This soup stands out for its creamy texture without using cream. The combination of eggs and lemon creates a smooth, velvety broth with a light tangy flavor that perfectly complements the tender chicken and soft rice. It’s nourishing, satisfying, and ideal for when you want something cozy yet vibrant. Plus, it uses simple ingredients to create a truly special dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken (whole pieces or shredded cooked chicken)
chicken broth
rice or orzo
eggs
lemon juice
onion
garlic
olive oil
salt
black pepper
fresh dill or parsley
Directions
Begin by heating olive oil in a large pot over medium heat. Add chopped onion and cook until soft and translucent. Stir in minced garlic and cook briefly until fragrant.
Add the chicken pieces and pour in the chicken broth. Bring to a boil, then reduce heat and let it simmer until the chicken is fully cooked and tender. Remove the chicken, shred it, and set it aside.
Add rice or orzo to the simmering broth and cook until tender.
In a separate bowl, whisk the eggs with fresh lemon juice until well combined. To prevent curdling, slowly add a ladle of hot broth into the egg mixture while whisking continuously to temper it.
Gradually pour the tempered egg-lemon mixture back into the pot, stirring gently. Return the shredded chicken to the soup and heat gently without boiling, allowing the soup to thicken slightly.
Season with salt and pepper to taste, and finish with fresh dill or parsley before serving.
Servings and timing
This recipe serves about 4 to 6 people. Preparation time is approximately 15 minutes, and cooking time is around 35 minutes, making the total time about 50 minutes.
Variations
You can substitute rice with orzo for a more traditional texture. Add vegetables like carrots or celery for extra depth. For a richer flavor, use homemade chicken stock. You can also add a touch of turmeric for color and subtle warmth.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring frequently. Avoid boiling during reheating to prevent the egg mixture from separating. If the soup thickens too much, add a bit of broth or water to adjust the consistency.
FAQs
What does “à la Grec” mean?
It refers to a Greek-style preparation, often involving lemon and simple, fresh ingredients.
Why is my soup curdling?
This happens if the egg mixture is added too quickly or the soup is too hot. Tempering the eggs helps prevent this.
Can I use leftover chicken?
Yes, using cooked or leftover chicken is a great time-saving option.
Can I make this soup without eggs?
Yes, but the soup will not have the same creamy texture.
What can I use instead of rice?
Orzo, small pasta, or even quinoa can be used.
How do I make the soup thicker?
Use slightly more eggs or reduce the broth a bit.
Can I freeze this soup?
Freezing is not recommended due to the egg-based broth.
Is this soup healthy?
Yes, it’s high in protein and relatively light while still being filling.
What herbs go best with this soup?
Dill and parsley are the most commonly used herbs.
Can I add vegetables?
Yes, carrots, celery, or spinach are great additions.
Conclusion
Chicken Soup à la Grec is a beautifully balanced dish that combines comfort and freshness in every spoonful. With its creamy texture and bright lemon flavor, it’s a timeless recipe that’s both simple and impressive, perfect for any day of the week.
Chicken Soup à la Grec, also known as Greek lemon chicken soup (Avgolemono), is a creamy, comforting dish made with tender chicken, rice or orzo, and a silky egg-lemon broth. This easy homemade soup is rich, nourishing, and bursting with fresh, tangy flavor.
Ingredients
500g chicken (bone-in pieces or shredded cooked chicken)
1.5 liters chicken broth
½ cup rice or orzo
2 eggs
3 tbsp lemon juice (freshly squeezed)
1 onion (chopped)
2 cloves garlic (minced)
2 tbsp olive oil
Salt and black pepper to taste
2 tbsp fresh dill or parsley (chopped)
Instructions
Heat olive oil in a large pot over medium heat.
Add onion and cook until soft and translucent.
Stir in garlic and cook for 1 minute until fragrant.
Add chicken and pour in chicken broth. Bring to a boil.
Reduce heat and simmer until chicken is tender and fully cooked.
Remove chicken, shred it, and set aside.
Add rice or orzo to the broth and cook until tender.
In a bowl, whisk eggs with lemon juice until smooth.
Slowly add a ladle of hot broth to the egg mixture while whisking (tempering).
Gradually pour the mixture back into the soup, stirring gently.
Return shredded chicken to the pot and heat gently without boiling.
Season with salt and pepper, then garnish with fresh dill or parsley.
Serve warm.
Notes
Temper eggs carefully to avoid curdling.Do not boil after adding the egg-lemon mixture.Use fresh lemon juice for best flavor.Great for using leftover cooked chicken.
