Greek Lemon Chicken Soup 5 Secrets to Velvety Perfection

Greek Lemon Chicken Soup solves one of the most frustrating kitchen dilemmas: how to create a comforting, restaurant-quality soup that doesn’t leave you with bland broth, rubbery chicken, or a pot that takes hours to prepare. If you’ve ever struggled with watery chicken soup that tastes like it needs “something” or attempted avgolemono that curdled into a scrambled egg mess, you’re about to discover the solution.

I’m Simon, and my love affair with Greek Lemon Chicken Soup began during a particularly cold winter when Jackson Reed, my grill master, came down with a terrible cold. His grandmother’s handwritten recipe passed down through three generations became our kitchen obsession. After weeks of testing and tweaking (including one memorable disaster where Megan added too much lemon and created what we now call “pucker soup”), we’ve perfected a version that delivers silky, velvety texture and bright, comforting flavor every single time.

This recipe promises a luxuriously creamy soup without any cream, tender chicken that practically melts in your mouth, and that signature tangy-savory balance that makes Greek avgolemono so addictive. As someone who’s built a career on making restaurant techniques accessible to home cooks, I’ve learned that the secret to perfect Greek Lemon Chicken Soup isn’t complicated it’s understanding how to temper eggs properly and extract maximum flavor from simple ingredients.

In this comprehensive guide, you’ll discover the best chicken cuts to use, the foolproof egg-tempering technique that prevents curdling, rice selection secrets, and answers to every common question. Whether you’re fighting off a cold, feeding a hungry family, or simply craving Mediterranean comfort, let’s make the Greek Lemon Chicken Soup that’ll become your go-to recipe.

Why This Greek Lemon Chicken Soup Recipe Works

This Greek Lemon Chicken Soup combines traditional Greek techniques with practical shortcuts that deliver authentic flavor without hours of work. Here’s what makes it exceptional:

• Uses affordable chicken thighs or breasts that stay tender and juicy during simmering no dry, stringy meat here
• Ready in 45 minutes from start to finish, making it perfect for busy weeknights when you need comfort fast
• One-pot simplicity means minimal cleanup while you’re already feeling under the weather or pressed for time
• Naturally gluten-free when made with rice instead of orzo, accommodating various dietary needs effortlessly
• Freezer-friendly base (before adding eggs and lemon) means you can batch-cook for quick future meals
• Budget-conscious at under $12 for a full pot that serves 6-8 people generously
• Deeply nourishing with protein, healthy fats, and vitamin C genuinely therapeutic when you’re fighting off illness

Choosing the Right Chicken for Greek Lemon Chicken Soup

The foundation of exceptional Greek Lemon Chicken Soup starts with selecting the right chicken. This choice dramatically affects both flavor and texture.

Best Chicken Cuts for This Recipe

Bone-in, Skin-on Chicken Thighs: This is my top recommendation for the most flavorful Greek Lemon Chicken Soup. The bones release gelatin during simmering, creating body and richness without added thickeners. The skin adds fat that carries flavor beautifully. Dark meat stays tender even if slightly overcooked forgiving for beginners. Remove skin after cooking if you prefer less fat.

Chicken Breasts with Bones: Leaner option that still provides good flavor from bones. Requires more careful timing to avoid dryness remove at exactly 165°F internal temperature. Best for those who prefer white meat or are watching fat intake.

Boneless, Skinless Chicken Thighs: Convenient and foolproof for tender meat, though you’ll need to enhance broth flavor with additional aromatics or a splash of chicken stock concentrate. Reduces cooking time by 10 minutes. Perfect for weeknight speed.

Boneless, Skinless Chicken Breasts: Leanest option but most prone to drying out. If using these, cook chicken separately and shred, then add to finished soup rather than simmering directly in broth. Not traditional but works in a pinch.

Rotisserie Chicken: Ultimate shortcut! Use the meat for soup and simmer the carcass for 20 minutes to create quick, flavorful broth. Reduces total cooking time to 25 minutes.

