Name: Lemon Chicken Avgolemono Soup Recipe
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: Greek
Ingredients: 1 pound 2 ounces (500g) skinless chicken thighs on the bone; 1/2 small white onion, finely chopped; 2 fat cloves garlic, minced; 1 small celery stalk, finely chopped; 1 medium carrot, finely chopped; 3/4 teaspoon ground cinnamon; 1/4 teaspoon ground turmeric; 2 bay leaves; 3 1/4 cups (750ml) chicken stock; 4 cups (960ml) just-boiled water, divided; Scant 1/2 cup (90g) short or medium-grain white rice, rinsed; 3 1/2 ounces (100g) kale, stalks removed, leaves shredded; 3 extra large eggs; 1 teaspoon finely grated unwaxed lemon zest; 6 tablespoons lemon juice, or to taste; 1 to 2 tablespoons chopped dill, or to taste; Extra virgin olive oil, for drizzling; Salt and black pepper, to taste

If you’re on the hunt for a comforting, soul-warming bowl that’s both tangy and delicious, you’re going to love this Lemon Chicken Avgolemono Soup Recipe. This classic Greek-inspired soup combines tender chicken, bright lemon, creamy eggs, and just the right touch of herbs—it’s pure magic in a bowl. When I first tried this recipe, I was hooked instantly, and now it’s a go-to anytime I want something cozy yet refreshing. Stick around, and I’ll share everything to help you nail it perfectly every time.

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Why You’ll Love This Recipe

Comforting and Bright: The lemon cuts through the richness of the chicken, creating a perfectly balanced flavor that feels light and satisfying.
Simple Ingredients: You don’t need anything fancy—just pantry staples and fresh ingredients that you can easily find.
Family Favorite: My family goes crazy for this soup, especially on chilly evenings when a hug in a bowl is exactly what everyone needs.
Versatile and Easy: Whether you’re a kitchen newbie or a seasoned cook, the steps are straightforward and forgiving.

A white bowl with blue accents is filled with creamy chicken soup that has a light yellow color. The soup has small pieces of white chicken, bright orange carrot cubes, and dark green spinach leaves spread evenly throughout. There are tiny green herbs floating on top, and a slight oily shine giving it a fresh look. The bowl sits on a light gray cloth on a white marbled surface. To the left, there are three white slices of bread stacked next to the bowl, and a silver spoon lays above the bowl. Photo taken with an iphone --ar 2:3 --v 7 - Lemon Chicken Avgolemono Soup, Greek lemon chicken soup, comforting lemon chicken soup, easy Greek soup recipes, tangy chicken soup

Ingredients You’ll Need

The ingredients in this Lemon Chicken Avgolemono Soup Recipe come together to create layers of flavor and texture—from the tender chicken and aromatic spices to the silky egg-lemon mixture that gives the soup its signature creaminess. When shopping, I recommend picking the freshest lemon you can find and good-quality chicken stock to truly elevate the taste.

Flat lay of skinless bone-in chicken thighs with natural skin texture, a halved small white onion showing crisp layers, two large cloves of garlic with papery skin, one fresh celery stalk with leaves attached, one medium vibrant orange carrot, small white ceramic bowls holding ground cinnamon and ground turmeric powders, two fresh green bay leaves, a simple white ceramic bowl with short-grain white rice, a loose pile of shredded fresh kale leaves without stems, three extra large whole uncracked eggs with smooth shells, a small white bowl filled with bright yellow lemon juice, a small white bowl containing finely grated unwaxed lemon zest, a small white bowl filled with chopped fresh dill, a small white bowl holding golden extra virgin olive oil, scattered black peppercorns and coarse salt crystals visible on the white marble surface, all ingredients perfectly arranged with balanced layout and symmetry, natural soft lighting highlighting freshness and texture, no utensils or packaging visible, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Lemon Chicken Avgolemono Soup, Greek lemon chicken soup, comforting lemon chicken soup, easy Greek soup recipes, tangy chicken soup

