Creamy Greek Lemon Chicken Soup Recipe Easy Homemade Avgolemono Soup

Let me tell you, the scent of tender chicken simmering with fresh lemon and eggs wafting from my kitchen is enough to make anyone’s mouth water. The first time I made this Creamy Greek Lemon Chicken Soup, or as the locals call it, Avgolemono, I was instantly hooked. It was one of those moments where I paused, took a deep breath, and just smiled because I knew I was onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandmother used to make this soup on chilly evenings, and the way the bright lemon danced with the rich chicken broth felt like a warm hug in a bowl.

You know what’s honestly great? This soup isn’t just comfort food; it’s a little piece of my family’s history that I get to share with you. My family couldn’t stop sneaking spoons off the stove (and I can’t really blame them). It’s dangerously easy to make and delivers pure, nostalgic comfort every single time. Whether you’re looking for a sweet treat for your kids or a perfect recipe to brighten up your Pinterest cookie board with something savory, this Creamy Greek Lemon Chicken Soup fits the bill. I’ve tested it more times than I can count—in the name of research, of course—and it’s become a staple for family gatherings and gifting. Trust me, you’re going to want to bookmark this one.

Why You’ll Love This Creamy Greek Lemon Chicken Soup Recipe

Here’s why this Avgolemono recipe stands out from the crowd, based on my kitchen trials and plenty of hungry taste testers:

• Quick & Easy: Comes together in about 45 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen.
• Perfect for Cozy Dinners: Great to warm you up on cold evenings or when you need a little soul food.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike—seriously, everyone asks for seconds.
• Unbelievably Delicious: The silky texture and bright lemon flavor combo is next-level comfort food.

What makes this recipe different? Well, the magic is really in the technique—the way the eggs and lemon juice create that creamy, luscious broth without any cream. Plus, I like to use organic free-range chicken and fresh lemons for the best flavor punch. This isn’t just another chicken soup; it’s a recipe that makes you close your eyes with the very first bite. It’s comfort food, simplified and perfected, that feels like a warm hug from the inside out. Whether you want to impress guests without stress or turn a simple meal into something memorable, this Avgolemono is your go-to.

What Ingredients You Will Need

This Creamy Greek Lemon Chicken Soup uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples or fresh produce you can find year-round.

• Chicken: 1 whole chicken (about 3-4 lbs / 1.4-1.8 kg), cut into pieces (or use bone-in thighs for richer broth)
• Water or Chicken Broth: 8 cups (1.9 liters) – I prefer homemade broth or a trusted brand like Swanson for depth of flavor
• Long-grain white rice: ½ cup (100 g), rinsed (adds body and texture)
• Eggs: 3 large, room temperature (creates the creamy base)
• Lemon juice: ½ cup (120 ml), freshly squeezed (fresh lemons make all the difference!)
• Salt and black pepper: To taste
• Fresh parsley or dill: A handful, finely chopped (for garnish and fresh aroma)
• Optional: 1 small onion, peeled and halved (for broth depth), 2 garlic cloves crushed (adds warmth)

If you want to swap the rice for orzo pasta, that works beautifully too. For a gluten-free option, stick to rice or use quinoa. I always recommend fresh lemon juice over bottled for that bright, zingy flavor that really brings the soup alive.

Equipment Needed

• Large stockpot or Dutch oven – I like using my 6-quart Le Creuset for even heat distribution
• Medium mixing bowl – to whisk eggs and lemon
• Whisk – for that smooth avgolemono mixture
• Fine mesh strainer or ladle – helpful for adding broth gradually to eggs without scrambling
• Measuring cups and spoons – for precise lemon juice and rice quantities
• Sharp knife and cutting board – for prepping chicken and herbs

If you don’t have a Dutch oven, a heavy-bottomed pot works just fine. For whisking, a balloon whisk is my personal favorite because it incorporates air and keeps the eggs smooth. Budget-friendly tip: You can find decent-quality whisks and strainers at most dollar stores that get the job done.

Preparation Method

1. Make the broth: Place the chicken pieces (with skin on for flavor) in a large stockpot. Add 8 cups (1.9 liters) of water or chicken broth. If using, throw in the halved onion and garlic cloves. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Skim off any foam or impurities that rise to the surface. Simmer uncovered for 30-40 minutes until the chicken is cooked through and tender. (You’ll know it’s ready when the meat easily pulls from the bone.)
2. Remove the chicken: Carefully take the chicken out and set it aside to cool slightly. Strain the broth to remove the onion and garlic bits if you used them. Return the clear broth to the pot.
3. Add the rice: Rinse ½ cup (100 g) of long-grain white rice under cold water. Add it to the broth and simmer for about 15 minutes until the rice is tender but not mushy. Keep an eye on the liquid level; add a little water if it reduces too much.
4. Shred the chicken: While the rice cooks, remove skin and bones from the chicken and shred the meat into bite-sized pieces. Set aside.
5. Prepare the avgolemono mixture: In a medium bowl, whisk 3 large eggs until frothy. Gradually whisk in ½ cup (120 ml) freshly squeezed lemon juice. Slowly ladle about 1 cup (240 ml) of hot broth into the egg-lemon mixture—this tempers the eggs so they don’t scramble.
6. Combine avgolemono with soup: Slowly pour the tempered egg-lemon mixture back into the simmering soup, whisking constantly. The broth will turn creamy and silky but won’t thicken like a traditional cream soup. Add the shredded chicken back into the pot. Season with salt and freshly ground black pepper to taste.
7. Final simmer: Let the soup gently warm for 3-5 minutes on low heat. Don’t boil after adding the eggs, or it might curdle. The soup should have a smooth, velvety texture and a bright lemony aroma.
8. Garnish and serve: Ladle soup into bowls and sprinkle with fresh parsley or dill. Serve immediately with crusty bread or a light salad on the side.

