Greek Lemon Chicken Soup Recipe with Creamy Avgolemono

Greek Lemon Chicken Soup is the cozy hug in a bowl you never knew you needed—but trust me, once you try it, you’ll crave it on repeat. Made with simple ingredients like tender shredded chicken, creamy egg-lemon sauce (aka avgolemono), and hearty rice or orzo, this zesty soup brings that “I feel better already” energy with every spoonful. Whether you’re battling the sniffles, wrangling toddlers, or just trying to make it through a chilly Tuesday, Greek Lemon Chicken Soup has your back. It’s a quick one-pot wonder that works for lunch, dinner, or “I just need something comforting now” moments.

With just an hour from start to slurp, it’s the kind of recipe that earns a permanent spot in your soup rotation. Oh—and picky eaters? They won’t even realize it’s good for them. Keep reading for everything you need to whip this up like a Greek grandma (minus the guilt trips).

Table of Contents

What is Greek Lemon Chicken Soup?

Greek Lemon Chicken Soup, also known as Avgolemono, is a traditional Greek recipe that blends the rich flavor of chicken broth with the brightness of lemon and the silky texture of a whipped egg yolk emulsion. It’s like chicken noodle soup’s elegant, citrusy cousin. The magic lies in the avgolemono—an egg and lemon mixture that’s gently tempered with warm broth to create a velvety finish without using cream.

You’ve probably seen versions of it pop up at diners or Mediterranean restaurants, but homemade beats takeout every time. Most recipes include shredded chicken, rice (or orzo for a little twist), and a sprinkle of herbs like fresh dill or parsley. The result? A tangy, soul-warming soup that somehow feels both light and hearty. Think of it as your new go-to comfort food—with a Mediterranean flair.

Reasons to Try Greek Lemon Chicken Soup

First off, Greek Lemon Chicken Soup is ridiculously delicious. But beyond the obvious, it’s a recipe that checks all the boxes for busy home cooks. It’s a one-pot meal (hallelujah for fewer dishes), it uses pantry staples, and it’s naturally gluten-free if you go with rice. The lemony broth cuts through the richness, which makes it ideal for when you’re under the weather or just tired of heavy stews.

It also reheats like a dream, which means you’re winning at both meal prep and weeknight dinner. Plus, kids love it—probably because it’s got that creamy texture without any weird ingredients (they don’t need to know there’s egg yolk in there, wink). And let’s be honest: it just feels good to eat something that’s warm, nourishing, and full of bright, fresh flavor. This isn’t just soup—it’s a moment of peace in a bowl.

Ingredients Needed to Make Greek Lemon Chicken Soup

Chicken and Broth

• 1.5 to 2 lbs bone-in, skinless chicken thighs or breasts
• 6 cups chicken broth (homemade or good-quality store-bought)

Grains

• 1/2 cup rice or orzo

Aromatics

• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil

Lemon-Egg Emulsion (Avgolemono)

• 3 large egg yolks (room temperature)
• 1/3 cup freshly squeezed lemon juice (about 2 lemons)

Herbs and Seasoning

• 2 tablespoons fresh dill or parsley, chopped
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions to Make Greek Lemon Chicken Soup

If you’ve been craving something cozy, bright, and full of flavor, this Greek Lemon Chicken Soup is about to become your new favorite go-to. In this step-by-step guide, I’ll walk you through the process with clear instructions and tips to make sure your soup turns out silky, savory, and perfectly zesty every time. Whether you’re brand new to making soup from scratch or just looking to level up your comfort food game, these easy-to-follow steps are here to help. So grab your ingredients, and let’s get cooking—one comforting step at a time.

Step 1: Simmer the Chicken for Flavorful Broth

Start by placing your chicken thighs or breasts (bone-in is best for flavor!) into a large pot. Pour in about 6 cups of chicken broth—use homemade if you have it, but a high-quality store-bought version works great too. Sprinkle in a bit of salt, then bring the pot to a gentle simmer over medium heat.

Let it bubble away for about 30 to 40 minutes. The goal here is tender, juicy chicken and a broth that tastes like it’s been cooking all day. If you’re short on time or already have cooked chicken, you can totally use shredded rotisserie chicken as a shortcut. Learn more about rotisserie chicken swaps in other easy recipes.

Once the chicken is fully cooked and tender, remove it from the pot and place it on a cutting board. Shred it into bite-sized pieces using two forks or dice it, depending on your preference. Set it aside and keep that broth—you’ll need it for the next step.

Step 2: Sauté the Aromatics for Depth

In the same pot (or a separate one if you prefer), heat 2 tablespoons of olive oil over medium heat. Toss in your finely chopped onion and minced garlic. Sauté for about 5 minutes, stirring often, until the onion is soft and translucent and your kitchen smells like you’re doing something fancy (you are!).

This step builds a flavorful base that sets the tone for the rest of the soup. If you like a little extra veggie action, feel free to add finely chopped celery or carrots here. For more cozy recipes that start with this kind of base, check out our Easy Enchilada Casserole—same concept, different comfort zone.

Step 3: Cook the Rice or Orzo Until Just Right

Now, pour your reserved chicken broth back into the pot with the sautéed aromatics. Bring it to a simmer again, and add in your rice or orzo—whichever you’re using. Let it cook for about 15 to 20 minutes.

Here’s your step-by-step tip: stir every few minutes to keep the grains from sticking to the bottom, and check for doneness around the 15-minute mark. You want the rice or pasta to be al dente—soft but still with a little bite—since it will continue to soak up liquid as the soup sits. If you’re new to using orzo, this Chicken Sausage and Broccoli Orzo is a delicious way to get familiar with it.

