What is in Greek lemon chicken soup?

Greek lemon chicken soup, also known as Avgolemono, typically includes chicken, broth, rice or orzo, eggs, and fresh lemon juice. Aromatics like onion, celery, garlic, and herbs such as dill or parsley are often added for extra depth of flavor. The combination of eggs and lemon is what gives this soup its creamy texture and tangy brightness.

What does adding lemon to chicken soup do?

Adding lemon to chicken soup enhances the flavor and adds freshness. The acidity cuts through the richness of the chicken, balancing the flavors while brightening the broth. Lemon also boosts the nutritional value with vitamin C, making the soup more immune-supportive and refreshing.

What is the name of the Greek lemon soup?

The Greek lemon soup is called Avgolemono (pronounced ah-vo-le-MO-no). The name comes from its key ingredients: “avgo” meaning egg and “lemono” meaning lemon. This classic dish has been passed down through generations and is a staple of Greek comfort food.

What are common mistakes when making chicken soup?

Some common mistakes include overcooking the chicken, which makes it tough, and failing to simmer the broth slowly, which can result in a flat flavor. In Avgolemono specifically, a frequent mistake is curdling the egg-lemon mixture by adding it too quickly to hot broth. To avoid this, always temper the eggs gradually and keep the soup hot but not boiling when adding the mixture.

Mediterranean Lemon Chicken Soup – The Best Greek Recipe

Description

This Mediterranean Lemon Chicken Soup, also known as Avgolemono, is a traditional Greek comfort food made with chicken, rice or orzo, fresh lemon juice, and eggs. Creamy without dairy, tangy yet comforting, this soup is perfect for family dinners, cold nights, or whenever you need a nourishing boost.

Ingredients

Scale

2 lbs bone-in chicken thighs (or drumsticks)
8 cups chicken broth
½ cup rice or orzo
2 large lemons, juiced
3 large eggs
1 medium onion, chopped
2 celery stalks, chopped
2 cloves garlic, minced
2 tbsp olive oil
2 tbsp fresh dill, chopped (or parsley)
Salt and black pepper, to taste

Instructions

In a large pot, simmer chicken, onion, celery, garlic, and broth for 45 minutes. Skim foam as needed.
Remove chicken, shred meat, and discard bones. Strain broth if desired.
Add rice (or orzo) to broth and cook until tender (about 15 minutes).
Whisk eggs with fresh lemon juice in a bowl. Slowly ladle in hot broth while whisking to temper eggs.
Stir the lemon-egg mixture back into the pot. Keep heat low—do not boil.
Return shredded chicken to the soup. Season with salt, pepper, and fresh dill.
Serve hot with pita bread or a fresh Greek salad.

Notes

Always temper the egg mixture slowly to avoid curdling.

Use short-grain rice for a creamier texture.

For a lighter version, skip the rice and add extra vegetables.

Leftovers should be reheated gently over low heat to keep the soup smooth.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: Greek, Mediterranean

Nutrition

Serving Size: 1 bowl (about 2 cups)
Calories: 310 kcal
Sugar: 2 g
Sodium: 780 mg
Fat: 15 g
Saturated Fat: 4 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 1 g
Protein: 28 g
Cholesterol: 155 mg

Keywords: Mediterranean lemon chicken soup, Avgolemono, Greek soup recipe