Buying Tips

• Look for organic or free-range chicken when possible the flavor difference in broth-based soups is noticeable
• Check for freshness: Chicken should smell clean, not sour or ammonia-like
• Ask your butcher to cut whole chicken into parts if you want bones for flavor at a better price than pre-cut pieces
• Buy extra chicken when on sale and freeze for this soup it’s a perfect use for freezer chicken
• Choose uniform sizes so all pieces cook evenly in the same timeframe
• Inspect packaging dates and use chicken within 2 days of purchase or freeze immediately

Substitutions

• Turkey thighs or breast: Works beautifully with identical technique perhaps even better for Thanksgiving leftover soup
• Cornish game hen: Luxurious option for special occasions; one hen serves 2-3 people in this soup
• Vegetarian version: Replace chicken with chickpeas and use vegetable broth; add extra lemon juice and olive oil for richness
• Seafood twist: Substitute firm white fish or shrimp, but add in final 5 minutes of cooking only

Ingredients & Prep for Greek Lemon Chicken Soup

Chicken Prep Essentials

Preparing your chicken properly ensures maximum flavor extraction and perfect texture in your Greek Lemon Chicken Soup:

Trimming: Remove excess fat (leave some for flavor) and any remaining feather pins. Pat chicken completely dry with paper towels wet chicken won’t brown properly.

Searing Option: For deepest flavor, season chicken with salt and pepper, then sear skin-side down in soup pot with 1 tablespoon olive oil until golden (5 minutes). This adds incredible depth but is optional if you’re short on time.

Seasoning: Salt chicken generously 30 minutes before cooking if time allows. This dry-brining helps meat stay juicy and seasons throughout, not just on surface.

Broth Components

For Rich, Flavorful Base:

• 2 pounds bone-in chicken thighs or breasts
• 8 cups low-sodium chicken broth (or water if using bone-in chicken)
• 2 medium yellow onions, quartered
• 3 large carrots, cut into 2-inch chunks
• 3 celery ribs, cut into 2-inch pieces
• 6 garlic cloves, smashed
• 2 bay leaves
• 6 fresh thyme sprigs (or 1 teaspoon dried)
• 1 teaspoon whole black peppercorns
• 1 teaspoon salt (adjust to taste)

Soup Finishing Ingredients

For the Avgolemono (Egg-Lemon) Mixture:

• 3 large eggs, at room temperature
• 1/2 cup fresh lemon juice (from 3-4 lemons)
• Zest of 2 lemons
• 1/4 cup cold water

For Texture and Body:

• 3/4 cup long-grain white rice, arborio rice, or orzo pasta
• 2 tablespoons fresh dill, chopped (plus more for garnish)
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon extra virgin olive oil (for finishing)
• Freshly ground black pepper to taste

Optional Enhancements:

• 1 tablespoon chicken bouillon paste (if using water instead of stock)
• Pinch of cayenne pepper (for subtle warmth)
• 1 teaspoon dried oregano (for extra Greek flavor)

Pantry Staples

• High-quality extra virgin olive oil
• Sea salt or kosher salt
• Whole black peppercorns
• Fresh lemons (never bottled lemon juice for this recipe)
• Long-grain rice (jasmine, basmati, or standard white rice work perfectly)

Step-by-Step Cooking Instructions for Greek Lemon Chicken Soup

Pre-Cooking Prep for Greek Lemon Chicken Soup

1. Prepare ingredients: Pat chicken completely dry with paper towels. Peel and quarter onions. Cut carrots and celery into large chunks. Smash garlic cloves with the flat side of a knife. Gather herbs and spices in a small bowl.
2. Bring eggs to room temperature: Place eggs in warm (not hot) water for 10 minutes. Room-temperature eggs temper more smoothly and are less likely to curdle when mixed with hot liquid.
3. Juice lemons: Roll lemons firmly on counter to release juice, then cut and juice. Strain seeds through a fine-mesh strainer. Zest 2 lemons before juicing. Having everything ready prevents scrambling during the crucial tempering step.
4. Set up workspace: Place a large bowl near the stove with a ladle for tempering eggs later. Have a strainer or slotted spoon ready for removing chicken. Clear space for efficiency.

Cooking Method for Greek Lemon Chicken Soup

Building the Broth (30 minutes)

1. In a large soup pot or Dutch oven (at least 6-quart capacity), heat 1 tablespoon olive oil over medium-high heat.
2. Optional but recommended: Season chicken pieces with salt and pepper. Sear skin-side down for 5 minutes until golden brown. Flip and sear second side for 3 minutes. Remove and set aside. This step adds significant flavor depth.
3. To the same pot, add chicken broth (or water), onions, carrots, celery, garlic, bay leaves, thyme, peppercorns, and salt. If you skipped searing, add chicken now.
4. Bring to a boil over high heat, then immediately reduce to gentle simmer. Skim any foam that rises to surface with a spoon (this is just protein, harmless but makes clearer soup).
5. Simmer uncovered for 25-30 minutes until chicken reaches 165°F internal temperature and vegetables are tender. Don’t let it boil vigorously or chicken becomes tough.
6. Remove chicken to a cutting board. When cool enough to handle (5 minutes), shred or dice meat, discarding bones and skin. Set aside.
7. Strain broth through fine-mesh strainer into a large bowl, pressing vegetables to extract all liquid. Discard solids (their flavor is in the broth now). Wipe pot clean and return broth to pot.

