Healthy Greek Lemon Chicken Soup – Light, Comforting Avgolemono
This healthy Greek lemon chicken soup (Avgolemono) is creamy, comforting, and dairy-free — made with chicken, rice, eggs, and lemon. A cozy and protein-rich Mediterranean meal.
Ingredients
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1 lb boneless, skinless chicken breasts or thighs
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6 cups low-sodium chicken broth
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1/2 cup uncooked white rice (or 1 1/2 cups cooked)
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2 large eggs
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2–3 tbsp fresh lemon juice (1–2 lemons)
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1 small onion, diced
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2 cloves garlic, minced
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1 tbsp olive oil
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1 bay leaf
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Salt and black pepper, to taste
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Fresh dill or parsley, chopped (for garnish)
Instructions
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Heat olive oil in a large pot. Sauté onion until soft, then add garlic.
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Add broth, chicken, and bay leaf. Simmer 20–25 minutes. Remove chicken and shred.
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Stir in rice and simmer until tender, about 15 minutes.
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In a bowl, whisk eggs and lemon juice. Slowly whisk in 1–2 cups hot broth to temper.
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Lower heat and slowly stir egg-lemon mix into soup. Do not boil.
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Return shredded chicken to pot. Season with salt, pepper, and more lemon if desired.
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Serve hot, garnished with dill or parsley.
Notes
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Add spinach or orzo for variation.
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For meal prep, add egg-lemon just before serving.
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Store in the fridge for 3–4 days.