Greek Lemon Chicken Soup (Printable)

Classic Greek soup with tender chicken, rice, and silky lemon-egg broth for bright Mediterranean comfort.

# What You Need:

→ Poultry & Broth

01 - 1 lb boneless, skinless chicken breasts or thighs
02 - 8 cups low-sodium chicken broth

→ Vegetables & Grains

03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1/2 cup uncooked white rice
06 - 1 medium carrot, peeled and sliced

→ Avgolemono Mixture

07 - 3 large eggs
08 - 1/3 cup freshly squeezed lemon juice

→ Seasoning & Garnish

09 - 1 tsp salt
10 - 1/2 tsp freshly ground black pepper
11 - 2 tbsp chopped fresh dill or parsley

# Steps:

01 - Combine chicken, broth, onion, garlic, carrot, and salt in a large pot. Bring to a boil over medium-high heat.
02 - Reduce heat to a simmer. Cover and cook for 15-20 minutes until chicken is cooked through.
03 - Remove chicken from pot and set aside. Add rice to simmering broth. Cook uncovered for 15 minutes until rice is tender.
04 - While rice cooks, shred chicken into bite-size pieces using two forks.
05 - Whisk together eggs and lemon juice in a medium bowl until smooth.
06 - Gradually ladle 1 cup of hot broth into the egg-lemon mixture, whisking constantly to temper the eggs.
07 - Slowly pour tempered egg-lemon mixture back into the pot, stirring gently.
08 - Return shredded chicken to soup. Heat over low heat for 2-3 minutes until slightly thickened. Season with additional salt and pepper. Garnish with fresh dill or parsley.

# Expert Advice:

01 -
  • The velvety texture comes from an ancient Greek technique that turns humble ingredients into restaurant-quality soup
  • Its surprisingly forgiving once you know the tempering secret, and it comes together in under an hour
  • The bright lemon flavor cuts through richness while feeling deeply comforting, perfect for when you need a hug in a bowl
02 -
  • Never let the soup boil after adding the egg mixture—it will break and become grainy instead of smooth
  • The tempering step cannot be rushed, and whisking constantly is what creates that luxurious texture
  • This soup does not reheat well, so plan to enjoy it fresh the same day for the best texture
03 -
  • Use a ladle to add hot broth to the eggs rather than pouring directly from the pot—it gives you more control
  • The soup should coat the back of a spoon when done, but remember it will continue thickening off the heat

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