High Protein | Weight Watchers Friendly
Quick Greek Avgolemono Chicken Soup is fresh, cozy, and hits the spot when you want something simple but not boring.
It’s made with chicken, rice, spinach, lemon, and eggs, all mixed into a smooth and tangy broth.
The lemon keeps it light, and the eggs give it that silky texture without adding cream. It’s one of those soups that feels comforting but still bright enough for warmer days.
Everything cooks up fast, so you can have dinner on the table in about half an hour.
Why You’ll Love This Quick Avgolemono Chicken Soup
Ready in About 30 Minutes
Short prep and cook time keep this in weeknight range without extra steps.
Bright Lemon Taste
Fresh lemon juice makes the broth lively and balanced.
Silky Texture Without Cream
Eggs thicken the soup for a smooth finish.
Simple, Accessible Ingredients
Chicken, broth, spinach, rice, eggs, and lemon are easy to find.
Great for Leftovers
The soup reheats well and stays comforting on day two.
Ingredient Substitutions
Chicken Thighs
Use boneless, skinless thighs in place of breasts. Simmer until tender, then shred.
Rotisserie Chicken
Stir in 2 cups shredded rotisserie chicken near the end to save time.
Orzo or Cauliflower Rice
Swap the cooked rice with 1 cup cooked orzo, or use cauliflower rice for a lighter bowl.
Fresh Spinach or Kale
Replace frozen spinach with 5 packed cups fresh baby spinach or 3 cups finely chopped kale.
Full-Sodium Broth
Use regular broth and season with less pepper; taste before adding any salt.
Herbs
Add 1 to 2 tablespoons chopped fresh dill or parsley for a classic finish.
Need to make more or fewer servings?
On Desktop, hover over “Servings” # and move the slider to desired number of servings.
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Quick Greek Avgolemono Chicken Soup
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 4 cups reduced-sodium chicken broth
- ½ pound boneless skinless chicken breast
- 2 large eggs
- ¼ cup fresh lemon juice
- 1 package (10 ounces) frozen chopped spinach thawed and squeezed dry
- 2 cups hot cooked rice
- fresh ground black pepper to taste
Instructions
- In a large saucepan, add the chicken broth and chicken.
- Set over high heat and bring to a boil.
- Reduce heat to a simmer and cook 5 to 7 minutes, until the chicken is cooked through.
- Transfer the chicken to a cutting board.
- When cool enough to handle, shred the chicken into bite-size pieces.
- In a medium bowl, add the eggs and lemon juice.
- Whisk until frothy.
- Slowly whisk in 1 cup of the hot broth from the saucepan.
- Add the spinach to the broth in the saucepan.
- Bring the broth back to a gentle boil.
- Reduce heat to low.
- Stir in the cooked rice.
- SLOWLY pour in the egg mixture while whisking constantly.
- Continue whisking over low heat until slightly thickened, about 3 minutes; do not boil.
- Stir in the shredded chicken.
- Heat until steaming.
- Season with black pepper.
- Ladle into bowls and serve immediately.
Notes
Tips and Tricks
Temper the Eggs – Ladle in hot broth slowly while whisking the eggs so they mix smoothly and don’t curdle. Low Heat Only – Keep the soup below a simmer after adding the egg mixture to protect the silky texture. Rice Timing – Use hot cooked rice so the soup returns to serving temperature quickly. Lemon Control – Start with ¼ cup lemon juice, then add 1 to 2 teaspoons more at the end if you want extra brightness. Storage – Place leftovers in an airtight container and refrigerate up to 3 days. Reheat on Stovetop – Place a serving in a saucepan with 1 to 2 tablespoons water. Warm over low heat, stirring until creamy. Freezer Note – Freeze the broth with chicken and spinach only. Stir in fresh lemon, eggs, and rice after reheating for the best texture.Nutrition
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