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Greek Avgolemono Soup
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Soups · Healthy

Greek Avgolemono Soup

Greek lemon chicken soup made silky with eggs whisked into the hot broth, with rice and shredded chicken. Bright, light and very comforting.

Prep10 min
Cook30 min
Total40 min
Serves6

What you'll need

Enameled cast-iron Dutch ovenFor soups, stews and braises
AmazonWalmart
Mixing bowl setFor mixing and marinating
AmazonWalmart
Meat shredding clawsFor pulling pork and chicken
Amazon

Store links go to the same item at each retailer, checked November 1, 2026. Want to compare? See the Top 50 Kitchen gear rankings.

Ingredients

  • 8 cups chicken broth
  • 1 lb boneless skinless chicken breasts or thighs
  • 1/2 cup long-grain white rice or orzo
  • 3 large eggs
  • 1/3 cup fresh lemon juice (about 2 lemons)
  • salt and black pepper
  • chopped dill, to serve

Steps

  1. Bring the broth to a simmer in a Dutch oven. Add the chicken and poach gently until cooked through, 15 minutes. Lift out and shred.
  2. Add the rice to the broth and simmer until tender, about 15 minutes. Lower the heat so the broth is barely steaming.
  3. In a bowl, whisk the eggs until frothy, then whisk in the lemon juice.
  4. Temper the eggs: slowly ladle about 2 cups of the hot broth into the eggs, whisking constantly.
  5. Pour the egg mixture back into the pot, stirring, and heat gently until the soup thickens slightly, 2 to 3 minutes. Don't let it boil, or the eggs will curdle.
  6. Return the chicken, season with salt, pepper and more lemon, and serve with dill.

TipIf you reheat leftovers, do it slowly over low heat and keep stirring to keep the soup smooth.