If there’s one recipe that sums up my Mediterranean childhood, it’s our Greek Lemon Chicken Soup Family Recipe. A giant pot of silky, lemony, chicken soup that could cure homesickness, winter blues, and just about any cold you’ve ever had.
We call it avgolemono (literally “egg-lemon” in Greek) — a traditional Greek Lemon chicken soup thickened with eggs instead of cream, flavoured with fresh lemon juice, and made with rich chicken broth from thighs cooked on the bone.
This isn’t the quick 30-minute version you’ll see online — this is the real way my family makes it. It takes a bit of time, but that’s what makes the broth deep, rich, and restorative.
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Why You’ll Love This Greek Lemon Chicken Soup Recipe
Authentic Greek recipe – passed down through my family. Naturally gluten-free – perfect for coeliacs. Nutritious – rich in protein, minerals, and good fats from bone broth. Comfort in a bowl – lemony, creamy (without milk), and so satisfying. Meal-prep friendly – makes a big pot so you can enjoy it for days.
Ingredients You’ll Need
(For an extra-large saucepan — serves 6–8)
1-2 packs of chicken thighs, on the bone (essential for bone broth). You could also just boil a whole chicken.
Water (enough to fill your pot)
2 chicken stock cubes
Salt, to taste
150g easy cook rice (rinse well before cooking)
3 medium eggs
Juice of 1–2 lemons (freshly squeezed)
Optional: extra lemon for serving, black pepper, parsley or dill for garnish
Optional veg: chopped carrot & celery (add with the rice)
Step-by-Step Instructions
1. Make the chicken broth
Fill your saucepan with cold water, add the chicken thighs, 1 stock cube, and salt. Bring to the boil, then lower to a gentle simmer for at least 2 hours. The longer you simmer, the richer the broth.
You’ll know it’s ready when the chicken is literally falling off the bone.
2. Cook the rice
Once the chicken is cooked, remove it from the pot and set aside in a large bowl. Add the second chicken stock cube and rinsed rice to the broth and cook until soft (around 15 minutes). If adding carrot or celery, put them in now.
3. Debone the chicken
While the rice is cooking, carefully remove the bones, skin, and any unwanted bits from the chicken. Shred into bite-sized pieces.
4. Cool the broth slightly
When the rice is done, take the soup off the heat. Add 300–500ml cold water to top it up as it tends to evaporate (and to cool it slightly — this helps with the next step).
5. Make the egg-lemon sauce
In a separate bowl, whisk the eggs until frothy. Add the lemon juice and whisk again.
6. Temper the eggs (the important bit!)
To stop the eggs from curdling, slowly add spoonfuls of the hot broth into the egg-lemon mixture, while whisking constantly without stopping. Keep adding broth until there’s only rice left in the pan.
7. Combine and finish
Pour the egg-lemon mixture back into the pan with the rice. Add the shredded chicken and stir gently.
Taste and adjust seasoning — you might want more salt, pepper, or lemon.
Serve hot, optionally garnished with parsley or dill.
Tips for Perfect Avgolemono
Don’t rush the tempering step – this is the key to a silky soup.
Always use chicken on the bone – the broth is where the magic happens.
Use fresh lemons – bottled juice won’t give the same brightness.
For a richer soup – stir in a knob of butter before serving.
How to Store Greek Lemon Chicken Soup
Fridge: Store in an airtight container for up to 3 days.
Freezer: Freeze in portions for up to 3 months. Defrost in the fridge overnight and reheat gently on the stove (don’t boil).
More Greek Comfort Food
If you loved this recipe, you might enjoy my Gluten-Free Greek Stuffed Vine Leaves or my Gluten-Free Cyprus Dining Guide for more authentic Mediterranean flavours.
Serving Suggestions
- Serve with a slice of crusty gluten-free bread for dipping — I love the Warburtons Gluten Free Tiger Bloomer.
- Add a side of Greek salad for a light, fresh contrast.
- Pair with roasted vegetables for an extra hit of nutrients.
- Garnish with fresh parsley, dill, or even a sprinkle of chilli flakes if you like a kick. Squeeze over extra lemon juice at the table for maximum brightness.
Kitchen Tools & Ingredients I Recommend
If you’re making this Greek Lemon Chicken Soup at home, these are some of my go-to gluten-free ingredients and kitchen tools that make the process easier (and tastier).
🥄 Large Stock Pot – perfect for big-batch soups and broths.
🍋 Oxo Citrus Juicer – gets every last drop out of your lemons.
🍞 Warburtons Gluten Free Tiger Bloomer – my favourite crusty bread for dunking.
🍚 Easy Cook Rice – the type I always keep in my cupboard for soups.
🔪 Sharp Chef’s Knife – makes prepping your chicken and veg much quicker.
You can shop all my gluten-free kitchen favourites here.
Heads up: This post contains affiliate links, which means I may earn a tiny commission if you shop through them (at no extra cost to you!). Thanks for helping me keep the soup simmering over here at Helenah Diaries!
Craving a real taste of Cyprus?
If this Greek Lemon Chicken Soup Recipe has you dreaming of sunny shores and mezze spreads, you’ll love my Gluten-Free Larnaca Guide. It’s packed with the best coeliac-safe restaurants, beachside dining tips, and must-visit spots to enjoy authentic Cypriot food—without the gluten.
Final Thoughts
This Greek Lemon Chicken Soup recipe isn’t just a meal – it’s a hug from my yiayia in a bowl. Whether you’re feeling under the weather, craving something nourishing after a long day, or simply wanting to connect with the comfort of home, this recipe delivers every time. I love that it’s naturally gluten-free, packed with goodness, and somehow manages to be both light and hearty at once
Make a big pot, share it with people you love, and don’t be afraid to add your own twist – that’s how family recipes evolve. And if you’re anything like me, you’ll find yourself going back for “just one more” bowl.
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Greek Lemon Chicken Soup Recipe
A cherished Greek family recipe, lovingly passed down through generations. Naturally gluten-free and perfect for coeliacs, it’s as nourishing as it is comforting – packed with protein, minerals, and healthy fats from rich bone broth. Bright with lemon, luxuriously creamy (yet dairy-free!), and utterly satisfying – it’s comfort in a bowl.
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