Greek Lemon Chicken Soup 

Sharing is caring!

There’s something deeply comforting about a warm bowl of soup, and when it comes to Greek cuisine, Avgolemono is the ultimate comfort food. This silky, lemon-infused chicken soup is both rich and refreshing, thanks to the unique combination of egg yolks and fresh lemon juice.

A staple in Greek households, Avgolemono is more than just a soup—it’s a time-honored tradition, passed down through generations. With its velvety broth, tender chicken, and delicate orzo pasta, it’s the perfect dish for chilly evenings, family gatherings, or anytime you need a little warmth in your soul.

What is Avgolemono?

Avgolemono is a traditional Greek soup made with chicken, eggs, and lemon juice. The name actually refers to the egg-lemon mixture, which is used in many Greek dishes to add a bright, tangy flavor and a creamy texture.

This dish is a Greek take on classic chicken soup, but instead of using cream for richness, it relies on tempered egg yolks to create a velvety, slightly thickened broth. The addition of freshly squeezed lemon juice adds a signature brightness that sets this soup apart from other comfort foods.

There are many variations of Avgolemono—some recipes use orzo pasta, while others use rice. Both are delicious, but orzo cooks faster and provides the perfect texture for this dish.

Why You’ll Love This Recipe

• Rich yet refreshing: The combination of lemon and eggs creates a broth that’s both creamy and light.
• One-pot meal: Everything comes together in a single pot for easy cleanup.
• Quick and simple: Ready in under an hour with minimal ingredients.
• Great for leftovers: This soup reheats beautifully, making it a perfect meal-prep option.

Key Ingredients

Each ingredient in this soup plays a crucial role in building its depth of flavor.

• Olive Oil: Used to sauté the vegetables and bring out their natural sweetness.
• Onion, Carrot, and Celery: The classic aromatic base for a flavorful broth.
• Garlic: Adds warmth and depth to the soup.
• Chicken: Traditionally made with chicken breast, but rotisserie chicken or shredded leftover chicken works just as well.
• Chicken Stock: Forms the base of the soup—use homemade for the best flavor or a high-quality store-bought version.
• Bay Leaves: Adds subtle earthy notes to the broth.
• Orzo Pasta: A small rice-shaped pasta that cooks quickly and absorbs the delicious broth.
• Egg Yolks: The key ingredient that gives Avgolemono its signature creamy texture.
• Fresh Lemon Juice: Brightens up the soup and balances the richness of the egg yolks.
• Fresh Dill: Adds a fragrant, herbal note that enhances the lemon flavor.
• Salt and Black Pepper: Season to taste and bring out all the flavors.

How to Make Avgolemono Soup

Step 1: Sauté the Vegetables

Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the diced onion, carrot, and celery, cooking for 8-10 minutes until softened.

Step 2: Build the Broth

Stir in the garlic and cook for another minute. Add the bay leaves, chicken breasts, and chicken stock. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and let it simmer for 15 minutes.

Step 3: Cook the Orzo

Remove the chicken breasts and bay leaves from the pot. Stir in the orzo pasta and let it cook for 10 minutes until tender.

While the pasta is cooking, use two forks to shred the chicken into bite-sized pieces, then return it to the pot.

Step 4: Temper the Egg Yolks

In a medium bowl, whisk together the egg yolks and freshly squeezed lemon juice until smooth.

To prevent the eggs from scrambling, slowly ladle 1-2 scoops of hot broth into the egg mixture while whisking constantly. This step is called tempering and ensures a smooth, creamy consistency.

Step 5: Finish the Soup

Slowly pour the tempered egg mixture back into the soup, stirring continuously. Let the soup simmer on low heat for 5 minutes, but do not let it boil—boiling could cause the eggs to curdle.

Step 6: Season and Serve

Stir in the fresh dill, adjust the seasoning with salt and black pepper, and serve immediately. Garnish with extra fresh dill and a sprinkle of black pepper if desired.

Tips for the Best Avgolemono Soup

• Temper the eggs carefully: This step is crucial to achieving a silky broth. Adding hot broth too quickly can result in scrambled eggs.
• Don’t let the soup boil after adding the eggs: Gentle heat is key to keeping the broth smooth and creamy.
• Use fresh lemon juice: Bottled lemon juice doesn’t have the same bright, fresh flavor.
• Make it creamier: Add 1-2 tablespoons of butter at the end for an extra luxurious texture.
• Want a thicker soup? Let the orzo sit in the broth for a few extra minutes before serving—it will continue to absorb liquid.

Variations and Customizations

• Rice Instead of Orzo: Many traditional Greek recipes use short-grain rice instead of orzo. Simply adjust the cooking time based on the package instructions.
• Add More Vegetables: Spinach, zucchini, or peas make great additions.
• Extra Protein: Stir in cooked shredded rotisserie chicken for an even heartier meal.
• Dairy-Free Alternative: Skip the butter and enjoy a naturally creamy, dairy-free soup.

How to Store Leftovers

• Refrigerator: Store in an airtight container for up to 3 days.
• Reheating: Warm on low heat on the stovetop, stirring occasionally. Do not let it boil to prevent curdling.
• Freezing: Avgolemono can be frozen for up to 3 months, but the texture may change slightly. Thaw in the refrigerator before reheating.

Frequently Asked Questions

Can I make Avgolemono soup ahead of time?

Yes! However, since orzo absorbs liquid as it sits, you may need to add extra chicken broth when reheating.

Can I use whole eggs instead of just yolks?

Some recipes use whole eggs, but egg whites are more likely to curdle. Using only yolks creates a smoother consistency.

What if my soup curdles?

If the eggs curdle slightly, don’t worry—the flavor will still be delicious. To prevent curdling, temper the eggs properly and avoid boiling the soup after adding them.

Can I make this soup vegetarian?

Yes! Substitute vegetable broth for chicken broth and omit the chicken. You can add chickpeas or white beans for protein.

Final Thoughts

Avgolemono soup is the perfect balance of creamy, tangy, and deeply comforting flavors. Whether you’re making it for a cozy night in or serving it at a family gathering, it’s a dish that brings warmth and tradition to the table.

With just a few simple ingredients and an easy one-pot method, this Greek lemon chicken soup is sure to become a favorite in your home. Give it a try and experience a taste of Greece in your own kitchen!

Print