Greek Lemon Chicken Soup Avgolemono

This Greek Lemon Chicken Soup (aka Avgolemono, aka Egg-In-Lemon Soup) is a delicious and easy soup that you are going to want to make again and again. It combines so many fresh flavors into a warm and hearty comfort food. Lemon is one of my favorite flavors and this soup is packed with it. Whip up a batch in under an hour!

Ingredients in Greek Lemon Chicken Soup

Chicken Breasts – cooked and shredded. Or use leftover chicken or rotisserie chicken. Mirepoix – a mix of celery, carrots, and onion that gives this soup its flavor base. Seasonings – garlic, bay leaves, salt and pepper Lemon Juice and Lemon Zest – your Greek Lemon Chicken Soup will taste a MILLION times better with fresh lemon juice. The bottled stuff just won’t cut it here. Chicken Broth – we use the low-sodium broth and then add salt to taste. Pearl Couscous – an Israeli pasta made with semolina flour. Fresh Dill – you can also use dried dill if needed Egg Yolks – egg yolks are used to thicken the broth and make it super creamy.

Variations

Vegetables – add vegetables like zucchini, spinach, kale, or arugula for even more fresh flavor and greens. Grains – you can use other grains in place of pearl couscous, but you will have to adjust the recipe a bit. If you use orzo or acini di pepe, then add them at the same time as you would the couscous, but they will need a little longer to cook. If you use rice or quinoa, then I would suggest cooking them separately and then adding them at the end right before the egg-lemon sauce. Basmati rice, brown rice, or wild rice are all good options. Seasonings – If you aren’t able to season the chicken before cooking (if using rotisserie chicken or leftover chicken) add a little garlic powder, lemon pepper, and oregano to the soup at the same time as the bay leaves.

Recipe Tip

Read Next: 35+ Quick and Easy To Follow Dinner Ideas Your Family Will Surely Love

Storing Leftovers

Store leftovers in airtight containers in the fridge. Leftovers should be eaten within 5-7 days. To freeze, place soup in freezer-safe containers and freeze for up to 3 months. Thaw in the fridge overnight before reheating. You can reheat in the microwave or on the stovetop.