I make Easy Greek Lemon Chicken Soup that blends lemon juice, whisked eggs and tender chicken with long-grain rice in rich chicken broth. Onion, garlic, carrots and celery add depth, while fresh parsley or dill and a touch of olive oil or butter finish this classic Avgolemono made with a simple technique.

Jump to Recipe

I can never resist Avgolemono, that Greek Chicken Lemon Soup that’s silky and bright. It gets its richness from 3 large eggs and its tang from 1/3 cup fresh lemon juice, and my bowl usually features a whole chicken, 8 cups low sodium chicken broth, onion, carrots, celery and a bay leaf, plus a little rice or orzo to make it feel complete.

Some folks call it Easy Greek Lemon Soup or Taziki’s Lemon Chicken Soup, others label it Greek Lemon Chicken Soup. Every spoonful keeps making me guess what will come next, in the best way.

Why I Like this Recipe

– I love how warm and soothing it feels when I’m sick or just wiped out, it’s like a hug in a bowl
– I like that it’s bright and fresh tasting, it wakes up my taste buds without being harsh
– I enjoy the silky, comforting texture that kinda coats my mouth, not thin or watery
– It hits that sweet spot between fancy and homey so I use it for family nights or when I wanna impress, people always want seconds

Ingredients

Print Recipe (No Advertisments)

Chicken: Provides lean protein, makes broth rich, adds savory depth keeps soup hearty
Chicken broth: Hydrating low sodium, helps mineral balance, boosts flavor without extra fat
Rice or orzo: Carbs for energy, thickens soup slightly, gives pleasant chew and comfort
Eggs: Thickens broth into velvety texture, adds protein and silky mouthfeel
Lemon juice: Bright sour zing, adds vitamin C, balances richness, wakes up flavors
Carrots: Sweet adds fiber and beta carotene, colors bowl, gentle sweetness
Parsley or dill: Fresh herb finish, adds color fragrance and slight bitter green note
Garlic: Pungent, small calories, boosts immune flavors, gives savory depth when softened
Olive oil or butter: Adds silky mouthfeel, healthy fats, helps carry flavors and brown vegetables

Ingredient Quantities

1 whole chicken (3 to 4 lb) or about 2 lb bone-in chicken pieces like thighs or breasts

8 cups low-sodium chicken broth (homemade or store bought)

2 tablespoons olive oil or butter

1 medium onion, finely chopped

2 medium carrots, peeled and diced

2 celery stalks, diced

2 cloves garlic, minced

1 bay leaf

1/2 cup long-grain white rice or orzo

3 large eggs, room temperature if you can

1/3 to 1/2 cup fresh lemon juice (about 3 lemons)

Salt and freshly ground black pepper, to taste

2 tablespoons chopped fresh parsley or dill, for serving (optional)

How to Make this

Print Recipe (No Advertisments)

1. Heat oil or butter in a large pot over medium heat, add the chopped onion, carrots and celery and cook until soft, about 5 to 7 minutes; stir in the garlic for the last minute and toss in the bay leaf.

2. Add the whole chicken or chicken pieces and the 8 cups of chicken broth, bring to a gentle simmer, reduce heat and cook until the chicken is done through — about 25 to 35 minutes for pieces or 45 to 60 minutes for a whole bird; skim any foam or excess fat off the surface.

3. Remove the chicken to a plate and let it cool a little so you can shred the meat; discard bones and skin. If you used a whole chicken and want a clearer broth, pour the broth through a fine sieve into a clean pot and return the strained broth to the stove.

4. Add the rice or orzo to the simmering broth and cook until tender — roughly 15 to 20 minutes for long grain rice or 8 to 10 minutes for orzo. Taste a grain to make sure it’s cooked through.

5. While the rice cooks, whisk the 3 eggs and the 1/3 to 1/2 cup lemon juice together in a medium bowl until completely smooth and a little frothy; room temperature eggs mix better, so use them if you can.

6. Temper the egg mixture so it wont scramble: slowly ladle about 1 cup of the hot broth into the egg-lemon while whisking constantly, then add another cup the same way until the eggs are warmed up.

7. Turn the heat under the soup to low or take the pot off the heat, then very slowly pour the tempered egg-lemon mixture back into the pot while stirring gently. Heat gently for 1 to 2 minutes to thicken slightly but do not boil or it will curdle.

