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Close-up of Greek Avgolemono chicken soup—creamy egg-lemon broth with shredded chicken, lemon wedges, and chopped parsley in a white bowl on a dark wood table. Kitchen photography, comfort food, soup recipe.

Quick Greek Avgolemono Chicken Soup

Nesting Lane
Quick Greek Avgolemono Chicken Soup. A bright, lemony Greek chicken and rice soup with spinach and eggs that’s ready in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Greek
Servings 4

Equipment

Large Saucepan
Medium Bowl
Whisk
Measuring Cup

Ingredients
 

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

4 WW Points

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

Calories: 261kcalCarbohydrates: 81gProtein: 29gFat: 7gSaturated Fat: 2gTrans Fat: 0.02gCholesterol: 140mgSodium: 163mgFiber: 3gCalcium: 141mg
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