Greek Lemon Chicken and Rice Soup (Easy Avgolemono Recipe)
A comforting Greek-inspired soup made with tender chicken, rice, and a bright lemon-egg broth that turns silky and slightly creamy without any dairy. It’s cozy, filling, and has a fresh citrus finish that keeps it from feeling heavy.
This Greek Lemon Chicken and Rice Soup is my take on classic avgolemono soup — tender shredded chicken, fluffy rice, and a bright lemon-egg broth that turns silky and creamy without a drop of dairy.
If you’ve been looking for an easy avgolemono soup recipe that comes together in under an hour with everyday ingredients, this cozy bowl is about to become your new favourite comfort food.
Why I love this Greek Lemon Chicken and Rice Soup
I’m a big believer that comfort food doesn’t have to feel heavy, and this soup proves it every single time. The first time I stirred that tempered egg-lemon mixture into the pot and watched the broth turn silky, I felt like I’d pulled off a little kitchen magic. My family loves how bright and fresh it tastes, and I love that it uses cooked chicken I already have on hand — hello, rotisserie shortcut! It’s fancy enough to feel special on a Sunday, quick enough for a weeknight, and every spoonful of that lemony broth is pure sunshine on a chilly day.
What makes this Greek Lemon Chicken and Rice Soup healthy?
This lemon chicken soup with rice earns its spot in a healthy meal rotation. The shredded chicken and eggs pack every bowl with protein that keeps you full through a busy afternoon. Carrots, celery, and onion build a veggie base loaded with fibre and vitamins, and fresh lemon juice brings a big dose of vitamin C. Best of all, that creamy, silky texture comes from whisked eggs — not cream or butter — so you get a dairy free creamy chicken soup that feels indulgent yet stays light. At six filling servings from one pot, it’s a smart, budget-friendly dinner too.
RELATED: Creamy Chicken Florentine Soup – cozy, creamy, and packed with tender chicken and spinach, this soup is the kind of warm bowl that makes chilly evenings feel like a treat.
Ingredients for Greek Lemon Chicken and Rice Soup Recipe
- Olive oil – for sautéing the veggies and building flavour right from the start.
- Onion – a small diced onion melts into the broth and adds gentle sweetness.
- Carrots – diced carrots bring colour and a subtle earthy sweetness.
- Celery – the classic partner to onion and carrot in any comforting soup base.
- Garlic – freshly minced garlic gives the broth savoury depth.
- Chicken broth – the backbone of the soup; a good quality low-sodium broth works beautifully.
- Long grain white rice – cooks right in the broth and soaks up all that lemony flavour.
- Cooked chicken – shredded rotisserie or leftover chicken keeps this recipe quick and easy.
- Dried oregano – a little Greek-inspired herby warmth.
- Bay leaf – simmers in the broth for subtle depth, then comes out before serving.
- Salt and black pepper – season as you go and adjust at the end.
- Eggs – the magic behind the silky, creamy broth. No cream needed!
- Lemons – fresh lemon juice is a must; it’s what gives this soup its signature bright citrus finish.
Soup making essentials
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ALLIGATOR CHOPPER
Immersion Blender
Dutch oven
2 Cup Freezer Trays
Soup Ladle
MASON JARS
Step-by-step instructions for making Greek Lemon Chicken and Rice Soup
- In a large pot, heat olive oil over medium heat and sauté the onion, carrots, and celery until softened, about 5–6 minutes.
- Add the garlic and cook for 30 seconds.
- Pour in the chicken broth, oregano, bay leaf, salt, and pepper. Bring to a boil.
- Once it’s boiling, stir in the rice. Reduce heat and simmer until the rice is tender, about 15–18 minutes.
- Add the shredded chicken and heat through.
- Remove the bay leaf.
- In a bowl, whisk the eggs and lemon juice until smooth. Slowly whisk in about 1 cup of hot broth to temper the eggs.
- Reduce heat to low. Slowly stir the egg mixture back into the soup, stirring gently until slightly thickened and silky. Do not boil.
- Taste and adjust seasoning with extra lemon, salt, or pepper before serving.
Make this GREEK LEMON CHICKEN AND RICE SOUP, then check out my Creamy Chicken Florentine Soup, my Southwest Chicken Soup, or more of my easy soup recipe ideas.
TIPS AND FREQUENTLY ASKED QUESTIONS about this Greek Lemon Chicken and Rice Soup
Read on for tips and substitution ideas and how to customize this soup.
