Greek Lemon Chicken Soup (Avgolemono)

I don’t know if it’s the lemon or the way the rice gets soft and creamy, but this soup has a kind of quiet magic to it. It’s the kind of meal that makes you stop halfway through the first spoonful and take a deep breath — not because you’re thinking about the recipe or the flavors, but because for a second, everything feels lighter.

I made this for the first time on a day that didn’t start out great. You know those days — when you’re just… off. I didn’t really want to cook, but I needed something warm, something that didn’t come out of a package. I started chopping the onion, then the celery and carrots, and before I knew it, the smell hit the air — that mix of garlic, oil, and comfort. My shoulders actually relaxed a little.

The thing about this soup is that it’s simple but alive with flavor. The lemon makes it bright in this quiet, hopeful way — not loud or sour, just the right kind of wake-up. And the eggs? They turn the broth into something silky and rich without making it heavy. It’s like a hug, but from someone who doesn’t need to say anything.

This isn’t a fancy dinner soup. It’s a “sit down in your socks with a blanket and a deep breath” kind of soup. And honestly, that’s the best kind.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 small sweet onion, diced small
• 2 stalks celery, diced small
• 2 medium carrots, diced small
• 2 cloves garlic, minced
• ½ teaspoon kosher salt
• ⅛ teaspoon black pepper
• ½ cup Arborio rice
• 6 cups low-sodium chicken stock
• 1 large bay leaf
• 2 cooked chicken breasts (about 6 ounces each), shredded
• ⅓ cup fresh lemon juice
• 2 large eggs
• 2½ tablespoons chopped fresh dill

Directions

1. Start with the base.
   Warm the olive oil in a large pot over medium heat. Add the onion, celery, and carrots. Cook until they start to soften — about 3 minutes — then toss in the garlic. You’ll smell it right away. That’s when you know it’s time to move on.
2. Add the rice.
   Stir it in and let it soak up the oil for a minute or two.
3. Simmer.
   Pour in the chicken stock and drop in the bay leaf. Bring it to a gentle simmer and let it bubble until the rice is tender, around 10 minutes.
4. Add the chicken.
   Stir in the shredded chicken and let it all come together. Keep the heat low and steady — no need to rush.
5. Make the lemon-egg magic.
   In a medium bowl, whisk the lemon juice and eggs together until it’s smooth and a little frothy.
6. Temper it (so it doesn’t scramble).
   Ladle out about 2 cups of the hot broth and slowly whisk it into your lemon-egg mix. Go slow — this is the part that makes the soup creamy instead of chunky. Then slowly pour it all back into the pot, stirring the whole time.
7. Finish it off.
   Stir in the fresh dill, taste, and adjust the seasoning. It should taste like sunshine and comfort at the same time.

Serve it warm, maybe with a piece of crusty bread, and let the lemon do its quiet work on your mood.

Prep Time: 15 minutes
Total Time: 40 minutes
Servings: 4–6

Recipe FAQs

1. Can I use regular rice instead of Arborio?
Yes — any white rice works fine. Arborio just makes it creamier because it’s starchy. If you use long-grain rice, you might need a bit more broth to get the same texture.

2. Do I really have to temper the eggs?
Yes. It sounds fancy, but it’s simple — and it keeps your soup from turning into scrambled egg stew. Just go slow, whisk constantly, and trust the process.

3. What if I don’t have fresh dill?
You can skip it or use a little dried dill or parsley. But if you can get fresh dill, it makes a difference. It’s that little whisper of freshness that makes the soup sing.

4. Can I make it ahead of time?
Sort of. You can make everything up to the part before adding the eggs and lemon. Do that part right before serving — otherwise, it can thicken too much or lose its silky texture when reheated.

5. Why is this soup so comforting?
Because it feels human. The lemon cuts through heaviness, the broth warms you from the inside, and the eggs make it smooth and soft in a way words don’t quite describe. It’s not just food — it’s a pause, a reset, a little reminder that you’re still here and doing okay.

Greek Lemon Chicken Soup (Avgolemono)

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 2 tablespoons extra-virgin olive oil

• 1 small sweet onion, diced small

• 2 stalks celery, diced small

• 2 medium carrots, diced small

• 2 cloves garlic, minced

• ½ teaspoon kosher salt

• ⅛ teaspoon black pepper

• ½ cup Arborio rice

• 6 cups low-sodium chicken stock

• 1 large bay leaf

• 2 cooked chicken breasts (about 6 ounces each), shredded

• ⅓ cup fresh lemon juice

• 2 large eggs

• 2 ½ tablespoons chopped fresh dill

Directions

• *Start with the base.*
• Warm the olive oil in a large pot over medium heat. Add the onion, celery, and carrots. Cook until they start to soften — about 3 minutes — then toss in the garlic. You’ll smell it right away. That’s when you know it’s time to move on.
• *Add the rice.*
• Stir it in and let it soak up the oil for a minute or two.
• *Simmer.*
• Pour in the chicken stock and drop in the bay leaf. Bring it to a gentle simmer and let it bubble until the rice is tender, around 10 minutes.
• *Add the chicken.*
• Stir in the shredded chicken and let it all come together. Keep the heat low and steady — no need to rush.
• *Make the lemon-egg magic.*
• In a medium bowl, whisk the lemon juice and eggs together until it’s smooth and a little frothy.
• *Temper it (so it doesn’t scramble).*
• Ladle out about 2 cups of the hot broth and slowly whisk it into your lemon-egg mix. Go slow — this is the part that makes the soup creamy instead of chunky. Then slowly pour it all back into the pot, stirring the whole time.
• *Finish it off.*
• Stir in the fresh dill, taste, and adjust the seasoning. It should taste like sunshine and comfort at the same time.
• Serve it warm, maybe with a piece of crusty bread, and let the lemon do its quiet work on your mood.