Homemade Greek Chicken Lemon Rice Soup (Avgolemono)

This Greek Chicken Lemon Rice Soup, also known as Avgolemono, is like a big warm hug in a bowl. It’s creamy (without any cream!), comforting, and packed with fresh, lemony flavor that even picky eaters love.

The best part? It’s super simple to make and perfect for busy weeknights or when someone in the family needs a little TLC.

My kids call it “sunshine soup” because of its bright, happy flavor. Let’s make it together—you’re going to love this one!

this recipe!

What You’ll Need:

• For the soup:
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 2 medium carrots, peeled and diced
  • 6 cups chicken broth (or stock)
  • 1 cup cooked shredded chicken (rotisserie chicken works great!)
  • 1/2 cup white rice (jasmine or long-grain)
  • 3 large eggs
  • Juice of 2 large lemons (about 1/3 cup)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • Fresh dill (optional, for garnish)
• Tools Needed:
  • Large pot
  • Whisk
  • Ladle
  • Small mixing bowl
  • Knife and cutting board

Pro Tips:

1. Temper the eggs carefully! This step is key for getting that creamy, silky texture without scrambling the eggs. Take it slow!
2. Use rotisserie chicken for convenience. It’s a lifesaver on busy days.
3. Don’t overcook the rice. It should be tender but not mushy, so keep an eye on it as it simmers.
4. Fresh lemons make all the difference. Bottled juice just won’t have that same bright, fresh flavor.
5. Let it sit for a few minutes before serving. The flavors meld together beautifully as it rests.

Substitutions & Variations:

• No rice? Swap it for orzo pasta or even quinoa.
• Want it dairy-free? It already is! But you can skip the eggs and add a splash of coconut milk for creaminess.
• Vegetarian option: Use vegetable broth and add chickpeas instead of chicken.

Make-Ahead Tips:

This soup is best eaten fresh, but you can prep the shredded chicken, chop the veggies, and even cook the rice ahead of time. Store everything separately, then assemble when ready to cook!

How to Make Greek Chicken Lemon Rice Soup

1. Sauté the Veggies

Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and carrots. Cook until softened and fragrant, about 5 minutes.

2. Add Broth, Chicken, and Rice

Pour in the chicken broth, add the shredded chicken, and stir in the rice. Bring to a boil, then lower the heat and simmer until the rice is cooked (about 15 minutes).

3. Prepare the Egg Mixture

In a small mixing bowl, whisk the eggs until frothy. Slowly add the lemon juice while whisking.

4. Temper the Eggs

Ladle a cup of hot broth from the soup into the egg mixture, whisking constantly to temper the eggs. Slowly pour the tempered egg mixture back into the soup while stirring.

5. Season and Serve

Season the soup with salt and pepper. Serve warm, garnished with fresh dill and an extra squeeze of lemon if desired.

Leftovers and Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, stirring often to prevent the eggs from separating. Avoid freezing, as the texture can change.

Conclusion

There you have it—a bright, comforting bowl of Greek Chicken Lemon Rice Soup that your whole family will adore. It’s cozy, refreshing, and so simple to whip up. I’d love to hear how your version turns out! Drop a comment below to share your experience or ask any questions. Happy cooking! 🍋🍲