Greek Lemon Chicken Soup

Greek Lemon Chicken Soup


"This soup is perfect as an introduction to a full Greek meal, or a hearty bowlful for a meal in itself. Serve with fresh pita triangles, and you'll be sure to please your guests!!"


1 h 5 m servings 124 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 124 kcal
  • 6%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 9.1g
  • 3%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 1237 mg
  • 49%

Based on a 2,000 calorie diet

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  1. In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. Bring to a boil on high, then simmer for 20 minutes.
  2. Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently.
  3. Meanwhile, beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the rice and chicken. Ladle hot soup into bowls and garnish with lemon slices.
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  1. 412 Ratings


This is an excellent recipe! We have had Avegolemono (it's Greek name)many, many times in restaurants. Our FAVORITE makes it a little less rich (less eggs),a lot more rice and chicken, and with ...

I think this is a great soup! I as usual changed a few things. First I do not precook the rice, I added olive oil to pan, and cooked the chopped onion, carrots,celery and rice for about 10 min. ...

I was only going to give this 4 stars since it was not a hit with my family, though I loved it, and my best friend and her two kids were fighting over the sample that I brought over to them. Ala...

This was my first attempt at a greek dish and my fiance loved it! He is greek and he said the recipe was perfect, just the right amount of lemon. This is a definite keeper! I do want to mention ...

My whole family loves this soup! I modified this a little bit, though. I only added 4 egg yolks to cut down on the fat a little bit. I also substituted orzo pasta for the rice. I actually pre...

I actually made this soup twice. I thought I must have made the recipe wrong because it was sooooo salty and lemony. I reduced the base to 2 tbsp and the lemon to 1/3 cup and it was still too s...

Wonderful soup! Added more chicken and rice, used only 4 egg yolks and 4 tbls of chicken bouillon powder. Turned out GREAT!

I normally love Greek lemon soup.......But this was SOOOOO salty!!!!! I'm not sure if it was the type of base I used or if the recipe has a typeo when it calls for 6 tablespoons of base. I will ...

Creamy and hearty, like the kind you get in a restaurant. I cut the chicken boullion in half, and use low-sodium broth, otherwise it's too salty.