Greek Chicken Soup (Avgolemono) with Silky Egg-Lemon Broth

Greek Chicken Soup, or Avgolemono soup, is a bright, lemony chicken and rice soup with the silkiest broth — made without a drop of heavy cream. The creaminess comes from eggs, which are whisked with fresh lemon and slowly blended into the hot broth. The method may be a little different from your usual soup, but it’s much easier to make than you’d think. The lemon brightens up the broth and keeps the whole soup feeling fresh. With about 21 grams of protein per serving at just $1.16 each, it’s also a budget-friendly way to cozy up on a chilly day.

An Easy One-Pot Greek Chicken Soup

If you’ve never heard of avgolemono, its name literally means “egg-lemon” in Greek. It’s a traditional Greek sauce made by whisking eggs and lemon juice with hot broth, and it gives this soup its signature creamy texture.

This recipe is a weeknight-friendly take on the traditional Greek soup. Chicken, rice, and everyday vegetables cook together in one pot, then fresh lemon and dill give the broth its bright, distinctive flavor. That simplicity is one of the best things about this soup — you’re probably starting with ingredients you already cook with all the time, but the finished soup feels totally different. If chicken noodle soup is usually on repeat once the cold weather hits, this is a delicious way to switch things up without filling your cart with specialty ingredients.

If the idea of adding eggs to hot soup has you worried, don’t be. The secret is tempering them first. Slowly whisking hot broth into the egg and lemon mixture before adding it back to the pot gently brings the eggs up to temperature so they blend smoothly into the soup instead of scrambling. Keep whisking as you add the broth — don’t rush this step — and keep the heat low once the egg mixture goes back into the pot. That’s really all there is to it, and you’ll end up with the silky, creamy broth avgolemono soup is known for.

Recipe Success Tips

Keep the pot covered at a gentle simmer. Once the soup boils, reduce the heat to low and cover the pot. The recipe is designed to stay brothy as the rice cooks, and keeping the lid on prevents too much liquid from evaporating. A gentle simmer also helps the chicken breast cook without becoming tough.

Check the chicken before shredding. The simmer time can vary with the size and thickness of the breasts. Always use a food thermometer to check that the thickest part reaches 165°F before shredding into bite-sized pieces. Chicken thighs work just as well if they’re more affordable or what you have on hand.

Temper the eggs gradually. Whisk the eggs with lemon juice, then slowly whisk in hot broth before stirring the mixture into the soup. This helps the eggs blend into the broth smoothly. See the tips below for more detail.

A Few Tricks for a Silky Broth

The egg, lemon, and broth mixture is what gives Greek chicken soup its creamy texture. Read these tips before you get started:

Whisk the eggs and lemon: Beat them until fully combined, with no visible streaks of egg white.
Temper with hot broth: Keep whisking as you slowly add 1 cup of hot broth. Once blended, whisk in a second cup. This gradually warms the eggs so they’re less likely to scramble or curdle when they meet the hot soup.
Pour it in slowly: Turn the heat to low, then add the egg mixture while stirring the soup. Keep the spoon moving so the eggs blend into the broth instead of setting into ribbons.
Warm through gently: Stir for 2–3 minutes, until the soup is warm and looks slightly creamy. Don’t let it boil, which can cause the egg mixture to curdle.

Greek Chicken Soup

Course: Soup | Cuisine: Greek Total Cost: $6.95 recipe / $1.16 serving Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes Servings: 6 (1½ cups each) | Calories: 222 kcal

Ingredients

1 Tbsp olive oil
1 yellow onion, diced
2 carrots, sliced into half-moons
2 ribs celery, diced
2 garlic cloves, minced
1 lb. boneless, skinless chicken breasts
6 cups chicken broth
½ cup long-grain white rice, uncooked
1 tsp dried dill
2 large eggs
1 large lemon, juiced (¼ cup lemon juice)
½ tsp salt, or to taste
¼ tsp freshly cracked black pepper
2 Tbsp fresh parsley, chopped

Instructions

Gather all ingredients. Dice the onion and celery, slice the carrots into half-moons, and mince the garlic.
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic. Cook for 5–7 minutes, stirring occasionally, until the vegetables have softened.
Add the chicken breast, chicken broth, rice, dried dill, salt, and pepper. Increase the heat to medium-high and bring the soup to a boil.
Once boiling, reduce the heat to low. Cover and simmer for 20–25 minutes, or until the chicken is cooked through (165°F at the thickest part) and the rice is tender.
Transfer the chicken to a cutting board. Shred it into bite-sized pieces using two forks.
In a medium bowl, whisk together the eggs and lemon juice until smooth.
Slowly ladle 1 cup of hot broth into the egg mixture while whisking constantly. Repeat with a second cup of broth, continuing to whisk until fully incorporated.
Reduce the heat to low. Return the shredded chicken to the pot, add the parsley, then slowly pour in the tempered egg mixture while stirring constantly.
Cook just until the soup is warmed through and slightly creamy, about 2–3 minutes. Do not let it boil.
Let the soup cool for a few minutes, then serve warm with additional parsley and crusty bread, if desired.

