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Homemade Greek Lemon Chicken Soup (Avgolemono)

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A cozy Greek classic soup featuring tender chicken, silky eggs, and a bright lemon flavor, perfect for any season.

Ingredients

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  • 8 cups (2 quarts) low-sodium chicken broth
  • 1/2 cup long-grain white rice, rinsed (or 3/4 cup orzo)
  • 2 cups cooked shredded chicken (rotisserie works great)
  • 3 large eggs, at room temperature
  • 1/2 cup fresh lemon juice (about 2–3 lemons), plus extra to taste
  • 1 tablespoon olive oil (optional, for richness)
  • 1 bay leaf (optional)
  • 1–1.5 teaspoons kosher salt, to taste
  • 1/2 teaspoon black pepper, to taste
  • 2 tablespoons fresh dill or parsley, chopped, for garnish
  • Lemon zest, for finishing (optional)

Instructions

  1. Bring chicken broth to a gentle boil in a large pot. Add bay leaf if using.
  2. Stir in the rinsed rice (or orzo). Reduce to a steady simmer and cook until tender, about 12–15 minutes for rice (8–10 for orzo).
  3. Whisk the eggs and lemon juice together in a medium bowl until smooth and slightly frothy.
  4. Temper the eggs: Slowly ladle 1–2 cups of hot broth into the egg-lemon mix in a thin stream while whisking constantly.
  5. Lower the pot heat to low. Remove the bay leaf. Slowly pour the tempered egg-lemon mixture back into the pot, stirring gently.
  6. Add the shredded chicken and warm gently for 3–5 minutes. Do not let the soup boil.
  7. Season with salt and pepper. Stir in olive oil if using. Taste and add more lemon if you like. Ladle into bowls and finish with dill or parsley and a little lemon zest.

Notes

To keep the soup silky, never let it boil after adding the egg mixture. Use low heat and temper slowly.

Nutrition

Find it online: https://diymealprep.com/homemade-greek-lemon-chicken-soup-avgolemono/