Greek Lemon Chicken Soup

Greek Lemon Chicken Soup

320 Reviews 13 Pics
  • Prep

    25 m
  • Cook

    40 m
  • Ready In

    1 h 5 m
Shelley Ross
Recipe by  Shelley Ross

“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!!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 16 servings



  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.

Share It

Reviews (320)

Rate This Recipe


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 just-a-little thinner broth. I will adjust this recipe to our tastes next time;but this was a wonderful example of Greek Lemon Rice soup. Thank you so much,for the recipe! I suspect the reviews that said it was too salty, were using 'boullion' or a brand of soup base that was very salty. My brand soup base "Vogue" did not have a lot of salt (I bought it at an health food store). Also, I never add the rice into the large pot;but only in the INDIVIDUAL serving bowls; I mix it in JUST prior to serving. It works better for leftovers;you never wind up with puffed up rice mush this way. :)



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. Than I added the broth, lemon juice, 1/2 cup white wine, and 1 can of "Creamed Chicken soup" instead of the butter and flour. I used only FOUR egg yolks. I also did not add more chicken. Prepared this way my boys really liked it - a good thickness, but not too thick. Really GOOD!!!



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. Alas, I finished the remains when I returned home and decided it needs 5 stars. Made the following changes: just used 1 1/2 TBS chicken soup base in water; eliminated the celery; sauteed onion with 2 cloves garlic in EVOO before adding to soup; only used 2 TBS butter & flour to make a light roux, added some broth to the roux before adding back into soup; added 1/2 cup uncooked orzo pasta during last 10-15 mins of cooking; only used 4 egg yolks; used a roasted chicken from grocery which I skinned, boned, and chopped before adding to soup; garnished w/ fresh, minced parsley

More Reviews

Similar Recipes

Grandma's Chicken Noodle Soup

Grandma's Chicken Noodle Soup

Peanut Butter Vegetable Chicken Soup

Peanut Butter Vegetable Chicken Soup

Chicken Noodle Soup II

Chicken Noodle Soup II

Greek Avgolemono Chicken Soup

Greek Avgolemono Chicken Soup

Lemon Chicken Soup II

Lemon Chicken Soup II

Lemon Chicken Soup I

Lemon Chicken Soup I


Amount Per Serving (16 total)

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

Based on a 2,000 calorie diet



previous recipe:

Grandma's Chicken Noodle Soup


next recipe:

Peanut Butter Vegetable Chicken Soup