Avgolemono Greek Lemon Chicken Soup is the perfect recipe to transition from winter into spring as it is bursting with bright, fresh flavors and is creamy, satisfying and nourishing. It’s topped with fresh dill and is packed with lots of protein and makes for a balanced, delicious bowl of soup. Plus, it’s super easy and is amazing leftover.
While I am not Greek myself, I absolutely LOVE Greek culture and cuisine. I would even go as far to say it’s my very favorite food?! I have wanted to try this soup for years and finally had the chance at a restaurant only to fall in love with it immediately! The next week, I learned how to make it at home because I couldn’t stop thinking about it!
Avgolemono Greek Lemon Chicken Soup
What you’ll need:
- Olive Oil
- Carrots
- Celery
- Onion
- Garlic
- Chicken Broth or Chicken Bone Broth
- Bay Leaves
- Rice
- Chicken Breast
- Lemon
- Eggs
- Fresh Dill
- Salt & Pepper
DIETARY NOTES
This recipe is made with real ingredients and fits seamlessly into the following dietary needs when using the products/brands (or ones that are similar) listed in the recipe:
- gluten free
- grain free (omit rice)
- dairy free
- nut free
- tree nut free
- added sugar free
- refined sugar free
- vegetarian (sub veggie broth and omit chicken)
- paleo (omit rice and use compliant broth)
- Whole30 (omit rice and use compliant broth)
A NOTE ON CALORIE COUNT, NUTRITIONAL INFO AND SERVING SIZES
Due to my past experiences, I do not include most of the above information within my recipes as it is unsafe for me to do so personally. While I try to share a rough estimate when it comes to the serving size, please note that it is very subjective as we all have different hunger levels both from person to person and even from meal to meal.
If any of the above information is important to you, I understand! We are all different and have various goals and needs. If you’d like, you are welcome to calculate the information needed based on the ingredients you use when making one of my recipes.
I hope you understand! This comes from a place of love and protection both for myself and others like me. If you ever have any questions, send me an Instagram message for the quickest response time! Thank you for being here!
Hungry for more?
Click here to browse all of my soup recipes! They are all easy to make with a focus on real ingredients and delicious flavor!
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PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Ingredients
Method
- Combine the broth, carrots, celery, onion, garlic, bay leaves, lemon zest and salt in a large pot on the stove. Turn the heat to medium and bring to a simmer.
- Add the uncooked rice to the pot, then cover and turn down the heat to low for 10 minutes or until rice is cooked completely.
- Crack the eggs into a bowl and whisk until combined and foamy, then add in the lemon juice and whisk again until completely combined.
- While continuing to whisk, add in one cup broth from the soup pot into the egg lemon mixture to tamper the eggs. Be sure to whisk vigorously!
- Continue to whisk and add in another cup of the broth from the soup.
- Slowly add in the whisked egg mixture to the soup while continuing to whisk. Ensure that you do not bring the soup to a boil!
- Once combined, your soup will have a creamy, light base. To finish, add in your shredded chicken. I like to shred my chicken super fine as it holds a similar size to the rice and veggies making for a consistent texture.
- When serving, top each bowl of soup with a drizzle of olive oil, cracked black pepper and a generous amount of fresh dill.
Comes together so quick, especially with frozen mirepoix! So good and we will definitely make again!
So happy to hear 🙂