Greek Lemon Soup combines chicken, rice, and veggies in a bright, creamy lemon broth. No dairy needed!
Author’s notes
The Soup That Just Feels Good
Chicken and rice soup is one of my all-time favorites, so naturally, this Greek version (also called Avgolemono) has me completely obsessed!
I’ve tried a few versions of Greek lemon soup over the years, mostly while traveling (I order it any chance I can get!), and I’ve finally nailed the version I think is the very best.
It’s very lemony, which It is satisfying to, and it gets its nice thickness from the eggs (no cream here!). Unlike Chinese egg drop soup or chicken corn soup where the eggs form ribbons, the eggs here are tempered like in pastina soup, giving the soup a silky, rich texture instead. With plenty of veggies and tender chicken, this is the kind of soup that just feels good to eat.
And if you love dill (my fave!), do not skip it—it makes all the difference!
Greek Lemon Soup Ingredients
| Ingredients | Helpful Tip |
|---|---|
| Olive oil, onion, carrots, celery, garlic | Dice veggies small and even. Sauté first to build flavor before adding broth. |
| Chicken broth, bay leaves, Italian seasoning | Use good-quality broth since it’s the main flavor. Simmer with bay leaves for extra depth. |
| White rice | Long-grain white rice works best. Skip instant or brown rice since they won’t cook the same. |
| Eggs and lemon juice | Whisk together and temper slowly to make the broth creamy without scrambling the eggs. |
| Shredded chicken, fresh herbs (parsley or dill) | Use leftover or rotisserie chicken for ease, and finish with herbs for a burst of freshness. The more herbs, the better in my book! Freeze-dried herbs are a reliable lifesaver here. |
How To Make Greek Lemon Soup
- Sauté veggies: Cook onion, carrots, and celery in oil; add garlic and seasoning.
- Add broth and rice: mix in broth, bay leaves, and rice; simmer until tender.
- Add chicken: Mix in shredded chicken and warm through.
- Make egg-lemon mix: Whisk eggs and lemon juice, then slowly add hot broth.
- Finish soup: Stir mix into soup, remove from heat, and finish with herbs.
Storage
Use a wire skimmer to separate the rice and chicken from the broth, then store them separately in airtight containers for 3–4 days. Reheat gently over a low burner, adding a splash of broth to loosen if needed.
More Soup Recipes To Love:
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Creamy Chicken Noodle Soup Recipe
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Italian Sausage Tortellini SoupWhat To Serve With Greek Lemon Soup:
- Crusty bread or pita: reliable for soaking up the lemon broth.
- Garlic bread: Adds extra garlicky-herby flavor that pairs evenly.
- Greek salad: Fresh cucumbers, tomatoes, olives, and feta balance the rich soup.
- Roasted veggies: A good medley of veggies on the side is always nice!
- Lemon bars: Keep the lemon vibes coming with this treat!
Recipe Tips
- Use warm broth for tempering: Warm (not hot) broth helps the eggs mix in smoothly without scrambling.
- Don’t overcook the rice: Stop simmering when it’s just tender to keep it from getting mushy in the broth.
- Adjust consistency: If the Greek Lemon Soup thickens too much as it sits, mix in a splash of broth.
