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    Home » Best Comfort Recipes

    Greek Lemon Chicken Soup

    BY: Ben Rayl PUBLISHED: 5 Jul, '21 UPDATED: 7 Jul, '21 187 Comments

    RecipeVideoPrintComments
    4.93 from 57 votes
    Greek lemon chicken soup

    This delicious Greek lemon chicken soup recipe is my interpretation of a traditional Avgolemono. The lemon juice gives this creamy chicken soup an interesting flavor, making it more comforting. The best part? It only takes 30 minutes to prepare.

    Greek lemon chicken soup
    Greek Lemon Chicken Soup by Comfortable Food

    When it comes to comfort food, chicken soup is as comforting as they come. Beyond that, I highly recommend my easy cabbage roll soup and my easy chicken casserole for a quick and easy dinner.

    Contents
    • ⭐ Why this greek lemon soup is the best
    • 🍽 Ingredient notes
    • 🔪 How to make
    • 💭 Cooking tips
    • 🙋 Frequently Asked Questions
    • 🥫 Storage
    • 🥗 What to serve with
    • 🍳 Related soup recipes
    • 👪 Serving size
    • 🎥 Watch how to make it
    • 📋 Recipe
    • 💬 Comments

    This comforting soup is one of my all time favorite things to eat. If you're looking to impress your guests, you can never go wrong with an easy delicious bowl of Greek lemon chicken soup, aka avgolemono

    ⭐ Why this greek lemon soup is the best

    If you've ever been to a Greek, Arab or Turkish restaurant, you must have come across avgolemono soup on the menu. It's among the most famous Greek soup recipes and has been around for hundreds of years.

    As cliché as this might sound, I fell in love with this soup the first time I tasted it. The creamy, lemony flavor hits all the right spots. It remains me of my hearty chicken vegetable soup.

    I remember how cold that evening was and how warm and cozy I felt afterward. So I made it my mission to learn how to make this hearty and comforting Greek soup.

    I did some serious digging, tried the recipe several times, and my soup was terrific each time. I'm not even exaggerating. What's more, it's easy and requires so little effort.

    This creamy lemon chicken rice soup is magical. You'll love it, I promise. Also check my gyro recipe made with homemade pita bread and my delicious tzatziki sauce.

    🍽 Ingredient notes

    As mentioned above, this traditional Greek lemon chicken soup recipe is easy to make.

    Basically what you need are lemon juice and whisked eggs yolks combined with rice, chicken pieces, and broth. The result is a deliciously thick and creamy soup you can enjoy on a freezing or cold winter night. Highly recommend to try homemade cream of chicken soup recipe.

    While the combination is perfect, freshly squeezed lemon juice creates a whole new experience. It completely transforms this chicken soup into something special.

    The essence of flour and butter is to thicken the avgolemono sauce. You could experiment and leave this out if desired.

    Substitutions

    Rice

    You can substitute orzo pasta instead of rice. If you're new to cooking, orzo is pasta that resembles rice. It looks like a mammoth of rice grain. Any taste difference?

    I prefer rice over orzo pasta to make this recipe because the latter can create a sticky, gummy mess. But feel free to use orzo if you don't mind its gumminess.

    Chicken Broth

    Some egg-lemon Greek recipes use chicken stock instead of broth. Honestly, it's all about preference. I usually make tons of broth to use when my soup cravings come calling. So go with what you like!

    Greek lemon chicken soup serve in a white plate

    🔪 How to make

    • First things first, gather and prepare all the ingredients.

    Step 1

    In a Dutch oven or stockpot, heat olive oil over medium-high heat, then add carrots, celery stalks, and onions. Season the veggies with salt and black pepper, then cook for about 3 minutes.

    Cook carrots, celery stalks, and onions

    Step 2

    Increase heat to medium-high, stir in the rice and cook for a minute or two, generously salt and pepper.

    Cooking vegetables

    Step 3

    Stir in the chicken broth, bring to a boil, reduce heat and simmer for about 20 minutes, or cook until the rice and carrots are cooked.

    Chicken broth, bring to a boil

    Step 4

    Now add your shredded chicken (I used rotisserie chicken because it simply makes the best chicken soup).

    Rotisserie chicken  to soup

    Step 5

    In a saucepan, melt butter, then add flour.  Whisk until you get a  smooth consistency. This shouldn't take more than a minute.

