I’m sharing my Greek Lemon Chicken Soup, an authentic Avgolemono recipe that combines tart lemon, egg yolk and savory chicken broth with fresh dill for a surprising take on classic chicken soup.

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I never thought a bowl could surprise me the way Avgolemono Soup did. Lemon juice and eggs join to make a glossy, silky broth that’s bright but not shouty, kind of elegant while still honest.

Each spoonful shifts as it cools, tangy then mellow, making you pay attention for reasons you can’t name. I tell people it’s not what they expect, and then they go back for more, which says a lot.

If you like flavors that quietly insist you notice them, this one will make you curious, and its not just about the citrus.

Ingredients

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chicken: Lean protein, boosts broth body and richness, adds immune supporting minerals
Lemon juice: Bright, tart citrus, adds sour zip and vitamin C, cuts richness
Eggs: Give silky thickness, add protein, make soup creamy without cream
Rice or orzo: Carbs for comfort, fills you up, gets tender, starchy in broth
Onion: Sweet when cooked, adds depth and natural sugars, builds savory base
garlic: Pungent aroma, boosts flavor and immunity, little goes a long way
Dill: Fresh grassy herb, brightens soup, adds light anise like finish

Ingredient Quantities

3 to 4 pounds (1.4 to 1.8 kg) bone in chicken or 1 whole chicken

8 cups (about 2 liters) low sodium chicken broth or water

2 medium carrots

2 stalks celery

1 medium yellow onion

2 garlic cloves

1/2 cup long grain white rice or orzo

3 large eggs

Juice of 2 large lemons (about 1/3 cup or 80 ml)

1 tablespoon olive oil

1 to 1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1 bay leaf

2 tablespoons fresh dill

How to Make this

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1. Put the whole chicken or bone in pieces in a large pot with 8 cups low sodium chicken broth or water, add the carrots (peeled and chopped), celery (sliced), onion (halved), 2 smashed garlic cloves, 1 bay leaf, 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Bring to a boil, skim any foam, then reduce heat and simmer for 30 to 40 minutes until chicken is cooked through.

2. Remove the chicken to a bowl to cool a bit, discard the bay leaf. Taste the broth and add up to 1 1/2 teaspoons kosher salt if needed.

3. Add 1/2 cup long grain white rice or orzo to the simmering broth and cook until tender (about 15 to 20 minutes for rice, 8 to 10 minutes for orzo).

4. While the rice cooks shred the chicken meat with two forks, discarding bones and skin. It pulls apart easier when still a little warm.

5. In a medium bowl whisk the 3 large eggs until smooth, then whisk in the juice of 2 large lemons (about 1/3 cup) until well combined.

6. Temper the egg mixture by slowly whisking in about 1 cup of the hot broth at first, then another cup, whisking constantly so the eggs warm up without scrambling.

7. Turn off the heat under the pot. Slowly pour the tempered egg and lemon mixture into the soup while stirring gently and continuously. Do not let the soup boil after adding the eggs or it will curdle.

8. Stir the shredded chicken back into the pot and warm gently for a few minutes until everything is heated through but not boiling.

9. Stir in 2 tablespoons chopped fresh dill and adjust seasoning with salt and pepper to taste. If you like, drizzle a bit more olive oil for richness.

10. Serve hot with extra lemon wedges and more dill if desired. Leftovers keep well and the rice will soak up broth so you may need to add a splash of hot water or stock when reheating.

Equipment Needed

1. Large stockpot or deep pot (about 8 quart) for simmering the chicken
2. Cutting board, sturdy one for chopping veg and pulling meat
3. Chef knife, sharp
4. Slotted spoon or fine mesh skimmer to remove foam and lift chicken out
5. Tongs or a slotted spoon to handle chicken pieces
6. Measuring cups and spoons for rice, broth and seasoning
7. Medium bowl and whisk for the egg and lemon mixture
8. Two forks for shredding the chicken
9. Ladle for adding broth to the egg mix and for serving

FAQ

Q: What is avgolemono and how does it work?

