Avgolemono Soup (Greek Lemon Chicken Soup)

Avgolemono soup is a warm and comforting Greek dish that combines chicken, lemon, and eggs for a creamy, zesty flavor.

Prep Time15

Cook Time1 30

Total Time1 45

Course: Main

Cuisine: Greek

Keyword: Comfort Food, Soup

Servings: 6 servings

1 whole Chicken (approximately 3-4 pounds) Provides a rich, flavorful broth and tender meat.
12 cups Water Used to simmer the chicken and create broth.
1 large Onion, quartered Adds depth and sweetness to the broth.
2-3 pieces Carrots, peeled and cut into large chunks Contributes natural sweetness.
2-3 stalks Celery, cut into large pieces Adds a fresh, aromatic quality.
1-2 pieces Bay Leaves Essential for infusing the broth.
to taste Salt Essential for seasoning the broth.
to taste Pepper Essential for seasoning the broth.
4 large Eggs Key ingredient for creamy texture.
1 cup Fresh Lemon Juice (about 4-5 lemons) Provides the signature tangy flavor.
to garnish Fresh Parsley or Dill, chopped Adds freshness and color.

1. In a large pot, place the whole chicken, water, onion, carrots, celery, and bay leaves. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 1 to 1.5 hours.
2. Remove the chicken and strain the broth into a bowl, discarding solids. Return the broth to the pot and bring to a gentle simmer.
3. Shred the chicken into bite-sized pieces, discarding skin and bones.
4. In a bowl, whisk together eggs and lemon juice until combined.
5. Gradually add hot broth to the egg mixture while whisking to temper the eggs.
6. Slowly pour the egg mixture back into the pot while stirring continuously.
7. Add shredded chicken back to the pot and heat through without boiling.
8. Adjust seasoning with salt, pepper, or lemon juice as needed.
9. Serve hot, garnished with parsley or dill.

For variations, consider adding vegetables like potatoes or zucchini, or using rotisserie chicken for a quicker option.