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A bowl of chicken soup with lemon slices and dill on a white background.
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5 from 8 votes

Easy Greek Lemon Chicken Soup

This delicious Greek lemon chicken soup (avgolemono) is whipped up in less than 20 minutes, making it the perfect weeknight meal.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: mains
Cuisine: Greek
Servings: 5
Calories: 369kcal
Author: Mimi Harrison
Cost: £1.13

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
Metric - US Standard

Instructions

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

Calories: 369kcal | Carbohydrates: 42g | Protein: 17g | Fat: 16g