Greek Lemon Chicken Soup (Print Version)
Comforting Greek soup with tender chicken, rice, and creamy lemon-egg broth for a bright Mediterranean meal.
# What You Need:
→ Poultry & Broth
01 - 1 lb boneless, skinless chicken breasts or thighs
02 - 8 cups low-sodium chicken broth
→ Vegetables & Grains
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1/2 cup uncooked white rice, short or medium-grain
06 - 1 medium carrot, peeled and sliced
→ Avgolemono Mixture
07 - 3 large eggs
08 - 1/3 cup freshly squeezed lemon juice
→ Seasoning & Garnish
09 - 1 tsp salt, plus more to taste
10 - 1/2 tsp freshly ground black pepper
11 - 2 tbsp chopped fresh dill or parsley
# How to Prepare:
01 - Combine chicken, broth, onion, garlic, carrot, and salt in a large pot. Bring to a boil over medium-high heat.
02 - Reduce heat to a simmer. Cover and cook for 15–20 minutes until chicken is cooked through.
03 - Remove chicken from pot and set aside. Add rice to simmering broth. Cook uncovered for 15 minutes until rice is tender.
04 - While rice cooks, shred chicken into bite-size pieces using two forks.
05 - Whisk together eggs and lemon juice in a medium bowl until smooth.
06 - Gradually ladle 1 cup hot broth into egg-lemon mixture, whisking constantly to temper eggs.
07 - Slowly pour tempered mixture back into pot, stirring gently. Return shredded chicken to soup. Heat over low heat for 2–3 minutes until slightly thickened. Do not boil.
08 - Season with additional salt and pepper to taste. Ladle into bowls and garnish with fresh dill or parsley.
# Expert Advice:
01 -
- The silkiness of that lemon-egg broth feels like a warm hug on the coldest days
- It comes together faster than you can drive to pick up takeout and tastes infinitely better
02 -
- Never let the soup boil after adding the egg mixture or you'll end up with scrambled egg strings instead of that silky consistency
- Tempering the eggs slowly is absolutely non-negotiable, so resist the urge to rush this step
03 -
- Grate a little lemon zest into the bowls right before serving for an extra aromatic boost
- If you're nervous about tempering, you can whisk a spoonful of cornstarch into the eggs as insurance