Avgolemono, this classic Greek Lemon Chicken Soup, is pure comfort in a bowl! It’s a gorgeous, delicious soup that’s both warming and surprisingly bright, thanks to the magical combination of tender chicken, orzo pasta, and a creamy, tangy finish made from whisked egg yolks and loads of fresh lemon juice. I absolutely adore making Avgolemono – it feels like bringing a taste of Greece right into my kitchen. It’s a satisfying meal perfect for a chilly evening (even these pleasant April ones!) or whenever you need a bowl of nourishing goodness.
Why You’ll Love This Greek Lemon Chicken Soup (Avgolemono)
- Creamy Without Cream: The traditional avgolemono (egg-lemon) technique creates a wonderfully creamy texture without using any heavy cream.
- Bright and Tangy: Loads of fresh lemon juice give this soup its signature refreshing and tangy flavor.
- Comforting and Nourishing: Packed with chicken, vegetables, and orzo, it’s a wholesome and satisfying meal.
- Authentic Greek Flavor: Captures the essence of traditional Greek cuisine.
- Unique Technique: Learning to make the avgolemono sauce is a fun and rewarding skill!
Ingredients for Avgolemono (Greek Lemon Chicken Soup)
Here’s what you’ll need to make this classic Greek soup. The full list with measurements is in the recipe card below.
Soup Base
- Olive oil (Oil)
- Medium onion, diced (Vegetable)
- Medium carrot, diced (Vegetable)
- Celery stalks, diced (Vegetable)
- Garlic cloves, finely chopped (Aromatic)
- Bay leaves (Herb)
- Chicken stock (Liquid)
Chicken & Pasta
- Chicken breasts (Meat)
- Orzo (Pasta)
Avgolemono Sauce
- Large egg yolks (Binder/Thickener)
- Juice of lemon (Acid)
Garnish
- Fresh dill (Herb)
- Salt (Seasoning)
- Freshly ground black pepper (Spice)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the traditional flavor of this Greek Lemon Chicken Soup, but here are some variations:
- Use Rice: Substitute cooked white rice for the orzo (stir it in at the end with the chicken).
- Add More Vegetables: Include chopped spinach or peas during the last few minutes of cooking.
- Different Herbs: Use fresh parsley or mint instead of or in addition to dill.
- Make it Vegetarian: Omit the chicken and use vegetable broth. Add chickpeas for protein if desired.
- Lemon Zest: Add some lemon zest along with the juice for an even brighter lemon flavor.
How to Make Avgolemono (Greek Lemon Chicken Soup)
Let me show you how to make this comforting and tangy Avgolemono:
Sauté Vegetables
- I heat the olive oil in a large stockpot or Dutch oven over medium heat.
- I add the diced onion, carrot, and celery and cook for 8-10 minutes, until they have softened.
- Next, I add the finely chopped garlic and cook for another minute until fragrant.
Simmer Broth and Cook Chicken
- I add the bay leaves, whole chicken breasts, and chicken stock to the pot.
- I bring the mixture to a boil, then lower the heat to medium-low.
- I cover the pot with a lid and let it simmer for 15 minutes, or until the chicken is cooked through.
Cook Orzo and Shred Chicken
- I carefully remove the cooked chicken breasts and the bay leaves from the pot (discard the bay leaves).
- I add the orzo pasta to the pot with the broth and vegetables.
- I continue to cook for about 10 minutes, or until the orzo is tender (according to package directions).
- While the orzo cooks, I shred the cooked chicken using two forks and add it back to the pot.
Make the Avgolemono and Finish the Soup
- This is the crucial avgolemono step! While the orzo finishes cooking, I whisk the egg yolks and lemon juice together in a separate bowl until pale and slightly frothy.
- I take 1-2 ladles of the hot soup broth (avoiding solids) from the pot.
- Very slowly, while whisking the egg mixture constantly, I drizzle the hot broth into the egg-lemon mixture. This is called tempering and prevents the eggs from scrambling.
- Once the hot broth is incorporated, I slowly pour this tempered egg-lemon mixture back into the soup pot, stirring continuously as I pour.
- I continue to cook the Greek Lemon Chicken Soup gently over low heat for about 5 more minutes, stirring, making sure it does not boil.
- Finally, I stir in the fresh dill and adjust the seasoning with salt and freshly ground black pepper to taste.
Serve
- Serve immediately
Tips and Tricks for the BEST Avgolemono Soup
Here are my secrets for making perfect Avgolemono:
- Temper Eggs Carefully: This cannot be stressed enough! Add the hot broth very slowly to the eggs while whisking constantly. Rushing this step will result in scrambled eggs in your soup.
- Don’t Boil After Adding Eggs: Once the avgolemono mixture is in the pot, keep the heat low and do not let the soup boil, or the eggs will curdle. Gently heat it through.
- Fresh Lemon Juice: Use freshly squeezed lemon juice for the best bright, tangy flavor.
- Use Orzo (or Rice): Orzo is traditional and cooks quickly right in the soup. Rice is another common addition.
- Good Quality Broth: A flavorful chicken broth forms the delicious base of this soup.