8. Stir the shredded chicken back into the soup, season with salt and plenty of freshly ground black pepper, taste and add more lemon if you want it brighter. If the soup is too thick add a little hot water or extra broth.

9. Serve hot with chopped fresh parsley or dill sprinkled on top. Quick tip: don’t let it boil after adding the eggs, and add lemon slowly so you don’t overdo the tang.

Equipment Needed

1. Large pot (6 to 8 qt) for sautéing the veg and simmering the chicken and broth
2. Chef’s knife for chopping onion, carrots, celery and for carving the chicken
3. Cutting board — keep one for veg and one for meat if you can
4. Wooden spoon or heatproof spatula for stirring and skimming foam
5. Fine mesh sieve or strainer to strain the broth if you want it clearer
6. Medium bowl for whisking the eggs and lemon together
7. Whisk to make the egg-lemon mix smooth and slightly frothy
8. Ladle for tempering the eggs and for serving
9. Measuring cups and spoons (1 cup measure, 1/3 cup or 1/2 cup) for rice, broth and lemon juice

FAQ

Can I use store bought broth or do I need homemade?
A: You can totally use store bought low sodium broth, just taste and add salt at the end. Homemade is richer but store broth works fine and saves time.

Do I have to use a whole chicken or can I use pieces?
A: Chicken pieces like thighs or breasts are fine, they cook faster. If you use a whole bird you get more flavor and stock, but either way make sure the meat is falling off the bone or reaches 165F.

How do I stop the eggs from curdling when I add them?
A: Temper the eggs: whisk eggs and lemon juice together, then slowly pour in some hot broth while whisking, then add that mixture back to the pot. Remove the soup from heat before you add it and dont let it boil after you add the eggs or they'll scramble.

Can I make this ahead of time and reheat it?
A: Yes, make ahead is fine. Rice or orzo soak up liquid so if you can, cook them separately and add when reheating. Stored in the fridge it keeps 3 to 4 days, freeze without the pasta/rice for best texture.

How lemony should it be, 1/3 cup or 1/2 cup?
A: Start with 1/3 cup and taste, add more if you want it brighter. Avgolemono should be pleasantly lemony not mouth-puckering, so adjust to your taste.

Can I swap rice for orzo or make it gluten free?
A: Rice is gluten free so it's the safe swap. Orzo gives a nice texture but has gluten. If using orzo cook it a bit less in the soup so it doesnt get mushy.

Avgolemono Soup Recipe Substitutions and Variations

Chicken: use 2 lb boneless skinless thighs or breasts if you want less fuss and faster cooking; for a vegetarian bowl swap cooked chickpeas or shredded jackfruit and use vegetable broth instead (flavor will change).
Chicken broth: replace with equal parts low-sodium vegetable broth for a meatless version; or use water plus a low-sodium bouillon cube if you gotta stretch it.
Rice or orzo: try pearl couscous, quinoa, or small pasta like acini di pepe; note cooking times vary so add them accordingly and cook till tender.
Eggs + lemon (for the creamy, tangy finish): use just 3 egg yolks for extra richness; or whisk 1/2 cup full-fat Greek yogurt and temper it slowly into the hot soup for an egg-free tangy option; for a neutral, egg-free thickener use a cornstarch slurry (about 1 tbsp cornstarch + 2 tbsp cold water per cup of liquid) stirred into simmering broth.

Pro Tips

1) Temper the eggs right, dont rush it. Room temp eggs mix easier, whisk the egg and lemon until smooth, then slowly ladle hot broth in while whisking. Put the pot off the heat or on the lowest setting when you add the mixture back and dont let it boil, otherwise it will curdle. If it does get a bit curdled, push the soup through a fine sieve or give it a quick buzz with an immersion blender to smooth it out.

2) Think about the rice or orzo if you want leftovers. Rice gets mushy the longer it sits, so either cook it separately and add when serving, or undercook it slightly in the pot so it finishes gently as the soup rests. Orzo soaks up liquid fast, so add less or store it separately.

3) Keep the broth clear and flavorful by skimming early and straining later. Scoop off foam and excess fat while it simmers, or cool the broth in the fridge so the fat solidifies and you can lift it off cleanly. Strain through a fine sieve or cheesecloth for the clearest result.

4) Season and brighten at the end, not the start. Eggs and starch mute salt, so taste and salt after you finish the soup, then add lemon slowly until it sings but not overwhelms. Save chopped parsley or dill until right before serving so it stays fresh, and shred the chicken into small pieces so every spoonful has meat.