Step 4: Whisk the Avgolemono – The Creamy Secret

While your rice or orzo cooks, it’s time to prepare the creamy heart of this soup: the avgolemono. In a medium bowl, whisk together the room temperature egg yolks and freshly squeezed lemon juice. Whisk until the mixture is light, smooth, and just a little frothy.

Step-by-step note: Room temperature eggs are key here. Cold eggs can seize up when hot broth is added, and nobody wants scrambled egg soup. If you forget to take them out ahead of time, just submerge the eggs in warm (not hot!) water for a few minutes.

Step 5: Temper the Egg-Lemon Mixture Like a Pro

Tempering is the step that keeps this soup creamy instead of curdled. Using a ladle, slowly add about 1 cup of the hot broth into your egg-lemon mixture a little at a time, whisking constantly. This gradually brings the eggs up to temperature without cooking them.

Once the mixture is warmed through, gently pour it back into the soup pot while stirring. Keep the heat on low—you want to warm the soup without letting it boil. Boiling can break the emulsion and ruin that dreamy, silky texture. This is the moment the soup transforms into something special.

Looking for more creamy (but dairy-free!) dinner ideas? Try our Easy Thai Chicken Curry Soup for another comforting option.

Step 6: Add Chicken and Final Touches

Now it’s time to bring it all together. Add the shredded chicken back into the pot and stir to combine. Taste the soup and adjust seasoning with salt and freshly ground black pepper. You can also add more lemon juice at this stage if you love an extra zing (I usually do).

Sprinkle in freshly chopped dill or parsley for a pop of color and a bright herbal note. Both herbs work beautifully here—use what you have or prefer. If you’ve got picky eaters, start with parsley—it’s a little more subtle.

And there you have it: a cozy, homemade Greek Lemon Chicken Soup, ready to serve and savor. Ladle it into bowls, add an extra twist of black pepper, and maybe a wedge of lemon on the side. You just made something special—from scratch—and it only took a few simple step-by-step moves.

What to Serve with Greek Lemon Chicken Soup

Honestly, this soup is so complete, it could easily stand alone—but if you’re in the mood for extras (or have a carb-loving family), try some warm pita or a hunk of crusty bread for dipping. A side salad with cucumbers, olives, and feta plays up the Mediterranean flavors beautifully. Or if you’re leaning toward a comfort-food vibe, pair it with a side like this Crockpot Chicken Tortilla Soup for a cozy soup night variety. Want to make it a full dinner? A simple roasted veggie tray or lemony green beans are perfect companions without upstaging the soup.

Key Tips for Making Greek Lemon Chicken Soup

1. Use room temperature egg yolks—this helps them blend smoothly into the lemon juice and makes tempering way easier.
2. Don’t rush the tempering. Take your time slowly whisking hot broth into the lemon-egg mix to avoid curdling.
3. Fresh lemon juice is non-negotiable. Bottled just doesn’t give the same vibrant flavor.
4. Keep your rice or orzo slightly firm—it’ll continue to soak up broth as the soup sits.
5. If making ahead, store the avgolemono mixture separately and add it fresh when reheating. This preserves that creamy texture.
6. Homemade broth will always taste better, but a good-quality store-bought version works great too.
7. Feel free to add extras like carrots, celery, or spinach if you want to sneak in some veggies without anyone noticing.

Storage and Reheating Tips Greek Lemon Chicken Soup

Got leftovers? Lucky you! Store Greek Lemon Chicken Soup in an airtight container in the fridge for up to 4 days. The flavors get even better overnight—but the rice or orzo will soak up some broth, so you might need to add a splash of water or broth when reheating.

Warm it gently on the stove over low heat. If you’re prepping this ahead of time for freezing, stop before adding the lemon-egg emulsion. Freeze the chicken and broth base alone, then make the avgolemono fresh when you’re ready to eat. Trust me, it makes a difference. Also, avoid microwaving—it’s easy to overcook the eggs and turn your creamy soup into something less silky. Reheat it low and slow, and give it a good stir.

FAQs

Can I use rotisserie chicken?
Yes! It’s a great time-saver. Just skip the initial simmering step and add pre-shredded rotisserie chicken when combining everything.

What if I don’t eat eggs?
You can skip the avgolemono and just add lemon juice for a lighter, brothier version. It won’t be as creamy, but it’ll still taste great.

Can I make this dairy-free?
It already is! No milk or cream here—just eggs and lemon for that creamy vibe.

Can I use couscous or quinoa instead of rice?
Absolutely. Couscous will cook quicker, while quinoa adds a nutty flavor. Adjust the cooking time as needed.

Is it okay to double the recipe?
Yes, and you’ll probably wish you had. Just keep the egg tempering slow and gentle—even with a bigger batch.

Final Thoughts

Greek Lemon Chicken Soup isn’t just another soup—it’s the kind of meal that wraps you up in flavor and warmth, no matter what kind of day you’ve had. It’s hearty without being heavy, zesty without being overpowering, and surprisingly easy to make. Once you try it, it’s hard not to love how it delivers comfort with a citrusy twist. Whether you’re serving it to your family, guests, or just treating yourself to a quiet night in, this recipe promises a bowlful of homemade joy. And hey, if you’re into soups that heal the soul and keep bellies full, definitely check out our other favorites like Easy Thai Chicken Curry Soup or Keto Chicken Pot Pie Soup. Happy cooking!

Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.

Print