FAQsWhat is Greek lemon chicken soup made of?

Greek lemon chicken soup—known as avgolemono—is made with chicken broth, shredded chicken, rice or orzo, fresh lemon juice, and eggs. Aromatics like onion and celery add depth to the broth, while the egg-lemon mixture gives the soup its signature creaminess without any dairy.

What is the difference between avgolemono and chicken soup?

Avgolemono is a Greek variation of chicken soup that includes an egg-lemon emulsion stirred into the broth, giving it a silky texture and tangy flavor. Unlike traditional chicken soup, it contains no cream but still offers a rich, creamy consistency thanks to the tempered eggs.

Can I make Greek lemon chicken soup ahead of time?

Yes, but for best results, store the broth, chicken, and rice separately from the egg-lemon mixture. Add the avgolemono only when ready to serve to preserve the creamy texture.

How do you thicken Greek lemon chicken soup?

The soup thickens naturally thanks to the eggs and starch from the rice. To enhance thickness, use short-grain rice and simmer gently. Avoid boiling after adding the egg-lemon mixture to prevent curdling.

Greek Lemon Chicken Soup: 1 Ultimate Cozy Dinner Recipe

Greek Lemon Chicken Soup: A Comforting Mediterranean Classic for All Seasons

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This traditional Greek Lemon Chicken Soup, also known as avgolemono, is the perfect balance of comforting and bright. Made with tender chicken, creamy lemon-egg broth, and hearty rice, it’s a cozy, zesty meal for any season.

Author: Paula
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: Greek
Diet: Gluten Free

Ingredients

Scale

1 lb boneless chicken thighs or breasts
6 cups chicken broth
3 large eggs
1/2 cup lemon juice (freshly squeezed)
3/4 cup short-grain rice (like arborio or Calrose)
1 small onion, chopped
2 celery stalks, diced
1 medium carrot, diced
Salt and pepper to taste
1 tbsp olive oil
Chopped fresh parsley or dill (optional, for garnish)

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Instructions

In a large pot, heat olive oil over medium heat. Add onion, celery, and carrot; sauté until soft.
Add chicken and pour in the broth. Bring to a boil, then reduce heat and simmer for 20 minutes or until chicken is cooked through.
Remove chicken, shred it with a fork, and return to the pot.
Add rice and cook until tender, about 15 minutes.
In a bowl, whisk eggs and lemon juice together until frothy.
Slowly ladle 1 cup of hot soup into the egg-lemon mixture, whisking constantly to temper the eggs.
Pour the tempered mixture back into the pot, stirring gently. Do not boil.
Season with salt and pepper, garnish with parsley or dill, and serve warm.

Notes

For extra richness, use bone-in chicken thighs.
Do not reheat on high heat after adding eggs.
Freeze the soup without the avgolemono to keep texture smooth.
Add spinach or kale for a veggie boost.

Find it online: https://paularecipes.com/greek-lemon-chicken-soup-recipe/