    Add flour an whisk

    Step 6

    Add about 4 cups of the broth mixture. Stir constantly until the mixture begins to thicken. This should take roughly 10 minutes.

    Stir constantly

    Step 7

    Slowly beat the lemon juice and the thickened broth into the soup

    Lemon juice and the thickened broth into the soup

    Step 8

    In a small bowl, beat the eggs until they are foamy, then very slowly add the egg mixture, vigorously stirring constantly so the eggs do not 'split'.

    Slowly add the egg tocooking soup

    Season with salt and pepper to get the maximum flavor from your soup. You can add cheese, fresh herbs like dill, parsley, oregano, or rosemary if you want to get fancy.

    Serve and enjoy every scoop!

    Explore these delicious Greek soups that you can add to your recipes collection.

    💭 Cooking tips

    When trying new recipes, sometimes things don't go as expected. The soup might turn out too salty, spicy, or sour. Overseasoning and over-saltiness are usually the main culprits.

    If you didn't know, the secret to making the best-ever greek chicken lemon soup is care and consideration. That's it! Nothing complicated!

    While this avgolemono soup recipe is simple, things can also turn no-fun if you don't put your heart into it. These are the most common mistakes people make when cooking this creamy chicken lemon rice soup:

    Using high-sodium chicken broth - If you opt for store-bought chicken broth, always check the sodium content label. Your product should not have more than 140 mg of sodium per serving.

    On the label, look for words like 'low-sodium,' 'sodium-free,' and 'salt-free.' These versions of broths are not only healthy but also fat-free and allow you to adjust the seasoning.

    If this sounds like a hassle to you, make your broth. It's not as laborious as some people portray. It only takes a few minutes of preparation and simmering.

    Overcooking rice or pasta - The idea of adding rice to lemon chicken soup avgolemono or any other soup for that matter is to make it thicker and heartier.

    So if you overcook it, it'll be become mushy and bring zero texture to the soup. To avoid this, cook for 15 minutes, then try a grain. If it's not ready, cook for another 3-5 minutes.

    However, if you're using brown rice, it'll take a bit longer to cook- let's say 30-35 minutes.

    Forgetting to temper the egg lemon mixture - egg and lemon juice might be a weird combo, but it's the secret ingredient that thickens and enriches the soup.

    So to get that smooth and silky end product, you need to temper the egg mixture. I'm pretty sure you don't want to end up with scrambled eggs floating in the broth.

    Incorporate Mise en place - A French culinary concept that means putting everything in place before you start to cook.

    This technique will save you a lot of time while helping you stay organized. It comes in handy if you're trying this recipe for the first time.

    Greek lemon chicken soup in a spoon

    🙋 Frequently Asked Questions

    Can greek lemon soup be reheated?

    Yes, you may reheat this soup; however, be careful not to boil it. When the egg mixture is cooled and re-heated, it won't separate.

    What is the difference between chicken stock and chicken broth?

    Chicken stock is made mostly of bones, whereas chicken broth is largely based on meat. Due to the gelatin generated by long-simmering bones, chicken stock has a fuller mouthfeel and more intense flavor.

    🥫 Storage

    The best way to preserve your greek lemon chicken soup is to refrigerate or freeze. But before you do all that, ensure the soup cools to room temperature.

    If you made a large batch, you need to find ways to cool it down because you only have a 2-hour window before it spoils. You can try an ice bath.

    In the fridge

    Use covered airtight containers. You can either divide it into small portions or refrigerate the whole batch. The latter makes sense if you have enthusiasts in the house. If stored properly, it can last for 3-4 days in the refrigerator.

    In the freezer

    Likewise, use air-sealed containers. You can also use freezer bags, but make sure you remove as much air as you can before sealing. Your avgolemono soup will stay good and tasty for 4-6 months.

    When you're ready to eat, thaw in the refrigerator overnight. This is the best method because it can last in the fridge for 3 to 4 days. If you defrost in the microwave or run under cold water, you have to consume it immediately.

    Greek lemon chicken soup serve in a white plate with a red sauce and herb on top

    🥗 What to serve with

    Greek lemon chicken soup is not only delicious on its own but a complete dinner by itself. It's packed with protein, carbs and vitamin A. But there are a few side dish that can perfectly complement this greek soup ;

    Garlic bread - You can never wrong with this hearty cheesy pull apart knots. The garlicky flavor pairs well with this greek chicken soup recipe.