How to Serve
This Greek Lemon Chicken Soup is best served hot! Enjoy it:
- As Is: A complete and comforting meal in a bowl.
- With Crusty Bread: Perfect for dipping into the creamy, tangy broth.
- Garnished: Top with extra fresh dill or a sprinkle of black pepper.
- With a Greek Salad: Makes for a wonderful light lunch or dinner pairing.
Make Ahead and Storage
Leftover soup can be stored in the refrigerator for up to 2-3 days. Reheat very gently on the stovetop over low heat, stirring constantly. Do not let it boil during reheating, as this can cause the egg-lemon sauce to separate or curdle. Freezing is generally not recommended due to the egg-based sauce.
FAQs about Avgolemono (Greek Lemon Chicken Soup)
- Can I use whole eggs instead of just yolks?
- Traditionally, only yolks are used for the richest, creamiest result without the whites potentially becoming rubbery. However, some variations use whole eggs – just be extra careful with tempering.
- My soup is too thin/thick. What can I do?
- If too thin, you can let it simmer gently (before adding chicken/dill) for longer to reduce, or make a small cornstarch slurry (mix 1 tsp cornstarch with 1 tbsp cold water) and whisk it in before tempering the eggs. If too thick, thin it with a little warm chicken broth.
- Why did my Avgolemono curdle?
- This happens if the soup boiled after adding the egg mixture, or if the eggs weren’t tempered slowly enough with the hot broth. Reheating too quickly can also cause issues.
Enjoy this authentic, comforting, and surprisingly creamy Greek Lemon Chicken Soup (Avgolemono)! It’s a true taste of Greece.
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Avgolemono — Greek Lemon Chicken Soup
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4-6 1x
- Category: Soup, Main Course
- Cuisine: Greek
Description
Avgolemono is a traditional Greek lemon chicken soup that’s simply comfort in a bowl! It’s a gorgeous, delicious soup made with egg yolks and loads of lemon juice for a warming and satisfying meal, thickened naturally with the egg mixture and orzo pasta.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 medium carrot, diced
- 2–3 celery stalks, diced
- 2–3 cloves garlic, finely chopped
- 2 bay leaves
- 2 boneless, skinless chicken breasts (about 12 oz / 350g total)
- 6 cups (1.5 liters) low-sodium chicken stock
- 3/4 cup (175g) orzo pasta
- Juice of 1 large lemon (about 1/4 cup)
- 2 large egg yolks
- Handful of fresh dill, chopped, plus more for garnish (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Sauté Vegetables: Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the diced onion, diced carrot, and diced celery. Cook, stirring occasionally, for 8-10 minutes, or until the vegetables have softened.
- Add Garlic: Add the finely chopped garlic and cook for another minute, stirring constantly, until fragrant.
- Simmer Chicken: Add the bay leaves, whole chicken breasts, and chicken stock to the pot. Bring the mixture to a boil, then lower the heat to medium-low, cover with a lid, and simmer gently for 15 minutes, or until the chicken is cooked through.
- Cook Orzo & Shred Chicken: Carefully remove the cooked chicken breasts and the bay leaves from the pot. Discard the bay leaves. Add the orzo pasta to the simmering broth in the pot and continue to cook for 10 minutes, or according to package directions, until the orzo is al dente. While the orzo cooks, shred the cooked chicken using two forks.
- Temper Egg Yolks: In a medium bowl, whisk together the egg yolks and the fresh lemon juice.
- Add Hot Broth to Eggs (Crucial): Slowly ladle about 1-2 cups of the hot soup broth (avoiding the orzo) into the bowl with the egg-lemon mixture, whisking constantly as you pour. This tempering process prevents the eggs from scrambling.
- Combine Egg Mixture and Soup: Gradually pour the tempered egg-lemon mixture back into the pot with the soup and orzo, stirring continuously.
- Add Chicken and Dill: Add the shredded chicken back to the pot. Stir in the chopped fresh dill.
- Heat Gently: Continue to cook gently over low heat for about 5 minutes, stirring occasionally, just to heat everything through and slightly thicken the soup further. Do NOT allow the soup to boil after adding the egg mixture, as it may curdle.
- Season and Serve: Taste the soup and adjust the seasoning with salt and freshly ground black pepper as needed. Ladle the soup into bowls and garnish with extra fresh dill, if desired. Serve immediately.
Notes
- Avgolemono Technique: Tempering the eggs (slowly adding hot broth while whisking) is key to creating the signature creamy texture of this soup without curdling the eggs.
- Chicken: You can use pre-cooked or rotisserie chicken and add it in step 8 if preferred.
- Orzo: Orzo cooks directly in the broth, absorbing flavor and helping to thicken the soup. You can substitute small pasta shapes or rice, adjusting cooking times accordingly.
- Lemon Juice: Use freshly squeezed lemon juice for the best bright flavor. Adjust the amount to your preference.
- Dill: Fresh dill provides the best flavor for this soup.
- Storage: Store leftover soup in the refrigerator for up to 3 days. Reheat gently over low heat, being careful not to boil it. The orzo will continue to absorb liquid, so you may need to add a splash of broth when reheating.