Greek Lemon Chicken Soup

This Greek Lemon Chicken Soup, also known as Avgolemono, is inspired by a traditional greek dish featuring lemon, broth, eggs, chicken and rice. It’s light and healthy yet comforting and filling, making it the perfect winter dinner recipe! My version features some fresh spinach for added nutrients and color. This soup recipe is simple, comes together in one pot and takes less than 35 minutes from start to finish.

I finally had to get this recipe on the blog for you guys! I’ve been making this for several years now, and every time I make it, I tweak it to be just a little bit better. It was actually one of my first viral videos, so I know a lot of my Instagram followers found me through it. Anyways, it definitely deserves the hype and I’m glad it has a permanent home on my blog now!

The origin behind this Greek Lemon Chicken Soup recipes dates back to my college days. At our dining hall they served a Greek Lemon Chicken Soup that everyone raved about. Which is honestly surprising, considering dining hall food is not usually something to write home about. Once I graduated college, I had to make my own version which I’d argue is even better and definitely healthier.

This is probably one of my favorite soup’s of all time and I cannot wait for you to try it! It’s loaded with bright, tangy lemon flavor, a hint of fresh dill, and is ultra-creamy without dairy…because of the eggs! Don’t worry – they won’t turn into scrambled eggs as long as you follow the instructions exactly.

Why You’ll Love this Greek Lemon Chicken Soup

• It’s made in one pot and is ready in just about 35 minutes
• This Greek Lemon Chicken Soup is creamy yet dairy free, gluten free and has some extra veggies.
• It’s bursting with bright, fresh lemon-y flavor!
• This is the perfect winter dinner recipe to make, and the leftovers keep well so you can eat them for lunch the next few days.
• It’s a comforting, filling meal while still feeling light and healthy.

What You Need to Make this Greek Lemon Chicken Soup

• Olive Oil: For sautéing the veggies.
• Yellow Onion, Carrots & Celery: The classic mirepoix ingredients that are essential in a soup like this!
• Lemons: You will use 2 strips of the lemon peel for enhanced lemon flavor, as well as 1/4 cup of fresh lemon juice. Buy 2-3 lemons to be safe!
• Dried Oregano, Bay Leaves, Salt & Pepper: The seasonings in this Greek Lemon Chicken Soup are simple. Be sure to remove the bay leaves before serving! And, if you don’t have any bay leaves on hand, you can just omit them.
• Garlic: Lots of fresh minced garlic – 5 cloves to be exact!
• Chicken Broth: Feel free to use normal chicken broth, chicken bone broth for extra protein, or even veggie broth for a vegetarian option.
• White Rice: This recipe is made more filling with the addition of rice. You will add 1/2 cup of dry white rice to the soup and it will cook in the broth.
• Shredded Chicken: Use my boiled chicken method (see recipe card notes), a rotisserie chicken, or whatever method for shredded chicken that you prefer. Substitute a can of chickpeas for a vegetarian option.
• Spinach: This isn’t a traditional ingredient in Greek Lemon Chicken but I like adding it for a pop of color and extra nutrients. Doesn’t affect the taste at all!
• Fresh Dill: Lemon and dill go together so well! I wouldn’t recommend substituting dried dill.

How To Make this Greek Lemon Chicken Soup

Sauté the Mirepoix:

Bring a large pot/dutch oven to medium heat. Once hot, add a bit of olive oil. Then, add onion, celery, carrots and lemon peel. Season with salt & pepper. Sauté, stirring occasionally, for about 5 minutes or until onions are turning translucent and veggies are getting tender. Add garlic and cook for 1 minute longer.

Let the Rice Cook in the Broth:

Next, add oregano, bay leaves and broth. Stir. Bring to a boil. Once boiling, add rice, reduce heat to medium low and continue cooking for 10 minutes. Remove bay leaves and lemon peels from the pot and discard.

Temper the Eggs & Add them to the Soup:

Then, reduce the heat to low. In a medium sized bowl, add the egg and egg yolk and whisk. Very slowly add in a few ladlefuls of the broth into the egg bowl, whisking constantly & vigorously. This tempers the eggs so they don’t scramble when adding them to the soup. Then, slowly add the tempered eggs back into the soup pot, whisking constantly & vigorously. 

Add in the Chicken, Spinach, Lemon Juice & Dill:

Finally, add in the chicken, spinach, dill and lemon juice. Stir and continue cooking for several more minutes until the chicken is warm and the spinach has wilted. Taste and adjust seasonings as needed. Enjoy!

What is Greek Lemon Chicken Soup?

Greek Lemon Chicken Soup is traditionally known as Avgolemono which literally translates to greek-lemon. It’s commonly made with a mixture of broth, eggs, lemon, chicken and rice. This is not a traditional recipe by any means but it is inspired by a Greek classic, and it’s so delicious!

Can I Omit or Substitute the Eggs?

The egg and egg yolk are what makes this soup creamy while being dairy free. It’s a classic ingredient in Greek Lemon Chicken Soup and it’s safe to eat, because the eggs are slowly cooked while they’re tempered and added into the soup.

However, you can omit them if you’re freaked out! Although the texture will be more broth and less creamy. There are no substitutes for the eggs.

Vegetarian Version:

If you’re vegetarian but still want to enjoy the delicious flavors of this soup, I got you! You can swap out the shredded chicken for 1 (or more) cans of drained and rinsed chickpeas (garbanzo beans). This is such an easy option because there’s no cooking involved! Also, substitute the chicken broth for veggie broth.

