Creamy Greek Lemon Chicken Soup (Avgolemono)

The texture is everything — tender chicken, soft rice, and a silky lemon-egg broth.

Finding Our Favorite Soup

This soup has quickly become my family’s favorite one that I make — and I’ve finally perfected it. It took a couple of tries to really nail it down. The first time I didn’t simmer it hot enough, and the rice took forever to get tender. By the time it was finally done, the kids were hungry and cranky — not exactly a peaceful dinner.

The Fix That Changed Everything

Tonight, I started it earlier and simmered it a little higher — medium-high instead of low — and that made all the difference. Everything cooked evenly, the rice softened right on time, and dinner was ready before anyone melted down. I also cut the lemon juice slightly this time since it was a little too tangy for my taste before.

Cozy Comfort and Easy Clean-Up

I really love this soup. It’s the perfect comfort meal for a cool fall evening — creamy, bright, and cozy all at once. And as a bonus, it’s one of those recipes that gives me a little clean-up window while it simmers. By the time we’re done eating, there aren’t piles of dishes waiting for me before bedtime chaos starts.

It’s officially earned a spot in our regular rotation — especially now that I’ve perfected the homemade bread I serve alongside it.

Creamy Greek Lemon Chicken Soup — cozy, bright, and perfect with a couple slices of homemade bread.

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Creamy Greek Lemon Chicken Soup (Avgolemono)

Yield: 6

Author: Siena Haskell

Prep time: 10 MinCook time: 35 MinTotal Time: 45 MinTotal time: 1 H & 30 M

This cozy Greek lemon chicken soup is creamy, comforting, and the perfect fall dinner — a family favorite that gets better every time.

Ingredients

• 1 tbsp extra-virgin olive oil
• ½–1 cup finely chopped carrots
• ½–1 cup finely chopped celery
• ½–1 cup finely chopped green onions
• 2 garlic cloves, finely chopped
• 8 cups low-sodium chicken broth
• 2 bay leaves
• 1 cup rice
• 1 tsp salt (or to taste)
• 1 tsp black pepper (or to taste)
• 2 cooked boneless chicken breasts, shredded
• ¼ cup freshly squeezed lemon juice
• 2 large eggs
• Fresh parsley for garnish (optional)

Instructions

1. Start the base: In a large Dutch oven or heavy pot, heat olive oil over medium-high. Add carrots, celery, and green onions. Sauté briefly, then stir in garlic.
2. Simmer the soup: Add chicken broth and bay leaves. Raise heat to high. Once it reaches a rolling boil, stir in rice, salt, and pepper. Turn heat down to medium-low and simmer for about 20 minutes, or until rice is tender. Stir in shredded chicken.
3. Make the egg-lemon sauce (Avgolemono): In a medium bowl, whisk lemon juice and eggs together. While whisking, slowly add two ladles of hot broth from the pot — this tempers the eggs. Once combined, pour the mixture back into the soup and stir well.
4. Finish and serve: Remove from heat immediately to avoid curdling. Garnish with fresh parsley if you like, and serve hot with crusty bread.

Mediterranean Cooking Tips

• Add a handful of spinach or kale at the end for extra greens.
• For a creamier texture, use arborio rice or stir in a spoonful of Greek yogurt after removing from heat.
• Serve with a drizzle of olive oil and a sprinkle of cracked pepper.

Nutrition Facts

Calories

306

Fat

8 g

Sat. Fat

2 g

Carbs

32 g

Fiber

1 g

Net carbs

31 g

Sugar

2 g

Protein

27 g

Sodium

611 mg

Cholesterol

110 mg

Nutrition facts are approximate and may vary.