Cooking Rice & Finishing (15 minutes)

8. Bring strained broth back to a simmer. Add rice (or orzo) and cook according to package directions until tender, about 15-18 minutes for rice, 8-10 for orzo. Stir occasionally to prevent sticking.
9. While rice cooks, prepare egg-lemon mixture: In a large bowl, whisk eggs vigorously until very smooth and frothy, about 1 minute. Add lemon juice, lemon zest, and cold water. Whisk until completely combined.
10. When rice is tender, reduce heat to low. Remove pot from heat entirely (this is crucial for preventing curdling).
11. Critical tempering step: Ladle 1 cup of hot broth into egg mixture while whisking constantly. Add another cup, whisking continuously. This gradually raises egg temperature. Add a third cup, still whisking. This process prevents eggs from scrambling.
12. Slowly pour tempered egg mixture back into soup pot in a steady stream while stirring soup constantly with a wooden spoon. The soup will transform into a creamy, velvety texture.
13. Return pot to very low heat (never above medium-low after adding eggs). Stir constantly for 2-3 minutes until soup thickens slightly and coats the back of a spoon. Do not let it boil or eggs will curdle.
14. Add shredded chicken, fresh dill, parsley, and black pepper. Stir gently to combine. Taste and adjust salt and lemon juice if needed.

Doneness Check for Greek Lemon Chicken Soup

Your Greek Lemon Chicken Soup is perfectly done when:

• Chicken reaches 165°F internal temperature (check thickest part before shredding)
• Rice or orzo is tender but not mushy should have slight bite
• Soup has creamy, slightly thickened consistency that coats a spoon
• Color is pale yellow with no visible egg curdles (smooth, not lumpy)
• Flavor is balance tangy but not sour, savory but not salty

If soup seems too thick after adding eggs, thin with small amounts of hot broth. If too thin, simmer gently (before adding eggs) to reduce, or add a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water.

Resting Your Greek Lemon Chicken Soup

Let Greek Lemon Chicken Soup rest off heat for 5 minutes before serving. This allows flavors to meld and eggs to fully set into that silky texture. The soup will continue to thicken slightly as it sits perfectly normal. If reheating leftovers, warm gently over low heat, stirring constantly, and never bring to a boil or eggs will separate.

Pro Tips for Perfect Greek Lemon Chicken Soup

Avoiding Common Greek Lemon Chicken Soup Mistakes

Curdled Eggs: The most common disaster! Caused by adding eggs to boiling liquid or not tempering gradually. Solution: Always remove pot from heat before adding tempered eggs. Add hot broth to eggs in at least 3 separate additions, whisking constantly between each. Patience is everything here.

Bland Broth: Results from using low-quality store-bought broth or not simmering long enough. Solution: Always use low-sodium broth (you control salt), add bones for body, and simmer full 30 minutes. If broth still tastes weak, add 1 tablespoon chicken bouillon paste or Better Than Bouillon.

Dry, Tough Chicken: Overcooking is the culprit. Solution: Use instant-read thermometer and remove chicken at exactly 165°F. Dark meat (thighs) is more forgiving than white meat (breasts). If chicken is already overcooked, shred very finely and the soup’s richness helps mask texture.

Too Sour: Too much lemon or not enough salt/broth to balance. Solution: Start with 1/3 cup lemon juice, taste, then add more gradually. Balance sourness by adding pinch of sugar or extra salt. Remember: you can always add more lemon but can’t remove it.

Soup Too Thin: Not enough rice or eggs to create body. Solution: Cook rice until very tender (almost overcooked), which releases more starch. Use full 3 eggs, not just 2. If already too thin, make a small batch of additional tempered eggs and stir in.

