Greek Avgolemono Lemon Chicken Soup

This classic Greek Avgolemono Soup is creamy, comforting, and packed with fresh flavor. Tender chicken, vegetables, and Arborio rice simmer in a savory lemon chicken broth, then eggs are gently incorporated to create a silky, naturally creamy texture. Fresh dill adds the perfect finishing touch.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 8 cups chicken broth
• 1 cup cooked shredded chicken
• ¾ cup Arborio rice
• 3 large eggs
• ½ cup fresh lemon juice
• 2 tablespoons fresh dill, chopped
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5–6 minutes, until the vegetables begin to soften.
2. Add the garlic and cook for another 30 seconds.
3. Pour in the chicken broth and bring to a gentle boil.
4. Add the Arborio rice. Reduce the heat and simmer for about 15–18 minutes, stirring occasionally, until the rice is tender.
5. Stir in the cooked shredded chicken and continue cooking for 2–3 minutes.
6. In a separate bowl, whisk the eggs and fresh lemon juice together until smooth.
7. Slowly add about 1–2 cups of the hot soup broth to the egg-lemon mixture while whisking constantly. This gently warms the eggs and prevents them from scrambling.
8. Slowly pour the egg-lemon mixture back into the soup while stirring continuously. Keep the soup over low heat for 2–3 minutes. Do not let it boil, or the eggs may curdle.
9. Season with salt and black pepper, then stir in the fresh dill.
10. Serve immediately with extra fresh dill and a little lemon juice if desired.

Tips

• Use room-temperature eggs for a smoother Avgolemono.
• Tempering the eggs with hot broth is the key to achieving a silky texture.
• Never bring the soup to a boil after adding the egg mixture.
• Arborio rice gives the soup a lovely creamy consistency without adding cream.
• For extra lemon flavor, serve with fresh lemon wedges.