Golden broth, tender chicken, a whiff of lemon that hits the back of your throat just before the steam fogs your glasses—this greek lemon chicken soup is like a warm hug with a citrusy high-five. It’s made with cozy stuff—like rice, onion, celery, carrots, juicy shredded chicken, fresh lemon juice, and egg yolks for creaminess—but still feels light enough that you won’t regret ladling out seconds.
Let’s talk Greek lemon chicken soup (a.k.a. avgolemono in the know). It’s tangy, creamy, brothy—but not too rich. You’re getting that big warm bowl feeling without falling into a food coma. Honestly, it’s one of those soups that works any season. Cold outside? It comforts. Hot outside? Somehow still refreshing, thanks to the lemon. Plus, it’s incredibly satisfying in an “I made something real” way. You’ll taste the brightness of fresh citrus, the richness of the yolks, and the soft bite of rice all in one spoonful.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Creamy Greek Lemon Chicken Soup
Let’s keep it real—this soup tastes like you really tried, but it won’t leave you elbow-deep in dishes or stress. Think of it as the soup that lets you show off without breaking a sweat.
- Ridiculously simple to make: You sauté, simmer, whisk a little, and swirl. That’s about the extent of your labors.
- Bright and tangy flavor: That lemon cuts through with just the right amount of zing without overdoing it.
- Soothing on sick days or Mondays: Whether your voice is gone or your will to cook is, this will fix it.
- Creamy, but not heavy: Egg yolks give you that silky texture without a single drop of cream, which feels like magic.
- Customizable base: Toss in herbs, swap the rice, or go wild with toppings—this soup doesn’t mind.
Ingredient Notes
This isn’t one of those mile-long grocery list situations. The joy here is in just a few well-chosen ingredients backing each other up like a little flavor collective.
- Olive oil: We use this as the base fat—it imparts a mellow, slightly fruity note to the sautéed veggies.
- Onion, celery, and carrots: Together, this trio gives our broth depth and sweetness. Cut ’em nice and small so they soften quickly.
- Garlic: A few cloves go a long way; just don’t let them brown or things get bitter.
- Bay leaves: Woody and aromatic, these sit quietly while the soup simmers, then politely exit stage left before serving.
- Low-sodium chicken broth: Start with low-sodium so you can control the saltiness. Homemade is great, but store-bought works like a charm.
- Uncooked rice (or orzo): I use rice here for its heartiness, but orzo would slide into this role like it was made for it. If you have a rice shortage (we’ve all been there), check out this quick guide on a substitute for barley that might just work.
- Cooked chicken: Leftovers? Rotisserie? Whatever’s on hand. Shredded is ideal for maximum spoon compatibility.
- Egg yolks and lemon juice: This dynamic duo makes the signature avgolemono finish. Light, luscious, and just a little bit fancy.
- Salt and black pepper: Season with heart. Start modest and adjust at the end—lemon styling shifts the balance.
- Fresh dill or parsley: Dill lifts everything, but parsley adds brightness too. Go with preferences or what you didn’t forget at the store.
How To Make This Creamy Greek Lemon Chicken Soup
Once everything’s chopped and prepped, the whole process feels kinda meditative. There’s stirring, whisking, ladling—very tactile and very satisfying.
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Sauté your base flavors: Warm olive oil over medium heat, then toss in onion, celery, and carrots. Stir every couple of minutes, until they get soft and fragrant. You’re looking for that mellow, buttery sauté smell, about 8 to 10 minutes in.
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Deglaze with garlic and broth: Add minced garlic and bay leaves. Stir for a half-minute or so (just enough to smell it bloom), then pour in the chicken broth slowly. Bring everything to a cheerful boil.
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Add the rice and simmer: Stir in your rinsed rice. Keep the heat gentle, and stir here and there so nothing sticks. This stage takes 20 to 30 minutes, depending on your rice. You’ll want it tender but not mushy.
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Mix in the chicken: Once the rice is right and the broth is happy, stir in your shredded chicken. Let it get warm and cozy, just a few more minutes.
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Temper the egg and lemon mix: Whisk your egg yolks until they’re pale and frothy (like a tiny arm workout). Then, pour in your lemon juice as you whisk. Now, here comes the careful part—tempering.
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Temper like a champ: Slowly ladle about 2 cups of hot soup into the egg-lemon mix in a thin stream, whisking constantly. This keeps the eggs creamy and not scrambled. Trust the whisk.
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Stir everything together and finish: Turn off the heat and gradually pour the tempered mix back into the pot as you stir gently. The soup will thicken just slightly into this silky, luxurious lemony goodness.
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Taste and tweak: Remove the bay leaves. Add salt and pepper until it makes you happy. Ladle into bowls, add your herb of choice on top, and bask in your soup-making glory.
Storage Options
Alright, let’s talk leftover logistics—because this soup makes enough to save, and you’ll absolutely want a repeat performance.
In the fridge, your greek lemon chicken soup will keep for about 4 days. Just pop it into an airtight container once it cools to room temp (hot soup in the fridge is a no-no). The rice keeps soaking up broth as it sits, though, so don’t be surprised if the texture shifts a bit. Nothing wrong with that—think of it as soup growing into a savory risotto cousin.
Reheating? Go gentle. Warm it over medium-low heat on the stove or microwave it in a covered bowl in short bursts, stirring in between. If it thickened too much, just add a splash of broth or water to loosen it up again.
