Go Back

Greek Lemon Chicken Soup

A creamy and comforting Mediterranean-inspired chicken soup made with tender chicken, rice, fresh lemon juice, and silky egg-enriched broth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: Greek, Mediterranean
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 tbsp olive oil
  • 1 yellow onion finely diced
  • 2 garlic cloves minced
  • 2 carrots diced
  • 2 celery stalks diced
  • 8 cups chicken broth
  • 1 cup white rice uncooked
  • 2 cups cooked shredded chicken
Avgolemono Mixture
  • 3 eggs large
  • 0.33 cup fresh lemon juice
  • 1 tsp lemon zest
  • 2 tbsp fresh dill chopped
  • 1 tsp salt
  • 0.5 tsp black pepper

Equipment

  • Large soup pot
  • Mixing bowls
  • Whisk
  • Ladle

Method
 

  1. Heat olive oil in a large soup pot over medium heat.
  2. Add onion, carrots, and celery. Cook until softened, about 5–6 minutes.
  3. Stir in garlic and cook until fragrant.
  4. Pour in chicken broth and bring to a boil.
  5. Add rice and simmer until tender, about 18–20 minutes.
  6. Stir in shredded chicken and cook until heated through.
  7. Whisk eggs in a bowl until frothy, then whisk in lemon juice.
  8. Slowly whisk hot broth into the egg mixture to temper the eggs.
  9. Gradually stir the tempered mixture back into the soup pot.
  10. Reduce heat to low and stir in lemon zest, dill, salt, and pepper.
  11. Simmer gently without boiling until slightly thickened.
  12. Serve warm with extra dill and fresh lemon slices.

Notes

Do not boil the soup after adding the egg mixture to maintain a silky smooth texture.