Best Greek Lemon Chicken Soup Recipe in 45 Min (2026)

If you’ve ever craved a chicken soup that feels like a warm hug with a squeeze of lemony sunshine, this is it. Greek lemon chicken soup, aka avgolemono, is pure comfort in a bowl. It’s savory, silky, and bright, with no cream but all the richness.

Think “homemade chicken soup + sunshine.” The stock is deep and flavorful. The chicken is tender. The rice makes it hearty. And the real magic? Eggs whipped into the broth, transforming it into a creamy, pale dream.

This recipe is old-school in the best way: real broth, simple veggies, slow simmering. But it’s mostly patience, not effort.

Just be warned: it disappears fast. One bowl becomes three. Someone takes “just a taste.” And suddenly it’s dinner, lunch, and a late-night kitchen snack.

Let’s make it the right way.

What Is Avgolemono, Exactly?

Avgolemono sounds fancy, but it’s simple.

• Avgo means egg.
• Lemono means lemon.

So it’s basically an egg-lemon soup, usually made with chicken broth and rice (or sometimes orzo). The egg mixture thickens the soup gently. It doesn’t taste “eggy.” It tastes creamy and smooth, with that sharp lemon sparkle.

If you’ve ever tempered eggs for a sauce, you’ll recognize the idea. But this method is even friendlier, because the egg whites get whipped first.

That gives the soup a lighter, airy feel. It’s like the difference between a regular blanket and a fluffy comforter.

Ingredients You’ll Need

Ingredient	Amount	Why It’s Used (based on the method)
Whole chicken	1 large	Makes the broth rich and provides tender meat
Onion	1	Adds sweet, savory depth to the stock
Carrots	3	Adds natural sweetness and balance
Celery stalks	2	Adds classic soup flavor and aroma
Garlic cloves	8 (or more)	Brings warmth and big savory flavor
Bay leaf	1 (or 2–3 if mild)	Adds fragrance and a deeper stock flavor
Peppercorns	~10 (to taste)	Adds gentle heat and spice
Dried oregano	To taste	Gives the signature Greek herb note
Salt (for stock)	2 tsp	Season the stock as it simmers
Water	4 quarts (16 cups)	Builds the stock base
White long-grain rice	1 cup	Makes the soup hearty and spoon-friendly
Eggs	4 large	Creates creamy texture without dairy
Fresh lemon juice	2/3 cup (+ extra optional)	Adds bright, sharp flavor and signature finish
Salt (to finish)	3/4 tsp (+ more to taste)	Final seasoning after lemon and eggs
Black pepper (freshly cracked)	3/4 tsp	Adds bite and warmth at the end

Step-by-Step Greek Lemon Chicken Soup Recipe

Let’s break this recipe down step by step so you don’t miss a beat. Avgolemono isn’t hard, but it’s a dance of flavor, temperature, and timing. Here’s how to get it right from the start.

Step 1: Build the Homemade Stock

Everything good about this soup starts right here. You’re not opening a carton. You’re building real flavor with basic kitchen staples. This part is easy, but it needs a little patience.

Here’s how to do it:

• Grab a big pot (a stock pot or Dutch oven works well).
• Add 1 peeled, quartered onion right in.
• Peel and chop 3 carrots, and toss them into the pot.
• Chop 2 celery stalks, no need to be fancy. Drop them in.
• Peel 8 garlic cloves. Give them a good smash and add those too.

Now, it’s time for the hero of this broth: a whole chicken. Yes, bones, skin, and all. It makes the stock richer than any boxed version ever could.

Once your chicken’s in:

• Add a bay leaf (or 2–3 if your leaves aren’t super fragrant).
• Drop in 10 peppercorns. Feel free to add a few more if you like some kick.
• Sprinkle in 2 teaspoons of salt.
• Don’t forget the dried oregano, it’s the secret Greek ingredient that gives this soup its heart.

Now pour in 4 quarts (that’s 16 cups) of water.

Bring the whole thing to a boil over medium-high heat. Once it’s bubbling, reduce the heat to medium-low and let it simmer gently for 45 minutes.

📝 Pro Tip: Skim off any foam that rises to the top while it simmers. That’s just impurities from the chicken, and it’ll make your stock clearer and cleaner.

Step 2: Let the Chicken Cool (So You Don’t Suffer)

Once your chicken is fully cooked, you’ll want to take it out of the broth.

But don’t grab it and go right away, give it a rest.

Use tongs to lift the chicken out and place it in a bowl. Let it sit and cool for 10–15 minutes. This does two things:

1. Prevents you from burning your hands.
2. Makes the meat fall off the bone easily when it’s time to shred.

Let your chicken chill while you move on to the next step.

Step 3: Strain the Stock (Hello, Liquid Gold)

It’s time to turn this pot of ingredients into a smooth, golden broth.

• Set up a large bowl with a fine mesh strainer on top (or cheesecloth if you’re feeling fancy).
• Carefully pour the soup through the strainer.
• Discard all the solids (onion, garlic, carrot bits) once you’re done.

Now pour the strained broth back into your pot. Admire it. Smell it. This is your flavor base, and trust me, it’s miles ahead of store-bought stock.