Skinless chicken thighs on the bone: They give a richer flavor and stay juicy while cooking.
White onion: Adds sweetness and a savory base.
Garlic: Essential for depth of flavor, but not overpowering.
Celery stalk: Provides subtle herbal notes and crunch when chopped finely.
Carrot: Adds natural sweetness and color.
Ground cinnamon: Gives a warm, aromatic undertone that’s unexpectedly delightful.
Ground turmeric: Adds earthiness and enhances the golden hue.
Bay leaves: Important for that classic soup aroma.
Chicken stock: The flavor foundation—homemade is best, but good store-bought works too.
Short or medium-grain white rice: Thickens the soup and adds heartiness.
Kale: Adds nutrients and a bit of leafy texture; you can substitute with spinach if you prefer.
Extra large eggs: Whisked into the soup for creamy texture and richness.
Unwaxed lemon zest: Intensifies the lemon flavor without bitterness.
Lemon juice: The star that brightens the soup.
Chopped dill: Fresh and fragrant, it complements the lemon beautifully.
Extra virgin olive oil: Used for drizzling to finish, adding richness and silkiness.
Salt and black pepper: To taste, for seasoning throughout.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Lemon Chicken Avgolemono Soup Recipe is. You can tweak it based on what you have at home or adapt it for different diets. Feel free to make it your own and experiment with herbs and veggies—your version might become the new family favorite!

Use chicken breast instead of thighs: Leaner but be careful not to overcook as it can get dry. I prefer thighs for flavor and tenderness.
Swap kale for spinach or swiss chard: If you want a milder green or have seasonal veggies on hand.
Make it gluten-free: This recipe is naturally gluten-free if you double-check your stock ingredients.
Add orzo instead of rice: For a different texture that’s just as satisfying.
Spice it up: Toss in a pinch of red pepper flakes if you like a little heat—I do when I’m feeling adventurous.

How to Make Lemon Chicken Avgolemono Soup Recipe

Step 1: Build the Flavor Base by Cooking the Chicken

Start by placing your chicken thighs, chopped onion, minced garlic, celery, carrot, cinnamon, turmeric, bay leaves, chicken stock, and 2 cups of just-boiled water into a large saucepan. Season with salt and pepper. Bring it to a boil, then cover and simmer gently for about 40 minutes until the chicken is cooked through and tender. This slow simmer develops the rich, comforting broth that sets this soup apart. I like to skim off any foam that forms on top for a clear broth.

Step 2: Remove and Shred Chicken, Add Rice

Once the chicken is done, take it out and set aside to cool slightly. Don’t forget to fish out the bay leaves—they’ve done their job! Add the rinsed rice to the pot along with the remaining hot water. Cover and let it cook for about 10 minutes. Meanwhile, use your hands to shred the chicken meat off the bones into small bite-sized pieces. I find shredding while the chicken is still warm makes it easier and more tender.

Step 3: Add Kale and Return Chicken to Pot

After the rice has absorbed some liquid and started to swell, toss in the shredded kale along with the shredded chicken. Let everything simmer gently together for about 5 minutes—this softens the greens and melds the flavors beautifully before you move to the magic egg-lemon step.

Step 4: Whisk Eggs, Lemon Zest, and Juice Together

In a separate bowl, whisk the eggs with the lemon zest and lemon juice until the mixture is frothy and smooth with no streaks. This isn’t just about adding flavor—it’s what makes the soup creamy and luscious without any cream.

Step 5: Temper the Eggs to Avoid Scrambling

This step is a game-changer. Ladle about two scoops of the hot broth into a cup, then very slowly pour it into your egg-lemon mixture, whisking constantly. Start by adding just a tablespoon or two at a time to gently raise the eggs’ temperature—if you rush this, you’ll end up with scrambled eggs in your soup, which you definitely want to avoid! Once the mixture warms up, you can pour the rest in a steady stream while whisking continually.

Then, slowly drizzle this tempered egg-lemon mixture back into the pot, stirring constantly. This gradual method thickens and enriches the soup, giving you that classic dreamy texture.

Step 6: Final Simmer with Dill and Seasoning Adjustments

Turn the heat to low and stir in the chopped dill. Let the soup simmer gently for 5 minutes to thicken, but watch carefully—it shouldn’t boil or the eggs might curdle. If the soup seems too thick, add a splash of hot water to loosen it up. Finally, taste and tweak seasoning—sometimes a little more lemon juice or salt makes all the difference. Finish with a drizzle of extra virgin olive oil when serving.

