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Greek Lemon Chicken Soup

A classic Greek avgolemono soup combining tender chicken, rice, and a silky egg-lemon finish.

Medium 15 min prep 30 min cook 45 min total 6 servings 4.9/10
Ready in
45 minutes

Makes 6 servings

About This Recipe

A classic Greek avgolemono soup combining tender chicken, rice, and a silky egg-lemon finish.

Traditional Greek avgolemono soup featuring a rich lemon and egg emulsion.

Ratings

Expert Rating
4.9
95% confidence
Final Score
4.9
90% confidence

Category Scores

9.8
Taste
6.0
Difficulty
9.0
Presentation
8.5
Nutrition
9.5
Value
9.0
Instructions
9.0
Ingredients
9.0
Time Accuracy
9.5
Would Make Again
9.3
Overall

Cooking Timeline

Prep 15 min
Cook 30 min
  1. Step 1
  2. Step 2
  3. Step 3
  4. Step 4
  5. Step 5
  6. Step 6

Ingredients

Soup Base

Avgolemono

Seasoning

Equipment

  • Large soup pot For simmering the soup
  • Whisk Crucial for tempering eggs
  • Ladle For transferring hot broth

Instructions

  1. 1

    Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, sautéing until soft.

  2. 2

    Pour in chicken broth and bring to a boil. Stir in the uncooked rice, reduce heat, and simmer until rice is tender.

  3. 3

    Add the shredded cooked chicken to the pot and heat through. Season with salt and pepper, then remove from heat.

  4. 4

    In a bowl, whisk together the eggs and fresh lemon juice until frothy.

  5. 5

    Slowly ladle hot broth into the egg-lemon mixture while whisking constantly to temper the eggs.

  6. 6

    Pour the tempered mixture back into the soup pot while stirring continuously to create a rich, velvety texture.

Nutrition

Calories 240
Protein 18g
Carbs 22g
Fat 9g
Fiber 2g
Sugar 3g
Sodium 680g
Serving Size 1 bowl

Expert Review

Reviewed by FindEdition Kitchen

Verdict

A bright, silky, and deeply comforting classic soup that is exceptionally refreshing.

Pros

  • Bright citrus flavor
  • Velvety texture
  • Comforting and wholesome

Cons

  • Requires care when tempering eggs

Overview

Traditional Greek avgolemono soup featuring a rich lemon and egg emulsion.

AI Insights

Summary

A classic Greek avgolemono soup combining tender chicken, rice, and a silky egg-lemon finish.

Tips

  • Remove the pot from the heat before adding the egg-lemon mixture to prevent curdling
  • Use freshly squeezed lemon juice for the best flavor profile
  • Stir gently and serve immediately while hot

Substitutions

  • White rice → Orzo pasta
  • Chicken broth → Vegetable broth

Storage

Store in the refrigerator for up to 3 days. Reheat gently over low heat without boiling.

Pairing

Warm crusty bread Greek side salad with feta and olives

AI Cooking Assistant

Ask questions about this recipe — substitutions, timing, or technique.

Open Cooking Assistant

FAQ

How do I prevent the eggs from curdling?
Always whisk continuously and temper the eggs by slowly adding hot broth before mixing them into the pot.
Can I use brown rice?
White rice works best for traditional avgolemono, but pre-cooked brown rice can be substituted.

About the Author

FindEdition Kitchen

Recipe tested and reviewed by the FindEdition culinary team.

Specialty: Greek cuisine

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