Why You’ll Love This Recipe
- Rich and comforting – The silky, creamy texture makes this soup feel indulgent.
- Naturally creamy without dairy – The egg-lemon mixture creates a luscious consistency without the need for cream.
- Perfect balance of flavors – The tanginess of lemon brightens up the rich broth, while the fresh dill adds a herby freshness.
- Hearty yet light – Packed with protein from chicken and fiber from vegetables, it’s satisfying without feeling heavy.
- Easy to make – With simple steps and everyday ingredients, this soup comes together effortlessly.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Extra-virgin olive oil
- Sweet onion, diced small
- Celery, diced small
- Carrots, diced small
- Garlic, minced
- Kosher salt
- Black pepper
- Arborio rice
- Low-sodium chicken stock
- Bay leaf
- Cooked and shredded chicken breasts
- Fresh lemon juice
- Large eggs
- Fresh dill, chopped
Directions
- Heat olive oil in a large saucepan over medium heat. Add onion, celery, and carrots. Sauté for about 3 minutes until vegetables soften and the onion turns translucent.
- Stir in the minced garlic and cook for 20 seconds until fragrant. Season with salt and pepper.
- Add Arborio rice, stirring to coat with the oil.
- Pour in the chicken stock and add the bay leaf. Bring to a simmer and cook until the rice is tender, about 10 minutes.
- Stir in the shredded chicken and maintain a gentle simmer.
- In a separate bowl, whisk together the lemon juice and eggs until light and frothy.
- Remove the soup from heat. Slowly whisk 2 cups of the hot broth into the egg mixture to temper it, then gradually pour the egg mixture back into the soup while stirring continuously.
- Stir in fresh dill, taste, and adjust seasoning if needed.
- Serve immediately, garnished with extra dill if desired.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Use Orzo Instead of Rice – Swap Arborio rice for orzo pasta for a slightly different texture.
- Make It Vegetarian – Replace chicken stock with vegetable broth and use chickpeas instead of chicken.
- Add Extra Veggies – Stir in spinach or kale for added nutrients.
- Boost the Protein – Use chicken thighs for a richer taste or add a handful of chickpeas for extra protein.
- Spice It Up – Add a pinch of red pepper flakes for a little heat.
Storage/Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Due to the egg mixture, freezing is not recommended as it may cause separation.
- Reheating: Warm gently on the stovetop over low heat, stirring frequently to prevent the eggs from curdling. Avoid boiling.
FAQs
How do I keep the eggs from curdling?
Slowly whisking the hot broth into the egg mixture (tempering) prevents curdling by gradually raising the egg temperature before adding it to the soup.
Can I use brown rice instead of Arborio rice?
Yes, but it will take longer to cook, so adjust the simmering time accordingly.
Is this soup gluten-free?
Yes! Arborio rice is naturally gluten-free, making this a great option for those avoiding gluten.
Can I make this soup ahead of time?
Yes, but the texture is best when fresh. If making ahead, reheat gently to avoid curdling the eggs.
What can I serve with Greek Lemon Chicken Soup?
This soup pairs well with crusty bread, a Greek salad, or grilled pita with hummus.
Can I use rotisserie chicken?
Absolutely! Rotisserie chicken is a great time-saver and adds extra flavor.
Can I make this in a slow cooker?
Yes! Cook everything except the eggs and lemon on low for 6-7 hours. Temper the eggs separately before adding them at the end.
What can I use instead of fresh dill?
If you don’t have fresh dill, substitute with dried dill (1 teaspoon) or try fresh parsley for a different flavor.
Why is my soup too thick?
The rice continues to absorb liquid as it sits. Add more broth when reheating to reach your desired consistency.
Can I add dairy to make it creamier?
It’s not traditional, but you can stir in a splash of heavy cream for an extra creamy texture.
Conclusion
Greek Lemon Chicken Soup is a comforting, nutritious, and flavorful dish that’s easy to prepare. With its creamy, lemony broth and tender chicken, it’s perfect for chilly nights or when you need a nourishing meal. Try this recipe today and enjoy a taste of Greece at home!
Greek Lemon Chicken Soup (Avgolemono)
- Total Time: 30 minutes
- Yield: 4-6 servings
- Diet: Gluten Free
Description
Greek Lemon Chicken Soup (Avgolemono) is a creamy, tangy, and comforting dish made with shredded chicken, Arborio rice, fresh lemon juice, and eggs. This traditional Greek soup has a silky texture without dairy and is infused with fresh dill for a burst of flavor. Perfect for a cozy meal, it’s nutritious, hearty, and easy to make.
Ingredients
- Extra-virgin olive oil
- 1 small sweet onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup Arborio rice
- 6 cups low-sodium chicken stock
- 1 bay leaf
- 2 cooked and shredded chicken breasts
- ⅓ cup fresh lemon juice
- 2 large eggs
- 2 tablespoons fresh dill, chopped
Instructions
- Heat olive oil in a large saucepan over medium heat. Sauté onion, celery, and carrots for 3 minutes until softened.
- Add minced garlic and cook for 20 seconds. Season with salt and pepper.
- Stir in Arborio rice, coating it in oil.
- Pour in chicken stock and add the bay leaf. Simmer until rice is tender, about 10 minutes.
- Stir in shredded chicken and keep at a gentle simmer.
- In a separate bowl, whisk lemon juice and eggs until frothy.
- Slowly whisk in 2 cups of hot broth to temper the eggs, then gradually add back to the soup while stirring.
- Stir in fresh dill, adjust seasoning, and serve immediately.
Notes
- To prevent curdling, temper the egg mixture by slowly adding hot broth before incorporating it into the soup.
- If the soup thickens upon standing, add extra broth when reheating.
- This soup is best fresh but can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