Notes

Chicken: Value packs of chicken breasts work well — freeze them individually and thaw overnight in the refrigerator. Boneless, skinless chicken thighs can be swapped in by weight. Whichever cut you use, cook to 165°F at the thickest part.

Broth: This recipe was tested using Better Than Bouillon. If you use a different broth or stock, the salt level may vary — taste the finished soup before adding more.

Rice vs. orzo: Some avgolemono recipes use orzo instead of rice. If making the swap, use the same ½ cup of dry orzo and keep the broth at 6 cups. Add the orzo during the final 8–10 minutes of simmering so it doesn’t overcook. The finished soup will have a softer, pasta-like texture, and the orzo may absorb more broth as it sits.

Dried vs. fresh dill: Dried dill is inexpensive, keeps well in the pantry, and is easy to find year-round. If you prefer fresh dill, replace the 1 tsp dried dill with about 1 Tbsp finely chopped fresh dill.

Eggs: This recipe uses whole eggs for a straightforward, no-waste method. Tempering — adding the hot broth slowly while whisking constantly — warms the eggs gradually so they blend into the soup instead of scrambling.

Nutrition (per 1½-cup serving)

How to Make Greek Chicken Soup: Step-by-Step

Gather all of your ingredients before you start. Since the avgolemono mixture is added near the end, having everything prepped ahead makes the process easier and helps you move smoothly from the simmering broth to the silky, creamy finish.

Prep the vegetables: Dice 1 yellow onion and 2 celery ribs, slice 2 carrots into half-moons, and mince 2 garlic cloves. Keep the vegetables roughly similar in size so they soften at the same rate.

Soften the vegetables: Heat 1 Tbsp olive oil in a large pot over medium heat. Once the oil is shimmering, add the onion, carrots, celery, and garlic. Cook for 5–7 minutes, stirring occasionally. The onion should look translucent, the garlic should smell fragrant, and the carrots and celery should be starting to soften. They’ll finish cooking in the broth.

Simmer the soup: Add 1 lb. boneless, skinless chicken breasts, 6 cups chicken broth, ½ cup uncooked long-grain white rice, 1 tsp dried dill, ½ tsp salt, and ¼ tsp black pepper. Increase the heat to medium-high and bring the broth to a boil. As soon as it boils, reduce the heat to low, cover the pot, and simmer for 20–25 minutes. The rice should be tender and the thickest part of the chicken should register 165°F. If the chicken is ready before the rice, remove it and let the rice finish cooking.

Shred the chicken: Transfer the chicken to a cutting board. Use two forks to shred it into bite-sized pieces, then set aside. Keep the soup over low heat and don’t let it return to a boil.

Juice the lemon: Juice 1 lemon into a measuring jug — you’ll need ¼ cup fresh lemon juice. A room-temperature lemon tends to yield more juice than a cold one.

Whisk the eggs and lemon: Add 2 large eggs and ¼ cup fresh lemon juice to a medium bowl. Whisk thoroughly until smooth and well combined.

Temper the eggs: Whisk constantly as you slowly pour 1 cup of hot broth into the egg-lemon mixture. Once fully combined, gradually whisk in a second cup. The mixture should become warm but remain completely smooth. Adding the broth slowly prevents the eggs from cooking into small pieces.

Finish the soup: Return the shredded chicken to the pot and add 2 Tbsp chopped fresh parsley. Slowly pour in the tempered egg mixture, stirring continuously. Keep the spoon moving so the eggs blend into the broth. Cook over low heat for 2–3 minutes, stirring frequently, until the soup is warmed through and slightly creamy. Remove from heat before it begins to simmer or boil.

Serve: Let the soup rest for a few minutes, then taste and adjust salt or pepper as needed. Serve warm with extra parsley and crusty bread.

What to Serve with Greek Chicken Soup

This recipe makes six servings of 1½ cups each. Between the chicken, rice, vegetables, and silky egg-lemon broth, it’s filling enough to serve as the main meal on its own — though a thick slice of crusty bread for dunking makes it even better.