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Classic Greek Lemon Chicken Soup

A creamy and comforting Greek avgolemono soup made with chicken, rice, eggs, and fresh lemon juice.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Main, Soup
Cuisine: Greek, Mediterranean
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 6 cups chicken broth
  • 0.5 cup rice or orzo
  • 2 cups cooked chicken shredded
Avgolemono Mixture
  • 3 eggs large
  • 0.25 cup lemon juice fresh
  • 1 tbsp olive oil
  • salt and pepper to taste
  • fresh parsley or dill for garnish

Equipment

  • Large pot
  • Mixing bowl
  • Whisk
  • Ladle

Method
 

  1. Bring chicken broth to a boil and add rice or orzo.
  2. Cook until tender, then add shredded chicken.
  3. Whisk eggs in a bowl until frothy.
  4. Add lemon juice while whisking.
  5. Slowly add warm broth to temper eggs.
  6. Pour mixture back into pot while stirring.
  7. Keep heat low and avoid boiling.
  8. Season and garnish before serving.

Notes

Do not boil after adding egg mixture to prevent curdling. Use fresh lemon juice for best flavor.