Greek Lemon Chicken Soup (Printable)

Silky Avgolemono with shredded chicken, rice, and lemon, brightened by fresh dill—warm Greek comfort in under an hour.

# What You'll Need:

→ Poultry & Broth

01 - 1 lb boneless, skinless chicken breast or thighs
02 - 6 cups chicken broth

→ Vegetables & Grains

03 - 1 medium onion, finely chopped
04 - 2 garlic cloves, minced
05 - 1/2 cup long-grain white rice

→ Avgolemono (Egg-Lemon Mixture)

06 - 3 large eggs
07 - 1/3 cup freshly squeezed lemon juice (about 2 lemons)

→ Seasonings & Garnish

08 - 2 tbsp fresh dill or parsley, chopped (plus extra for garnish)
09 - 1 tsp salt, or to taste
10 - 1/2 tsp freshly ground black pepper

# How To Make:

01 - Place the chicken and broth in a large pot. Bring to a gentle boil, skimming any foam that rises to the surface. Reduce heat and simmer for 20 minutes, or until the chicken is cooked through.
02 - Remove the chicken from the pot and chop or shred into bite-sized pieces. Set aside while keeping the broth at a simmer.
03 - Add the onion, garlic, and rice to the simmering broth. Cook over medium heat for 15 minutes until the rice is tender.
04 - In a medium bowl, whisk together the eggs and lemon juice until well combined.
05 - Slowly ladle about 1 cup of the hot broth into the egg-lemon mixture, whisking constantly to gently raise the temperature without scrambling the eggs.
06 - Reduce heat to low. Gradually pour the tempered egg mixture into the soup, stirring continuously. Do not allow the soup to boil, as this may cause curdling.
07 - Return the shredded chicken to the pot. Add the herbs, salt, and pepper. Stir gently and heat through for 2 to 3 minutes.
08 - Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh chopped herbs. Serve hot.

# Expert Tips:

01 -
  • The egg lemon trick creates a velvety texture that feels like cream without a drop of heavy dairy.
  • It comes together in under an hour but tastes like it simmered all afternoon on a grandmothers stove.
  • The lemon brightness is somehow both comforting and energizing, which makes it perfect for sick days and dinner parties alike.
02 -
  • The tempering step is the moment where everything can go wrong so pour the hot broth very slowly and never stop whisking.
  • Adding the chicken back before tempering the eggs means leftover heat can overcook the mixture, so always temper first and add chicken last.
  • If the soup sits for a while it may thicken considerably and a splash of warm broth stirred in gently brings it back to life.
03 -
  • Let the eggs sit on the counter for thirty minutes before starting because cold eggs shock more easily and are far more prone to scrambling in the broth.
  • The soup is best served immediately but if you must reheat it, do so over the lowest possible heat and stir constantly to protect the delicate egg texture.

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