Step 4: Pull the Chicken (This Is the “Love” Step)

This step’s all about care.

You’re going to separate the chicken meat from the bones, skin, and any bits nobody wants in their bowl.

Here’s how to do it:

• Once the chicken is cool enough, remove the skin.
• Gently pull off the meat with your hands or a fork.
• Discard the bones, cartilage, and anything that’s not tender meat.
• Chop the meat into small pieces, think “perfect bite” size.

This step is where store-bought soups usually fall short. It’s also where your soup becomes full of love and intention. You’re choosing the best bits, cutting them just right, and packing each bowl with care.

Step 5: Cook the Rice in the Broth

Now that your broth is back in the pot, it’s time to turn it into soup.

• Add 1 cup of white long-grain rice to the simmering broth.
• Let it cook for about 20 minutes over medium heat.
• Stir it occasionally to prevent the rice from sticking to the bottom.

This turns your golden broth into a cozy, spoonable bowl of goodness.

Once the rice is cooked and tender, you’re ready to level up.

Step 6: Add the Chicken Back In

Drop the chopped chicken meat back into the pot.

Stir it in gently and let it warm up for a few minutes.

At this point, you already have a pretty incredible chicken and rice soup. But avgolemono takes it one step further…

Step 7: Separate the Eggs

Avgolemono gets its signature texture from eggs. And we’re going to use 4 large eggs, separated.

• Crack the eggs, placing the whites in a large bowl.
• Drop the yolks into a smaller bowl.

Be gentle here, you don’t want yolk in your whites. Even a little bit can mess with how they whip.

Step 8: Whip the Egg Whites Until They Form Peaks

Use a hand mixer (or stand mixer) to beat the egg whites.

• Start on low speed, then gradually increase to medium.
• Beat for about 4 minutes, until the whites form soft-to-medium peaks.

They should look fluffy and hold their shape. Think cloud-like, not stiff like meringue.

📝 Why we do this: Whipped egg whites create a light and airy texture in the soup. When they hit the warm broth, they gently cook and blend in, making avgolemono creamy without cream.

Step 9: Mix in the Egg Yolks

Once your whites are whipped and fluffy:

• Add the egg yolks right into the bowl.
• Mix gently until just combined.

You’re not trying to deflate the foam, just blend it enough to become one smooth mixture.

This is your egg-lemon cream base. And it’s about to transform your soup.

Step 10: Lower the Heat (This Prevents Egg Trouble)

Before you add the eggs to the soup, drop the heat to LOW.

This is really important.

If your soup is too hot, the eggs will curdle. Instead of creamy soup, you’ll end up with scrambled eggs floating in broth. Not cute.

So make sure your soup is steaming, but not bubbling.

Step 11: Slowly Add the Egg Mixture While Stirring Constantly

This is the trickiest part, but don’t worry, you’ve got this.

• Stir the soup constantly with one hand.
• Slowly pour the egg mixture in with the other hand.

Keep stirring the whole time to temper the eggs gently. You’ll notice the soup start to lighten in color and get creamier by the second.

The air bubbles from the whipped whites will expand as they hit the hot broth, giving your soup that velvety, luxurious feel.

Stir for a few minutes to fully incorporate the eggs.

Step 12: Add Fresh Lemon Juice

Now comes the flavor lift that makes avgolemono shine.

• Add 2/3 cup of fresh lemon juice straight into the soup.
• Stir gently to mix it in completely.

This final touch brightens the entire pot. It balances the richness of the eggs and the depth of the broth with clean, citrusy freshness.

📝 Optional: Add a final squeeze of lemon just before serving for extra pop.

Step 13: Season and Taste Like a Pro

Now that the soup is fully blended, it’s time to season it to perfection.

• Add 3/4 teaspoon salt and 3/4 teaspoon black pepper.
• Stir, taste, and adjust as needed.

If it feels flat, add a pinch more salt. If it needs brightness, another little squeeze of lemon helps.

Always use a clean spoon when tasting to keep your soup fresh.

Step 14: Fix Any Egg Lumps (Easy Rescue)

Sometimes, despite your best efforts, tiny bits of egg might separate.

No problem. Just:

• Use a whisk to stir the top of the soup gently.
• Most small lumps will break down and blend in easily.

The key is not to panic. This soup is forgiving as long as you keep the heat low and stir with care.

Tips for Perfect Greek Lemon Chicken Soup Every Time

Getting avgolemono just right is all about technique over complexity. The ingredients are humble, but the steps matter.

Follow these practical tips and your Greek lemon chicken soup will hit that creamy-lemony comfort zone every single time.

1. Keep the Heat Low When Adding Eggs

This is non-negotiable. Once the eggs hit high heat, they can curdle fast. Before you add the egg mixture, reduce the soup to a low simmer, no bubbling. Think “steamy and calm,” not “boiling volcano.”

2. Stir Constantly While Pouring

The egg mixture needs to be tempered into the broth slowly. If you just dump it in, the hot liquid will shock it. Stir with one hand while you pour with the other. It’s a gentle swirl that protects those eggs from turning into breakfast.