    Green salad -This healthy side dish will make you feel so good about your life decisions. It's simple, colorful and goes with just about anything.

    Cornbread - What's better than a cheddar cheese-infused cornbread? The combination will take your taste buds to another level.

    Homemade biscuits - These easy to make homemade biscuits provide a nice flavor change, bringing a delightful experience with every bite.

    🍳 Related soup recipes

    If you love my Greek lemon rice soup recipe. Try one of these fantastic soup recipes for your next lunch or dinner.

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    Highly recommended to explore my list of easy potato soup recipes with few ingredients for busy days. Including my chicken taco soup made in a crock pot.

    👪 Serving size

    This recipe makes 6 servings and takes 30 minutes to prepare. As with most soups, this is easy to double to serve 12 or more. This Greek lemon chicken soup is a meal in itself and great for lunch. Or serve it as an appetizer or side dish alongside dinner. If you are looking for toppings, I recommend you to check my collection of soup topping ideas, what to add to your soup to take it to another level of yumminess!

    🎥 Watch how to make it

    This is what Greek lemon chicken soup is all about. It's hearty, comforting, and loaded with flavor, making it the perfect chicken soup to warm your belly and soul when the temperature outside is below freezing. For more easy soup recipes with chicken do not hesitate to explore my collection of best 35 chicken recipes.

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    📋 Recipe

    Greek lemon chicken soup in a casserole

    Greek Lemon Chicken Soup

    This delicious Greek lemon chicken soup recipe is my interpretation of a traditional Avgolemono. The lemon juice gives this creamy chicken soup an interesting flavor, making it more comforting. The best part? It only takes 30 minutes to prepare.
    4.93 from 57 votes
    Print Pin Rate Save Saved! Share
    Course: Dinner, Main Dish, Soup
    Cuisine: Greek
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 6 servings
    Calories: 382kcal
    Author: Ben Rayl

    Equipment

    • 1 Cutting board
    • 1 Whisk
    • 1 patula
    • 1 Pairing knife
    • 1 Dutch oven/stockpot
    • 1 Large and medium bowls
    • 1 Saucepan

    Ingredients
     

    • 3 tablespoon olive oil
    • 3 large carrots - peeled and diced
    • 2 stalks celery - thinly sliced
    • 1 large onion - finely chopped
    • salt and pepper - to taste
    • 1 cup rice
    • 12 cups chicken broth
    • 2 chicken breasts - cooked and shredded
    • 4 tablespoon butter
    • 4 tablespoon flour
    • 4 eggs
    • ½ cup lemon juice - fresh

    Instructions

    • In a large soup pot, heat the olive oil over medium heat, add the carrots, celery and onion and cook until soft, about 3 - 5 minutes.
    • Increase heat to medium high, then stir in the rice and cook for a minute or two, generously salt and pepper.
    • Stir in the chicken broth, bring to a boil, then reduce heat and simmer for about 20 minutes, or until the rice and carrots are cooked.
    • Stir in the chicken and remove from heat.
    • In a small, heavy bottomed saucepan, melt the butter over medium heat and whisk in the flour, until smooth.
    • Gradually add about 4 cups of the broth mixture, and cook (stirring constantly) until slightly thickened, then remove from heat.
    • In a small bowl, beat the eggs until they are foamy.
    • Slowly beat the lemon juice and the thickened broth into the soup, then very slowly add the egg mixture, vigorously stirring constantly so the eggs do not 'split'.
    • Heat the soup over medium heat until it thickens a bit, but do not return to a boil.

    Video

    Notes

    While this avgolemono soup recipe is simple, things can also turn no-fun if you don't put your heart into it. These are the most common mistakes people make when cooking this creamy chicken lemon rice soup:
    Using high-sodium chicken broth - If you opt for store-bought chicken broth, always check the sodium content label. Your product should not have more than 140 mg of sodium per serving.
    On the label, look for words like 'low-sodium,' 'sodium-free,' and 'salt-free.' These versions of broths are not only healthy but also fat-free and allow you to adjust the seasoning.
    If this sounds like a hassle to you, make your broth. It's not as laborious as some people portray. It only takes a few minutes of preparation and simmering.
    Overcooking rice or pasta - The idea of adding rice to lemon chicken soup avgolemono or any other soup for that matter is to make it thicker and heartier.
    So if you overcook it, it'll be become mushy and bring zero texture to the soup. To avoid this, cook for 15 minutes, then try a grain. If it's not ready, cook for another 3-5 minutes.
    However, if you're using brown rice, it'll take a bit longer to cook- let's say 30-35 minutes.
    Forgetting to temper the egg lemon mixture - egg and lemon juice might be a weird combo, but it's the secret ingredient that thickens and enriches the soup.
    So to get that smooth and silky end product, you need to temper the egg mixture. I'm pretty sure you don't want to end up with scrambled eggs floating in the broth.
    Incorporate Mise en place - A French culinary concept that means putting everything in place before you start to cook.
    This technique will save you a lot of time while helping you stay organized. It comes in handy if you're trying this recipe for the first time.