Tool Recommendations for Greek Lemon Chicken Soup

• Large Dutch oven or soup pot (6-8 quart): Le Creuset or Lodge cast iron distributes heat evenly and retains warmth
• Instant-read thermometer: ThermoWorks ThermoPop ensures chicken is perfectly cooked, not overdone
• Fine-mesh strainer: Essential for crystal-clear broth without vegetable bits
• Large mixing bowl for tempering: Wide bowl makes whisking easier and safer
• Balloon whisk: Creates smooth, frothy eggs better than standard whisk
• Wooden spoon: Won’t scratch pot and is perfect for stirring delicate egg-thickened soup
• Citrus juicer: Extracts maximum juice from lemons with minimal effort

Storage & Reheating

Refrigeration: Store Greek Lemon Chicken Soup in airtight containers for up to 4 days. The soup will thicken significantly when cold normal. Rice absorbs liquid over time, so you may need to thin with extra broth when reheating.

Freezing: Freeze soup base (broth, chicken, rice) before adding eggs and lemon for up to 3 months. Thaw overnight in refrigerator, reheat, then add freshly tempered egg-lemon mixture. Never freeze soup after eggs are added eggs separate and become grainy.

Reheating: Warm gently over low heat, stirring frequently. Add splashes of chicken broth to reach desired consistency. Never boil reheated soup or eggs will curdle. Microwave individual portions on 50% power, stirring every 60 seconds.

Make-Ahead Strategy: Cook broth and chicken up to 2 days ahead. Store separately in refrigerator. On serving day, reheat broth, add rice, and finish with fresh egg-lemon mixture for best texture and flavor.

Flavor Variations for Greek Lemon Chicken Soup

Mediterranean Twists

Classic Avgolemeno with Orzo: Replace rice with 3/4 cup orzo pasta for more traditional Greek-restaurant style. Cooking time reduces to 8-10 minutes. Creates slightly different texture—more toothsome than rice version.

Herb-Loaded Version: Triple the fresh herbs add extra dill, parsley, plus fresh mint and oregano. Increases brightness and complexity. Perfect for spring when fresh herbs are abundant.

Creamy Enriched: Stir in 1/2 cup heavy cream or Greek yogurt along with the tempered eggs for extra richness. This is less traditional but incredibly luxurious when you want to impress.

Garlic Lover’s: Add 10 cloves of garlic instead of 6, plus 1 tablespoon roasted garlic paste. Mellows during cooking and adds wonderful depth without overwhelming lemon.

Dietary Adaptations for Greek Lemon Chicken Soup

Low-Carb/Keto: Replace rice with riced cauliflower (add in last 5 minutes of cooking). Use extra eggs (4-5) for thickening since you lose rice’s starch. Still delicious and reduces carbs dramatically.

Paleo: Use cauliflower rice instead of grain rice, and ensure broth is truly bone broth (homemade is best). Skip any grain-based options entirely.

Dairy-Free: This recipe is already naturally dairy-free! Just ensure your broth doesn’t contain dairy ingredients.

Low-Sodium: Use low-sodium or no-salt-added broth, and salt only the chicken before cooking. Increase lemon juice slightly to compensate for flavor.

Global Flavor Inspirations

Italian-Style (Stracciatella): Add fresh spinach and use Parmesan cheese along with eggs (1/2 cup grated). Replace lemon with less zest for subtle Italian flavors.

Middle Eastern Spiced: Add 1 teaspoon cumin, 1/2 teaspoon turmeric, and 1/4 teaspoon cinnamon to broth. Garnish with toasted pine nuts and fresh mint.

Asian Fusion: Replace lemon with lime, add ginger and lemongrass to broth, use jasmine rice, and finish with cilantro and scallions instead of dill.

Moroccan-Inspired: Add 1 teaspoon cumin, 1/2 teaspoon coriander, pinch of saffron, and preserved lemon instead of fresh lemon juice. Garnish with toasted almonds.

Flavor Variations Comparison Table

Serving Suggestions for Greek Lemon Chicken Soup

Your Greek Lemon Chicken Soup deserves accompaniments that complement its tangy, comforting character:

Bread Pairings: Serve with crusty artisan bread, warm pita, or homemade focaccia for dipping in the lemony broth. Garlic bread adds wonderful contrast. For authentic Greek experience, serve with toasted bread drizzled with olive oil and rubbed with garlic.

Side Salad: Greek salad (tomatoes, cucumbers, red onion, feta, olives, olive oil, oregano) provides fresh crunch and complements the soup’s richness perfectly. Alternatively, simple arugula salad with lemon vinaigrette echoes the soup’s bright flavors.

Cheese Addition: While not traditional, crumbled feta cheese on top adds wonderful salty, tangy contrast. Parmesan shavings work beautifully too.

