Tulo

Greek Lemon Chicken Soup Recipe

Whisking hot broth into beaten eggs and lemon juice before adding it back to the pot (the avgolemono method) keeps the eggs from scrambling, so the soup turns silky and creamy without a drop of cream, and the rice simmered right in the broth picks up extra flavor as it cooks.

Prep
15 min
Cook
35 min
Total
50 min
Servings
6

Ingredients

Servings6
  • 8 cups chicken broth
  • 1 1/2 lb boneless, skinless chicken breasts
  • 3/4 cup white rice, uncooked
  • 1 medium onion, diced
  • 2 medium carrots, sliced
  • 2 stalks celery, sliced
  • 2 tbsp olive oil
  • 4 large large eggs
  • 1/2 cup fresh lemon juice
  • 2 tbsp fresh dill, chopped
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper

Nutrition per serving

Calories
193
Protein
14g
Carbs
11g
Fat
9g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery, and cook for 5-6 minutes, stirring occasionally, until softened.
  2. 2Pour in the chicken broth and add the whole chicken breasts. Bring to a boil, then reduce to a simmer, cover, and cook for 15-18 minutes, until the chicken reaches 165°F (74°C) internally.USDA safe minimum for poultry: 165°F (74°C)
  3. 3Remove the chicken with tongs and set aside on a plate. Stir the rice into the simmering broth, cover, and cook for 15-18 minutes, until tender.
  4. 4While the rice cooks, shred the chicken into bite-size pieces using two forks.
  5. 5In a medium bowl, whisk the eggs until frothy, then whisk in the lemon juice.
  6. 6Ladle about 1 cup of the hot broth (avoiding the rice for now) into the egg-lemon mixture in a thin, steady stream while whisking constantly, to temper the eggs.
  7. 7Reduce the heat under the pot to low. Slowly pour the tempered egg mixture back into the pot, stirring gently and constantly, until the soup thickens slightly and turns pale yellow, about 2 minutes. Do not let it boil.
  8. 8Stir in the shredded chicken, salt, and pepper. Taste and adjust lemon or salt as needed. Ladle into bowls and garnish with fresh dill.
How to Make Soup Stock

Tips & variations

  • Swap the rice for orzo pasta for a slightly different texture, it cooks in about the same time and is the more traditional choice in many Greek households.
  • Use bone-in, skin-on chicken thighs instead of breasts for a richer broth, just simmer them a few minutes longer and discard the skin and bones before shredding.
  • For an extra-thick, custardy soup, use 5 eggs instead of 4 and separate the whites, whip them to soft peaks, then fold in the yolks and lemon juice before tempering.

Storage & reheating

Refrigerate in an airtight container for up to 3 days. The rice will continue to absorb broth as it sits, so add a splash of broth or water when reheating. Warm gently over low heat, stirring often, and do not let it boil or the egg-thickened broth may separate. Freezing is not recommended, since the eggs can turn grainy once thawed.

Tips from the Tulo kitchen

  • Room-temperature eggs whisk more smoothly with the lemon juice and are less likely to seize up when the hot broth is added.
  • Strain out any errant bits of cooked egg white after tempering if the soup looks slightly curdled, it won't affect the flavor but the texture will look cleaner.

FAQ

Why did my avgolemono soup curdle?

Curdling happens when the eggs meet broth that's too hot too fast, either during tempering or after they're stirred back into the pot. Add the hot broth to the eggs gradually while whisking, and keep the heat on low (never a boil) once the egg mixture is back in the pot.

Can I make Greek lemon chicken soup ahead of time?

Yes, but for the best texture, cook the soup through the chicken and rice stage, refrigerate, then finish with the egg-lemon tempering step just before serving, since the eggs hold up better freshly added.

What can I use instead of rice?

Orzo pasta is the most common swap and cooks in a similar amount of time; a small pastina or even cooked, shredded potatoes also work if you want a gluten-free option other than rice.

Is avgolemono the same as Greek lemon chicken soup?

Yes, avgolemono is the Greek name for the egg-and-lemon sauce technique used here; the soup itself is often simply called Greek lemon chicken soup in English.

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