Freezing is… ehhhh, complicated. The egg-lemon mix can get weird when thawed. If you’re planning ahead to freeze portions, I’d recommend freezing the soup before you add the egg-lemon mixture. Then you can thaw it, bring it up to heat, and stir in a fresh egg-lemon swirl moment when ready.
Variations and Substitutions
This soup’s got range. Once you grasp the technique, you can riff a hundred ways without offending any grandmothers (probably).
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Orzo instead of rice: Makes the whole thing feel silkier and a little more elegant. Just watch the cook time—it softens faster than rice.
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Cauliflower rice (hey, why not?): Lower-carb, slightly less firm, but still soaking up that good brothiness. Add it toward the end so it doesn’t go soggy.
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Add spinach or kale: Stir in a handful during the last 5 minutes. They wilt fast and sneak in some greenery.
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Use rotisserie chicken: Zero shame. Pull it apart while the rice simmers and you’re basically halfway done already.
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Amp up the lemon: Add lemon zest to the egg-lemon mixture if you’re a citrus maximalist. It’s bright, fresh, and kind of addictive.
What to Serve with Creamy Greek Lemon Chicken Soup
Honestly, this could totally stand alone, but if you’re in the mood to build it out into a complete meal (perhaps for a cozy dinner or a dinner party where the vibe is “effortless but secretly curated”), here are a few ideas:
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Crisp green salad with a briny vinaigrette: Something peppery like arugula with olives or capers would balance the creaminess of the soup perfectly. A little feta crumbled on top doesn’t hurt, either.
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Hunk of toasted sourdough: Dip it until it sags and soaks and almost disintegrates in the lemony broth. Bonus points if it has a buttery crust.
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Roasted seasonal vegetables: These add earthiness and texture to the mix. You can prep them on a second rack while the soup simmers. We love some herby roasted carrots or crispy Brussels sprouts.
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For a seafood-loving crowd: This pan seared salmon with pomegranate reduction makes a dazzling plated partner. Fancy-but-not-fussy.
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Savory quickbread or muffin: Something like these savory bacon basil cornbread muffins would be unexpected but fabulous alongside.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use whole eggs instead of just the yolks?
Technically yes, but using the whole egg will change the texture a bit. Yolks give you that rich, velvety finish. Whole eggs can make the soup a little frothy and might curdle more easily unless you temper very, very slowly. If eggs are in short supply, it’s worth trying with one whole egg plus a yolk to hedge your bets.
How do you keep the eggs from scrambling in the soup?
The key is tempering—it’s basically a tiny trust exercise with your eggs. Slowly add hot broth into the egg-lemon mixture while whisking constantly. This warms up the eggs gently so they don’t freak out when they hit the soup. Then you stir the warm mixture back into the pot gradually. Low and slow wins here.
Can I make this vegetarian?
You could! Swap in a good veggie broth, amp up the aromatics, and skip the chicken. For protein, consider adding chickpeas or white beans (different vibe but honestly lovely). Still whisk those yolks and lemon in—vegetarians deserve creaminess too.
Does this soup taste super lemony?
It’s pleasantly lemony, not punch-you-in-the-face citrusy. The lemon is balanced by the egg yolks and broth, so it has a bright finish without overwhelming the dish. If you’re unsure, start with less lemon juice—you can always add more after tasting.
Creamy Greek Lemon Chicken Soup (Avgolemono)
Ingredients
Soup Base
- 2 tbsp (30 ml) olive oil
- 1 yellow onion finely diced
- 2 stalks (2) celery finely diced
- 2 carrots peeled and finely diced
- 3 cloves garlic minced
- 2 bay leaves
- 8 cups (2 liters) low-sodium chicken broth
- 2/3 cup (135 g) uncooked white rice or orzo
- 2 cups (260 g) cooked chicken shredded (rotisserie or leftovers work great)
Avgolemono (Egg-Lemon Mixture)
- 4 egg yolks large
- 1/2 cup (120 ml) fresh lemon juice from 2–3 lemons, plus more to taste
To Finish
- salt and freshly ground black pepper to taste
- fresh dill or parsley chopped, for garnish
Equipment
- Large Soup Pot
- Whisk
- Ladle
- Cutting board
- Knife
Instructions
- Heat olive oil in a large soup pot over medium heat. Add diced onion, celery, and carrots. Sauté for 8–10 minutes, stirring occasionally, until vegetables are soft and fragrant.
- Add minced garlic and bay leaves to the pot. Sauté for 30 seconds until fragrant (do not let garlic brown).
- Pour in the chicken broth. Bring to a gentle boil.
- Stir in the uncooked rice or orzo. Reduce heat to a simmer and cook, stirring occasionally, until rice is tender but not mushy, about 20–30 minutes.
- Add shredded cooked chicken and simmer just until warmed through, about 3–5 minutes.
- While the soup simmers, whisk the egg yolks with lemon juice in a medium bowl until pale and frothy.
- Slowly ladle about 2 cups of hot broth from the soup into the egg-lemon mixture in a thin stream, whisking constantly to temper the eggs.
- Turn off the heat under the soup. Gradually pour the tempered egg-lemon mixture back into the pot, stirring gently.
- Remove and discard bay leaves. Taste and season with salt and black pepper as desired. Ladle into bowls, garnish with chopped dill or parsley, and serve.
