Description

Craving something cozy, comforting, and bursting with bright flavor? Greek Lemon Chicken Soup—known as Avgolemono—is the answer. This quick and nourishing soup is a beautiful blend of shredded chicken, silky rice, and a creamy lemon-egg broth that offers the comfort of chicken soup with a Mediterranean twist. Perfect as a quick lunch, light dinner, or when you need a bowl of something soothing, Avgolemono stands out among easy recipes and healthy food ideas. It’s one of those easy dinner ideas that tastes like it took hours to make but comes together effortlessly. The citrusy aroma, velvety texture, and vibrant taste make this an irresistible must-try.

Ingredients

1.5 lbs chicken thighs or breast (bone-in preferred)
8 cups chicken broth or stock
1 cup carrots, chopped
1/2 cup celery, chopped
1 small onion, diced
3/4 cup short-grain white rice (or orzo)
3 large eggs
1/3 cup fresh lemon juice (2–3 lemons)
Salt and pepper to taste
Fresh dill or parsley for garnish (optional)

Instructions

In a large pot, combine chicken, carrots, celery, onion, and broth. Bring to a boil, then reduce heat and simmer for 30–40 minutes.
Remove chicken and set aside to cool. Strain broth if desired. Return broth to the pot.
Shred the chicken, discard bones and skin, and set aside.
Add rice (or orzo) to the broth and simmer until tender, about 15–20 minutes.
In a bowl, whisk together the eggs and lemon juice.
Temper the eggs by slowly whisking in a few ladles of hot broth until warm.
Reduce the soup’s heat to low and slowly stir in the tempered egg-lemon mixture.
Add shredded chicken back into the pot and stir to combine.
Season with salt, pepper, and additional lemon juice if desired.
Serve warm, garnished with fresh herbs if using.

Prep Time: 10 minutes
Cook Time: 45 minutes