A simple creamy soup infused with lemon and laced with just enough chicken and rice to fuel you up.

Lemon Soup served with hummus olives and pita. Yeah, that's some Mediterranean magic.

Sometimes you want to faceplant right into a bowl of comfort food. The days are long, your bones are tired, and damnit, you just want your blanket and pillow. Give it up for something comforting. Something wholesome and something that will warm you up and make you feel better. This is that kind of soup. A simple creamy soup infused with lemon and laced with just enough chicken and rice to fuel you up. This Greek Chicken and Egg Lemon Soup is good enough to be served at a fancy dinner party, but easy enough that I will beat out cracking open a can of god only knows what even on your sickest of days.

Grab a pot, peel a few lemons.

Let’s get this bowl of comfort food on.

Greek Chicken and Egg-Lemon Soup | Kita Roberts GirlCarnivore.com

Soups are the way to make it through the coldest and darkest of days. Let these recipes bring you some warmth and cheer!

If you’ve tried my Greek Chicken and Egg – Lemon Soup Recipe or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on  Twitter and Facebook.

Avgolemono (Greek Lemon Chicken Soup)

5 from 3 votes
Prep: 15 minutes
Cook: 45 minutes
Resting Time: 5 minutes
Total: 1 hour 5 minutes
Servings: 10
Greek Chicken and Egg-Lemon Soup | Kita Roberts GirlCarnivore.com
This simple soup is also called Avgolemono and is a traditional Greek Soup. The lemon flavor is strong. If you think it will be too much, reduce the amount of lemon strips used.


  • 8 cups chicken broth
  • 1/2 cup long-grain white rice
  • 1 bay leaf
  • 1/2 tsp cardamom
  • 2 lemons peels cut into thin strips, tried together with string or in a satchel of cheesecloth
  • 1/4 cup fresh lemon juice juice from 2 lemons
  • 1 1/2 tsp salt
  • 6 oz cooked chicken
  • 2 eggs
  • 2 yolks room temperature


  • In a large stock pot or Dutch oven, bring the stock to a boil.
  • Add the rice, bay leaf, cardamom, lemon zest, salt.
  • Reduce the heat to a simmer and cook until the rice is tender, 16-20 minutes.
  • Remove the satchel of lemon zest and the may leaf. Stir in the chicken.
  • Bring the soup to a boil again over high heat and quickly reduce to low.
  • In a large bowl, whisk the eggs and egg yolks with the lemon juice.
  • While continuously whisking, ladle in about 2 cups of the soup broth.
  • Carefully pour the egg mixture back into the soup while continuing to stir. (If you don't keep stirring, the egg cooks and ruins the texture).
  • Cook on low heat for about 4 to 5 minutes, while the eggs thicken the soup, making sure to not simmer the soup and continue stirring.
  • Remove from heat immediately and serve.


Serving: 1g | Calories: 106kcal | Carbohydrates: 11g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 88mg | Sodium: 1074mg | Potassium: 137mg | Fiber: 1g | Sugar: 2g | Vitamin A: 116IU | Vitamin C: 14mg | Calcium: 28mg | Iron: 1mg
Course: Main Course, Soup
Cuisine: Greek
Author: Kita Roberts

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Just look at the pile of chicken in this soup! You might want a fork!

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Well, Hey, Y’all.

Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat.


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5 from 3 votes (2 ratings without comment)

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    1. Just noticed the recipe doesn’t say when to add the chicken. I assume at the end for the last 5 min.

  1. I seem to want to face plant more and more these days. I think it is the lack of sunshine and cold days, so this soup is perfect for me. Sharing now!