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A bowl with greek lemon chicken soup.

Greek Lemon Chicken Soup - Kotopoulo Soupa Avgolemono

This Greek lemon chicken soup - kotopoulo soupa avgolemono is delicious and can be used for healing purposes or pure comfort and delight.
Course Main Course, Soup
Cuisine Greek
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Servings 6
Calories 342kcal
Author by Jenny Skrapaliori Graves


For the broth

  • 4 lbs chicken thighs and/or drumstikcs bone in
  • 2 carrots peeled and cut into ⅓ inch slices
  • 2 stalk celery diced
  • 2 bay leaf
  • fresh thyme leaves
  • fresh sage sprigs
  • fresh rosemary
  • 1 red onion halved
  • 10 peppercorns

For the soup

  • 2 carrots cut in thick coins
  • 1 celery stick diced
  • 1 red onion diced
  • 1 cup sticky rice
  • dry oregano
  • sea salt
  • freshly ground pepper

For the egg and lemon sauce

  • 3 egg yolks
  • 2 lemons juiced and zested

For serving

  • fresh thyme leaves optional
  • chili flakes optional
  • freshly ground pepper optional


  • Place the chicken in a large pot and add water to cover. Bring to a boil.
    Skim the foam and reduce the heat to low. Add the onion, carrots, the bay leaves, fresh herbs sprigs, 2 tablespoons of sea salt and about 10 peppercorns.
    Cover and simmer for about 1 hour.
  • Wash the pot and add back the stock. 
    Add the diced onions, carrots and celery. Bring to a boil, lower the heat and simmer for 30 minutes.
  • Add the chicken and the sticky rice. Simmer until rice is cooked, about 12- 15 min.
  • While the rice cooks zest and juice the lemons.

Prepare the egg-lemon sauce.

  • In a bowl, whisk the egg yolks very well. 
  • Gradually add the lemon zest and lemon juice while continuously whisking until the mixture thickens a little and becomes creamy.
  • Slowly add ½ cup of the soup broth to the bowl while whisking vigorously. Add about another cup in the same way. 
  • Keep whisking. Turn off the heat and add the lemon-egg mixture into the pot. Stir thoroughly.
    Add salt, fresh ground pepper and extra lemon juice to taste.
  • Serve in bowls with a sprinkle of fresh thyme leaves and chili flakes.


  • Chicken broth can be refrigerated for 3-4 days and frozen for 2-3 months.
Nutritional Info – Please keep in mind that nutritional information provided is only an estimate and can vary based on products used.


Calories: 342kcal | Carbohydrates: 34g | Protein: 17g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 171mg | Sodium: 105mg | Potassium: 406mg | Fiber: 3g | Sugar: 4g | Vitamin A: 7042IU | Vitamin C: 6mg | Calcium: 48mg | Iron: 1mg