5 from 3 votes

Greek Lemon Chicken Soup (Avgolemono in 30 Minutes!)

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This delicious Greek lemon chicken soup (avgolemono) is whipped up in less than 20 minutes, making it the perfect weeknight meal.
Prep time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
£1.13
Makes: 5
mains
Greek
Freezable

When I first tried the genius soup that is avgolemono, I knew I had to get this Greek lemon chicken soup into my rotation. With so few ingredients, the flavour is so unique and comforting – it was such a hit with my flatmates.

A yellowish coloured soup with a stainless steel spoonwith rice, carrot and onions.

Why you’ll love this recipe

Comforting – It’s no secret that chicken soup is one of the most popular comfort meals. But I feel like avgolemono is Greece’s best kept secret. The flavour is vibrant whilst being intensely savory, making it verstitle to eat all year round.

Dairy free – Although this is a creamy Greek lemon chicken soup, there is no cream! Similar to how a carbonara gets creamy, this recipe utilizes whole eggs to give the authentic creamy colour of the broth. 

Fast – By using roasted chicken/rotisserie chicken, the prep/cook time of this lemon chicken soup is super speedy – it’s whipped up in around 20 minutes! 

One pot – less mess, less washing up, maximum flavours! 

If you have leftover chicken, consider making one of these yummy soup recipes; Green Chili Chicken Soup, Wagamama’s Chicken Ramen or Chicken Pho

What is Avgolemono?

Avgolemono is a Greek lemon chicken soup, with it’s unique flavour coming from the creamy broth made with eggs. 

The direct translation for Avgolemono is egg-lemon, which are the two significant ingredients in this heavenly soup. 

It’s the name of the sauce that is used in many soups and stews (either with meatballs, chicken etc).

If you love Greek inspired recipes, you’ll need to try my; Greek Chicken Salad, Greek Chicken Bowls and Easy Tzatziki

Ingredients

Ingredients to make the Greek chicken soup laid out on. aplae blue background and labelled.

Roasted chicken – Using pre-roasted or rotisserie chicken makes this recipe even easier. I like to batch roast my chicken for different recipes so that I can reserve the chicken fat and use it to amp up the flavour! 

Fresh dill – This is authentic to a classic Greek lemon chicken soup but if you’re a dill hater, you can substitute with parsley. 

Eggs – High quality eggs would be best if you can afford for this recipe to maximise the flavour. Also keep them at room temp. 

See the recipe card for full information on all ingredients and quantities.

Variations/Adaptations

Switch up the grain – If you fancy making this Greek lemon soup a little healthier, you can opt for brown rice to increase the fibre and nutrients. 

Other grains such as bulgar wheat and giant couscous would also be good. I’ve seen others enjoy avgolemono with orzo too as a substitute which looks really good as well. 

Add more veggies – the simplicity of this dish is why I love it so much, but you can definitely do a fridge raid and add any vegetables into the broth that you need to use up. Bell peppers, broccoli, cauliflower, extra carrots etc, would all work fabulously. 

Make it vegetarian- although lots of the flavour comes from the chicken fat/ roasted chicken, you can enjoy this dish as a vegetarian by omitting the chicken. You could simply leave it out or add some tofu as a replacement. 

Pair this yummy Greek lemon chicken soup with one of these sides; Easy Flatbread Recipe, Air Fry Frozen Dumplings and Roasted Tenderstem Broccoli

How to make Greek Lemon Chicken Soup

Note: I used the reserved chicken fat that was at the base of my air fryer  after cooking the roast chicken. This really adds a depth of flavour so if you can do this, I highly recommend it!

  1. Start by adding the chicken fat or oil, onion and garlic into a large/deep frying pan. Season generously with salt and pepper and fry over a medium/low heat for 5 minutes (Image 1).
  2. After this time, add the garlic and the zest of one lemon. Gently fry for a further 2 minutes (Image 2).
2 step by step photos, the first with finely sliced onions and carrots in a pan with a wooden spoon and the second with minced garlic and lemon zest added to the pan.

3. Then add the chicken stock, rice and optional turmeric for colour. Stir to combine then reduce the heat to a low simmer for 10-12 minutes, or until the rice is tender (Image 3).

4. Meanwhile, whisk the eggs in a mixing bowl (Image 4). 

2 step by step photos, the first with stock added to the pan and the second with eggs with whisk in a glass bowl.

5. Add the chicken when it’s the final minute of cooking time. Once the rice is tender, turn off the heat and add the juice of ½ to 1 lemon (depending on preference) and the finely chopped dill. Stir to combine (Image 5).

6. Slowly add two ladles of the soup into the egg mix whilst continuously stirring. This will temper the eggs and prevent them from scrambling. Once combined, stir the egg mix into the pan and stir to combine (Image 6). 

2 step by step photos, the first with soup in a pan with a wooden spoon  full of rice, carrots and chicken and the second with a larger stainless steel spoon with some of the soup ingredients over the soup.

    Serve the soup with a crack of black pepper, a sprinkle of dill and a lemon wedge. Dive in! 

    A bowl with a yellowish coloured soup with chicken, topped with slices of lemon  and fresh dill on a white background.

    Tips for the best result

    Biggest mistake – scrambling the eggs
    To prevent this, temper the eggs before adding them to the soup. This is where you slowly transfer some of the broth into the bowl with eggs whilst continuously stirring. Do this for a a couple of ladles, then slowly mix into the soup off of the heat.

