The Art of Ultimate Greek Lemon Chicken Soup Perfection

Perfect Broth Development Mastery

Master the technique of creating rich, flavorful chicken broth with proper seasoning balance.

Avgolemono Sauce Excellence

Learn the skill of tempering eggs properly to create smooth, creamy lemon sauce.

Rice Cooking Perfection

Perfect the method of cooking rice in broth for ideal texture and flavor absorption.

Temperature Control Technique

Master the art of maintaining proper heat to prevent curdling and ensure silky consistency.

Greek Seasoning Balance

Learn optimal techniques for balancing lemon, herbs, and seasoning for authentic taste.

Authentic Greek Avgolemono Soup Mastery Secrets

Egg Tempering: Add hot broth slowly to eggs to prevent curdling and achieve silky texture.

Rice Choice: Long-grain rice holds its shape better and doesn't make soup starchy.

Lemon Balance: Start with less lemon juice and add more to taste for perfect tartness.

Heat Control: Keep soup at gentle simmer after adding eggs to maintain smooth consistency.

Storage Method: Soup is best fresh but can be reheated gently without boiling.

Broth Quality: Homemade broth creates superior flavor, but high-quality store-bought works too.

Authentic Greek Lemon Chicken Soup with Tender Rice and Fresh Herbs

Name: Authentic Greek Lemon Chicken Soup with Tender Rice and Fresh Herbs
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: Greek
Ingredients: For the Chicken Base:; 2 pounds bone-in chicken thighs; 1 whole chicken breast; 8 cups water; 1 large onion, quartered; 2 carrots, roughly chopped; 2 celery stalks, chopped; For the Soup Foundation:; 6 cups chicken broth (from cooking chicken); 3/4 cup long-grain white rice; 1 bay leaf; 1 teaspoon salt; 1/2 teaspoon white pepper; For the Avgolemono Sauce:; 3 large eggs; 1/4 cup fresh lemon juice; 2 tablespoons lemon zest; 1 tablespoon cornstarch; For the Aromatics:; 2 tablespoons olive oil; 1 medium onion, finely diced; 3 garlic cloves, minced; 1/4 cup fresh dill, chopped; 2 tablespoons fresh parsley; For the Enhancement:; 1 teaspoon dried oregano; 1/2 teaspoon ground turmeric; Pinch of saffron (optional); For the Finishing Touches:; 2 tablespoons butter

Traditional Greek lemon chicken soup featuring tender shredded chicken, fluffy rice, and a bright, creamy egg-lemon sauce called avgolemono that creates the signature silky texture. This comforting Mediterranean soup combines the warming richness of homemade chicken broth with the fresh, tangy brightness of lemon and the luxurious creaminess of tempered eggs, creating a soul-soothing bowl that embodies the essence of Greek home cooking, perfect for cold days, when feeling under the weather, or anytime you crave the healing comfort of authentic Mediterranean flavors.

Prep Time

15 Minutes

Cook Time

45 Minutes

Total Time

60 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Chicken Base:

2 pounds bone-in chicken thighs

1 whole chicken breast

8 cups water

1 large onion, quartered

2 carrots, roughly chopped

2 celery stalks, chopped

For the Soup Foundation:

6 cups chicken broth (from cooking chicken)

3/4 cup long-grain white rice

1 bay leaf

1 teaspoon salt

1/2 teaspoon white pepper

For the Avgolemono Sauce:

3 large eggs

1/4 cup fresh lemon juice

2 tablespoons lemon zest

1 tablespoon cornstarch

For the Aromatics:

2 tablespoons olive oil

1 medium onion, finely diced

3 garlic cloves, minced

1/4 cup fresh dill, chopped

2 tablespoons fresh parsley

For the Enhancement:

1 teaspoon dried oregano

1/2 teaspoon ground turmeric

Pinch of saffron (optional)

For the Finishing Touches:

2 tablespoons butter

Coarse sea salt to taste

Freshly cracked black pepper

Extra lemon wedges for serving

For the Garnish:

Fresh dill sprigs

Lemon slices

Crumbled feta cheese (optional)

For Special Equipment:

Large stock pot

Fine mesh strainer

Whisk

Ladle

Instructions

Begin by making homemade chicken broth for the soup base.

Place chicken pieces in large stock pot with water and vegetables.

Bring to boil, then reduce heat and simmer for 30 minutes.

Remove chicken pieces and strain broth through fine mesh strainer.

Shred cooked chicken meat, discarding skin and bones completely.

Return strained broth to pot and bring back to gentle simmer.

Heat olive oil in separate pan and sauté diced onion until translucent.

Add minced garlic and cook for 30 seconds until fragrant.

Add sautéed aromatics to simmering chicken broth in pot.

Stir in rice, bay leaf, oregano, turmeric, salt, and pepper.

Simmer soup for 15-18 minutes until rice is tender and fluffy.

Add shredded chicken back to pot and heat through gently.

In separate bowl, whisk together eggs and fresh lemon juice.

Add cornstarch and lemon zest to egg mixture, whisking until smooth.

Slowly ladle 1 cup hot broth into egg mixture while whisking constantly.

Continue tempering by adding another cup of hot broth gradually.

Pour tempered egg mixture back into soup pot while stirring continuously.

Cook soup on low heat for 2-3 minutes until slightly thickened.

Do not boil after adding egg mixture to prevent curdling.

Remove bay leaf and stir in fresh dill and parsley.

Taste and adjust seasoning with salt, pepper, and lemon juice.

Swirl in butter for extra richness and glossy appearance.

Serve immediately in warmed bowls while hot and creamy.

Garnish with fresh dill, lemon slices, and feta if desired.

Accompany with crusty bread and additional lemon wedges for squeezing.

Authentic Greek Lemon Chicken Soup with Tender Rice and Fresh Herbs

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Ultimate Greek Lemon Chicken Soup Perfection

Authentic Greek Lemon Chicken Soup with Tender Rice and Fresh Herbs

Ingredients

Instructions