Greek Lemon Chicken Soup

Transport your taste buds to the Mediterranean with this comforting and creamy Greek Lemon Chicken Soup, also known as Avgolemono. Bursting with bright citrus notes and velvety richness, this classic recipe blends tender shredded chicken, fluffy white rice, and a luscious egg-lemon mixture to create a uniquely tangy, silk-smooth broth. Made with simple pantry staples and optional flavor enhancers like carrots, celery, and onion, this easy-to-make soup is perfect for a cozy weeknight dinner or a light, refreshing starter. Ready in just 45 minutes, it’s a one-pot wonder that strikes the perfect balance between hearty and light. Garnish with fresh parsley for a touch of color and a burst of herbaceous flavor. Whether you're craving comfort or a taste of Greece, this zesty lemon chicken soup will warm both your body and soul.

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:35 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound chicken breast or thighs (boneless, skinless)
• 8 cups chicken broth
• 1 half cup white rice (uncooked)
• 3 large eggs
• 2 medium lemons
• 1 medium carrot (optional, finely chopped)
• 1 stalk celery (optional, finely chopped)
• 1 small onion (optional, diced)
• 2 tablespoons parsley (optional, for garnish)
• 1 teaspoon salt
• 0.5 teaspoons black pepper

Directions

Step 1

In a large pot, bring the chicken broth to a simmer on medium heat.

Step 2

Add the chicken breast or thighs, carrot, celery, and onion (if using) into the pot. Simmer for about 20 minutes, or until the chicken is cooked through.

Step 3

Remove the chicken from the pot and set aside to cool slightly. Strain and discard the vegetables if preferred for a smoother soup texture.

Step 4

Add the rice to the simmering broth. Cook for about 10-12 minutes, or until the rice is tender.

Step 5

Shred the cooked chicken into bite-sized pieces and return it to the pot.

Step 6

In a medium bowl, whisk the eggs until frothy. Gradually whisk in the juice of two lemons until well combined.

Step 7

Slowly ladle a cup of hot broth from the soup into the egg-lemon mixture while whisking continuously. This tempers the eggs and prevents them from curdling.

Step 8

Gradually add the tempered egg-lemon mixture back into the pot, stirring gently. Be careful not to let the soup boil at this stage, as it could curdle the eggs.

Step 9

Season the soup with salt and black pepper to taste.

Step 10

Ladle the soup into bowls and garnish with chopped parsley if desired.

Step 11

Serve immediately and enjoy!

Nutrition Facts

Serving size	2948.7 grams (2948.7g)

Amount per serving	% Daily Value*
Calories	1572

Total Fat 31.90g	41%
Saturated Fat 9.40g	47%
Polyunsaturated Fat 0.00g
Cholesterol 944mg	315%
Sodium 7426mg	323%
Total Carbohydrate 116.60g	42%
Dietary Fiber 8.90g	32%
Total Sugars 15.70g
Protein 196.10g	392%

Vitamin D 128IU	638%
Calcium 414mg	32%
Iron 14mg	78%
Potassium 3739mg	80%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 18.7%

Protein: 51.0%

Carbs: 30.3%