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Pro Tips for Making Lemon Chicken Avgolemono Soup Recipe

Don’t Rush Tempering: Taking your time here prevents scrambled eggs and ensures a silky soup—trust me, it’s worth the patience.
Use Bone-in Chicken Thighs: They add more flavor and keep the meat juicy, which really makes a difference in the broth’s richness.
Add Lemon Juice Gradually: Adjust acidity to your taste, but adding too much too early can overpower the soup.
Watch the Heat When Finishing: Keep the soup on low heat after adding egg mixture to avoid curdling—gentle is key.

How to Serve Lemon Chicken Avgolemono Soup Recipe

Lemon Chicken Avgolemono Soup Recipe - Serving

Garnishes

I love topping this soup with a little extra chopped dill for freshness and a drizzle of good quality extra virgin olive oil, which adds a beautiful silky finish. Sometimes, a few lemon zest curls on top brighten things up even more. These simple garnishes make it feel special and elevate the flavor beautifully.

Side Dishes

My favorite side is crusty bread—perfect for dipping into the fragrant broth. Sometimes I serve it with a simple Greek salad to keep the meal light and fresh. For a heartier touch, warm pita bread or even a side of roasted vegetables work beautifully.

Creative Ways to Present

For a cozy dinner party, I like to ladle the soup into pretty bowls and garnish with a sprig of dill and a thin lemon slice on the rim for a bit of flair. Serving it family-style in a big ceramic pot with lemon wedges on the side invites guests to customize their bowls. It’s always a hit when I add a sprinkle of toasted pine nuts on top for a little crunch—totally optional but so fun!

Make Ahead and Storage

Storing Leftovers

I usually store any leftover Lemon Chicken Avgolemono Soup in an airtight container in the fridge for up to 3 days. It tastes even better the next day as the flavors have more time to marry. Just give it a gentle stir before reheating.

Freezing

Freezing this soup is totally doable, but I’ve learned to freeze it before adding the egg-lemon mixture. Freeze the broth, chicken, rice, and veggies separately. When you’re ready to eat, thaw it overnight, then gently reheat and add the egg-lemon mixture fresh to avoid any curdling or texture issues.

Reheating

Reheat slowly over low heat, stirring often. You’ll want to avoid boiling to keep the eggs from scrambling. If needed, stir in a splash of hot water or fresh chicken broth to loosen the soup and refresh its texture.

FAQs

Can I use chicken breast instead of thighs in this Lemon Chicken Avgolemono Soup Recipe?

Absolutely! While thighs add more flavor and stay juicier, chicken breast can work if you prefer leaner meat. Just be sure to watch the cooking time closely so the breast doesn’t dry out—you might want to reduce simmering time slightly.
How do I prevent the soup from curdling when adding eggs?

Tempering is the key. Slowly whisk hot broth into the egg-lemon mixture a little at a time to warm it up before combining everything. Then, return the mixture gently to the pot over low heat, stirring constantly, and don’t let it boil. This technique ensures a silky texture without scrambled eggs.
Can I make this soup vegetarian or vegan?

This particular recipe relies on chicken stock and eggs, so it’s not vegetarian or vegan as is. However, you can adapt it by using vegetable stock and a plant-based egg replacer, but it won’t have the same traditional flavor or creamy texture.
What’s the secret to the classic avgolemono flavor?

The magic is in the balance of tangy lemon juice and zest with the creamy eggs, combined with well-seasoned chicken broth. Low and slow cooking, plus careful tempering of eggs, creates that unmistakable silky, bright soup that feels like a warm hug.

Final Thoughts

This Lemon Chicken Avgolemono Soup Recipe is genuinely one of those comforting classics that I find myself coming back to again and again. It’s bright, soothing, and packs so much home-cooked love in every spoonful. Whether you’re feeling under the weather, entertaining friends, or just craving something wholesome, this soup checks all the boxes. I can’t recommend it enough—give it a try, and I promise it’ll become a cherished staple in your kitchen too!