Garnish Ideas: Drizzle high-quality extra virgin olive oil over each bowl. Add fresh dill fronds, cracked black pepper, lemon zest curls, or even crispy chickpeas for texture. Olivia, our food stylist, loves adding edible flowers for special occasions.

Temperature Note: Serve Greek Lemon Chicken Soup hot but not boiling. The ideal eating temperature is around 160°F—hot enough to be comforting but not tongue-burning.

Portion Sizes: This soup is filling! Serve 1.5-2 cups as a main course with bread, or 1 cup as an appetizer before grilled fish or lamb.

Complete Greek Meal: Follow soup with grilled chicken souvlaki or baked fish, Greek roasted potatoes, and finish with baklava or lemon cake for a full Mediterranean feast.

FAQs About Greek Lemon Chicken Soup

Can I use frozen chicken in this Greek Lemon Chicken Soup? Yes, but thaw completely first for food safety and even cooking. Frozen chicken added directly to broth takes unpredictably longer to cook, making it difficult to avoid overcooking while ensuring doneness. If you’re pressed for time, use rotisserie chicken instead much faster and equally delicious.

How do I fix curdled Greek Lemon Chicken Soup? If eggs have curdled (look scrambled/lumpy), you can’t completely reverse it, but you can improve texture: Blend soup in batches with an immersion blender until smooth, or strain through fine-mesh strainer to remove curdles. Prevention is easier than cure always temper gradually and keep heat low.

Is this Greek Lemon Chicken Soup safe for pregnant women? Yes! All ingredients are pregnancy-safe when properly cooked. The chicken reaches safe 165°F temperature, and eggs are fully cooked into the soup (not raw). The soup is actually wonderfully nourishing during pregnancy protein-rich, hydrating, and gentle on queasy stomachs.

Can I make Greek Lemon Chicken Soup in a slow cooker? Absolutely! Cook chicken, vegetables, and broth on low for 4-6 hours or high for 2-3 hours. Add rice in last 30 minutes of cooking. Transfer to stovetop pot or keep on warm setting, then add tempered egg-lemon mixture. Never add eggs in the slow cooker itself they’ll overcook.

Why did my soup turn grayish instead of bright yellow? Usually means eggs overcooked slightly or broth was murky to begin with. For brighter color, strain broth well, use fresh bright-yellow egg yolks, and add generous lemon zest. Turmeric (pinch) adds golden color without affecting flavor significantly.

How much lemon is too much in Greek Lemon Chicken Soup? Start with 1/3 cup lemon juice for 8 cups broth, taste, then add more tablespoon by tablespoon. Too much lemon makes soup unpleasantly sour and can cause eggs to curdle. You want bright, tangy flavor—not pucker-inducing sourness. Balance is key.

Can I use chicken broth from bouillon cubes? Yes, though homemade or quality boxed broth is better. If using bouillon, use low-sodium variety and dissolve according to package directions. Taste before adding additional salt bouillon can be very salty.

What’s the difference between Greek Lemon Chicken Soup and Avgolemono? They’re the same dish! Avgolemono (avgó = egg, lemóni = lemon in Greek) is the traditional Greek name. Some versions are brothier (soup), others thicker (sauce). This recipe is the classic soup version.

My rice absorbed all the broth how do I fix it? Completely normal if soup sits for hours or overnight. Simply add more hot chicken broth (1-2 cups) when reheating until desired consistency returns. Stir gently and warm over low heat. Rice continues absorbing liquid even after cooking stops.

Can I add vegetables to Greek Lemon Chicken Soup? Traditionally it’s quite simple (just chicken, rice, broth, eggs, lemon), but you can add spinach, peas, or zucchini in the last 5 minutes of cooking for extra nutrition. Keep vegetables minimal so they don’t overpower the delicate egg-lemon flavor.

Conclusion

There’s something deeply healing about a bowl of homemade Greek Lemon Chicken Soup the way that first spoonful of silky, tangy broth warms you from the inside out, the tender chicken that falls apart at the touch of your spoon, the comforting rice that makes everything feel right. This isn’t just soup; it’s liquid sunshine in a bowl, the kind of meal that makes people feel cared for and loved.

