Greek Lemon Chicken Soup
Transport your taste buds to the Mediterranean with this comforting and creamy Greek Lemon Chicken Soup, also known as Avgolemono. Bursting with bright citrus notes and velvety richness, this classic recipe blends tender shredded chicken, fluffy white rice, and a luscious egg-lemon mixture to create a uniquely tangy, silk-smooth broth. Made with simple pantry staples and optional flavor enhancers like carrots, celery, and onion, this easy-to-make soup is perfect for a cozy weeknight dinner or a light, refreshing starter. Ready in just 45 minutes, it’s a one-pot wonder that strikes the perfect balance between hearty and light. Garnish with fresh parsley for a touch of color and a burst of herbaceous flavor. Whether you're craving comfort or a taste of Greece, this zesty lemon chicken soup will warm both your body and soul.
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Recipe Information
Ingredients
- 1 pound chicken breast or thighs (boneless, skinless)
- 8 cups chicken broth
- 1 half cup white rice (uncooked)
- 3 large eggs
- 2 medium lemons
- 1 medium carrot (optional, finely chopped)
- 1 stalk celery (optional, finely chopped)
- 1 small onion (optional, diced)
- 2 tablespoons parsley (optional, for garnish)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
In a large pot, bring the chicken broth to a simmer on medium heat.
Add the chicken breast or thighs, carrot, celery, and onion (if using) into the pot. Simmer for about 20 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and set aside to cool slightly. Strain and discard the vegetables if preferred for a smoother soup texture.
Add the rice to the simmering broth. Cook for about 10-12 minutes, or until the rice is tender.
Shred the cooked chicken into bite-sized pieces and return it to the pot.
In a medium bowl, whisk the eggs until frothy. Gradually whisk in the juice of two lemons until well combined.
Slowly ladle a cup of hot broth from the soup into the egg-lemon mixture while whisking continuously. This tempers the eggs and prevents them from curdling.
Gradually add the tempered egg-lemon mixture back into the pot, stirring gently. Be careful not to let the soup boil at this stage, as it could curdle the eggs.
Season the soup with salt and black pepper to taste.
Ladle the soup into bowls and garnish with chopped parsley if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 944 mg | 315% | |
| Sodium | 7426 mg | 323% | |
| Total Carbohydrate | 116.6 g | 42% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 15.7 g | ||
| Protein | 196.1 g | 392% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 414 mg | 32% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 3739 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
