Greek Chicken Soup, or Avgolemono soup, is a bright, lemony chicken and rice soup with the silkiest broth (made without a drop of heavy cream!). The creaminess actually comes from eggs, which are whisked with fresh lemon and slowly blended into the hot broth. The method may be a little different from your usual soup, but it’s much easier to make than you’d think! I especially like the way the lemon brightens up the broth and keeps the whole soup feeling fresh. And with about 21 grams of protein per serving at just $1.16 each, it’s also an easy, budget-friendly way to cozy up on a chilly day!
An Easy One-Pot Greek Chicken Soup
If you’ve never heard of avgolemono, its name literally means ‘egg-lemon’ in Greek. It’s a traditional Greek sauce made by whisking eggs and lemon juice with hot broth, and it gives this soup its signature creamy texture. This recipe here is my weeknight-friendly take on the traditional Greek soup. Chicken, rice, and everyday vegetables cook together in one pot, then fresh lemon and dill give the broth its bright, distinctive flavor. That simplicity is one of my favorite things about this soup. You’re probably starting with ingredients you already cook with all the time, but the finished soup feels totally different. So if chicken noodle soup is usually on repeat once the cold weather hits, this is a delicious way to switch up your soup routine without filling your cart with a bunch of specialty ingredients.
But if the idea of adding eggs to hot soup has you a little worried, don’t be! The secret is tempering them first. I slowly whisk hot broth into the egg and lemon mixture before adding it back to the pot, which gently brings the eggs up to temperature so they blend smoothly into the soup instead of scrambling. Keep whisking as you add the broth (don’t rush this step), and keep the heat low once the egg mixture goes back into the pot. That’s really all there is to it! Then you’ll end up with the silky, creamy broth avgolemono soup is known for.
Recipe Success Tips
- Keep the pot covered at a gentle simmer. Once the soup boils, I reduce the heat to low and cover the pot. The recipe is designed to stay brothy as the rice cooks, and keeping the lid on prevents too much liquid from evaporating. A gentle simmer also helps the chicken breast cook without becoming tough.
- Check the chicken before shredding. The simmer time can vary with the size and thickness of the breasts. I always use a food thermometer to check that the thickest part reaches 165°F. Once it comes to temp, you can shred it into bite-sized pieces. You can also use chicken thighs if they’re more affordable or what you already have on hand!
- Temper the eggs gradually. Whisk the eggs with lemon juice, then slowly whisk in hot broth before stirring the mixture into the soup. This helps the eggs blend into the broth smoothly. I’ve included more details on adding the eggs in the ‘a few tricks for a silky broth‘ box below!
A Few Tricks for a Silky Broth
The egg, lemon, and broth mixture is what gives Greek chicken soup its creamy texture. I use a little whisking and gentle heat to help it blend smoothly into the soup. Read these tips before you get started:
- Whisk the eggs and lemon: I beat them until fully combined, with no visible streaks of egg white.
- Temper with hot broth: Keep whisking as you slowly add 1 cup of hot broth. Once it’s blended in, whisk in a second cup. This gradually warms the eggs so they’re less likely to scramble or curdle when they meet the hot soup.
- Pour it in slowly: Turn the heat to low, then add the egg mixture while stirring the soup. I keep the spoon moving so the eggs blend into the broth instead of setting into ribbons. Egg ribbons are lovely in egg drop soup, but that’s not the texture we want here!
- Warm through gently: Stir for 2-3 minutes, until the soup is warm and looks slightly creamy. Don’t let it boil, which can make the egg mixture curdle.