    Nutrition

    Calories: 382kcal | Carbohydrates: 39g | Protein: 26g | Fat: 13g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 1898mg | Potassium: 957mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6283IU | Vitamin C: 46mg | Calcium: 94mg | Iron: 2mg

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    Reader Interactions

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      Recipe Rating




    1. John

      March 17, 2023 at 3:06 am

      5 stars
      I have had this soup in Aegina and this is by far the best flavour and consistency- Absolutely Delicious ⭐️⭐️⭐️⭐️🌟

      Reply
      • Admin

        March 17, 2023 at 3:13 pm

        Thanks John! Glad you liked it 🙂

        Reply
    2. barbarann adamo

      February 13, 2023 at 1:36 am

      Please answer if possible. I make this quite often and this time I seem to add to much broth/I thought it needed it but came out just slightly thinner. I know it says DO NOT BOIL!. Is it possible to still thicken it just a little to get the right broth? Maybe by using the flour and butter again and just taking out a small amount of the liquid to thicken and then add it back?

      Reply
      • Admin

        February 21, 2023 at 5:45 pm

        Absolutely! You can try adding back thickener of half cup of broth with 1 tbsp flour and 1 tbsp of butter. Hope it helps!

        Reply
    3. Jessica

      December 28, 2022 at 8:33 pm

      5 stars
      Thank you so much! I worked In a Greek restaurant a few years back, and this soup cured any hangover or cold I had ❤️ I’m now 4 months pregnant and can’t help but crave this stuff all the time 🤭 I was Worried the recipe would be slightly different, but it is exactly how I remember! Absolutely delicious!!!

      Reply
      • Admin

        February 21, 2023 at 7:01 pm

        Jessica! I am so happy to hear you liked it! Thanks for the feedback 😉

        Reply
    4. Terrell

      October 06, 2022 at 12:36 am

      5 stars
      I just made this soup and it turned out perfect! I'm glad I used a large stockpot. The recipe makes quite a bit of soup. Fresh sautéed mushrooms would be a great addition. This will be a staple recipe!

      Reply
    5. Lissie

      July 13, 2022 at 8:16 pm

      5 stars
      This recipe is as staple in my house. And it makes enough to feed me, my husband and our 5 kids! Delicious every single time!

      Reply
      • Terrell

        November 07, 2022 at 9:06 pm

        5 stars
        I made this soup for the second to time and added a bag of frozen carrots and peas instead of the two carrots. It was still delicious! I also used 2 parts low sodium chicken broth to one parts regular chicken broth. The first time, I didn't read the second page of the recipe and it was a little salty.
        Also, four fresh lemons will yield you a 1/2 cup lemon juice. Jasmine rice is better than regular white rice. The jasmine rice holds up better.
        This is one of the best recipes I've tried. Thumbs up!

        Reply
    6. Brendan

      May 25, 2022 at 8:20 pm

      This recipe was simply amazing. I left out the lemon myself. May try it at a later time with the lemon. Also, separated the yokes from egg whites as another commenter suggested. This is a new family favorite.

      Reply
    7. Chrissie

      May 04, 2022 at 12:54 am

      5 stars
      Worth every bit of prep and process! Will be a staple recipe in my family for years to come.

      I modded a bit and added two cloves of garlic near the end of cooking the mirepoix and it was *muah…chefs kiss perfection.

      Reply
    8. Jodi

      October 27, 2019 at 12:12 pm

      I have read everyone’s comments and I feel this recipe has a star ingredient, lemon! So I look forward to making the soup as is written and enjoying it. Thank you for posting!

