutting board
  • Knife

Method
 

  1. In a large pot or Dutch oven, combine the chicken breasts, chicken broth, onion, carrots, celery, bay leaves, thyme, and peppercorns.
  2. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through.
  3. Remove the chicken from the pot and set aside to cool slightly. Shred the chicken using two forks.
  4. Strain the broth through a fine-mesh sieve, discarding the solids. Return the strained broth to the pot.
  5. Add the rinsed rice to the broth. Bring to a simmer over medium heat and cook for 15-20 minutes, or until the rice is tender.
  6. While the rice is cooking, prepare the avgolemono. In a medium bowl, whisk the eggs until light and frothy, about 2-3 minutes.
  7. Gradually whisk in the lemon juice, a little at a time, until well combined.
  8. Slowly drizzle about 1 cup of the hot broth from the pot into the egg-lemon mixture, whisking constantly to prevent the eggs from scrambling. This gradually raises the temperature of the egg mixture.
  9. Pour the tempered egg-lemon mixture into the pot with the broth and rice. Stir gently to combine.
  10. Heat the soup over low heat for just a couple of minutes, stirring constantly. Be very careful not to boil the soup at this stage, as it can cause the eggs to curdle. You just want to gently warm it through.
  11. Add the shredded chicken back to the pot and stir to combine.
  12. Taste and adjust seasoning with salt and more lemon juice, if desired. Remember, the lemon flavor should be prominent but balanced.
  13. Ladle the soup into bowls and garnish with fresh parsley, dill, and lemon wedges, if desired.
  14. Serve immediately and enjoy!

Notes

Use fresh lemon juice for the best flavor. Rinse the rice to prevent the soup from becoming too thick. Temper the eggs slowly and gently heat the soup to prevent curdling. Do not boil the soup after adding the avgolemono. Adjust lemon juice to taste. Store leftover soup in an airtight container in the refrigerator for up to 3 days. Gently reheat on the stovetop or in the microwave, avoiding boiling.