A: Avgolemono is a Greek egg and lemon sauce that makes the chicken broth silky and a little thick. Eggs plus hot broth create an emulsion, thats what gives the soup its creamy texture without cream.

Q: How do I stop the eggs from curdling?

A: Temper the eggs. Whisk the 3 eggs with the lemon juice, then slowly whisk in a few ladlefuls of very hot broth until the mixture is warm. Turn the heat off or very low, then whisk the warmed mixture back into the pot while stirring. Do not let the soup boil after you add the eggs.

Q: Can I use rice or orzo and which cooks faster?

A: Both work. Long grain white rice takes about 15 to 20 minutes to cook in simmering broth, orzo cooks faster, about 8 to 10 minutes. If youre making the soup ahead, cook rice or orzo separately and add just before serving so it doesnt get mushy.

Q: Can I make this ahead, store or freeze it?

A: You can refrigerate the finished soup 3 to 4 days. Freezing the finished soup is not ideal because the eggs can separate and change texture. Instead freeze the broth and cooked chicken separately, then add fresh lemon and temper fresh eggs when you reheat.

Q: How long should I simmer the chicken and how do I know it is done?

A: For a 3 to 4 pound bone in chicken or whole chicken simmer 30 to 40 minutes until the meat is cooked through and pulls away from the bone. Internal temp should be 165 F if you use a thermometer. Remove the chicken, shred the meat and strain the broth before finishing the soup.

Q: How tart or salty should the soup be?

A: Start with the juice of 2 lemons (about 1/3 cup) and the recipe salt range of 1 to 1 1/2 teaspoons kosher salt. Taste after you add the egg lemon mix because acidity hides salt. Add small amounts of lemon or salt until it tastes bright but balanced. Fresh dill at the end adds a nice fresh note.

Avgolemono Soup…Greek Chicken Soup With Lemon Recipe Substitutions and Variations

Chicken (3 to 4 lb bone-in or whole) -> Boneless skinless chicken thighs: use about the same weight; they cook faster so simmer ~20-25 min. Or swap for turkey breast/legs for richer flavor, increase simmer time 10-15 min.
Low sodium chicken broth or water -> Low-sodium vegetable broth for a vegetarian-friendly version, or homemade chicken stock for deeper flavor. If using plain water, stir in 1-2 tsp chicken bouillon or stock concentrate.
1/2 cup long grain white rice or orzo -> Use Arborio or short-grain rice for a creamier, silkier soup (stir to release starch). For a gluten free option try quinoa (rinse first) but cut liquid by a few tablespoons and cook about 12-15 min.
2 tablespoons fresh dill -> Flat-leaf parsley or fresh thyme work well if you dont like dill. If using dried dill, use ~1 tsp and add earlier so it rehydrates; or add 1 tsp lemon zest for extra brightness.

Pro Tips

1) Strain and chill the broth for a cleaner, less greasy soup. After you remove the chicken pour the stock through a fine mesh, cool it a bit and put it in the fridge until the fat firms up, then skim it off. If you dont have time, skim with a ladle while it’s hot but the fridge trick really makes it taste brighter.

2) Keep the rice/orzo from getting gummy. Either undercook the grain by a minute so it finishes in the hot soup, or better yet cook it separately and add just before serving so leftovers stay good. This also lets you control portion texture when you reheat.

3) Temper the egg-lemon mix carefully so it never curdles. Whisk the eggs and lemon well, then add hot broth slowly while whisking constantly, and strain that mix through a fine sieve before adding if you’re nervous. Turn the heat off and stir gently while you pour, and whatever you do dont let it boil afterward.

4) Finish and store smartly for best flavor. Add only half the lemon at first then taste, add the rest if you want it brighter; stir in fresh dill at the very end. For leftovers reheat gently with a splash of hot stock or water, or store the rice separately from the soup to keep texture.