Pro tip: When tempering the eggs, patience is key! Adding the hot broth slowly while whisking keeps the eggs silky smooth. Also, don’t rush the final simmer—low and slow is your friend here!

Cooking Tips & Techniques

Making Avgolemono might sound fancy, but honestly, it’s all about mastering a few simple tricks. From my many trials (and a couple of kitchen mishaps), here’s what I’ve learned:

• Use room temperature eggs: Cold eggs can shock when added to hot broth and scramble. Letting eggs sit out for 15-20 minutes makes whisking and tempering easier.
• Temper the eggs slowly: Adding hot broth gradually while whisking keeps the mixture creamy and prevents curdling.
• Don’t boil after adding eggs: The soup should gently warm only. Boiling causes the eggs to cook too fast and separate.
• Rice texture matters: Rinse the rice well to remove excess starch, which keeps the soup from becoming gluey.
• Skim the broth: Removing impurities during simmering makes a clearer, cleaner-tasting soup.
• Multitask wisely: While the broth simmers, prep your chicken and herbs to save time.

One time, I rushed adding the lemon-egg mixture and ended up with scrambled bits floating around—not my proudest moment! So, take it slow and keep that whisk moving. Trust me, it’s worth it.

Variations & Adaptations

This creamy Greek lemon chicken soup is flexible and welcomes some fun tweaks. Here are a few ideas:

• Vegetarian version: Skip the chicken and use vegetable broth. Add extra rice and maybe some tender cooked chickpeas for protein. The lemon-egg mixture still creates that luscious texture.
• Low-carb adaptation: Replace rice with cauliflower rice or omit it entirely for a lighter soup.
• Seasonal twist: In spring, toss in fresh peas or asparagus tips during the rice cooking stage for a pop of color and sweetness.
• Herb swaps: Instead of parsley or dill, try fresh oregano or mint for a unique flavor profile.
• Broth boost: For extra richness, simmer the chicken with a few celery stalks and carrot slices.

Personally, I once tried it with orzo pasta instead of rice and loved how it gave the soup a slightly different bite. Just keep cooking times in mind—pasta cooks faster than rice.

Serving & Storage Suggestions

This soup shines best served hot and fresh, straight from the pot, with a sprinkle of fresh herbs on top. It pairs wonderfully with crusty bread or a simple green salad dressed lightly with lemon vinaigrette to echo those bright flavors.

If you have leftovers (which honestly don’t last long), store the soup in an airtight container in the fridge for up to 3 days. When reheating, warm it gently on the stove—avoid boiling to keep the eggs smooth. You might notice the soup thickens overnight; just stir in a splash of water or broth to loosen it back up.

Avgolemono also freezes well. Freeze in portions without the fresh herbs, and thaw overnight in the fridge. Reheat slowly and add a little fresh lemon juice before serving to refresh the brightness.

Nutritional Information & Benefits

This Creamy Greek Lemon Chicken Soup is naturally packed with protein from the chicken and eggs and provides a good dose of vitamin C from fresh lemon juice. It’s relatively low in calories and fat compared to cream-based soups but still offers that rich, satisfying mouthfeel.

Since it uses simple, whole ingredients, it fits well within gluten-free and low-carb diets if you swap rice accordingly. Just keep in mind the eggs and chicken mean it’s not vegetarian or vegan unless adapted. The lemon juice not only adds flavor but also offers antioxidant benefits, making this soup a wholesome choice when you need something both nourishing and comforting.

Conclusion

If you’re looking for a soup that’s both soothing and full of bright flavor, this Creamy Greek Lemon Chicken Soup recipe is definitely worth trying. It’s got that perfect balance of tangy lemon and hearty chicken broth that feels like a warm hug on a chilly day. Honestly, I love this recipe because it’s simple, reliable, and always impresses without any fuss.

Feel free to tweak it to your liking—add more lemon if you like it zesty or swap rice for orzo. Don’t be shy about sharing your own twists in the comments below. Give this recipe a go, and I bet it’ll become a favorite in your household too!

Happy cooking, and don’t forget to share if you loved it!

Frequently Asked Questions

What is Avgolemono soup?

Avgolemono is a traditional Greek soup made with chicken broth, lemon juice, eggs, and usually rice or orzo. The egg-lemon mixture creates a creamy, tangy broth without using cream.

Can I make Avgolemono without chicken?

Yes! You can make a vegetarian version by using vegetable broth and adding extra rice or beans for protein.

How do I prevent the eggs from curdling?

Temper the eggs by slowly whisking in hot broth before adding them back to the soup, and avoid boiling once eggs are added.

Can I prepare Avgolemono in advance?

You can make the broth and cook the rice ahead of time, but it’s best to add the egg-lemon mixture just before serving for the freshest texture.

What can I use instead of rice?

Orzo pasta is a popular substitute, or for a low-carb option, try cauliflower rice. Adjust cooking times accordingly.

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