      Reply
    9. barbarann adamo

      October 15, 2019 at 11:38 am

      would Arborio rice be ok or what would you sugest

      Reply
    10. Maria Waite

      March 18, 2019 at 7:12 pm

      5 stars
      I made this soup tonight for my family...it was a hit!!! Will make it again and again! Thank you

      Reply
    11. Fede

      February 13, 2019 at 9:43 am

      Ben hi!! I want to make this soup tomorrow for friends (I had it in Brasilia w Anna Lisa and adored it) - how much in advance can I make it without the ingredients getting soggy? Perhaps all steps until the egg part and leave that before serving?

      Reply
    12. Sarah

      January 19, 2019 at 12:09 pm

      5 stars
      Just made a large pot of this and it's delicious. Love the tang of lemon in it. This recipe is going to become a family favorite.

      Reply
    13. Toni | Boulder Locavore

      October 26, 2018 at 12:07 am

      5 stars
      I loved it! So creamy and delicious!

      Reply
    14. Joanne

      October 25, 2018 at 5:38 pm

      5 stars
      I love this soup! Such fantastic flavor, and comforting too.

      Reply
    15. Jennifer Farley

      October 25, 2018 at 3:20 pm

      5 stars
      Delicious! So perfect for this weather we are having!

      Reply
    16. Lori @ RecipeGirl

      October 25, 2018 at 9:27 am

      5 stars
      Greek style recipes are a big draw for me. Love this one!

      Reply
    17. Barbara Schieving

      October 25, 2018 at 7:58 am

      5 stars
      We love this soup.

      Reply
    18. Aysegul

      October 25, 2018 at 7:51 am

      5 stars
      This is my sick day soup in winter days. Thanks for sharing

      Reply
    19. Healthy Kitchen 101

      October 25, 2018 at 3:50 am

      Awesome combination!! I'm really craving for some creamy bowls right now xD
      - Natalie

      Reply
    20. Susan

      October 15, 2018 at 5:42 pm

      5 stars
      I made this today for the first time and it was amazing!!! Only thing I changed was using GF flour and only 3 eggs.

      Reply
    21. SUE

      October 14, 2018 at 10:08 pm

      Absolutely delicious!

      Reply
    22. Marchelle

      October 14, 2018 at 5:06 pm

      5 stars
      I love this soup. My fave Greek restaurant in Albuquerque, Yanni’s, had the best lemon soup and I haven’t been able to find another even close to its deliciousness since leaving NM. Until this recipe. I’ve made it twice in the past week and it’s perfect for a cold snowy day in Denver.

      Reply
    23. Phyllis Thakis

      September 03, 2018 at 2:21 pm

      4 stars
      I grew up with a rendition of this that I dare say is even more special. Here are the differences:
      1) Cook the rice in chicken broth; this gives an even richer flavor.
      2) No roux or veggies.
      3) Separate the eggs.
      a) Beat the whites until soft peaks form.
      b) Beat the yolks in a separate bowl.
      c) Stir the yolks into stiffened whites.
      d) SLOWLY add egg mixture to broth/rice mixture
      e) Serve immediately!
      More work, but worth it! The result is so light & frothy. Wonderful! Delicious reheated, but it won't have the frothy texture.

      Reply
    24. ashley

      August 27, 2018 at 11:23 pm

      is the rice already cooked when you add it, or does it cook woth the broth? thanks!

      Reply
    25. Eileen MacBride

      August 25, 2018 at 11:09 am

      5 stars
      Can you make this without using the eggs as I’m allergic to them?

      Reply
    26. Carrie

      June 20, 2018 at 4:28 pm

      5 stars
      So yummy! And I use this same recipe, stopping after the add chicken part, for a basic chicken and rice soup.

      Reply
    27. Kathleen M Hansen

      June 20, 2018 at 12:02 am

      5 stars
      just made this now to freeze for hubby for work, it taste sensational but I don't have the Sriracha Sauce so what can I use instead for when I remake it again thanks kathy

      Reply
    28. Christina

      June 07, 2018 at 11:57 am

      5 stars
      Phenomenal! Absolutely delicious. Thank you for sharing this great recipe:).

      Reply
    29. Danyel

      June 06, 2018 at 9:28 pm

      Have you ever used rotisserie chicken or always just plain chicken breast?

