Greek Lemon Chicken Soup (Avgolemono)

Step 1: Build Your Broth Base

Add the chicken pieces, chicken broth, and water to a large Dutch oven or stockpot over medium-high heat.

Add the halved onion, carrots, celery, smashed garlic, and bay leaves directly into the pot — no need to chop them small since you will remove them later.

Bring everything to a boil, then reduce the heat to medium-low so the liquid maintains a gentle simmer. Skim off any foam or grey bits that rise to the surface during the first 5 minutes — this keeps your broth clear and clean-tasting.

Step 2: Simmer the Chicken Until Tender

Cover the pot partially and let the chicken simmer for 20 to 25 minutes, until it is completely cooked through and tender enough to shred easily with two forks.

You will know it is ready when the meat pulls away from the bone effortlessly and has no pink color inside. The broth should smell deeply savory and fragrant at this point.

Use tongs or a slotted spoon to transfer the chicken pieces to a cutting board and set aside to cool slightly. Remove and discard the onion, carrots, celery, and bay leaves from the broth.

Step 3: Cook the Rice in the Broth

Bring the strained broth back to a gentle boil over medium heat. Add the rice (or orzo) directly to the pot and stir once to prevent sticking.

Cook uncovered according to your grain's timing — about 15 to 18 minutes for white rice, or 8 to 10 minutes for orzo — until just tender but not mushy. The rice will continue to absorb liquid as it sits, so pull it off just before it looks fully done.

While the rice cooks, shred the cooled chicken into bite-sized pieces, discarding the skin and bones. Set the shredded meat aside.

Step 4: Whisk the Egg-Lemon Emulsion

In a medium bowl, whisk the 3 eggs vigorously for about 60 seconds until they are pale, frothy, and slightly thickened — this aeration is what gives the soup its silky body.

Add the fresh lemon juice and lemon zest to the whisked eggs and whisk again until fully combined and smooth. The mixture should look pale yellow and feel slightly foamy.

Do not skip the whisking time — under-whisked eggs can curdle when they hit the hot broth, leaving you with scrambled egg bits instead of a creamy texture.

Step 5: Temper the Eggs Into the Hot Broth

This is the most important step — tempering prevents the eggs from scrambling. Reduce the heat under the soup to the lowest setting possible.

Using a ladle, slowly scoop about 1 cup of the hot broth from the pot. While constantly whisking the egg-lemon mixture in your bowl, pour that hot broth into it in a very thin, steady stream. Repeat with a second ladle of hot broth, whisking the whole time.

Now slowly pour the warmed egg-lemon mixture back into the pot in a thin stream, stirring the soup gently as you pour. The soup will turn beautifully opaque, creamy, and silky within seconds.

Step 6: Add the Chicken and Season

Add the shredded chicken back into the pot and stir gently to combine everything together.

Season with kosher salt and freshly ground black pepper, tasting as you go. The lemon flavor should be bright and noticeable but not sharp — if it needs more brightness, add a squeeze of fresh lemon. If it tastes flat, add a pinch more salt.

Keep the heat on the very lowest setting. Do NOT let the soup boil after the eggs have been added — boiling will break the emulsion and cause the soup to curdle. Gentle warmth only from this point forward.

Step 7: Serve and Garnish

Ladle the soup into deep bowls while hot. The broth should be creamy, opaque, and pale golden with visible flecks of rice and tender shredded chicken throughout.

Finish each bowl with a generous pinch of fresh chopped dill and a thin lemon slice on the rim of the bowl for presentation. A few extra grinds of black pepper on top adds a nice finishing touch.

Serve immediately with crusty bread or warm pita on the side for dipping. Enjoy every silky, lemony spoonful.