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Greek Chicken Soup
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Equipment
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Large Pot (Dutch Oven)
Ingredients
- 1 Tbsp olive oil $0.17
- 1 yellow onion diced, $1.02
- 2 carrots sliced into halfmoons, $0.45
- 2 ribs celery diced, $0.38
- 2 garlic cloves minced, $0.16
- 1 lb. chicken breasts boneless & skinless, $2.57*
- 6 cups chicken broth $0.76**
- ½ cup long grain white rice uncooked, $0.19***
- 1 tsp dried dill $0.05****
- 2 large eggs $0.24*****
- 1 large lemon juiced, (¼ cup lemon juice) $0.68
- ½ tsp salt or to taste, $0.04
- ¼ tsp black pepper freshly cracked, $0.04
- 2 Tbsp fresh parsley chopped, $0.20
Instructions
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Gather all ingredients.
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Dice onion and celery, slice carrots into halfmoons, and mince garlic.
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Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery and garlic. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables have softened.
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Add the chicken breast, chicken broth, rice, dried dill, salt, and pepper. Increase the heat to medium high and bring the soup to a boil. Once boiling, reduce the heat to low. Cover and simmer for 20 to 25 minutes, or until the chicken is cooked through and the rice is tender.
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Transfer the chicken to a cutting board. Shred it into bite-sized pieces using two forks.
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In a medium bowl, whisk together the eggs and lemon juice until smooth.
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Slowly ladle 1 cup of the hot broth into the egg mixture while whisking constantly. Repeat with a second cup of broth, continuing to whisk until fully incorporated.
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Reduce the heat to low. Return the shredded chicken to the pot, add the parsley, then slowly pour in the tempered egg mixture while stirring constantly. Cook just until the soup is warmed through and slightly creamy, about 2 to 3 minutes.
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Let the soup cool for a few minutes, then serve warm with additional parsley and crusty bread, if desired.
See how we calculate recipe costs here.
Notes
**I tested and costed this recipe using Better Than Bouillon. If you use a different broth or stock, the salt level may vary. Taste the finished soup before adding more salt.
***Some avgolemono soup recipes use orzo instead of rice. I only tested this recipe with long-grain white rice, but if I made the swap, I’d use the same ½ cup of dry orzo and keep the broth at 6 cups. I’d add the orzo during the final 8-10 minutes of simmering, or follow the package directions, so it doesn’t overcook. The finished soup will have a softer, more pasta-like texture, and the orzo may absorb more broth as it sits.
****I use dried dill because it’s inexpensive, keeps well in the pantry, and is easy to find year-round. Fresh dill has a brighter flavor but usually costs more upfront. If you want to use fresh, try replacing the 1 tsp dried dill with about 1 Tbsp finely chopped fresh dill.
*****This recipe uses whole eggs for a straightforward, no-waste method. It adds the creaminess needed and doesn’t leave me with leftover egg whites!
Nutrition
how to make Greek Chicken Soup Step-by-Step Photos
Gather all of your ingredients: Have everything measured and ready before you start. Since the avgolemono mixture is added near the end, having everything prepped ahead makes the process easier and helps you move smoothly from the hot broth to the silky, creamy finish.
Prep the vegetables: Dice 1 yellow onion and 2 celery ribs, slice 2 carrots into half-moons, and mince 2 garlic cloves. Keep the vegetables roughly similar in size so they soften at the same rate.
Soften the vegetables: Heat 1 Tbsp olive oil in a large pot over medium heat. Once the oil is shimmering, add the onion, carrots, celery, and garlic. Cook for 5-7 minutes, stirring occasionally. This builds flavor before we add everything else to the pot. The onion should look translucent, the garlic should smell fragrant, and the carrots and celery should be starting to soften. They’ll finish cooking in the broth.
Simmer the soup: Add 1 lb. boneless, skinless chicken breasts, 6 cups chicken broth, ½ cup uncooked long-grain white rice, 1 tsp dried dill, ½ tsp salt, and ¼ tsp black pepper. Increase the heat to medium-high and bring the broth to a boil.
As soon as the broth boils, reduce the heat to low and cover the pot. Simmer for 20-25 minutes. The rice should be tender, and the thickest part of the chicken should register 165°F. If the chicken is ready before the rice, remove it and let the rice finish cooking.
