Greek Lemon Chicken Soup (Printable)
A traditional Greek classic featuring tender chicken, rice, and a bright lemon-egg broth.
# What You’ll Need:
→ Poultry & Broth
01 - 1 lb boneless, skinless chicken breast or thighs
02 - 6 cups chicken broth
→ Vegetables & Grains
03 - 1 medium onion, finely chopped
04 - 2 garlic cloves, minced
05 - 1/2 cup long-grain white rice
→ Avgolemono (Egg-Lemon Mixture)
06 - 3 large eggs
07 - 1/3 cup freshly squeezed lemon juice (about 2 lemons)
→ Seasonings & Garnish
08 - 2 tbsp fresh dill or parsley, chopped (plus extra for garnish)
09 - 1 tsp salt (more to taste)
10 - 1/2 tsp freshly ground black pepper
# Directions:
01 - Place the chicken and broth in a large pot. Bring to a gentle boil, skimming any foam that rises to the surface. Reduce heat and simmer for 20 minutes or until the chicken is cooked through.
02 - Remove the chicken from the pot and chop or shred into bite-sized pieces. Set aside while keeping the broth at a gentle simmer.
03 - Add the onion, garlic, and rice to the simmering broth. Cook over medium heat for 15 minutes until the rice is tender.
04 - In a medium bowl, whisk together the eggs and lemon juice until well combined.
05 - Slowly ladle about 1 cup of the hot broth into the egg-lemon mixture, whisking constantly to gradually raise the temperature without scrambling the eggs.
06 - Reduce the heat to low. Gradually pour the tempered egg mixture back into the soup, stirring continuously. Do not allow the soup to boil, as this may cause curdling.
07 - Return the shredded chicken to the pot. Add the herbs, salt, and pepper. Stir gently and heat through for 2 to 3 minutes.
08 - Taste and adjust seasoning as needed. Ladle into bowls and garnish with additional fresh chopped herbs. Serve hot.
# Expert Suggestions:
01 -
- The egg and lemon combination creates a silky texture that feels indulgent without any cream at all, which still surprises me every single time I make it.
- It comes together with humble pantry staples yet tastes like something you would order at a seaside taverna in Santorini.
02 -
- Never let the soup boil after adding the egg mixture or it will curdle into something that looks like egg drop soup instead of the silky velvet you are aiming for.
- Tempering is not optional or a suggestion, and rushing this step is the single fastest way to ruin everything you just built.
03 -
- Adding a small knob of butter when you return the chicken to the pot gives the soup a roundness and richness that makes it taste like it took twice as long to prepare.
- Taste the lemon juice before adding it because lemons vary wildly in acidity, and adjusting by a tablespoon either way can completely change the personality of the final bowl.