This Greek Lemon Chicken Soup, also known as Avgolemono, is a traditional Greek soup that’s both comforting and incredibly flavorful! It features a rich chicken broth infused with vegetables, tender chicken, and fluffy rice, all thickened and brightened with a unique and delicious lemon-egg mixture. I love how this soup is both creamy (without using cream!) and tangy. It’s perfect for a chilly day, when you’re feeling under the weather, or any time you’re craving a taste of authentic Greek cuisine.
Why You’ll Love This Greek Lemon Chicken Soup
- Creamy and Tangy: The traditional avgolemono (egg-lemon) technique creates a surprisingly creamy texture and a bright, tangy flavor.
- Comforting and Nourishing: This soup is packed with chicken, vegetables, and rice, making it a wholesome and satisfying meal.
- Authentic Greek Flavor: Captures the classic flavors of traditional Greek lemon chicken soup.
- Easy to Make: This recipe uses simple ingredients and straightforward instructions.
- Unique Technique: Learning the avgolemono technique is a fun culinary skill!
Ingredients for Greek Lemon Chicken Soup
Here’s what you’ll need to make this delicious Greek soup. The full list with measurements is in the recipe card below.
Main Ingredients
- Chicken broth (Liquid)
- Fresh lemon juice (Acid)
- Shredded carrots (Vegetable)
- Finely chopped onion (Vegetable)
- Finely chopped celery (Vegetable)
- Chicken soup base (Flavoring)
- Margarine (Fat)
- All-purpose flour (Thickener)
- Egg yolks (Binder/Thickener)
- Cooked white rice (Grain)
- Diced cooked chicken (Meat)
Seasoning
- Ground white pepper
Garnish
- Lemon Slices
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this Greek Lemon Chicken Soup as is, but here are a few ideas for variations:
- Use Orzo Pasta: Substitute orzo pasta for the rice.
- Add More Vegetables: Toss in some chopped spinach or peas towards the end of cooking.
- Different Herbs: Garnish with fresh dill or parsley instead of just lemon slices.
- Make it Vegetarian: Use vegetable broth and omit the chicken.
- Use Butter: Substitute butter for margarine.
How to Make Greek Lemon Chicken Soup
Let me show you how to make this comforting and tangy Greek Lemon Chicken Soup:
Prepare the Base
- In a large pot, I combine the chicken broth, lemon juice, shredded carrots, chopped onion, celery, chicken soup base, and ground white pepper.
- I bring the mixture to a boil over high heat.
- Once boiling, I reduce the heat and let it simmer for 15–20 minutes, or until the vegetables are tender.
Thicken the Soup
- In a small bowl, I mix the margarine and flour together until smooth. This creates a roux.
- I gradually stir this roux into the simmering soup.
- I continue cooking, stirring frequently, for 8–10 minutes until the soup is slightly thickened.
Temper the Egg Yolks (Avgolemono Technique)
- I beat the egg yolks in a separate bowl until they are pale and creamy.
- Slowly, I add a ladle of the hot soup to the yolks, whisking constantly to avoid scrambling the eggs. This is called tempering.
- I gradually pour the tempered egg mixture back into the pot, stirring continuously.
- I cook gently until heated through, but do not boil. Boiling can cause the eggs to curdle.
Finish the Soup
- I add the cooked rice and diced chicken to the pot.
- I cook for a few more minutes until everything is heated through.
Serve
- Serve
Tips and Tricks for the BEST Avgolemono Soup
Here are my secrets for making this Greek soup truly exceptional:
- Temper the Eggs Slowly: This is the most crucial step! Add the hot broth to the egg yolks very slowly while whisking constantly to prevent the eggs from scrambling.
- Don’t Boil After Adding Eggs: Once the egg mixture is added, keep the soup at a gentle simmer and do not let it boil, or it will curdle.
- Use Fresh Lemon Juice: Freshly squeezed lemon juice provides the brightest and most authentic flavor.
- Adjust Lemon Juice: Taste the soup and adjust the amount of lemon juice to your liking. Some prefer it tangier than others.
- Use Good Quality Broth: The flavor of the chicken broth forms the base of the soup.
How to Serve
This Greek Lemon Chicken Soup is delicious served:
- Warm: Enjoy it warm, garnished with a fresh lemon slice.
- With Crusty Bread: Perfect for dipping into the creamy broth.
- With a Greek Salad: A classic pairing for a complete Mediterranean meal.