Shred the chicken: Transfer the chicken to a cutting board. Use two forks to shred it into bite-sized pieces, then set it aside. Keep the soup over low heat, and don’t let it return to a boil.
Juice the lemon: Juice 1 lemon into a measuring jug (you’ll need ¼ cup fresh lemon juice for this recipe). A room temperature lemon tends to yield more juice than a cold one!
Whisk the eggs and lemon: Add 2 large eggs and ¼ cup fresh lemon juice to a medium bowl. Whisk thoroughly until the mixture is smooth and well combined.
Temper the eggs: Whisk constantly as you slowly pour 1 cup of hot broth into the egg-lemon mixture. Once fully combined, gradually whisk in a second cup. The mixture should become warm but remain completely smooth. Adding the broth slowly prevents the eggs from cooking into small pieces.
Finish the soup: Return the shredded chicken to the pot and add 2 Tbsp chopped fresh parsley. Slowly pour in the tempered egg mixture, stirring the soup continuously from the moment you begin pouring. Keep the spoon moving so the eggs blend into the broth. Cook over low heat for 2-3 minutes, stirring frequently, until the soup is warmed through and slightly creamy. Remove it from the heat before it begins to simmer or boil.
Serve: Let the soup rest for a few minutes, then taste and adjust the salt or pepper as needed. Serve warm with extra parsley and crusty bread, if desired.
What to Serve with Greek Chicken Soup
This recipe makes six servings, with 1½ cups per bowl. Between the chicken, rice, vegetables, and silky egg-lemon broth, it’s filling enough to serve as the main meal. But I’m a dunk-bread-in-my-soup person, so I’ll usually serve it with a warm pita bread or another type of flat bread! For a fresh side, I think an easy Greek salad would add a nice cool, crisp bite alongside the hot soup. If you want a cozier soup-and-sandwich dinner, you really can’t go wrong with a comforting air fryer grilled cheese! Or, for another veggie on the table, pop some broccoli in the oven; it takes about 30 minutes from start to finish, so it’ll be ready around the same time.
Homemade Pita Bread
$0.94 recipe / $0.12 serving
Greek Salad
$11.37 recipe / $1.42 serving
Air Fryer Grilled Cheese
$1.77 each
Oven Roasted Frozen Broccoli
$1.23 recipe / $0.62 serving
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. The rice will absorb the broth as it sits, so you may want to stir in a splash of chicken broth or water when reheating to loosen it up.
Reheating
Reheat your Greek chicken soup gently on the stovetop over low heat or in the microwave at 50% power, stirring occasionally. Avoid bringing the soup to a boil, as high heat can cause the eggs and broth to separate.
Freezing
I think this soup is best enjoyed fresh or refrigerated. Because of the egg and lemon mixture, freezing can change the texture of the broth, making it grainy or separated once thawed. If you’d like to freeze it, I’d freeze the soup before adding the tempered egg mixture, then prepare the egg and lemon mixture fresh when reheating. Freeze for up to 3 months and thaw in the fridge before reheating.
Try These Chicken and Rice Soups Next
- For another creamy, hearty bowl, try our Creamy Chicken and Rice Soup. It’s made with wild rice and a from-scratch broth!
- Want something brothy? I’d go for our Chicken Broth Bowl, which is a simple one-pot soup with chicken, rice, and vegetables.
- When I’m craving warmer spices, I make this Coconut Turmeric Chicken Soup and serve it with a scoop of jasmine rice. It’s so easy to make and crazy delicious!
More Greek-Inspired Recipes
Greek Chicken
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Tzatziki Sauce Recipe
$3.99 recipe / $0.67 serving
Dolmas (Stuffed Grape Leaves)
$7.99 recipe / $0.80 serving
Greek Chicken and Orzo
$13.48 recipe / $3.37 serving
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