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Irresistible Greek Lemon Chicken Soup Avgolemono Recipe Easy Homemade

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A comforting Greek lemon chicken soup with rice, known as Avgolemono, featuring a bright lemony tang, tender chicken, and creamy texture from eggs and lemon juice. Naturally gluten-free and quick to prepare, it’s perfect for cozy family dinners or a nourishing meal.

Ingredients

Scale
  • 1½ pounds (700g) bone-in, skin-on chicken thighs
  • ¾ cup (150g) long-grain white rice, rinsed
  • 6 cups (1.4 liters) chicken broth, homemade or high-quality store-bought
  • 3 large eggs, room temperature
  • ¼ cup (60ml) fresh lemon juice (approximately 2 lemons)
  • 2 garlic cloves, minced
  • 2 tablespoons extra virgin olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • A handful of fresh parsley, chopped (optional)

Instructions

  1. Pat dry the chicken thighs to help crisp the skin. Heat olive oil in a large pot over medium heat.
  2. Place chicken thighs skin-side down and cook for 5-7 minutes until golden brown. Flip and cook another 5 minutes. Remove chicken and set aside.
  3. Add minced garlic to the pot and sauté for about 30 seconds until fragrant.
  4. Pour in chicken broth, scraping the bottom to release browned bits. Return chicken thighs to the pot. Bring to a gentle boil, then reduce to a simmer. Cover and cook for 25 minutes until chicken is tender.
  5. Remove chicken thighs and set aside to cool slightly. Add rinsed rice to the simmering broth and cook uncovered for about 15 minutes until tender but not mushy, stirring occasionally.
  6. Remove skin and bones from chicken thighs and shred the meat into bite-sized pieces.
  7. In a medium bowl, whisk together eggs and fresh lemon juice until smooth and pale.
  8. Slowly ladle about 1 cup of hot broth into the egg-lemon mixture, whisking constantly to temper the eggs.
  9. Gradually pour the tempered egg-lemon mixture back into the pot with rice and broth, stirring gently. Add shredded chicken back in.
  10. Heat gently over low heat for 2-3 minutes without boiling to avoid scrambling the eggs.
  11. Season with salt and freshly ground black pepper to taste. Garnish with chopped fresh parsley and serve hot with extra lemon wedges if desired.

Notes

Use room temperature eggs to prevent curdling. Temper eggs slowly with warm broth and avoid boiling after adding egg-lemon mixture to maintain silky texture. Fresh lemon juice is preferred over bottled for best flavor. Bone-in, skin-on chicken thighs add more flavor and richness. Rice can be swapped with brown rice or cauliflower rice for variations. Soup can be refrigerated for up to 3 days and reheated gently. For freezing, freeze before adding egg-lemon mixture and temper fresh when reheating.

Nutrition

Keywords: Greek lemon chicken soup, Avgolemono, lemon chicken soup, Greek soup recipe, chicken and rice soup, gluten-free soup, comforting soup, easy chicken soup

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