Greek Lemon Chicken Soup

Name: Greek Lemon Chicken Soup
Total time: 40 min
Yield: Family
Cuisine: Greek
Ingredients: 400 g chicken breast; 6 cups chicken broth; 1/2 cup long-grain rice; 3 eggs; 2 lemons, juiced; 1 onion, diced; 1 carrot, diced

Greek lemon chicken soup, known as avgolemono, is a silky, comforting bowl of chicken, rice, and a bright lemon-egg broth. The egg makes the soup luxuriously creamy without any dairy at all. It is soothing, nourishing, and ready in about 40 minutes.

Greek Gluten-Free Dairy-Free High-Protein Stovetop Lunch Dinner Soup One-Pot Comfort Food Chicken Egg

⏱ 40 min
📊 easy
🍽 Family

Ingredients

400 g chicken breast
6 cups chicken broth
1/2 cup long-grain rice
3 eggs
2 lemons, juiced
1 onion, diced
1 carrot, diced

Instructions

Simmer the chicken with the broth, onion, and carrot until cooked, about 15 minutes.
Remove the chicken, shred it, and set aside.
Add the rice to the broth and simmer until tender, about 15 minutes.

Whisk the eggs and lemon juice together in a bowl.
Slowly ladle a cup of hot broth into the egg mixture while whisking, then stir it all back into the pot off the heat.
Return the shredded chicken, warm gently without boiling, season, and serve.

💡 Chef's tip

Take the pot off direct heat before adding the egg mixture and never let it boil afterward, or the eggs will curdle.

The avgolemono technique is the heart of this soup: whisking hot broth slowly into the beaten eggs and lemon tempers them, so they thicken the soup into velvet instead of scrambling.