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Greek Lemon Chicken Soup 5 Secrets to Velvety Perfection

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• Author: Simon
• Total Time: 60 minutes
• Yield: 6–8 servings 1x

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Description

This authentic Greek Lemon Chicken Soup (Avgolemono) features tender chicken, fluffy rice, and a silky egg-lemon finish that’s both comforting and bright. The creamy texture comes from properly tempered eggs—no cream needed. Perfect for cold days, sick days, or any time you crave Mediterranean comfort food. This one-pot recipe is naturally gluten-free, protein-rich, and ready in under an hour.

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Ingredients

Scale 1x2x3x

2 pounds bone-in chicken thighs or breasts

8 cups low-sodium chicken broth

2 medium yellow onions, quartered

3 large carrots, cut into 2-inch chunks

3 celery ribs, cut into 2-inch pieces

6 garlic cloves, smashed

2 bay leaves

6 fresh thyme sprigs (or 1 teaspoon dried thyme)

1 teaspoon whole black peppercorns

1 teaspoon salt, plus more to taste

3/4 cup long-grain white rice

3 large eggs, at room temperature

1/2 cup fresh lemon juice (from 3–4 lemons)

Zest of 2 lemons

1/4 cup cold water

2 tablespoons fresh dill, chopped (plus more for garnish)

2 tablespoons fresh parsley, chopped

1 tablespoon extra virgin olive oil

Freshly ground black pepper to taste

1 tablespoon olive oil (for searing, optional)

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Instructions

1. Pat chicken dry with paper towels. Season with salt and pepper.

2. In large soup pot, heat 1 tablespoon olive oil over medium-high heat. Sear chicken skin-side down for 5 minutes until golden, then flip and sear 3 minutes more. Remove and set aside. (Optional but adds flavor.)

3. Add chicken broth, onions, carrots, celery, garlic, bay leaves, thyme, peppercorns, and 1 teaspoon salt to pot. Return chicken to pot.

4. Bring to boil over high heat, then reduce to gentle simmer. Skim any foam from surface.

5. Simmer uncovered 25-30 minutes until chicken reaches 165°F internal temperature.

6. Remove chicken to cutting board. When cool enough to handle, shred or dice meat, discarding bones and skin.

7. Strain broth through fine-mesh strainer into large bowl, pressing vegetables to extract liquid. Discard solids. Wipe pot clean and return broth to pot.

8. Bring strained broth to simmer. Add rice and cook 15-18 minutes until tender, stirring occasionally.

9. While rice cooks, whisk eggs vigorously in large bowl for 1 minute until frothy. Add lemon juice, lemon zest, and cold water. Whisk until combined.

10. When rice is tender, remove pot from heat completely.

11. Ladle 1 cup hot broth into egg mixture while whisking constantly. Add second cup, whisking continuously. Add third cup, still whisking. This tempers the eggs.

12. Slowly pour tempered egg mixture back into soup pot in steady stream while stirring soup constantly.

13. Return pot to very low heat. Stir constantly 2-3 minutes until soup thickens slightly and coats back of spoon. Do not boil.

14. Add shredded chicken, fresh dill, parsley, and black pepper. Stir gently to combine.

15. Taste and adjust salt and lemon juice if needed. Let rest 5 minutes off heat.

16. Serve hot, drizzled with extra virgin olive oil and garnished with fresh dill.

Notes

Bring eggs to room temperature by placing in warm water for 10 minutes before using—prevents curdling.

The key to smooth, creamy texture is gradual tempering. Never rush this step or add eggs to boiling liquid.

Always remove pot from heat before adding tempered egg mixture, then return to very low heat.

Soup thickens as it sits. Add hot broth when reheating to reach desired consistency.

For freezing, freeze broth and chicken before adding eggs. Thaw, reheat, then add fresh egg-lemon mixture.

Never boil soup after adding eggs or they will curdle into scrambled-egg texture.

Start with less lemon juice (1/3 cup), taste, then add more gradually to your preference.

Use low-sodium broth so you can control salt level—different brands vary widely.

Rice continues absorbing liquid over time. Leftovers will be thicker; thin with broth when reheating.

For quicker version, use rotisserie chicken and skip steps 1-6. Simmer carcass in broth for 20 minutes for flavor.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Soup, Main Course
• Method: Simmering, Stovetop
• Cuisine: Greek, Mediterranean

Nutrition

• Serving Size: 1.5 cups
• Calories: 285
• Sugar: 4g
• Sodium: 780mg
• Fat: 11g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 2g
• Protein: 24g
• Cholesterol: 145mg

Keywords: Greek lemon chicken soup, avgolemono, egg lemon soup, chicken rice soup, Greek soup, Mediterranean soup, comfort food