There’s something magical about the first spoonful of a soup that feels like sunshine in a bowl. That’s exactly what you’ll find in Greek Lemon Chicken Soup (Avgolemono) – a silky, comforting blend of tender chicken, rice, and a creamy lemon-egg broth that’s both light and satisfying. It’s the kind of healthy comfort soup you’ll want to make on repeat, whether you’re prepping low fat soups and stews for the week, looking for soups for Super Bowl gatherings, or craving a healthy tasty soup recipe that nourishes from the inside out.

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Why You’ll Love This Greek Lemon Chicken Soup

🕒 Quick enough for busy weeknights yet elegant for guests.
🥗 Balanced with lean protein, rice, and vegetables.
🌱 Works for healthy soup recipes clean eating low carb (just swap rice for cauliflower rice).
🍲 Creamy texture without heavy cream.
👨‍👩‍👧 Family-friendly and cozy for every season.

Tools and Preparation

Large pot or Dutch oven – for simmering broth and chicken evenly.
Whisk – essential for creating the silky lemon-egg mixture.
Ladle – to temper eggs gently without scrambling.
Sharp knife & cutting board – for prepping chicken and veggies.
Measuring cups/spoons – to keep the flavors balanced.

Ingredients

2 tbsp olive oil
1 medium onion, finely diced
2 carrots, peeled and chopped
2 celery stalks, chopped
3 garlic cloves, minced
8 cups chicken broth (low sodium preferred)
1 cup uncooked rice (or orzo pasta)
2 cups cooked chicken, shredded (rotisserie works beautifully)
3 large eggs
Juice of 2 large lemons (plus zest for brightness)
1 tsp sea salt (adjust to taste)
½ tsp black pepper
Fresh dill or parsley, chopped, for garnish

Step-by-Step Instructions

Sauté vegetables: Heat olive oil in a large pot. Add onion, carrot, celery, and cook until softened (5–6 minutes). Stir in garlic.
Simmer broth and rice: Pour in chicken broth and bring to a boil. Add rice (or orzo) and cook until tender, about 15 minutes.
Add chicken: Stir in shredded chicken and reduce heat to low.
Make avgolemono: In a medium bowl, whisk eggs until frothy. Slowly whisk in hot broth (1 cup), a little at a time, to temper the eggs.
Finish soup: Stir lemon juice into egg mixture, then pour back into the pot while stirring continuously. The soup should thicken slightly and become creamy.
Season and serve: Add salt, pepper, and garnish with fresh dill or parsley. Serve warm.

How to Serve Greek Lemon Chicken Soup

🥖 With warm pita bread or crusty baguette.
🥗 Paired with a Greek salad for a complete Mediterranean meal.
🍋 Garnished with extra lemon wedges for brightness.
🍲 In small cups as a light starter for dinner parties.

Tips for Perfect Results

Temper the eggs slowly to avoid scrambling.
Use fresh lemon juice for the best flavor – bottled won’t compare.
Cook rice separately if you plan to store leftovers (prevents mushiness).
For a low-carb version, use cauliflower rice.
Add dill at the end for a burst of freshness.

Best Pairings / Side Dishes

This soup shines on its own but pairs wonderfully with:

A Greek cucumber-tomato salad with feta.
Grilled vegetables drizzled with olive oil.
A slice of olive bread or pita.

And if you’re looking for something heartier, this soup also pairs beautifully with my Creamy Beef Pasta for a fresh, balanced meal.

Common Mistakes to Avoid

Adding egg mixture directly into boiling soup – it will scramble.
Skipping tempering step.
Using too much lemon (start with 2 lemons, taste before adding more).
Letting rice sit in soup overnight (it absorbs all the broth).

Storage & Reheating Instructions

Refrigerator: Store in airtight containers for up to 3 days.
Freezer: Best to freeze broth and chicken separately; avoid freezing with rice.
Reheating: Warm gently on the stove over low heat, stirring often. Add extra broth if it thickens.

If you love cozy bowls that nourish and satisfy, don’t miss my 10 High-Protein Soups That Make Weight Loss Feel Like Comfort Food.

FAQs

Q1: Can I make Greek Lemon Chicken Soup in a slow cooker?
Yes – cook vegetables, broth, and chicken on low for 6 hours. Stir in tempered egg-lemon mixture at the very end.

Q2: Can I use leftover rotisserie chicken?
Absolutely, it’s a time-saving and flavorful shortcut.

Q3: Is Avgolemono soup gluten-free?
Yes, if you use rice or gluten-free pasta instead of orzo.

Q4: Can I make it dairy-free?
Yes, this soup is naturally creamy without dairy.

Final Thoughts (Emma’s Voice)

This Greek Lemon Chicken Soup (Avgolemono) has such a special place in my heart it’s bright, nourishing, and feels like a little bit of Mediterranean sunshine with every spoonful. Whether you’re cooking for meal prep, a cozy family dinner, or simply craving something fresh and healing, this soup will never disappoint.

💌 If you try this recipe, let me know in the comments – I love hearing your stories and kitchen wins!