      Reply
    30. Gloria

      May 28, 2018 at 7:46 am

      This soup is just as delicious as the soup we get at our favorite Greek restaurant. I made it with fresh lime juice since I had fresh limes and not lemons. I had to add more lime juice to get enough flavor, but it was excellent. I also threw in some bacon bits--bacon is good in anything! It made a big pot of soup, but three of us ate half of it.

      Reply
    31. Desiree

      May 27, 2018 at 3:16 pm

      Do really have to use 4eggs? Only have 3. Will it make that much difference?

      Reply
    32. NancyHowell

      May 18, 2018 at 12:28 pm

      If you're concerned about the eggs curdiling, temper the beaten eggs before adding to soup. To temper eggs, beat eggs then slowly add two cups of warm, not hot soup, to the eggs stirring constantly.
      The slower you do this, the less chance of getting scrambled eggs.

      Reply
    33. Blaire

      April 30, 2018 at 8:06 pm

      DELICIOUS!! Easy recipe to follow. Took me about an hour from start to finish. Used gluten free all purpose flour and worked great. Will definitely make this one again!

      Reply
    34. Samantha O'Brien

      March 27, 2018 at 3:15 pm

      5 stars
      OMG!!! Fabulous soup. Im not usually a soup maker or eater! But I could eat this everyday!! I'm making another batch today for a friend who just had surgery. I know this will make her feel better!!

      Reply
    35. Barbarann Adamo

      March 14, 2018 at 8:56 pm

      what would it look like if it curdled ? and then you would have to toss it out?

      Reply
    36. Joanne

      January 22, 2018 at 5:49 pm

      5 stars
      Wow - made this today exactly as written phenomenal!!!! I love to cook and change things up but not this time. Served with pita - Thanks!!!!

      Reply
    37. Jacqueline

      January 12, 2018 at 10:04 pm

      What are the nutritional stats?

      Reply
    38. Karen

      January 09, 2018 at 9:36 pm

      5 stars
      I made this for dinner tonight, I have to say, it was absolutely delicious! It did take me more than 15 to prep everything though, but it was well worth it! My family loved it! I will definitely be making it again. Thank you so much for the recipe! It's actually better than the one I order at a restaurant we normally get it at when we go out to eat.

      Reply
    39. Caron

      January 07, 2018 at 11:33 pm

      This looks amazing! Just wondering.. if i decide to substitute the rice for orzo pasta, how much orzo should i put in? The same amount as I would if I used the rice (1 cup)?

      Reply
    40. MKillian

      January 06, 2018 at 4:06 pm

      5 stars
      This is phenomenal! I made it with chicken bone broth and we are in Heaven. I also added 2 bags of spinach at the same time I added the lemon juice. Fresh squeezed lemon juice makes a huge difference in this soup.

      How do you reheat? Would you recommend a crock pot for reheating?

      Reply
    41. Mary Andrews

      January 05, 2018 at 7:40 pm

      5 stars
      Just made this soup for my sick husband and he absolutely love this. I love Greek lemon chicken and rice so being able to make it at home is a real treat. This was such an easy recipe to follow.

      Reply
    42. Jackie

      January 03, 2018 at 7:33 pm

      5 stars
      Avgolemono is one of my favorite soups to order when out - this was my first attempt at ever making it at home and it was just as good as I've eaten at restaurants, if not better!! I thought portion was great. Makes just enough to cover lunches on a cold, snowy week. Thank you!

      Reply
    43. Flo Selfman

      January 02, 2018 at 5:28 pm

      How about orzo instead of rice?

      Reply
    44. Stephanie M Padilla

      January 02, 2018 at 3:04 pm

      Can i use heavy cream i stead of flour? And if so how much?

      Reply
    45. Ashley

      December 31, 2017 at 2:31 pm

      Hey! 12 cups of stock? Really? That seems like a ton! Looks fab, ready to make, just wondering if that’s the correct amount of broth??

      Reply
    46. sheri mcd

      December 31, 2017 at 9:34 am

      making it for my guest tonite (new years eve)

      Reply
    47. Annette Ruiz

      December 28, 2017 at 7:22 pm

      5 stars
      Made this soup tonight on a very cold winter night. The soup was so delicious and hit the spot.

      Reply
    48. kristin

      December 26, 2017 at 4:43 pm

      5 stars
      I've made this three times now and this is SUCH a delicious recipe!!! My whole family loves it. It's easy and just plain delicious. The lemon is the difference that makes the difference. I recommend this to everyone and this is my now my winter Go To meal to make when friends come over.

