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Greek Avgolemono Chicken Soup

Yummy Eats Daily
This avgolemono soup is a traditional Greek chicken soup made with lemon, eggs, rice, and shredded chicken. It’s creamy without any cream, comforting without being heavy, and ready in just 30 minutes—perfect for quick weeknight dinners or meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion diced (~150g)
  • 2 cloves garlic minced
  • 6 cups chicken broth
  • ½ cup uncooked rice or orzo
  • 2 cups cooked shredded chicken
  • 2 large eggs
  • ½ cup lemon juice from 2 lemons
  • Salt & pepper to taste
  • Fresh dill chopped (for garnish)
  • Lemon wedges for serving

Instructions
 

  • Sauté onion and garlic in olive oil.
  • Add broth and rice. Simmer 10–12 min.
  • Whisk eggs and lemon juice together.
  • Temper with hot broth, then stir into soup.
  • Add chicken and heat through.
  • See full steps with tips & photos → https://p4pd.org/greek-avgolemono-chicken-soup/

Notes

  • Egg Tip: Always temper the eggs to prevent curdling—whisking in hot broth slowly is key.
  • Lemon Flavor: Start with ½ cup juice and adjust to taste for your ideal brightness.
  • Broth Matters: Use good-quality chicken broth for the best flavor. Homemade or low-sodium is ideal.
  • No Dill? Try a pinch of thyme or parsley for a different herb twist.