    Chicken Fat
    Use chicken fat instead of oil to increase the savouriness of the Greek chicken soup.

    Seasoning
    Season in stages for the best results.

    Rince the rice
    Rinse the rice thoroughly before adding to the pan to prevent the excess starch going into the broth.

    Need inspiration for some main meal recipes? Try my; Cajun Dirty Rice, Nando’s Mac and Cheese and Delicious Lentil Bolognese

    Leftover Storage and Reheat Instructions

    Refrigerator – Store in the fridge for 2-3 days.

    Freezer – Store in the freezer for up to 3 months.

    Reheat – Important! Do not microwave this soup to reheat, it’ll cause the egg to scramble within the broth which will alter the texture and flavour of the soup. Slowly reheat in a pan over a low/medium heat until heated through.

    To cook from frozen, defrost in the fridge overnight and follow the same method to reheat. 

    Pair this yummy high protein soup, with a vegetarian main dish for a tasty meal; Best Aubergine Parmigiana, Cottage Cheese Pasta and Easy Gochujang Eggplant

    A yellowish coloured soup with chicken, topped with slices of lemon and lots of fresh dill on a white background.

    FAQs

    Can you make this soup with no egg?

    You can, however it wouldn’t be traditional anymore. If you hate eggs, you could use a splash of milk or cream to get the creaminess/correct colour of the broth. 

    What do I do if it is too lemony?

    To balance the amount of lemon in the Greek chicken soup if you’ve added too much, add more egg or a splash of cream/milk. You can also dilute the broth further by adding more chicken stock. 

    Can I make this ahead of time?

    You can! I prefer to serve it straight away as I don’t have to then worry about scrambling the eggs when reheating. But if you follow the instructions above, then you can definitely make this lemon chicken soup ahead of time. 

    Can this be made in the crock pot?

    Due to the eggs and rice being more delicate to cook with, I think this recipe is best made using the stove top. 

    If you tried this Greek Lemon Chicken Soup recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x

    Easy Greek Lemon Chicken Soup

    Print
    5 from 3 votes
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    £1.13
    mains
    Greek
    Freezable
    Servings: 5
    This delicious Greek lemon chicken soup (avgolemono) is whipped up in less than 20 minutes, making it the perfect weeknight meal.

    Ingredients

    • 1 onion, diced (£0.15)
    • 4 cloves of garlic, finely chopped (£0.39)
    • 1-2 lemons (£0.30x2)=(£0.60)
    • 1 carrots, peeled and chopped into cubes (£0.12)
    • 300 g roast chicken (£2.80)
    • 200 g white rice, rinsed thoroughly (£0.52/2)=(£0.26)
    • Handful of fresh dill, half finely chopped/ half reserved for garnish (£0.60)
    • 3 eggs, whisked (£1.50/2)=(£0.75)

    Cupboard Essentials

    • 3 tbsp olive oil or chicken fat
    • 1.4 litres chicken stock
    • Optional ¼ tsp turmeric for colour

    Method

    Note: I used the reserved chicken fat that was at the base of my air fryer after cooking the roast chicken. This really adds a depth of flavour so if you can do this, I highly recommend it!

    • Start by adding the chicken fat or oil, onion and garlic into a large/deep frying pan. Season generously with salt and pepper and fry over a medium/low heat for 5 minutes.
    • After this time, add the garlic and the zest of one lemon. Gently fry for a further 2 minutes, then add the chicken stock, rice and optional turmeric for colour.
    • Stir to combine then reduce the heat to a low simmer for 10-12 minutes, or until the rice is tender. Add the chicken when it’s the final minute of cooking time. Meanwhile, whisk the eggs in a mixing bowl.
    • Once the rice is tender, turn off the heat and add the juice of ½ to 1 lemon (depending on preference) and the finely chopped dill. Stir to combine.
    • Slowly add two ladles of the soup into the egg mix whilst continuously stirring. This will temper the eggs and prevent them from scrambling. Once combined, stir the egg mix into the pan and stir to combine.
    • Serve the soup with a crack of black pepper, a sprinkle of dill and a lemon wedge. Dive in!

    Notes

    • Prevent scrambling eggs by tempering: slowly add hot broth to the eggs while stirring before mixing into the soup off the heat.
    • Use chicken fat instead of oil to enhance the soup's savouriness.
    • Season in stages for optimal flavour.
    • Rinse the rice thoroughly before adding to remove excess starch.

    Nutrition

    Servings: 5 servings
    Fat: 16g
    Calories: 369kcal
    Carbohydrates: 42g
    Protein: 17g
    5 from 3 votes

    Leave a comment and a rating!

    Thank you so much for trying my recipe! I hope you loved it. I’d be so grateful if you could leave a comment/rating - it makes my day hearing your feedback!

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    Comments

    1. Summer in a soup! Delicious 😋5 stars

      1. Mimi Harrison | 4 weeks ago

        Thanks Nigel!

    2. Love this chicken soup recipe … was so refreshing and filling!5 stars

      1. Mimi Harrison | 4 weeks ago

        Thank you Matt! 🙂

    3. Maria Harris | 1 month ago

      I had some left over roast chicken so decided to try this soup. Absolutely delicious! Thank you5 stars

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