Creamy Greek Lemon Chicken Soup Avgolemono Recipe Easy and Perfect for Dinner
A comforting and creamy Greek lemon chicken soup (avgolemono) featuring tender chicken, bright lemon, and a silky egg-thickened broth, perfect for a quick and soothing dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Greek
Ingredients
Scale
- 2 boneless, skinless chicken breasts or thighs (about 1 pound / 450 g)
- 6 cups (1.4 liters) chicken broth (homemade or low-sodium store-bought)
- ½ cup (100 g) rice or orzo
- 2 large eggs, room temperature
- ¼ cup (60 ml) freshly squeezed lemon juice
- Salt and pepper to taste
- 2 tablespoons chopped fresh dill or parsley (optional)
- 1 tablespoon olive oil or butter (optional)
Instructions
- Place the chicken breasts or thighs in the soup pot with the chicken broth. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C). Skim any foam from the surface with a spoon.
- Remove the chicken and place on a cutting board. Let cool slightly, then shred into bite-sized pieces using two forks.
- Bring the broth back to a simmer and add the rice or orzo. Cook uncovered for about 15 minutes, or until tender but still slightly firm. Stir occasionally to prevent sticking.
- In a medium bowl, whisk the eggs until smooth. Gradually add the fresh lemon juice, whisking constantly until fully combined.
- Slowly ladle about 1 cup (240 ml) of the hot broth into the egg-lemon mixture, whisking continuously to gently raise the temperature of the eggs. This step prevents curdling.
- Slowly pour the tempered egg-lemon mixture into the soup pot, stirring gently. Heat the soup on low for 2-3 minutes, stirring constantly — do not let it boil, or the eggs will scramble.
- Return the shredded chicken to the pot. Stir gently and season with salt and pepper to taste. If using, add chopped fresh dill or parsley now.
- Taste and adjust lemon or seasoning as needed. The soup should be creamy, bright, and smooth with tender chicken and rice.
Notes
Use room temperature eggs to prevent curdling. Temper eggs slowly by gradually adding hot broth while whisking. Do not boil soup after adding egg-lemon mixture to avoid scrambling. If soup is too thick, add warm broth or water to loosen. Use homemade or low-sodium broth for better control of salt. For gluten-free, use rice or quinoa instead of orzo. For dairy-free, skip butter and use olive oil.
Nutrition
- Serving Size: 1 bowl (about 1.5 cu
- Calories: 220250
- Sugar: 12
- Sodium: 600
- Fat: 68
- Saturated Fat: 1.52
- Carbohydrates: 15
- Fiber: 1
- Protein: 25
Keywords: avgolemono, Greek lemon chicken soup, creamy chicken soup, lemon chicken soup, easy dinner, comforting soup, chicken and rice soup