Name: Greek Lemon Chicken Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1/2 onion, chopped; 2 carrots, peeled and chopped; 2 celery stalks, chopped; 2 teaspoons salt; 1/2 teaspoon ground black pepper; 2 cloves garlic, minced; 8 cups chicken broth; 2 cups pulled rotisserie chicken; 1 cup instant white rice; 2 eggs; 1/2 cup fresh lemon juice; 1/2 cup fresh parley, chopped, optional

Jump to Recipe

This post contains affiliate links. I make a commission from sales. As an Amazon Associate, I earn from qualifying purchases. For more information, read my disclosure policy.

Greek lemon chicken soup is a comforting soup with a punch of lemon flavor. Made with rice, chicken, vegetables, eggs, and lots of lemon and fresh herbs! It’s a great family meal that is quick and easy to make on the stovetop.

side view bowl of soup. — Greek lemon chicken soup with rice

Love this chicken soup? Try my Easy Chicken Noodle Soup and my Instant Pot Chicken Barley Soup for more chicken soup recipes!

Greek lemon chicken soup is an egg-lemon soup packed with shredded chicken and white rice. It is a Greek style lemon chicken soup with rice that is thickened with eggs. Also known as, Avgolemon, a Greek word that when broken down means, “egg” and “lemon.”

It has all the deliciousness of a cream-based soup without any of the cream, making it a healthy comfort food.

bowl of soup with a spoon. — Avgolemono soup

Why You’ll Love This Recipe

The perfect way to use up leftover chicken.
A hearty chicken soup that’s full of lemon flavor.
So easy to make on the stovetop, and in just one pot.
This dish is a simple, make ahead dinner idea.

Ingredients

What you’ll need to make this recipe.

Olive Oil
Onion
Carrots
Celery
Salt
Black Pepper
Garlic
Chicken broth
Rotisserie Chicken
Instant White Rice
Eggs
Fresh Lemon Juice
Fresh Parsley

How To Make This Recipe

six image process making greek lemon chicken soup. — Greek lemon chicken soup process

Step 1:

Heat the oil in a large pot over medium heat. Add the onions, carrots, celery, salt and pepper. Sauté for about 8-10 minutes.

Step 2:

Add garlic and cook for another minute.

Step 3:

Stir in broth and chicken, bring to a simmer and cook for 10 minutes.

Step 4:

Stir in rice and cook for 5 minutes. Remove pot from heat.

Step 5:

In a large mixing bowl, whisk eggs and lemon juice. Using a ladle, transfer a ladle full of the soup broth from the pot to the bowl of egg mixture, then whisk. Repeat.

Step 6:

Slowly add the egg mixture to the pot, stirring to thicken.

Step 7: Serve garnished with parsley, optional.

top view bowl of chicken soup. — Easy Greek lemon chicken soup

How Do I Store Leftover Lemon Chicken Soup?

Allow the soup to cool to room temperature, and then store in an airtight container in the refrigerator for up to 3 days.

Can I Freeze Lemon Chicken Soup?

Transfer soup to an airtight freezer-safe container or freezer bag. Freeze for up to 3 months. When ready to use, thaw overnight in the refrigerator then reheat on the stovetop.

Yield: 6 Servings

Greek Lemon Chicken Soup

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

2 tablespoons olive oil
1/2 onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 teaspoons salt
1/2 teaspoon ground black pepper
2 cloves garlic, minced
8 cups chicken broth
2 cups pulled rotisserie chicken
1 cup instant white rice
2 eggs
1/2 cup fresh lemon juice
1/2 cup fresh parley, chopped, optional

Instructions

Heat the oil in a large pot over medium heat. Add the onions, carrots, celery, salt and pepper. Sauté for about 8-10 minutes.
Add garlic and cook for another minute.
Stir in broth and chicken, bring to a simmer and cook for 10 minutes.
Stir in rice and cook for 5 minutes. Remove pot from heat.
In a large mixing bowl, whisk eggs and lemon juice. Using a ladle, transfer a ladle full of the soup broth from the pot to the bowl of egg mixture, then whisk. Repeat.
Slowly add the egg mixture to the pot, stirring to thicken.
Serve garnished with parsley, optional.