{"id":7075691,"date":"2026-10-04T13:40:18","date_gmt":"2026-10-04T13:40:18","guid":{"rendered":"https:\/\/fivemor.com\/?p=7075691"},"modified":"2026-10-04T13:40:18","modified_gmt":"2026-10-04T13:40:18","slug":"greek-chicken-soup","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7075691","title":{"rendered":"Greek Chicken Soup"},"content":{"rendered":"


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Greek Chicken Soup, or Avgolemono soup, is a bright, lemony chicken and rice soup with the silkiest broth (made without a drop of heavy cream!). The creaminess actually comes from eggs, which are whisked with fresh lemon and slowly blended into the hot broth. The method may be a little different from your usual soup, but it’s much easier to make than you’d think! I especially like the way the lemon brightens up the broth and keeps the whole soup feeling fresh. And with about 21 grams of protein per serving at just $1.16 each, it’s also an easy, budget-friendly way to cozy up on a chilly day!<\/p>\n

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An Easy One-Pot Greek Chicken Soup<\/h2>\n

If you’ve never heard of avgolemono, its name literally means ‘egg-lemon’ in Greek. It’s a traditional Greek sauce made by whisking eggs and lemon juice with hot broth, and it gives this soup its signature creamy texture. This recipe here is my weeknight-friendly take on the traditional Greek soup. Chicken, rice, and everyday vegetables cook together in one pot, then fresh lemon and dill give the broth its bright, distinctive flavor. That simplicity is one of my favorite things about this soup. You’re probably starting with ingredients you already cook with all the time, but the finished soup feels totally different. So if chicken noodle soup<\/a> is usually on repeat once the cold weather hits, this is a delicious way to switch up your soup routine without filling your cart with a bunch of specialty ingredients.<\/p>\n

But if the idea of adding eggs to hot soup has you a little worried, don’t be! The secret is tempering them first. I slowly whisk hot broth into the egg and lemon mixture before adding it back to the pot, which gently brings the eggs up to temperature so they blend smoothly into the soup instead of scrambling. Keep whisking as you add the broth (don’t rush this step), and keep the heat low once the egg mixture goes back into the pot. That’s really all there is to it! Then you’ll end up with the silky, creamy broth avgolemono soup is known for.<\/p>\n

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Recipe Success Tips<\/span><\/h2>\n
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  1. Keep the pot covered at a gentle simmer.<\/strong> Once the soup boils, I reduce the heat to low and cover the pot. The recipe is designed to stay brothy as the rice cooks, and keeping the lid on prevents too much liquid from evaporating. A gentle simmer also helps the chicken breast cook without becoming tough.<\/li>\n
  2. Check the chicken before shredding.<\/strong> The simmer time can vary with the size and thickness of the breasts. I always use a food thermometer to check that the thickest part reaches 165°F. Once it comes to temp, you can shred it into bite-sized pieces. You can also use chicken thighs if they’re more affordable or what you already have on hand!<\/li>\n
  3. Temper the eggs gradually. <\/strong>Whisk the eggs with lemon juice, then slowly whisk in hot broth before stirring the mixture into the soup. This helps the eggs blend into the broth smoothly. I’ve included more details on adding the eggs in the ‘a few tricks for a silky broth<\/a>‘ box below!<\/li>\n<\/ol>\n<\/div>\n<\/div>\n

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    Jennie Alley tempering eggs for her budget-friendly take on Greek chicken soup in our Nashville test kitchen.<\/em><\/figcaption><\/figure>\n
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    A Few Tricks for a Silky Broth<\/span><\/h2>\n
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    The egg, lemon, and broth mixture is what gives Greek chicken soup its creamy texture. I use a little whisking and gentle heat to help it blend smoothly into the soup. Read these tips before you get started:<\/p>\n

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    1. Whisk the eggs and lemon: <\/strong>I beat them until fully combined, with no visible streaks of egg white.<\/li>\n
    2. Temper with hot broth: <\/strong>Keep whisking as you slowly add 1 cup of hot broth. Once it’s blended in, whisk in a second cup. This gradually warms the eggs so they’re less likely to scramble or curdle when they meet the hot soup.<\/li>\n
    3. Pour it in slowly: <\/strong>Turn the heat to low, then add the egg mixture while stirring the soup. I keep the spoon moving so the eggs blend into the broth instead of setting into ribbons. Egg ribbons are lovely in egg drop soup<\/a>, but that’s not the texture we want here!<\/li>\n
    4. Warm through gently:<\/strong> Stir for 2-3 minutes, until the soup is warm and looks slightly creamy. Don’t let it boil, which can make the egg mixture curdle.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n

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      Greek Chicken Soup<\/h2>\n

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      This easy Greek Chicken Soup recipe combines tender chicken and rice with a silky egg-lemon broth for a cozy, budget-friendly dinner in 50 minutes.<\/span><\/div>\n
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      Course <\/span>Soup<\/span><\/div>\n
      Cuisine <\/span>Greek<\/span><\/div>\n
      Total Cost <\/span>$6.95 recipe \/ $1.16 serving<\/span><\/div>\n<\/div>\n
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      Prep Time <\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n
      Cook Time <\/span>35 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n
      Total Time <\/span>50 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n<\/div>\n
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      Servings <\/span>6<\/span> servings (1½ cups each)<\/span><\/span><\/div>\n
      Calories <\/span>222<\/span>kcal<\/span><\/span><\/div>\n
      Author <\/span>Jennie Alley<\/a><\/span><\/div>\n
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      Equipment<\/h3>\n