Avgolemono – Greek Lemon Chicken Soup (GF)

Today I am sharing the classic, Avgolemono, a Greek Lemon Chicken Soup. It is rich yet light, flavored with fresh lemon juice and thickened slightly with eggs. Creamy without dairy and gluten-free, it is incredibly delicious, like sipping pure sunshine with the lemon bringing a delightful freshness, creating a whole new type of chicken soup.

When I think of Greece, I picture the brilliant white buildings surrounded by the bluest water imaginable. The motion of the ocean is always mesmerizing. This soup makes me long to be sitting high on a hill, sipping a glass of wine in anticipation of the incredible meal we can smell cooking, looking out at the perfect scene stretching to the horizon.

The blue and white colors on the Greek flag represent the deep blue seas that surround Greece with their white-topped waves. Home of the original ancient Olympics, this is a country with remarkable history and proud heritage. Thankfully no heroic efforts are required to make this soup!

Avgolemono is truly remarkable. You start with a very simple chicken stock, then you mix together lemon juice and eggs. Whisking the lemon-egg mixture into the stock creates a rich, indulgent soup that tastes creamy without any dairy in it! On top of the amazing broth you’ve got big chunks of chicken and creamy rice. Mmmmm, so good!

This would be wonderful served with toasted crostini smeared with Greek feta, sprinkled with oregano and a touch of fresh lemon zest, adding a delightful crunch and the traditional flavors of Greece.

If you eat GF, use gluten-free bread to make your own crostini; trim the crusts and cut into rectangles or use a cookie cutter to cut out circles. Place on a baking sheet and toast at 300°F (149°C) until golden brown, flip to toast the other side and remove from the oven when both sides are golden and crispy. Let them cool completely before topping with the feta, oregano and lemon zest.

I chose Greek cuisine but look at this list of countries that border the Mediterranean – Spain, France, Monaco, Italy, Malta, Slovenia, Croatia, Montenegro, Albania, Turkey, Cyprus, Syria, Lebanon, Israel, Egypt, Libya, Tunisia, Algeria, and Morocco plus a few more. Next time I think I’ll branch out a little more.

Enjoy this Greek Lemon Chicken soup all year long and pair it with some of the other recipes listed below the recipe from all over the Mediterranean to create your own Progressive Dinner for the spring season!

Welcome to another edition of Progressive Eats, our virtual version of a progressive dinner party. This month’s theme is Mediterranean Specialties hosted by Megan Myers of Stetted. You’ll love all the recipes from this progressive menu that will be perfect for any time you want to change things up and pretend you are basking in the sun on the Mediterranean Sea! Make sure you check out the links below the recipe. 

If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!

 

Ingredients needed for Greek Lemon Chicken Soup:

• Chicken, onion, bay leaves, peppercorns, carrots, celery, short grain rice, salt, eggs, fresh lemon juice, chives, lemon slices

 

PRO Tip:

You can use either a whole chicken or cut up pieces. The pieces will cook faster so keep an eye on them. I typically use a whole chicken because they are cheaper and I’ve gotten used to breaking them down from buying rotisserie chickens at the store.

 

How to make Greek Lemon Chicken Soup:

1. Cook the chicken in cold water until cooked through and an instant read thermometer registers at least 163°F (73°C) in the breast. Remove from the broth and set on a baking sheet pan with sides. When cool enough to handle, pull the meat from the bones and cut it into bite-sized cubes, then set aside.
2. To the broth, add the onions, bay leaves, peppercorns, carrots, and celery and bring to a boil. Reduce the heat to medium-low and simmer about 30 minutes to infuse and concentrate the flavors.
3. Using a slotted spoon or spider, remove the solids and discard. Stir in the rice and salt to the broth. Bring to a boil then reduce and simmer until the rice is al dente, according to package directions. Add the chicken meat to the broth to reheat.
4. Whisk the eggs and lemon juice together. Slowly pour some of the broth into the bowl, whisking continuously to gently warm the eggs so they won’t scramble when stirred into the pot.
5. Slowly whisk the egg mixture back into the large pot until fully incorporated. Taste the broth and add water if it has become salty. Add more salt and pepper if needed.
6. Ladle into serving bowls and garnish with chives and lemon slices. Serve hot.

 

PRO Tip: Deboning a Chicken

Once a whole chicken is cooked, it is quite easy to separate the bones from the meat. Let it cool enough so you can handle it and do it by hand if you can, it is much easier to feel the bones and pull them out. Start by draining all the liquid out of the cavities.

I set the whole chicken on a baking sheet with sides and start by pulling the legs and thighs away from the body, using a knife if needed to release them and popping the joint apart. Use a knife to separate the leg from the breast if it doesn’t slip right off. Then the wings and finally slip a thumb between one half of the breast and the center bone, pulling it away and easing it off the ribs. It usually comes off in a single large piece, perfect for slicing or cubing for a variety of uses.

When working with the legs, make sure the cartilage doesn’t get included with the meat and remove any tough tendons you find.

 

Recommended Tools (affiliate links; no extra cost to you):

• Chef’s knife
• Kitchen scale
• Large stockpot or Dutch oven
• Instant read thermometer
• Baking sheet pan
• Slotted spoon or spider/skimmer
• Ladle

 

Gluten-Free Tips:

Make sure the chicken you buy hasn’t been injected with or marinated in any liquids that might contain gluten ingredients.

* My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s or another brand you will likely not need as much because they are saltier.

You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

 

 

 

 

 

This recipe is part of our monthly progressive dinner party, Progressive Eats. See the links below for more inspiration and great recipes!

Mediterranean Feast

Appetizers

• Greek Salad Skewers from Miss in the Kitchen 

Salad

• Prosciutto and Pomegranate Salad from Creative Culinary

Soup

• Avgolemono Greek Lemon Chicken Soup from The Heritage Cook (You are here)

Main Course

• Sumac Lamb Chops with Pomegranate Relish from Stetted

Bread

• Pita Bread from Barbara Bakes

Veggies/Sides

• Spiced Chickpeas with Feta and Preserved Lemon from Healthy Delicious
• Greek Roasted Lemon Cauliflower and Potatoes with Feta Cheese from Jeanette’s Healthy Living

Drinks

• Hibiscus Rose Sharbat (Turkish) from Pastry Chef Online

 

Create a New Tradition Today!

 

Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. The author makes no claims regarding the presence of food allergens and disclaims all liability in connection with the use of this site. This post was first shared in Dec 2014. The article was updated in 2026.