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Greek Lemon Soup

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Greek Avgolemono: a silky, comforting chicken and lemon soup thickened with eggs

  • Author: Tina
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Greek
  • Diet: Halal

Ingredients

2 boneless, skinless chicken breasts (or 3‑4 small pieces)

1 medium onion, diced

1 carrot, diced

1 stalk celery, diced

2 cloves garlic, minced

6 cups (≈1.4 L) chicken broth

½ cup uncooked white rice (or orzo)

3 large eggs

⅓ to ½ cup fresh lemon juice (to taste)

Salt and black pepper, to taste

Fresh dill or parsley for garnish (optional)

Instructions

  1. In a large pot, combine chicken, onion, carrot, celery, garlic, and chicken broth. Bring to a boil, then reduce heat and simmer until the chicken is cooked through (≈15–20 minutes).
  2. Remove the chicken; shred or dice it into small pieces. Return it to the pot.
  3. Add the rice (or orzo) to the broth and cook until tender, stirring occasionally.
  4. While the soup is cooking, in a separate bowl whisk together the eggs and lemon juice until smooth.
  5. Temper the egg‑lemon mixture: slowly ladle a small amount of hot broth into the egg mixture while whisking constantly, then gradually add more until warmed.
  6. Slowly pour the tempered egg‑lemon mixture back into the soup, stirring gently and continuously. Remove from heat immediately (do not let it boil, or the eggs will curdle).
  7. Season with salt, pepper, adjust lemon juice if desired, then ladle into bowls and garnish with dill or parsley.

Notes

  • Tempering the eggs is key — add the hot broth slowly while whisking to prevent curdling.
  • Do not let the soup boil after adding the egg mixture — gentle heat only.
  • You can use orzo instead of rice (it cooks faster).
  • Leftovers should be reheated slowly over low heat, stirring, to avoid separation.

Nutrition

Find it online: https://cheftinaskitchen.com/greek-lemon-soup/