the Perfect Greek Lemon Chicken Soup at Home
Make the best Greek lemon chicken soup recipe at home — easy step‑by‑step, healthy, and authentic flavor you’ll love in every spoonful!
Ingredients
- 1.5 lbs 680g bone-in, skin-on chicken thighs or breasts — bone-in adds deeper flavor; boneless works in a pinch
- 8 cups 1.9L low-sodium chicken broth — homemade is ideal, but store-bought works great
- ¾ cup 140g long-grain white rice — orzo or arborio rice are excellent substitutes
- 3 large eggs — the key to that signature creamy texture
- ⅓ cup 80ml fresh lemon juice — about 2–3 lemons; bottled juice won’t deliver the same brightness
- 1 medium yellow onion halved
- 3 garlic cloves smashed
- 2 celery stalks
- 2 medium carrots
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Fresh dill or parsley for garnish — optional but highly recommended
- Lemon zest — for an extra citrus punch at the end
Instructions
- Place chicken pieces, onion, garlic, celery, carrots, bay leaf, and a pinch of salt into a large pot. Pour in the chicken broth and bring to a boil over medium-high heat. Once boiling, reduce to a gentle simmer. Skim any foam that rises to keep your Greek lemon chicken soup recipe clear and flavorful.
- Let the chicken simmer uncovered for 20–25 minutes, or until fully cooked and tender. The internal temperature should reach 165°F (74°C). Remove the chicken and set aside to cool slightly. Discard the onion, celery, carrots, and bay leaf — they’ve added all their flavor to your easy Greek chicken soup.
- Bring the strained broth back to a gentle boil. Add the rice and cook according to package directions, usually 15–18 minutes, until tender but not mushy. While the rice cooks, shred the cooled chicken into bite-sized pieces using two forks, discarding the skin and bones for a lighter, healthier avgolemono soup recipe.
- In a medium bowl, whisk together the eggs and fresh lemon juice until frothy, about 60–90 seconds. This step is key for creating the creamy consistency of your authentic avgolemono soup recipe without any cream.
- Slowly ladle about 2 cups of hot broth into the egg-lemon mixture, whisking constantly. This tempering process gradually warms the eggs to prevent scrambling and ensures a silky, smooth healthy lemon chicken soup.
- Reduce the soup to the lowest heat. Slowly pour the tempered egg-lemon mixture back into the pot, stirring gently. Add the shredded chicken. Heat for 2–3 minutes — do not let it boil. Season generously with salt, pepper, and lemon zest. Serve immediately, garnished with fresh dill or parsley for a beautiful best Greek lemon soup at home presentation.