What Should I Serve With this Greek Lemon Chicken Soup?

I generally eat this soup on it’s own, but of course…any soup is leveled-up when served with a piece of crusty bread for dipping. You could also serve it alongside some other greek-inspired dishes like a greek salad.

Expert Tips:

• Don’t skip the egg tempering step: Tempering the eggs is absolutely essential to ensure that they don’t turn into scrambled eggs when adding them into the hot soup. Very slowly add the hot broth into the egg mixture while whisking constantly and vigorously. Likewise, very slowly add the tempered egg mixture back to the pot, whisking constantly and vigorously.
• Use a rotisserie chicken for an even easier option: If you want to save some time and energy, shred up a rotisserie chicken and add it to the soup instead of boiling your chicken.
• Don’t forget to remove the bay leaves & lemon peel before serving: You don’t want to eat those!
• Use fresh squeezed lemon juice, not the kind from a bottle: Just trust me – fresh is the way to go here, especially because the lemon is such a prominent flavor in this soup.

How Should I Store Leftovers?

First, make sure to let your soup cool down completely. Then, transfer it to an airtight container and refrigerate. This soup will keep well in the fridge for several days, so it’s a great meal prep option! And it gets bonus points because I honestly think it tastes just as delicious when it’s cold. However, if you want to heat it up, add it to a bowl and microwave until warm but not boiling – you run the risk of curdling the eggs if you boil it!

I haven’t tried freezing this soup yet, so I can’t speak to how it holds up. Let me know if you try it.

Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.

Looking for more Healthy, Comforting Recipes?

• Meatball Shakshuka
• Buffalo Chicken Chili
• Green Chile Chicken Enchilada Skillet
• Gluten Free Chili Cornbread Casserole
• Jalapeno Popper Chicken Casserole

Greek Lemon Chicken Soup

This Greek Lemon Chicken Soup, also known as Avgolemono, is inspired by a traditional greek dish featuring lemon, broth, eggs, chicken and rice. It's light and healthy yet comforting and filling, making it the perfect winter dinner recipe! This soup recipe is simple, comes together in one pot and takes less than 35 minutes from start to finish.

Servings 6 people

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Equipment

• cutting board
• knife
• large pot
• spatula
• medium bowl
• whisk
• ladle

Ingredients

• olive oil
• 1 cup diced yellow onion
• ½ cup diced carrots (about 2 large carrots)
• ½ cup diced celery (about 3-4 celery stalks)
• 5 cloves garlic minced
• 2 strips lemon peel
• ½ tbsp dried oregano
• 2 bay leaves (omit if you don't have any)
• 6 cups chicken broth (or chicken bone broth)
• ½ cup dry white rice
• 1 egg *
• 1 egg yolk *
• 2 cups shredded chicken breast **
• 3-4 oz baby spinach (about 3 large handfuls)
• ¼ cup lemon juice
• 1 tbsp fresh chopped dill
• salt + pepper to taste

Instructions

• Bring a large pot/dutch oven to medium heat. Once hot, add a bit of olive oil. Then, add onion, celery, carrots and lemon peel. Season with salt & pepper. Sauté, stirring occasionally, for about 5 minutes or until onions are turning translucent and veggies are getting tender. Add garlic and cook for 1 minute longer.
• Add oregano, bay leaves and broth. Stir. Bring to a boil. Once boiling, add rice, reduce heat to medium low and continue cooking for 10 minutes.
• Remove bay leaves and lemon peels from the pot and discard.
• Then, reduce heat to low. In a medium sized bowl, add the egg and egg yolk and whisk. Very slowly add in a few ladlefuls of the broth into the egg bowl, whisking constantly & vigorously. This tempers the eggs so they don’t scramble when adding them to the soup. Then, slowly add the tempered eggs back into the soup pot, whisking constantly & vigorously. 
• Add in the chicken, spinach, dill and lemon juice. Stir and continue cooking for several more minutes until the chicken is warm and the spinach has wilted. Taste and adjust seasonings as needed. Enjoy!

Notes

*NOTE: The eggs are what make this soup creamy yet dairy free! It’s safe to eat because they technically cook as they’re tempered and added back into the soup. However, if you are freaked out by it, you can just omit them. The texture will be affected though.

**NOTE: I usually just boil the chicken as it’s an easy and quick way to make shredded chicken. Add chicken breasts (a little less than 1 lb) to a large pot, season with salt and cover with 1 inch of water. Then, bring to a boil. Once boiling, cover and reduce heat to low. Cook for 10-15 minutes (depending on size of your chicken breasts). Use a hand or stand mixer to shred it easily! You can also use rotisserie chicken.

VEGETARIAN OPTION: Swap out the chicken for a can of drained & rinsed chickpeas, and use veggie broth instead of chicken broth.

Calories: 202kcal

Course: Dinner, Main Course, Soup

Cuisine: Mediterranean

Diet: Gluten Free

Keyword: Chicken Soup, Dairy Free, Gluten Free, Greek, Lemon, Rice, Soup

Nutrition

Calories: 202kcal | Carbohydrates: 20g | Protein: 17g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 99mg | Sodium: 947mg | Potassium: 381mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3271IU | Vitamin C: 12mg | Calcium: 67mg | Iron: 2mg

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.