20-MINUTE GREEK LEMON CHICKEN SOUP (GF, DF)
on Jan 01, 2026, Updated Jan 19, 2026
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Made from rotisserie chicken, gluten-free pasta, bone broth, and finished with a bright lemon and egg mixture, this nourishing, comforting soup is creamy without any dairy.
Traditionally referred to as avgolemono, this 20-Minute Greek Lemon Chicken Soup is a comforting weeknight meal that heals you from the inside out.
The rich, creamy broth is thickened with a mixture of whisked eggs and fresh lemon juice. It may seem odd, but trust me. The result is a luxurious, velvety soup base that is packed with protein.
To add to the creamy, coziness, you’ll stir in a cup of gluten-free pasta such as stelline or orzo. This cooks directly into the broth, soaking up all the delicious flavors.
To keep this recipe under 20 minutes, I used rotisserie chicken. You could absolutely poach your own chicken, or even cook it to the soup (see the FAQs below).
So go ahead and make this soup recipe. Like me, I have a feeling you’ll be craving it all winter long. Enjoy!
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Key Ingredients for Greek Lemon Chicken Soup
Chances are, you have all if not most of these ingredients already at home. Grab a rotisserie chicken on the way home from work, and dinner will be ready before you know it. Here’s what you’ll need.
- Veggies: A good soup starts with the trifecta: sauteed onion, carrots, and celery. This classic aromatic base is a foundational part of countless savory dishes.
- Garlic and Ginger: These two ingredients add lots of flavor and have medicinal properties, too. Garlic is known for being anti-inflammatory, which is why it’s great if you’re feeling run-down. Ginger is good for the digestive system, easing nausea and helping fight infections.
Pin this recipe for later!
Pin It- Chicken Bone Broth: Nutrient-dense bone broth is just as good for sipping during cold and flu season as it is in a delicious soup like this one. Opt for good-quality chicken bone broth, or feel free to make your own.
- Pasta: A classic Greek Lemon Chicken Soup typically calls for rice, but many also use orzo. I chose to use a gluten-free tiny star-shaped pasta called stelline pasta. See FAQs below for other options and cooking times.
- Chicken: To keep this recipe under 20 minutes, go ahead and pick up a rotisserie chicken from the store.
- Eggs: This may seem odd, but eggs create the most velvety, smooth, creamy texture and give this Greek soup its signature flavor.
- Lemons: Bright, fresh, and flavorful lemons will perk you right up after a single spoonful.
Step-by-Step Instructions for Greek Lemon Chicken Soup
In a large Dutch oven or heavy pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 4 to 5 minutes until softened and fragrant.
Then, stir in the garlic and ginger. Season with salt, pepper, and Italian seasoning. Cook for 1 more minute.
Pour in the chicken bone broth and bring to a gentle simmer.
Add the pasta (see FAQs below for other options) and shredded rotisserie chicken. Simmer for 8 to 10 minutes, or until pasta is tender.
In a small bowl, whisk together the eggs and lemon juice.
Temper the eggs by slowly ladling in about 1/2 cup of hot broth while whisking constantly. The trick is to continue whisking and to slowly ladle in the broth. This will help prevent scrambled eggs!
Pour the tempered egg mixture back into the pot, stirring constantly to avoid curdling. Do not bring to a boil after this step.
Stir until silky and well combined. Garnish with parsley or additional lemon zest before serving. Serve and enjoy!
Tips and FAQ for Avgolemono Soup Recipe
Yes! You could follow my instructions as is, adding the egg during the final stages right before serving. If you wanted, you could poach the chicken breasts in the slow cooker, or feel free to add rotisserie chicken toward the end of the cooking time.
Orzo, a small rice-shaped pasta, will have a different cooking time from stelline pasta. You could also use either white or brown rice. Regardless of the pasta or grain you choose, follow the instructions on the package for optimal results.
It certainly does! Cool the soup to room temperature and transfer to a glass container. Store in the fridge for up to three days, or transfer to the freezer for up to three months. FYI, this would be a great meal to prep for postpartum or to gift to a new mom!
More Cozy Soup Recipes:
- Chicken Lentil Stew with Spinach and Lemon
- Creamy Chicken Enchilada Soup
- Anti-Inflammatory Chicken Turmeric Stew
- Skin Loving Carrot Ginger Coconut Milk Soup
20-MINUTE GREEK LEMON CHICKEN SOUP (GF, DF)
Ingredients
- 4 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 large carrots, peeled and diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 2 teaspoons freshly grated ginger
- 1 teaspoon salt (or more to taste)
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 8 cups chicken bone broth
- 1 cup uncooked stelline pasta (or orzo)
- 4 cups shredded rotisserie chicken
- 2 large eggs
- 2 lemons, juiced (about 4 tablespoons)
Instructions
- In a large Dutch oven or heavy pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 4 to 5 minutes until softened and fragrant.
- Stir in garlic and ginger, then season with salt, pepper, and Italian seasoning. Cook for 1 more minute.
- Pour in the chicken bone broth and bring to a gentle simmer.
- Add the pasta and shredded rotisserie chicken. Simmer for 8 to 10 minutes, or until pasta is tender.
- In a small bowl, whisk together the eggs and lemon juice.
- Temper the eggs by slowly ladling in about 1/2 cup of hot broth to the egg and lemon mixture, while whisking constantly.
- Pour the tempered egg mixture back into the pot, stirring constantly to avoid curdling. Do not bring to a boil after this step.
- Stir until silky and well combined. Garnish with parsley or additional lemon zest before serving. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this for lunch. It was quick and delicious. I loved the lemon in it.
So happy to hear you liked this one, Heather! Thank you!