Feeling under the weather? Craving something warm, comforting, but still light? Greek Lemon Chicken Soup, or Avgolemono, might be just what you need. It’s tangy, creamy (without cream!), and packed with cozy, wholesome ingredients that hit the spot every time.
This Mediterranean classic has been a staple in Greek kitchens for generations, and it’s starting to gain major love across the globe. Whether you’re cooking for your family, looking to soothe a cold, or just want something different from the usual chicken soup, Avgolemono delivers comfort with a citrus twist.
What You’ll Learn in This Guide:
Where Greek Lemon Chicken Soup Comes From
A Quick Look at Its History
Avgolemono (pronounced ahv-go-LEH-mo-no) is a traditional Greek soup made with eggs, lemon juice, and broth. Some historians trace its roots back to Sephardic Jewish communities, where similar egg-lemon sauces were used centuries ago.
Why It’s a Big Deal in Greek Homes
In Greece, Avgolemono is more than food—it’s love in a bowl. It’s often served:
- When someone’s sick or recovering
- During major holidays like Easter and Christmas
- After long trips or flights
- Or anytime a warm, nourishing meal is needed
How It’s Usually Served in Greece
Most Greek families serve it with a side of crusty bread or a fresh salad. Some keep it simple with just broth and rice; others include shredded chicken and fresh herbs for extra flavor.
Why It’s Good for You
Healthy Ingredients That Work Together
This soup is loaded with whole, nutritious ingredients that support your health:
- Chicken – great source of lean protein
- Eggs – provide healthy fats and natural creaminess
- Lemon juice – packed with vitamin C and antioxidants
- Rice or orzo – adds energy-boosting carbs
Why It’s Great When You’re Feeling Sick
Many people compare Avgolemono to chicken noodle soup—but with a zesty twist. The warm broth soothes sore throats, lemon perks up your senses, and the protein helps rebuild strength. It’s the perfect “sick day” meal.
Part of the Mediterranean Diet
Avgolemono fits beautifully into the Mediterranean diet, which is known for promoting heart health, reducing inflammation, and encouraging a long, healthy life. It’s simple, clean, and deeply nourishing.
How to Make Greek Lemon Chicken Soup (Step-by-Step)
What You Need (Plus Easy Swaps)
- 4 cups chicken broth
- 2 cups cooked chicken (shredded or diced)
- 1/3 cup uncooked white rice or orzo
- 3 large eggs
- Juice of 2 lemons
- Salt and pepper to taste
- Fresh dill or parsley for garnish (optional)
Quick swaps: Use rotisserie chicken for ease. Sub chickpeas for chicken to make it vegetarian. Use quinoa instead of rice for a protein boost.
Step-by-Step Instructions
- In a large pot, bring your broth to a boil.
- Add rice or orzo. Simmer for about 10-15 minutes until tender.
- Stir in the shredded chicken. Keep the soup on low heat.
- In a medium bowl, whisk the eggs and lemon juice together until smooth.
- Now temper the eggs: Slowly pour in 1 cup of hot broth into the egg-lemon mixture, whisking constantly.
- Once tempered, gently pour the egg-lemon mix back into the pot, stirring continuously.
- DO NOT let the soup boil. Simmer on low for 3-5 minutes until slightly thickened. Season with salt and pepper.
- Serve hot, garnished with fresh herbs if desired.
Common Mistakes to Avoid
- Scrambled eggs? You added them too fast or the soup was too hot.
- Too sour? Start with one lemon and taste before adding the second.
- Too thin? Add more rice or let the soup sit a bit to thicken naturally.
Fun Twists on the Classic Recipe
Vegetarian or Vegan-Friendly Versions
Want a plant-based version? Here’s how:
- Swap chicken broth for veggie broth
- Use chickpeas or tofu instead of chicken
- For creaminess, use tahini or blended cashews instead of eggs
Rotisserie Chicken Shortcut
No time to cook chicken from scratch? A store-bought rotisserie chicken works perfectly and cuts down cooking time without losing flavor.
Regional Variations
In Northern Greece, families often add carrots and celery. Some island versions use lamb broth for a deeper taste. Feel free to make it your own!
Expert Tips for Perfect Soup Every Time
- Use fresh lemon juice—bottled just doesn’t taste the same.
- Whisk the eggs well before tempering to avoid lumps.
- Let the soup rest for 5–10 minutes before serving to let flavors develop.
How to Store, Freeze & Reheat
- Fridge: Store in a sealed container for up to 3 days.
- Freezer: Freeze the soup base without eggs. Add fresh egg-lemon mix when reheating.
- Reheat gently: Use low heat or microwave at 50% power to avoid curdling.
Serving Ideas and Pairings
Great Sides to Serve With Avgolemono
- Warm pita bread or crusty sourdough
- Greek salad with feta and olives
- Stuffed grape leaves (dolmades)
- Greek-inspired protein-packed sides like Greek yogurt bagels
Make It a Full Greek Meal
- Start with Avgolemono soup
- Add grilled chicken souvlaki or spanakopita
- Finish with baklava or Greek yogurt with honey
Pro Tip for Presentation
Serve in a wide, shallow bowl with a drizzle of olive oil, a sprinkle of dill, and fresh cracked pepper for that restaurant-style finish.
Top FAQs About Greek Lemon Chicken Soup
Can I Make It Without Eggs?
You can, but the soup will lose its signature creamy texture. Use cornstarch or tahini for thickening if needed.
Can I Reheat It?
Yes—but do it slowly on low heat. Avoid boiling once the eggs are added.
Can I Use Quinoa Instead of Rice?
Absolutely! Quinoa adds a nuttier flavor and more protein.
What’s the Best Lemon to Use?
Fresh, ripe lemons. Meyer lemons are slightly sweeter and work great too.
Conclusion: Why You’ll Fall in Love with Avgolemono
Whether you’re new to Greek food or grew up with it, Greek Lemon Chicken Soup is a classic worth adding to your comfort food rotation. It’s simple, wholesome, and full of feel-good flavor.
With a handful of ingredients and a little love, you’ll have a bowl of sunshine ready to warm your soul.
Now It’s Your Turn!
Have you tried making Avgolemono? What’s your favorite twist—rice or orzo? Chicken or chickpeas? Share your thoughts in the comments or tag your creations online using #CozyGreekSoup so we can see your delicious bowls!
Greek Lemon Chicken Soup
Ingredients
- 4 cups chicken broth low sodium or homemade
- 2 cups cooked chicken shredded or diced
- 1/3 cup uncooked white rice or orzo pasta
- 3 large eggs
- Juice of 2 lemons about 1/3 cup
- Salt and black pepper to taste
- Fresh dill or parsley optional, for garnish
Instructions
- Cook the Rice:
- In a large pot, bring the chicken broth to a gentle boil.
- Add the rice (or orzo) and simmer for 10–15 minutes, or until tender.
- Add the Chicken:
- Stir in the shredded or diced cooked chicken.
- Reduce heat to low to keep the soup warm without boiling.
- Make the Avgolemono (Egg-Lemon Mix):
- In a medium bowl, whisk the eggs and lemon juice together until smooth and frothy.
- Temper the Eggs:
- Slowly ladle 1 cup of the hot broth into the egg-lemon mixture while whisking constantly to prevent curdling.
- Finish the Soup:
- Slowly pour the tempered egg-lemon mixture back into the soup pot.
- Stir gently and continue heating over very low heat for 3–5 minutes, until the soup thickens slightly.
- Do not let it boil!
- Season & Serve:
- Add salt and pepper to taste.
- Ladle into bowls and garnish with fresh dill or parsley if desired.