WHyYou’ll Love This Recipe
Greek Chicken Soup is both soothing and refreshing thanks to its bright lemony flavor and creamy texture. It’s naturally gluten-free (if using rice), high in protein, and simple to make with just a few wholesome ingredients. This one-pot wonder is ideal for meal prep or weeknight dinners, offering comfort and nutrition in every spoonful.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Chicken broth or stock
- Long grain white rice or orzo pasta
- Eggs
- Fresh lemon juice
- Onion, chopped
- Carrots, diced (optional)
- Celery, diced (optional)
- Garlic, minced
- Olive oil
- Salt
- Black pepper
- Fresh parsley or dill (for garnish)
Directions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes until softened.
- Add minced garlic and cook for another 30 seconds.
- Pour in the chicken broth and add the chicken pieces. Bring to a boil, then reduce to a simmer. Cover and cook for 20–25 minutes, until the chicken is fully cooked.
- Remove the chicken, shred it with two forks, and return it to the pot.
- Add the rice or orzo and simmer until tender, about 10–15 minutes.
- In a medium bowl, whisk the eggs and slowly whisk in the lemon juice.
- To temper the egg mixture, slowly ladle 1 cup of hot soup into the lemon-egg mixture while whisking constantly.
- Slowly pour the tempered mixture back into the soup pot while stirring.
- Simmer gently (do not boil) for 2–3 minutes until the soup thickens slightly.
- Season with salt and pepper to taste. Garnish with fresh parsley or dill and serve hot.
Servings and timing
This recipe serves 4–6 people.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Variations
- Use rotisserie chicken to save time—just skip the chicken-cooking step.
- Swap rice for cauliflower rice to make it low-carb.
- Add spinach or kale for extra greens.
- Use bone-in chicken for deeper flavor, just remove bones before shredding.
- Include lemon zest for an extra citrusy kick.
Storage/Reheating
Store soup in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stove over low heat, stirring frequently. Avoid boiling, as it may cause the eggs to curdle.
Freezing is not recommended, as the egg-lemon mixture can separate upon thawing.
FAQs
What is Avgolemono?
Avgolemono is a Greek soup made with chicken broth, eggs, lemon juice, and rice or orzo. The eggs create a creamy texture without using dairy.
Can I make this soup ahead of time?
Yes, but for best texture, prepare the egg-lemon mixture and stir it in just before serving.
Can I freeze Greek chicken soup?
It’s best enjoyed fresh. Freezing may cause the egg-lemon mixture to separate and become grainy.
How do I prevent the eggs from curdling?
Temper the eggs slowly with hot broth and do not let the soup boil after adding the egg mixture.
Can I use chicken thighs?
Yes, chicken thighs add extra flavor and stay tender after simmering.
Is this soup gluten-free?
Yes, as long as you use rice or gluten-free orzo.
Can I add more lemon?
Absolutely! Adjust the lemon juice to your taste preference.
Is this soup creamy?
Yes, the egg-lemon mixture creates a naturally creamy texture without using cream or milk.
What can I serve with this soup?
Crusty bread, a Greek salad, or roasted vegetables pair nicely with this soup.
Can I add potatoes?
Yes, diced potatoes can be added in place of rice or orzo if desired.
Conclusion
Greek Chicken Soup is a warm, comforting, and refreshing meal that brings together classic Mediterranean flavors in a cozy bowl. With tender chicken, a creamy lemon-egg finish, and nourishing ingredients, it’s both soothing and satisfying. Easy to prepare and packed with flavor, this traditional soup is a timeless favorite that belongs in every home cook’s rotation.
PrintGreek Chicken Soup
Greek Chicken Soup (Avgolemono) is a classic Mediterranean dish featuring tender chicken, rice or orzo, and a creamy, lemony egg-based broth. It’s nourishing, bright, and naturally creamy without dairy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
- Diet: Gluten Free
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 8 cups chicken broth or stock
- 3/4 cup long grain white rice or orzo
- 2 large eggs
- 1/3 cup fresh lemon juice
- 1 small onion, chopped
- 1 carrot, diced (optional)
- 1 celery stalk, diced (optional)
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
- Fresh parsley or dill, for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes until softened.
- Add minced garlic and cook for another 30 seconds.
- Pour in chicken broth and add chicken pieces. Bring to a boil, then reduce heat and simmer, covered, for 20–25 minutes until chicken is cooked through.
- Remove chicken, shred with two forks, and return to the pot.
- Add rice or orzo and simmer until tender, about 10–15 minutes.
- In a medium bowl, whisk eggs and slowly whisk in lemon juice.
- To temper, slowly whisk in 1 cup of hot soup into the egg-lemon mixture.
- Slowly pour the tempered mixture back into the soup pot, stirring constantly.
- Simmer gently for 2–3 minutes (do not boil) until soup thickens slightly.
- Season with salt and pepper to taste. Garnish with fresh parsley or dill and serve hot.
Notes
- Temper the eggs slowly and avoid boiling to prevent curdling.
- For extra citrusy flavor, add lemon zest along with juice.
- Use rotisserie chicken to save time on prep.
- Best enjoyed fresh—freezing may cause the egg mixture to separate.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 2g
- Sodium: 760mg
- Fat: 11g
- Saturated Fat: 2.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 120mg
