Greek Lemon Chicken Soup (Print version)
Comforting Greek soup with tender chicken, rice, and silky lemon-egg broth.
# What you'll need:
→ Poultry & Broth
01 - 1 lb boneless, skinless chicken breasts or thighs
02 - 8 cups low-sodium chicken broth
→ Vegetables & Grains
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1/2 cup uncooked white rice, short or medium-grain preferred
06 - 1 medium carrot, peeled and sliced
→ Avgolemono Mixture
07 - 3 large eggs
08 - 1/3 cup freshly squeezed lemon juice, approximately 2 lemons
→ Seasoning & Garnish
09 - 1 tsp salt, plus additional to taste
10 - 1/2 tsp freshly ground black pepper
11 - 2 tbsp chopped fresh dill or parsley
# How to make it:
01 - Combine chicken, broth, onion, garlic, carrot, and salt in a large pot. Bring to a boil over medium-high heat.
02 - Reduce heat to a simmer. Cover and cook for 15–20 minutes until chicken is fully cooked through.
03 - Transfer chicken from the pot and set aside. Add rice to the simmering broth and cook uncovered for 15 minutes until tender.
04 - While rice cooks, shred chicken into bite-size pieces using two forks. Whisk together eggs and lemon juice in a medium bowl until smooth.
05 - Gradually ladle 1 cup of hot broth into the egg-lemon mixture, whisking constantly to temper the eggs and prevent curdling.
06 - Slowly pour the tempered egg-lemon mixture back into the pot, stirring gently. Return shredded chicken to the soup. Heat over low heat for 2–3 minutes until slightly thickened and creamy. Do not boil.
07 - Season with additional salt and pepper to taste. Ladle into bowls and garnish with fresh dill or parsley.
# Expert suggestions:
01 -
- The way the broth transforms into a silky luxurious consistency that feels like a warm hug
- How the bright lemon cuts through richness while still feeling incredibly comforting
02 -
- Never let the soup come to a boil after adding the egg mixture or it will separate and curdle
- Whisking continuously while tempering prevents the eggs from cooking into strands
03 -
- Use a ladle to add the hot broth to the eggs one spoonful at a time for the most control
- If the soup feels too thick after reheating, thin it with a little water rather than more broth