How do I keep the eggs from scrambling in avgolemono soup?
Tempering is the trick! Whisk the eggs and lemon juice together first, then slowly whisk in about 1 cup of hot broth to warm the eggs gently. Turn the heat down to low before stirring the mixture back into the pot, keep stirring, and never let the soup boil after the eggs go in. Follow those steps and you’ll get a smooth, silky broth every time.
Can I use rotisserie chicken in this Greek lemon chicken rice soup?
Yes! Rotisserie chicken is my favourite shortcut here. You need 3 cups of cooked, shredded chicken, so leftover roast chicken or poached chicken breasts work just as well.
Can I use orzo instead of rice?
You can! Orzo is a popular swap in avgolemono soup. It cooks faster than rice — about 8 to 10 minutes — so keep an eye on it and add it a little later in the simmer.
How lemony is this soup?
The recipe calls for the juice of 2 to 3 lemons, which is about 1/3 to 1/2 cup. Start on the lower end if you prefer a milder citrus flavour, then taste at the end and add more — the final squeeze of lemon is where you can really make this soup your own.
Can I freeze Greek lemon chicken and rice soup?
Freezing isn’t my first choice for this one — the rice softens and the egg-thickened broth can separate when thawed. If you want to freeze it, make the soup base without the rice and eggs, freeze that, then add freshly cooked rice and the tempered egg-lemon mixture when you reheat.
Why did my soup get so thick overnight?
That’s the rice doing its thing — it keeps soaking up broth as the soup sits in the fridge. Just add a splash of chicken broth or water when you reheat and warm it gently over low heat, stirring often, so the silky texture comes right back.
How to store leftovers of Greek Lemon Chicken and Rice Soup
Let the soup cool, then store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, stirring often, and add a splash of broth or water to loosen it up — the rice thickens the soup as it sits. Keep the heat low and don’t let it boil, so the silky egg-lemon broth stays smooth.
Don’t lose this recipe!
One pot, everyday ingredients, and a broth so silky you’d swear there was cream in it — this Greek Lemon Chicken and Rice Soup is cozy comfort food with a bright, fresh twist. Don’t lose this recipe! Save it to your favourite soups Pinterest board so it’s ready and waiting the next time you’re craving a warm, lemony bowl.
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Greek Lemon Chicken and Rice Soup
Equipment You’ll Need
- Large pot
- Mixing bowl
Ingredients
- 1 tablespoon olive oil
- 1 small onion (diced)
- 2 carrots (diced)
- 2 celery stalks (diced)
- 3 cloves garlic (minced)
- 8 cups chicken broth
- 1 cup long grain white rice (uncooked)
- 3 cups cooked chicken (shredded)
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt (plus more to taste)
- black pepper (to taste)
- 3 large eggs
- 2-3 lemons (juiced, about 1/3 to 1/2 cup juice depending on preference)
Instructions
- In a large pot, heat olive oil over medium heat and saute onion, carrots, and celery until softened, about 5-6 minutes. Add garlic and cook for 30 seconds.
- Pour in chicken broth, oregano, bay leaf, salt, and pepper. Bring to a boil, then stir in rice. Reduce heat and simmer until rice is tender, about 15-18 minutes.
- Add shredded chicken and heat through.
- Remove the bay leaf.
- In a bowl, whisk eggs and lemon juice until smooth. Slowly whisk in about 1 cup of hot broth to temper the eggs.
- Reduce heat to low. Slowly stir the egg mixture back into the soup, stirring gently until slightly thickened and silky. Do not boil.
- Taste and adjust seasoning with extra lemon, salt, or pepper before serving.
Notes
Disclosure
Recipes and photos are for your personal enjoyment only — please share the love by linking, not copying!Other Soup recipes to try
- Creamy Chicken Florentine Soup – tender chicken and spinach in a creamy broth that comes together fast on busy weeknights.
- Homemade French Onion Soup – slow-caramelized onions, rich broth, and that glorious layer of melty cheese on top.
- Cheesy Potato Soup – soft potatoes and melty cheddar in a cozy bowl the whole family asks for on repeat.
- Beef and Barley Soup with Ground Beef – a hearty one-pot classic with tender veggies, chewy barley, and rich savoury broth.
- Easy One-pot Vegetable Soup – a 20-minute pantry-friendly bowl packed with colourful veggies and rich tomato flavour.