3. Whip the Egg Whites Properly

Don’t shortcut this step. Whipping the egg whites adds volume and lightness. You want soft peaks like a cloud that’s still fluffy, not stiff like meringue. That air is what makes the soup feel silky instead of flat.

4. Fresh Lemon Juice Only

Skip the bottled stuff; it tastes dull and acidic. Fresh lemon juice adds brightness that brings every bite alive. It balances the rich broth and makes the soup sing.

5. Let the Chicken Rest Before Pulling

Don’t rush the shredding step. Let the boiled chicken cool slightly. When it rests, the meat slides off the bone easily and stays juicy. Plus, you avoid burning your fingers. Win-win.

Serving Ideas That Make It Even Better

Avgolemono is cozy and satisfying all on its own, but a few simple sides or finishing touches can turn it into a next-level meal.

With Warm Bread

A hunk of crusty bread or pita is all you need. Use it to soak up the last bits of broth. Add a little olive oil or a swipe of garlic butter, and you’re golden.

Add a Simple Side Salad

A cucumber-tomato salad with olive oil, lemon, and a pinch of salt balances the soup beautifully. The cool, crunchy bite contrasts with the creamy, warm broth.

Garnish with Lemon and Herbs

Place lemon wedges on the table so everyone can add more if they like it zippy. A sprinkle of fresh dill or parsley adds color and that little “pop” of freshness.

Pair with a Small Plate of Olives or Feta

A small dish of kalamata olives, feta cheese, and a drizzle of honey on the side brings a little mezze-style flair to the meal.

Optional: A Light White Wine

If it’s a dinner moment, a chilled glass of white wine like Sauvignon Blanc or Pinot Grigio works really well with the lemony profile of the soup.

Easy Variations You Can Try

Variation	Swap or Add	Notes
Orzo instead of rice	Use 3/4 cup orzo	Classic variation, more delicate texture
More lemon flavor	Add zest or finish with extra squeeze	Boosts brightness and aroma
Add spinach or kale	Stir in during final 5 minutes	Adds greens without changing flavor
Use chicken thighs	Bone-in or boneless	Makes the meat even more tender and flavorful
Fresh herbs at the end	Dill, parsley, or chives	Light, herbal finish—don’t overdo it
Make it spicy	Add pinch of red pepper flakes	A tiny kick balances the lemon beautifully
Vegetarian version	Use veggie broth + tofu or chickpeas	Skip the chicken and eggs for a lighter version (but not avgolemono-style)
Egg-free creamy version	Use coconut milk + lemon	Not traditional, but a dairy-free creamy alternative
Make it ahead	Store broth + chicken separately	Stir in during the final 5 minutes

Nutrition Notes

This soup feels indulgent, but it’s actually pretty balanced and nourishing. Here’s why:

• Protein-rich: The whole chicken provides high-quality protein, and the eggs give a boost, too.
• Low in dairy: There’s no cream or butter involved, so it’s easier on the stomach and naturally dairy-free.
• Healthy carbs: White rice adds body and energy without feeling too heavy. Want more fiber? You could sub in brown rice (just cook separately).
• Packed with flavor, not fat: The broth is rich thanks to the chicken bones, garlic, and oregano—not oil or added fat.
• Fresh lemon = immune-boosting: You’re getting a good dose of vitamin C with every bowl, making it perfect for cold season.

👉 One serving (about 1.5 cups) of avgolemono made from scratch typically contains:

• Calories: ~250–300
• Protein: ~20g
• Carbs: ~15g
• Fat: ~10g
• Sugar: <2g
• Fiber: ~1g
• Vitamin C, B12, and iron from the lemon, chicken, and eggs

This soup is satisfying, light, and nutrient-dense, ideal for family dinners, post-sick-day recovery meals, or just a warm-up on a cold night.

Final Thoughts

Greek Lemon Chicken Soup, also known as avgolemono, isn’t just a meal. It’s a mood-lifter, a cold-fighter, and a cozy kitchen ritual all rolled into one.

With its silky texture, zesty brightness, and rich homemade broth, it hits the sweet spot between comfort food and feel-good healthiness.

Whether you’re making this for a quiet winter evening, sharing it with loved ones, or batch-cooking for the week, this soup brings warmth in every bite.

And the best part? Once you learn how to temper those eggs and build that golden broth, you’ll never look at chicken soup the same way again.

If you enjoyed this recipe, there’s a whole world of cozy bowls waiting for you next.

More Comforting Soup Recipes to Try

Looking for more warm and satisfying soups to add to your rotation? Check out these reader favorites:

🥣 Simple Lemon Chicken Orzo Soup for Busy Nights: A lighter, faster take on lemon chicken soup with delicate orzo pasta perfect for busy weeknights.

🥦 Creamy 30-Min Chicken Vegetable Soup Recipe: Packed with broccoli, carrots, and wholesome goodness. A healthy bowl of cozy comfort that’s ready fast.

🥔 Easy Chicken Potato Soup Recipe for Busy Nights: Hearty, rustic, and ultra-satisfying, this chicken potato soup is like a hug in a bowl with every bite.