      Reply
    49. Susana

      December 11, 2017 at 5:38 pm

      Since my daughter and I are vegetarians, would it be ok making this without the chicken??

      Reply
    50. Patti

      December 10, 2017 at 9:02 am

      My granpa was Greek, and he showed me how to make this. I remember he added just a little bit of the broth to the beaten eggs, letting the broth run down the side of the bowl as he whisked the eggs. This warmed up the eggs slightly so they were less likely to curdle. Then he added the egg mixture slowly, whisking as he did. He did not add flour. The eggs thickened the soup.

      Reply
    51. Paula

      December 06, 2017 at 1:49 pm

      is the rice already cooked?

      Reply
    52. Julia

      December 03, 2017 at 8:06 pm

      5 stars
      OMG this is so good--it reminded us of a soup we had at a Turkish restaurant once. This is definitely getting made over and over again this winter!

      Reply
    53. Debbie Palmer

      November 30, 2017 at 5:09 pm

      Hello. I love soups and this looks sooo good. I have a question, can leftover turkey from thanksgiving be use instead of the chicken? I make a lot of soups with leftovers so this would be a grate one for that. Thanks
      Debbie

      Reply
    54. Cristina

      November 25, 2017 at 2:21 pm

      5 stars
      I recently made this soup. My family said this is the best thing I have EVER cooked in all my life! LOL, and I cook a lot. Haha. Funny family. Thank you for posting this recipe.

      Reply
    55. Dawn

      November 13, 2017 at 6:29 pm

      So good!

      Reply
    56. BrolinJebediah Eidick

      November 09, 2017 at 2:57 pm

      4 stars
      Here is a suggestion that will BLOW your mind. How about a "print" button to print ONE RECIPE at a time. It is such a great recipe but waaaaay too time consuming to cut and paste. It's a shame. Unless I missed something, using the print button prints me 38 pages.

      ...in all sincerty

      Reply
    57. Rita Subrt

      November 06, 2017 at 8:42 pm

      I have some leeks i need to use. Could I substitute them for the onions

      Reply
    58. Donna Taylor

      November 05, 2017 at 1:33 pm

      5 stars
      Just made this today using gluten free flour. It is delicious! Just cooked about 2 mins when adding the flour to the butter.
      This one is a keeper, and a new favorite.
      May make up a batch to share with neighbors.
      Thanks!!

      Reply
    59. Kathy Mcdaniel

      November 05, 2017 at 11:38 am

      Love this soup. I add cavenders seasoning to it and it tastes even better.

      Reply
    60. Ruth

      October 30, 2017 at 12:08 pm

      4 stars
      I made.this soup today minus the eggs, and substituted egg noodles for rice. It was divine. I also added a bit of parsley n oregano

      Reply
    61. Chris

      October 27, 2017 at 7:44 am

      I want to make this for supper. If I make it this morning and reheat tonight should I wait to add the rice? Or maybe transfer into a slow cooker to keep warm all day?

      Reply
    62. Kathy

      October 26, 2017 at 7:56 am

      5 stars
      So delicious!! Thank you!!

      Reply
    63. Tosh

      October 26, 2017 at 12:09 am

      4 stars
      Is the lemon strong in this recipe?
      If so, would it be just as delicious without the lemon juice?

      Reply
    64. Viki

      October 24, 2017 at 8:25 pm

      5 stars
      Do you cook the rice first or is it UNCOOKED rice?

      Reply
    65. SUSAN

      October 23, 2017 at 6:18 pm

      5 stars
      WOW! This was delicious soup. I followed the directions and it was perfect. I will make this again. Im glad you posted this. Thank you..

      Reply
    66. Kristen Jacobson

      October 23, 2017 at 5:31 pm

      5 stars
      I also, reside in Chicago and always crave this soup! I made this, tonight and it did not disappoint! Way better than the Greek restaurant up the street! The richness the eggs give it, was just perfect! Thank you for this recipe! I added 1/2 basmati rice and 1/2 wild rice.

      Reply
    67. Kristin

      October 18, 2017 at 5:42 am

      Sounds wonderful. I'll be trying it for sure. Just an aside...as someone who looks for and uses online recipes BUT likes to print them, it would be nice to have your recipes turn into just one page when going to print. I'm not sure what technical folks do that for you...but check out Sally's Baking Addiction (I'm sure there are many). When you go to print the recipe...all the excess is gone. Prints up neat, simple, one photo...just the recipe.

