This Greek Lemon Chicken Soup is comforting, fresh, and nourishing! It’s made with fresh lemon, egg yolks, vegetables, and chicken.

Greek lemon chicken soup in a bowl topped with a lemon wedge.

“This was so good, I love the lemon flavor and all the veggies. Pretty quick to throw together as well!” – Lindsay

What is Greek Lemon Chicken Soup (or Avgolemono)?

Avgolemono is a Greek Chicken Soup that’s traditionally made with rice (or orzo), chicken, vegetables, eggs, and lots of lemon and fresh herbs! Not only is this soup crazy flavorful, but it is nutrient-dense and healthy! Tons of veggies, herbs, good quality fats, and nourishing chicken broth. All of these ingredients make it super filling as well.

This soup is also a great transitional recipe between summer and fall, as well as winter and spring. Because it’s a soup, it’s warm and nourishing by nature, but the lemon and veggies also make for an incredibly light and refreshing meal.

This is my take on the classic with the option to make it with gluten-free orzo, or grain-free with cauliflower rice.

Why you’ll love this Greek Lemon Chicken Soup

  • It’s quick to make! This isn’t the kind of soup that takes hours on the stove or in the crockpot. It’s quick and simple to throw together.
  • It’s rich and nourishing. Packed with veggies, chicken, and lemon, it’s just the most nourishing and flavorful soup.
  • Customizable! You can easily make this recipe with orzo or with cauliflower rice.

Recipe Ingredients

  • Chicken and chicken broth. You can make your own broth from a whole chicken and save the shredded chicken for the soup (which is my preferred method) or you can make them separately.
  • Onion and carrot.
  • Egg yolks. Egg yolks give the soup a big healthy fat boost, tons of added flavor, and some added yellow coloring. This really thickens the soup and makes it what it is!
  • Kale. Kale adds a pop of color and nutrients.

Recipe Modifications

  • Spinach. You can easily swap spinach in for kale.
  • Cauliflower rice or orzo. You can make this recipe with gluten-free orzo, or with cauliflower rice to make it grain-free. Both modifications are in the recipe card below.

How to Make Greek Lemon Chicken Soup

Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.

Carrots, celery and cauliflower rice sauteed in a pot.

Step one. Prep the soup base with the veggies and add the broth, lemon juice, and herbs. Simmer and add the chicken and kale.

Step two. Add the egg yolks to a bowl.

Step three. Slowly and carefully pour the cup of hot broth into the egg mixture while continuing to whisk. Your the yolk mixture into the rest of the soup and stir well to combine. Remove from the heat.

Step four. Serve and enjoy!

Recipe Tips & Tricks

  • Use fresh lemon. It makes a big difference in the flavor!
  • Save time with pre-cooked chicken. Using something like a good quality rotisserie chicken or leftover chicken is a big time saver.
  • To make the soup with orzo.
  • To make the soup egg-free. Omit the egg yolks and skip the egg tempering step. 

Is Greek Lemon Chicken Soup Healthy?

Healthy is always a subjective concept, but this soup is super wholesome! It’s packed with veggies, healthy protein, and herbs.

Can you freeze Greek Lemon Chicken Soup?

You can easily freeze this soup it if needed! I recommend freezing for up to 3 months, defrosting in the fridge and reheating it on the stove.

Greek lemon chicken soup in a bowl topped with a lemon wedge.

More Greek Recipes to Try…

5 from 39 reviews

Greek Lemon Chicken Soup

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Author: Michelle
This Greek lemon chicken soup is comforting, fresh, and nourishing! It's made with lemon, egg, chicken, and is easy to modify.
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Ingredients
 

  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 ribs celery, diced
  • 1 cup carrot, diced
  • 2 cups califlower rice, see notes to use gluten free orzo
  • 6 cups chicken broth
  • ½ cup lemon juice
  • 1 lb shredded chicken, precooked
  • 1 tsp dried dill
  • 2 tbsp fresh parsley, reserve some for topping
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 cup kale, chopped
  • 3 egg yolks, see notes
  • Lemon wedges and lemon zest to serve

Instructions
 

  •  Using a large stockpot, heat the oil on medium-low heat.
  • Saute the onions on low heat for 3-4 minutes or until lightly translucent. Add the carrots, celery, caulifllower rice and garlic and saute for an additional 5 minutes or until slightly softened.
  • Pour in the broth, lemon juice, and herbs and stir well to combine. Simmer on medium heat for 15 minutes.
  • Add the cooked chicken and kale and stir well to allow the kale to wilt.
  • In a small bowl whisk together the egg yolks until fully scrambled. Scoop out about a cup of hot broth from the soup. Slowly and carefully pour the cup of hot broth into the egg mixture while continuing to whisk. This will gently cook the egg yolks and make a thick sauce. Pour the yolk mixture into the rest of the soup and stir well to combine. Remove from the heat.
  • Allow the soup to cool and season further to taste. Serve with lemon wedges and fresh parsley.

Notes

To make the soup with gluten-free orzo, omit the cauliflower rice and use 1 cup of gluten-free orzo. After step 3, bring to a boil and add the orzo stir well and reduce to a simmer for 10 minutes or until cooked through.
To make the soup egg-free. Omit the egg yolks and skip the egg tempering step. 
Serving: 1serving, Calories: 354kcal, Carbohydrates: 11g, Protein: 34g, Fat: 19g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Cholesterol: 238mg, Sodium: 2009mg, Potassium: 562mg, Fiber: 2g, Sugar: 5g, Vitamin A: 6306IU, Vitamin C: 24mg, Calcium: 90mg, Iron: 3mg
All nutrition facts are estimated and will vary.
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