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Greek Lemon Chicken Soup (Avgolemono)

A silky Greek egg-lemon soup with tender chicken and rice. Bright, comforting, and ready in 40 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: Dinner, Main Course, Soup
Cuisine: Greek
Ingredients Equipment Method

Ingredients
  

  • ​
  • 1.5 lbs boneless skinless chicken breasts (or thighs)
  • 8 cups chicken broth
  • 1 bay leaf
  • 3/4 cup long-grain white rice or orzo
  • 3 large eggs at room temperature
  • 1/3 cup fresh lemon juice about 2 lemons
  • 2 tbsp olive oil
  • 1 tsp salt plus more to taste
  • 1/2 tsp black pepper
  • Fresh dill for serving (optional)
  • Lemon wedges for serving

Equipment

  • Large pot or Dutch oven

Method
 

  1. Poach: In a large pot, combine chicken, broth, and bay leaf. Bring to a gentle simmer and cook 15 to 18 minutes, until chicken is cooked through. Remove chicken, shred, and set aside. Discard bay leaf.
  2. Cook rice: Add rice to the simmering broth. Cook 12 to 14 minutes, until tender.
  3. Temper: In a bowl, whisk eggs and lemon juice until frothy. Slowly ladle in 2 cups of hot broth, whisking constantly.
  4. Combine: Remove pot from heat. Slowly stir the egg-lemon mixture into the soup.
  5. Finish: Return shredded chicken to the pot. Stir in olive oil, salt, and pepper. Warm gently over low heat (do not boil) for 2 to 3 minutes.
  6. Serve: Ladle into bowls. Top with fresh dill and serve with lemon wedges.