      Reply
    68. Dawn

      October 15, 2017 at 11:20 am

      5 stars
      Made yesterday and it was fantastic. Can't wait to make again when it is cold and snowy. Good hearty soup without all the cream.

      Reply
    69. Melissa W.

      October 14, 2017 at 3:44 pm

      Could you use orzo instead, and when would you incorporate it into the recipe?

      Reply
    70. Tina

      October 12, 2017 at 5:15 pm

      Can the soup be made the day before and reheated the next day?

      Reply
    71. Susan

      October 12, 2017 at 9:22 am

      5 stars
      This sounds wonderful - I love soups, can't wait to try. I am surprised there is no garlic - have you ever added it? Also any problems reheating left overs with the eggs once it's been cooked? Thank you - Susan

      Reply
    72. Jennifer Conley

      October 11, 2017 at 7:57 pm

      5 stars
      Holy SHIZAZZ!! This soup ROCKS!! I used Basmati rice, and rotisserie chicken - PERFECT! I also added a little lemongrass that I have growing in my kitchen - over the top! For sure, my new soup recipe for the season and many more to come. THANK YOU!! YUUMMMM!!

      Reply
    73. beth

      October 11, 2017 at 6:19 am

      Whoops just saw it's 6-8.

      Reply
    74. beth

      October 11, 2017 at 6:17 am

      How many servings is this?

      Reply
    75. Gene Wyrick

      October 10, 2017 at 12:07 pm

      5 stars
      Made this last night , added kale at the end. This soup rocks .
      Just shared the recipe with the rest of my family.
      Thank u

      Reply
    76. Eva McKaeff

      October 09, 2017 at 1:32 pm

      5 stars
      Oh my goodness.....so tasty and so very easy to make!

      Reply
    77. Elizabeth Carlson

      October 07, 2017 at 10:37 am

      I think my husband is going to love this soup. Do you use instant rice or regular rice in this recipe?

      Reply
    78. Kayla

      October 04, 2017 at 7:09 pm

      5 stars
      I made this tonight in my InstaPot. I didn't have any chicken ready to go and I subbed quinoa for the rice. I literally threw everything but the eggs and lemon juice right in the pot, turned it on soup, and let it slow release and then added the lemon juice and then eggs after. It is fantastic! Thanks you for the recipe!

      Reply
    79. Sean

      October 03, 2017 at 11:30 am

      Do you recommend low sodium or regular chicken broth? I can't wait to try this recipe!

      Reply
    80. Susan Connor

      October 03, 2017 at 8:23 am

      Can you freeze this soup?

      Reply
    81. Christina

      October 02, 2017 at 6:14 pm

      5 stars
      Made this today. Added lemon thyme and turmeric. It's really good! Thanks 🙂

      Reply
    82. gayla

      October 02, 2017 at 7:38 am

      What is the reason for the eggs?? What do they do??

      Reply
    83. Kristy

      October 01, 2017 at 9:26 pm

      My husband loves this soup and I am not the best cook!! How do I know if the eggs are cooked and safe to eat? Just bring soup to a boil? Thank you!!

      Reply
    84. Cindee

      October 01, 2017 at 8:23 pm

      Can this be make in a crockpot?

      Reply
    85. Tracy

      October 01, 2017 at 5:39 pm

      CAN YOU freeze it?

      Reply
    86. Maryann Davis

      October 01, 2017 at 3:14 pm

      5 stars
      This is awesome! Any idea on a calorie count?

      Reply
    87. Debbie Patterson

      October 01, 2017 at 12:44 pm

      Can you leave the eggs out?

      Reply
    88. Joanie

      October 01, 2017 at 11:35 am

      I can't wait to try this with gluten free flour. We were at a Greek Restaurant the other day and everyone had this but me because of the flour. So now I can make my own! Or do you think corn starch would work?

      Reply
    89. Carolyn

      September 30, 2017 at 8:47 pm

      Hi, thank you, I love this soup! One question please, the recipe says 6 eggs and the video said 4. Which one is correct? Thank you!!

      Reply
    90. Kari

      September 28, 2017 at 12:51 pm

      This looks so good. One question 🙂 what is the red sauce you have on top of the soup in the pic?

      Reply

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