Slow-Simmered Greek Avgolemono Chicken Soup

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting chicken soup brightened with a lemon-egg sauce, featuring tender chicken and rice in a silky broth. This greek-inspired soups ready in about 70 minutes pairs chicken broth, white rice, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 50 min Serves 6 Greek cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 small diced yellow onion, 1 diced carrot, and 1 diced celery stalk. Sauté for 5 minutes until vegetables soften and become fragrant.
  2. Step 2: Add 4 bone-in, skinless chicken thighs and 8 cups chicken broth to the pot. Bring to a boil, then reduce heat to low and simmer uncovered for 30 minutes until chicken is cooked through and tender.
  3. Step 3: Remove the chicken thighs from the pot and set aside to cool. Add 1/2 cup white rice to the pot and simmer for an additional 15 minutes until the rice is tender.
  4. Step 4: While the rice cooks, remove skin and bones from the chicken thighs and shred the meat into bite-sized pieces.
  5. Step 5: In a medium bowl, whisk together 3 large eggs and 1/4 cup fresh lemon juice until smooth.
  6. Step 6: Slowly ladle 1 cup of hot broth from the soup into the egg-lemon mixture, whisking constantly to temper the eggs and prevent curdling.
  7. Step 7: Gradually pour the tempered egg mixture back into the pot, stirring constantly. Heat the soup gently over low heat for 3-4 minutes until it thickens slightly and coats the back of a spoon. Do not boil.
  8. Step 8: Return shredded chicken to the pot, season with 1 tsp sea salt and 1/2 tsp black pepper, and stir to combine. Serve hot.

Frequently asked questions

How long does Slow-Simmered Greek Avgolemono Chicken Soup take to make?

Total time is about 70 minutes (20 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Simmered Greek Avgolemono Chicken Soup?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken broth from drying out.

Can I substitute ingredients in Slow-Simmered Greek Avgolemono Chicken Soup?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Simmered Greek Avgolemono Chicken Soup for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Simmered Greek Avgolemono Chicken Soup?

Greek soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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