Avgolemono Greek Lemon Chicken Soup (Printable View)

Comforting Greek soup with tender chicken, rice, and silky lemon-egg broth for bright Mediterranean flavors.

# Ingredient List:

→ 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, short or medium-grain
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, plus more to taste
10 - 1/2 tsp freshly ground black pepper
11 - 2 tbsp chopped fresh dill or parsley

# How to Prepare:

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 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 mixture back into the pot, stirring gently. Return shredded chicken to soup. Heat over low heat for 2–3 minutes until slightly thickened and creamy. Do not boil.
08 - Season with additional salt and pepper to taste. Ladle into bowls and garnish with fresh dill or parsley.

# Expert Suggestions:

01 -
  • The broth becomes impossibly silky without any dairy, thanks to the ancient Greek technique of tempering eggs with hot broth
  • Its the perfect balance of bright lemon and comforting warmth that feels like a hug
  • Ready in under an hour but tastes like it simmered all day
02 -
  • Never let the soup boil after adding the egg mixture - it will scramble and ruin that velvety texture
  • Tempering the eggs slowly is absolutely crucial for achieving that silken consistency
  • The soup continues to thicken as it stands, so do not overcook the final step
03 -
  • Use room temperature eggs - they incorporate into the hot broth more smoothly and safely
  • Add extra lemon juice gradually at the end rather than all at once to find your perfect brightness level

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