Name: Greek Lemon Chicken Soup (Avgolemono)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Greek
Ingredients: 6 cups homemade chicken broth (or low-sodium store-bought); 1 tbsp chicken soup base (optional); 3 egg yolks; ½ cup fresh lemon juice (about 2–3 lemons); 1 cup shredded carrots; 1 medium onion, finely chopped; 2 stalks celery, chopped; ½ tsp ground white pepper; Salt to taste; 2 tbsp margarine; 2 tbsp flour (or gluten-free substitute); 2 cups diced cooked chicken; 1½ cups cooked white rice; Garnish: Lemon slices, optional fresh dill or parsley

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Let me tell you a story. It was a rainy Thursday in October, the kind where the wind howls just enough to rattle your windows and your bones. I came home, soaked from the knees down, craving something warm, comforting, and a little zippy. didn’t want just any soup. I wanted something that felt like a hug in a bowl. That’s when I remembered the lemony, creamy soup I tried years ago at a tiny Greek taverna on a backpacking trip. It was love at first slurp.

That soup? Avgolemono. It’s a traditional Greek lemon chicken soup that’s creamy (without a single drop of cream), tangy, savory, and so silky it practically hugs your throat.

And here’s the wild part: it’s ridiculously easy to make. One pot. Under 30 minutes. Perfect for busy weeknights, chilly weekends, or those moments when your soul just needs a little Greek sunshine.

Why You’ll Love This Soup

Bright and Zesty Flavor – Fresh lemon juice brings that perfect citrusy punch.
Creamy Without Cream – Egg yolks thicken the soup beautifully with no dairy.
Wholesome and Hearty – Packed with shredded chicken and fluffy rice.
Comforting and Nourishing – Ideal for flu season or just a bad day.
Quick and Easy – One-pot, 30-minute magic. Minimal cleanup.

Greek avgolemono soup with shredded chicken, orzo, carrots, and lemon in a creamy broth, garnished with fresh dill and cracked black pepper

Want another golden broth that does your body good? Try this anti-inflammatory turmeric chicken soup for a healthy twist on comforting broths.

Ingredients List

Broth Base

6 cups homemade chicken broth (or low-sodium store-bought)
1 tbsp chicken soup base (optional, for extra flavor)

Avgolemono Mix

3 egg yolks
½ cup fresh lemon juice (about 2–3 lemons)

Vegetables

1 cup shredded carrots
1 medium onion, finely chopped
2 stalks celery, chopped

Flavor Boosters

½ tsp ground white pepper
Salt to taste

Thickeners

2 tbsp margarine
2 tbsp flour (or gluten-free substitute)

Hearty Add-Ins

2 cups diced cooked chicken
→ Use leftovers from this tomato and pepper chicken dish.
1½ cups cooked white rice

Garnish

Lemon slices
Optional: fresh dill or parsley

Step-by-Step Instructions

1. Prepare the Base

In a large soup pot, combine the broth, soup base, onion, celery, and carrots. Bring to a simmer over medium heat. Let it bubble gently for 10–12 minutes until the veggies are tender.

Pro Tip: Want to go all in on flavor? Learn how to make rich, homemade chicken bone broth—the perfect base for this soup.

2. Make the Flour Paste

Meanwhile, melt the margarine in a small skillet. Stir in the flour and whisk constantly until it forms a smooth paste (also called a roux). Let it cook 1–2 minutes to get rid of that raw flour taste. Slowly whisk this paste into your simmering soup to give it a subtle body.

3. Temper the Egg Yolks

In a bowl, whisk together the egg yolks and lemon juice. Now comes the tricky (but fun!) part: tempering. Slowly ladle in a cup of the hot soup into the eggs while whisking non-stop. This brings the eggs up to temperature gently.

Then pour the tempered mix back into the pot, stirring constantly. Whatever you do, don’t boil it after this or you’ll scramble the eggs. Think creamy, not clumpy.

4. Add Chicken and Rice

Toss in your diced chicken and cooked rice. Stir gently and warm through for another 3–5 minutes. Adjust seasoning if needed. More lemon? Salt? Pepper? You do you.

Like creamy, comforting soups? This baked potato soup is a creamy, hearty option similar in comfort to avgolemono.

5. Garnish and Serve

Ladle into bowls, top with a lemon slice, and maybe a pinch of fresh herbs. It’s like sunshine in a bowl.

Storage Options

Refrigerator:
Cool completely and store in airtight containers. Keeps for 3–4 days. Stir gently when reheating.

Freezer:
Portion into freezer-safe containers. Keeps well up to 3 months.
Thaw overnight and reheat on low—do not let it boil again, or your lovely texture might separate.

Variations and Substitutions

Gluten-Free? Use a gluten-free flour blend or cornstarch slurry.
Low-Carb? Skip the rice or swap it with cauliflower rice.
No margarine? Use butter or olive oil instead.
No rice cooked? Use leftover rice or quick-cook options.
Extra Veggies? Stir in baby spinach or chopped zucchini at the end.

Want another cozy, comforting soup? Try this cabbage roll soup—a one-pot wonder with all the flavor.

Two bowls of Greek lemon chicken soup featuring shredded chicken, lemon slices, carrots, dill, and orzo in a creamy broth on a wooden surface

Close-up of a bowl filled with Greek lemon chicken soup with shredded chicken, orzo, lemon wedge, carrots, and parsley in a creamy golden broth

Loved this Greek Lemon Chicken Soup? Go ahead and pin it, print it, or share it with your foodie friends.

Got your own twist? Leave a comment or tag us @virilerecipes on Instagram—we’d love to see your cozy bowls!

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This dish isn’t just food—it’s comfort. It’s culture. It’s that little lemony hug you didn’t know you needed. Give it a shot. You’ve got this.

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Greek Lemon Chicken Soup (Avgolemono)

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Why You’ll Love This Soup