Greek Lemon Chicken Soup – Learn With Experts

Greek Lemon Chicken Soup – Learn With Experts : Tender chicken, a silky rich broth, robust veggies, fragrant herbs, and a zesty lemon burst are all present in this filling Greek soup dish. A tasty and inventive twist on the traditional chicken soup!

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Greek Lemon Chicken Soup – Learn With Experts


  • 1 Tbsp avocado oil
  • 1 medium-sized yellow onionchopped
  • 1 cup carrotschopped (about 1 medium-sized carrot)
  • 2 stalks celerychopped
  • 3 large cloves garlicminced
  • 1.25 lbs boneless skinless chicken breasts2 large breasts
  • 8 cups low-sodium chicken broth
  • ½ cup fresh lemon juice
  • 1 bay leaf
  •  cup uncooked rice
  • 3 egg yolks
  • 2 sprigs fresh dillchopped
  • 1 tsp sea saltto taste
  • ¼ tsp black pepperto taste


  1. In a big saucepan with a thick bottom, such a Dutch oven, heat the avocado oil over medium-high heat on the stovetop. Add the chopped yellow onion and simmer for 3 to 5 minutes, stirring now and again, until the onion starts to soften.
  2. To soften the vegetables, add the chopped carrots, celery, and garlic and simmer for an additional two to three minutes. Season the chicken breasts with sea salt and black pepper and arrange them atop the veggie mixture.
  3. After adding the bay leaves to the pot, pour in the chicken broth. Once the saucepan is covered, bring it to a rolling boil. After lowering the heat to medium-low, poach the chicken for 15 minutes, or until it is thoroughly cooked.
  4. After taking the chicken breasts out of the saucepan, arrange them on a chopping board. Spoon a tiny bit (about ½ cup) of the broth into a small bowl and save. The egg yolks will be tempered with this heated broth.
  5. Transfer the raw white rice into the saucepan, shut it, and bring the soup back to a simmer. After lowering the heat to low, cook for another fifteen minutes. Spoon out two egg yolks into a small bowl and mix them together while the rice cooks in the broth.
  6. To temper the egg yolks, carefully whisk in the freshly squeezed lemon juice and the set-aside broth. Stir thoroughly after adding the egg mixture to the pot containing the remaining soup. When the rice is tender and the allotted fifteen minutes have passed, keep boiling the soup with the egg-lemon mixture.
  7. Once the chicken is completely shredded, return it to the saucepan with the soup using two forks. After giving the soup a tasting test, adjust the flavor with extra lemon juice, sea salt, or black pepper. Remove and dispose of the bay leaves. Add the freshly chopped dill and stir.
  8. Serve large bowls of soup with a side salad or crusty bread.


Use 4 cups of precooked chicken, such as leftover shredded chicken or rotisserie chicken, to save time.


Serving: 1Serving (of 6) – Calories: 378kcal – Carbohydrates: 29g – Protein: 40g – Fat: 10g – Saturated Fat: 3g – Polyunsaturated Fat: 2g – Monounsaturated Fat: 5g – Cholesterol: 173mg – Sodium: 664mg – Fiber: 2g – Sugar: 4g

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Q1. What is the history of avgolemono soup ?
Since the 15th century, when Sephardic Jewish immigrants fled the Spanish Inquisition and settled throughout the Mediterranean, it has been a mainstay of Greek cuisine. There, they gave their new neighbors a taste of agristada, or “avgolemono” in Greek, an egg-lemon sauce.
Q2. When should you add lemon to soup ?
It is better to squeeze lemon juice into your soup right before serving, not a second before. Citrus should never be cooked or reheated in soup—not even for a brief period of time—as this may cause it to lose its flavor and possibly become bitter.
Q3. What brings out the flavor in chicken soup ?
Seasoning the Soup: Add a little extra salt if you think the soup needs a little kick. Another way to add flavor is to squeeze in some fresh lemon juice, add a little fish sauce (we use this method frequently for store-bought stocks and broths), or add a dash of Worcestershire sauce.
Q4. What are the health benefits of avgolemono soup ?
Being a broth-based soup, avgolemono helps support healthy fluid balance and hydration in the body. Boosts immunity: The components of Greek soups, including the chicken broth, garlic, and lemon, can support the immune system.
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