Why You’ll Love This Recipe
This soup is the ultimate comfort food with a bright twist. The lemon adds a fresh, zesty kick that balances the richness of the broth and eggs. It’s easy to make with pantry staples, and you can use leftover or rotisserie chicken to save time. The result is a creamy, hearty soup that feels indulgent yet is light and healthy. Whether you’re feeling under the weather or just craving something warm and cozy, this recipe hits the spot.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cooked, shredded chicken (breast or thigh)
- Chicken broth or stock
- Rice (white rice or orzo pasta)
- Eggs
- Fresh lemon juice
- Carrots (optional)
- Onion (optional)
- Olive oil or butter
- Salt and pepper
- Fresh parsley or dill for garnish
Directions
- In a large pot, heat olive oil or butter over medium heat. Add chopped onions and carrots if using, and sauté until softened.
- Pour in the chicken broth and bring to a boil.
- Add the rice or orzo and cook until tender, about 15–20 minutes.
- In a separate bowl, whisk the eggs and slowly stream in the lemon juice while whisking to temper the eggs.
- Reduce the soup to a simmer. Slowly ladle 1 cup of hot soup into the egg-lemon mixture, whisking constantly to avoid curdling.
- Gradually pour the egg-lemon mixture back into the pot while stirring gently. Do not boil.
- Add the cooked, shredded chicken and heat through. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley or dill.
Servings and timing
This recipe serves 4–6 people.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Variations
- Use orzo instead of rice for a more traditional Greek texture.
- Add vegetables like celery or spinach for extra nutrients.
- Make it creamy by blending a portion of the soup before adding the egg-lemon mixture.
- Try it with turkey for a post-holiday variation.
- Use homemade stock for deeper flavor and nutrition.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently over medium-low heat, stirring constantly to prevent the egg from curdling. Avoid boiling the soup after the egg mixture is added.
FAQs
What is Avgolemono?
Avgolemono is a Greek soup made with chicken broth, lemon juice, and eggs, often thickened with rice or orzo.
Can I use rotisserie chicken?
Yes, using pre-cooked rotisserie chicken is a great time-saver and works well in this soup.
Can I make this soup dairy-free?
Yes, this soup contains no dairy. The creamy texture comes from eggs and lemon.
How do I avoid curdling the eggs?
Temper the eggs by slowly adding hot broth while whisking, then add the mixture back to the pot gradually over low heat.
Can I freeze Chicken Lemon Soup?
Freezing is not recommended as the egg-lemon mixture can separate or become grainy when reheated.
What rice works best?
White rice, such as basmati or jasmine, works well. Orzo pasta is also a traditional choice.
Is this soup good for when you’re sick?
Yes, it’s soothing, hydrating, and full of nutrients, making it a great option when you’re under the weather.
Can I add herbs?
Fresh dill, parsley, or thyme add excellent flavor and brighten the soup even more.
Is this soup gluten-free?
Yes, if made with rice. Avoid orzo or choose a gluten-free pasta if needed.
Can I make this vegetarian?
You can make a vegetarian version by using vegetable broth and omitting the chicken, though it changes the classic profile.
Conclusion
Homemade Chicken Lemon Soup is a zesty, comforting, and nourishing dish that’s ideal for any time of year. With its velvety texture, tangy lemon flavor, and hearty chicken, this soup brings warmth and satisfaction to every bowl. Whether you’re seeking a soothing meal or a delicious way to use up leftovers, this recipe is simple, healthy, and full of flavor.
PrintHomemade Chicken Lemon Soup
Homemade Chicken Lemon Soup, or Avgolemono, is a Greek-inspired, creamy and tangy soup made with chicken, rice or orzo, and an egg-lemon mixture. It’s a comforting, nutritious dish perfect for cooler days or when you need a healing, satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
- Diet: Gluten Free
Ingredients
- 2 cups cooked, shredded chicken (breast or thigh)
- 6 cups chicken broth or stock
- 3/4 cup white rice or orzo pasta
- 2 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/2 cup chopped carrots (optional)
- 1 small onion, chopped (optional)
- 1 tablespoon olive oil or butter
- Salt and pepper to taste
- Fresh parsley or dill, chopped (for garnish)
Instructions
- In a large pot, heat olive oil or butter over medium heat. Add chopped onions and carrots if using, and sauté until softened.
- Pour in the chicken broth and bring to a boil.
- Add the rice or orzo and cook until tender, about 15–20 minutes.
- In a separate bowl, whisk the eggs and slowly stream in the lemon juice while whisking to temper the eggs.
- Reduce the soup to a simmer. Slowly ladle 1 cup of hot soup into the egg-lemon mixture, whisking constantly to avoid curdling.
- Gradually pour the egg-lemon mixture back into the pot while stirring gently. Do not boil.
- Add the cooked, shredded chicken and heat through. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley or dill.
Notes
- Temper the egg-lemon mixture carefully to avoid curdling.
- Use rice for a gluten-free version or orzo for a traditional Greek feel.
- Reheat gently and avoid boiling after adding the egg mixture.
- Use rotisserie chicken for a quick prep shortcut.
- Fresh herbs like dill or parsley add great brightness.
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 2g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 140mg
