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 I love, 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 my favorite 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: Stir 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 garnish 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 low heat, adding a splash of broth to loosen if needed.
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Greek Lemon Soup
Video
Equipment
Ingredients
- 1/4 cup olive oil
- 1 cup finely diced yellow onion 1 onion
- 1 cup finely chopped carrots 3 carrots
- 1 cup finely chopped celery 3 ribs
- 1 tablespoon minced garlic
- 8 cups low-sodium chicken broth Swanson recommended
- 1 teaspoon Italian seasoning
- 2 bay leaves
- 1 cup white rice (uncooked)
- Salt and pepper
- 2-3 cups shredded rotisserie chicken
- 1/2 cup freshly-squeezed lemon juice 3-4 lemons
- 2 large eggs
- Fresh parsley or freeze-dried, optional for topping
- Freeze-dried dill or fresh, optional for topping
Instructions
- Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add onion, carrot, celery, and garlic. Season with about 1/4 teaspoon each of salt & pepper. Sauté for 8–10 minutes, until softened and golden. (Don’t rush this step; it builds flavor.)
- Stir in the uncooked rice and Italian seasoning. Cook, stirring constantly, for 1–2 minutes to lightly toast the rice.
- Pour in the chicken broth and add the bay leaves. Bring to a boil over high heat, then reduce to medium-low. Cover and simmer for 10–15 minutes, or until the rice is tender.
- In a medium bowl, whisk together the lemon juice and eggs until smooth. While whisking constantly, slowly ladle about 1-1/2 cups of hot broth from the pot into the lemon-egg mixture to temper.
- Gradually pour the egg-lemon mixture back into the soup while stirring constantly. Remove from heat immediately. Stir in the shredded chicken and adjust seasoning as needed. Remove and discard bay leaves before serving.
- Top with fresh or freeze-dried parsley and dill to taste (I love a lot!) if desired, and serve hot with crusty buttered bread.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What To Serve With Greek Lemon Soup:
- Crusty bread or pita: Perfect for soaking up the lemon broth.
- Garlic bread: Adds extra garlicky-herby flavor that pairs perfectly.
- 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, stir in a splash of broth.
Absolutely delicious without changing anything! I shared it with neighbors who raved about the flavors. I used Costco the white chicken meat they sell in 2 lb packages which is very moist and flavorful. Thanks for the great recipe!
Yay! I’m so happy to hear this! Thanks so much Carol!
Hello! Is it ok to make without the eggs?
Yes! It helps thicken and add flavor to the soup but it will still be delicious without the eggs.
This was so good! Exactly what I was craving tonight for the family 💕
I’m so happy this Greek lemon soup was a hit! Thanks Nora!
Incredibly delicious. Very lemony. It’s worth all effort to make it. You’d better like lemons, because it’s super sour and tasty.
I’m so happy to hear this! Thanks so much Shannon!