Make Ahead and Storage
Leftover soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, being careful not to boil it. Due to the eggs, freezing is not recommended as the texture may change upon thawing.
FAQs about Greek Lemon Chicken Soup
- Can I use whole eggs instead of just yolks?
- Traditionally, only egg yolks are used for avgolemono as they create a richer, creamier sauce without the risk of the whites becoming rubbery.
- Can I use a different type of rice?
- Yes, you can use brown rice or orzo pasta, but adjust cooking times accordingly.
- Why did my soup curdle?
- The soup likely boiled after the egg mixture was added, or the eggs were not tempered correctly (hot broth added too quickly).
Enjoy this comforting, tangy, and incredibly delicious Greek Lemon Chicken Soup (Avgolemono)! It’s a unique and flavorful soup that’s perfect for any occasion.
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Greek Lemon Chicken Soup
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6-8 1x
- Category: Soup, Main Course
- Cuisine: Greek
Description
This Greek Lemon Chicken Soup, inspired by classic Avgolemono, is a bright, flavorful, and surprisingly creamy soup. Chicken broth is simmered with vegetables, then thickened and enriched with a tangy mixture of lemon juice and tempered egg yolks, finished with chicken and rice.
Ingredients
Scale
- 8 cups low-sodium chicken broth
- 1/2 cup fresh lemon juice (from about 2–3 lemons)
- 1/2 cup shredded carrots
- 1/2 cup finely chopped yellow onion
- 1/2 cup finely chopped celery
- 6 tablespoons chicken soup base (such as Better Than Bouillon, see notes)
- 1/4 teaspoon ground white pepper (or black pepper)
- 1/4 cup (1/2 stick) margarine (or unsalted butter)
- 1/4 cup all-purpose flour
- 8 large egg yolks
- 1 cup cooked white rice
- 1 cup diced cooked chicken
- Lemon slices, for garnish
Instructions
- Prepare the Soup Base: In a large pot or Dutch oven, combine the chicken broth, lemon juice, shredded carrots, chopped onion, chopped celery, chicken soup base, and white pepper.
- Simmer Base: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover partially, and simmer for 15-20 minutes, or until the vegetables are tender.
- Make Roux: While the soup base is simmering, prepare the roux. In a small bowl, combine the margarine (or butter) and flour. Mix with a fork or whisk until a smooth paste forms.
- Thicken Soup: Gradually whisk the flour-margarine mixture (roux) into the simmering soup until smooth. Continue cooking, stirring frequently, for 8-10 minutes, or until the soup has slightly thickened.
- Temper the Egg Yolks (Crucial Step): In a separate medium bowl, whisk the egg yolks until they are pale and creamy. Slowly ladle about 1 cup of the hot soup broth into the bowl with the egg yolks, whisking constantly as you pour. This process, called tempering, gently warms the yolks and prevents them from scrambling when added to the pot.
- Incorporate Egg Mixture: Slowly pour the tempered egg yolk mixture back into the pot of soup, whisking continuously as you pour.
- Heat Gently: Continue to cook the soup over low heat, stirring gently, until it is heated through and slightly thickened further. Do NOT allow the soup to boil after adding the egg yolks, as it may curdle.
- Add Chicken and Rice: Stir in the cooked white rice and diced cooked chicken. Cook for a few more minutes, just until the chicken and rice are heated through.
- Serve: Ladle the soup into bowls and garnish each serving with a fresh lemon slice. Serve immediately.
Notes
- Chicken Soup Base: This adds a concentrated chicken flavor. If you don’t have it, you can increase the chicken broth slightly and adjust salt accordingly. Ensure your base is low-sodium if you’re watching salt intake.
- Margarine/Butter: Margarine or butter can be used for the roux.
- Tempering Eggs: Tempering the egg yolks is a crucial step to prevent them from scrambling in the hot soup. Add the hot broth very slowly while whisking constantly.
- Do Not Boil: It’s very important not to let the soup boil after adding the egg yolks, as this can cause the soup to curdle. Heat it gently.
- Rice: Use pre-cooked white rice. Leftover rice works perfectly. You can substitute other types of rice or even orzo pasta.
- Chicken: Use leftover cooked chicken, rotisserie chicken, or quickly poach or bake chicken breasts for this recipe.
- Serving Suggestions: Serve with crusty bread for dipping.
- Storage: Store leftover soup in the refrigerator for up to 3 days. Reheat gently over low heat, being careful not to boil it.