I just nailed a Keto Greek Lemon Chicken Soup that’s light, bright, and on the table in 20 minutes, so your weeknight dinner suddenly looks impressive.

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I’m obsessed with this Avgolemono because it hits that bright-acid spot I crave after a long day. I love how the lemon juice snaps through a silky broth, and how whisked eggs make it somehow rich without being heavy.

It’s the kind of Lemon Chicken Soups I reach for when I want something simple but not boring. I adore that it feels thoughtful but is mostly just honest ingredients doing their job.

And the tang makes leftovers sing. If you like Chicken Lemon Soup Recipes that feel clean, fresh, and a little wild, this one’s my go-to every single week.

Ingredients

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Chicken thighs or small whole chicken: hearty protein, gives rich, comforting broth and body.
Chicken broth or stock: the soup’s backbone, it’s warm and savory without being heavy.
Onion, finely chopped: adds sweetness and depth as it softens in the pot.
Carrots, diced: little pops of sweet, bright color and earthy flavor.
Celery, diced: subtle crunch and a green, slightly bitter balance.
Garlic, minced (optional): punches up aroma and cozy garlic warmth if you want it.
Orzo or short rice: makes the soup filling and silky, like a hug in a bowl.
Eggs, room temperature: make the broth luxuriously creamy when whisked in slowly.
Lemon juice: bright citrus lift that cuts through richness and freshens everything.
Olive oil or butter: adds gloss and a smooth, satisfying mouthfeel.
Bay leaf: small herbal note that quietly rounds out the broth.
Fresh dill or parsley: herb freshness that lightens each spoonful, use more for garnish.
Salt: brings out flavors, don’t be afraid to season as you go.
Black pepper: gentle heat and a little edge on the finish.

Ingredient Quantities

1 1/2 to 2 pounds bone in chicken thighs or a small whole chicken (about 3 pounds)

8 cups low sodium chicken broth (or homemade stock)

1 medium onion, finely chopped

2 medium carrots, peeled and diced

2 celery stalks, diced

2 garlic cloves, minced (optional)

3/4 cup orzo or short grain white rice

3 large eggs, room temperature

Juice of 2 to 3 lemons (about 1/3 cup), more to taste

2 tablespoons olive oil or butter

1 bay leaf

2 tablespoons chopped fresh dill or parsley (plus more for garnish)

Salt and freshly ground black pepper, to taste

How to Make this

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1. In a large pot heat the olive oil or butter over medium heat, add the chopped onion, carrots and celery and cook until softened, about 5 minutes; add the garlic in the last minute if using.

2. Add the chicken thighs or whole chicken to the pot, pour in the 8 cups of chicken broth and toss in the bay leaf, some salt and pepper; bring to a gentle simmer and cook until the chicken is cooked through, 25 to 35 minutes for thighs or 45 to 60 minutes for a small whole chicken.

3. Remove the chicken to a plate and let cool slightly; when cool enough, shred the meat off the bones and discard skin and bones, set the meat aside.

4. While the chicken cooks, add the orzo or rice to the simmering broth and cook until tender, about 8 to 10 minutes for orzo or 15 to 20 minutes for white rice; taste and adjust salt as needed.

5. In a medium bowl whisk the room temperature eggs until smooth, then whisk in the lemon juice until fully combined; this is your avgolemono mixture.

6. Temper the egg-lemon mixture by slowly ladling about a cup of the hot broth into the eggs while whisking constantly so the eggs dont scramble.

7. Slowly pour the tempered egg-lemon mixture back into the soup pot while stirring gently; heat very gently for a few minutes until the soup thickens slightly but do not let it boil or the eggs will curdle.

8. Stir the shredded chicken and chopped fresh dill or parsley into the soup, warm through for a minute or two, taste and add more lemon, salt or pepper as needed.

9. Remove the bay leaf, ladle into bowls and garnish with extra herbs and a little cracked black pepper; serve immediately while warm.

10. Leftovers keep well in the fridge for 3 to 4 days, reheat gently and add a splash of broth or water if it gets too thick.

Equipment Needed

1. Large heavy pot or Dutch oven for simmering the chicken and soup
2. Cutting board (preferably two so raw chicken doesnt touch veg)
3. Good chef knife for chopping onion, carrots, celery and herbs
4. Wooden spoon or heatproof spatula for stirring gently
5. Measuring cups and spoons for the broth, orzo/rice, lemons and eggs
6. Medium bowl and a whisk for the egg and lemon mixture
7. Slotted spoon or tongs to remove the chicken, plus forks to shred the meat
8. Ladle and serving bowls, plus a fine mesh strainer or colander if you want to rinse orzo or skim solids

FAQ

Q: Can I use chicken breasts instead of thighs or a whole chicken?

A: Yes, you can but thighs or a small whole chicken give more flavor and a richer broth. Breasts cook faster and can dry out, so reduce simmer time and keep an eye on them.

Q: Do I have to use orzo or rice, and can I leave it out?

A: You can use orzo or short grain rice, both work well. If you leave out the pasta or rice you'll have a lighter broth, but cook times and liquid amounts might need adjusting since they absorb liquid.

Q: How do I stop the eggs from curdling when I add them?

A: Temper the eggs by whisking them with lemon juice, then slowly add a cup of hot broth while whisking constantly. Once warmed up, pour the egg mixture back into the pot slowly while stirring. Do it gently and dont pour too fast.

Q: Can I make this ahead and reheat it later?

A: Yes, you can. Store soup separate from any leftover rice or orzo if possible; they will soak up broth and get mushy. Reheat gently over low heat so the eggs dont split, and add a splash of broth if it's too thick.

Q: How tart should the soup be from the lemon?

A: That depends on taste. Start with juice of two lemons, taste, then add the third if you want more brightness. Remember the flavor mellows a bit as it sits, so you can adjust at the end.

Q: Any quick hacks to boost flavor?

A: Yes. Use a little chicken bouillon or reduce store bought broth by simmering for 20 minutes for concentration. Browning the chicken or sautéing the veggies in olive oil or butter first adds depth. Finish with fresh dill or parsley for a bright lift.

Avgolemono Soup (Greek Lemon Chicken Soup) Recipe Substitutions and Variations

Chicken: swap for bone in turkey thighs or drumsticks for richer flavor, or use boneless skinless chicken breasts if you want less fat, or for a vegetarian option use 2 cans of chickpeas and increase broth a bit.
Orzo or rice: use acini di pepe, ditalini, or small pasta shapes, or swap for quinoa for a gluten free, slightly nutty twist.
Eggs (for the egg-lemon emulsion): you can use just 2 egg yolks for a silkier, richer soup, or temper in 1/2 cup plain Greek yogurt (slowly whisk in hot broth first) if you dont want to use eggs.
Lemon juice: substitute with white wine vinegar diluted with a little water, or use extra lemon zest plus less juice for brighter lemon flavor, or bottled lemon juice in a pinch.

Pro Tips

– Use low sodium broth and taste as you go. The lemon and eggs concentrate flavors, so you may need more salt near the end than you think.

– Temper the eggs very slowly. Whisk a cup of hot broth into the egg and lemon mix first, then add that back to the pot. If you rush it the eggs will scramble.

– Cook the orzo or rice until just tender, then turn off the heat before adding the tempered mixture. Gentle residual heat will thicken the soup without boiling it and curdling the eggs.

– If you want extra depth, brown the chicken thighs briefly in the pot before adding the broth or roast the whole chicken and use those drippings. Also save the carcass to make a richer stock later.