Avgolemono – Greek Lemon Chicken Soup

Why You’ll Love Avgolemono  Recipe

• Creamy Without Cream: The traditional egg-lemon mixture creates a beautifully smooth and velvety broth without adding dairy or heavy cream.

• Bright and Refreshing Flavor: Fresh lemon juice adds a delicious tanginess that perfectly balances the savory chicken broth.

• Easy to Prepare: This recipe uses everyday ingredients and straightforward cooking techniques, making it suitable for beginners and experienced home cooks alike.

• Perfect Comfort Food: Tender chicken, soft vegetables, and delicate orzo make every spoonful warm, hearty, and satisfying.

• Ready in Under an Hour: With a total cooking time of approximately 50 minutes, this soup is ideal for busy weeknights.

• Great for the Whole Family: Its mild, savory flavor and creamy texture make it a wonderful meal for both adults and children.

• Fresh Mediterranean Ingredients: Olive oil, lemon, garlic, and dill bring authentic Greek-inspired flavors to this delicious homemade soup.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

The secret to delicious Avgolemono lies in using fresh ingredients and balancing the savory broth with the brightness of lemon.

• Olive oil: Used to sauté the vegetables and create a flavorful base for the soup.

• Onion: Adds a subtle sweetness and aromatic depth to the broth.

• Carrot: Provides natural sweetness, beautiful color, and a tender texture.

• Celery: Contributes a fresh, slightly earthy flavor that complements the chicken.

• Garlic: Enhances the savory taste and gives the soup an inviting aroma.

• Bay leaves: Infuse the broth with a delicate herbal flavor as the chicken cooks.

• Chicken breasts: Provide tender, lean protein that can be easily shredded into bite-sized pieces.

• Chicken stock: Forms the flavorful foundation of the soup. A good-quality chicken stock delivers the best results.

• Orzo pasta: This small, rice-shaped pasta makes the soup hearty and gives it a satisfying texture.

• Fresh lemon juice: Adds the signature tangy flavor that makes Avgolemono so distinctive.

• Egg yolks: Create the soup’s characteristic silky, creamy consistency when gently combined with the warm broth.

• Fresh dill: Adds a fragrant, slightly grassy flavor that beautifully complements the lemon and chicken.

• Salt and freshly ground black pepper: Bring all the flavors together and allow you to adjust the seasoning to your preference.

Directions

Making homemade Avgolemono is surprisingly simple. The most important technique is tempering the egg-lemon mixture so the soup develops a smooth, creamy texture without scrambling the eggs.

Step 1: Sauté the Vegetables

Heat 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium heat.

Add the diced onion, carrot, and celery. Cook for approximately 8–10 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent.

This step creates a flavorful base and allows the vegetables to release their natural sweetness.

Step 2: Add the Garlic, Chicken, and Stock

Stir in the finely chopped garlic and cook for another minute, just until fragrant.

Add the bay leaves and chicken breasts, then pour in the chicken stock.

Stir gently to combine the ingredients and ensure the chicken is submerged in the broth.

Step 3: Simmer the Chicken

Bring the soup to a gentle boil over medium-high heat.

Once boiling, reduce the heat to medium-low, cover the pot with a lid, and simmer for approximately 15 minutes, or until the chicken is fully cooked.

The chicken should reach an internal temperature of 165°F (74°C).

Cooking the chicken directly in the broth helps infuse the soup with rich, savory flavor while keeping the meat tender.

Step 4: Remove the Chicken and Cook the Orzo

Carefully remove the cooked chicken breasts from the pot and transfer them to a cutting board or large plate.

Discard the bay leaves.

Add the orzo pasta to the simmering broth and cook for approximately 10 minutes, stirring occasionally to prevent it from sticking to the bottom of the pot.

The orzo should become tender while retaining a slight bite.

Step 5: Shred the Chicken

While the orzo cooks, use two forks to shred the chicken breasts into small, bite-sized pieces.

Return the shredded chicken to the pot and stir gently to distribute it evenly throughout the soup.

Step 6: Prepare the Egg-Lemon Mixture

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

Slowly add 1–2 ladles of hot soup broth to the egg-lemon mixture while whisking continuously.

This process, known as tempering, gradually warms the eggs and helps prevent them from curdling when added to the hot soup.

For the smoothest results, add the broth slowly rather than pouring it in all at once.

Step 7: Add the Egg-Lemon Mixture to the Soup

Reduce the heat to low and slowly pour the tempered egg-lemon mixture into the pot, stirring continuously.

Allow the soup to warm gently for approximately 5 minutes, stirring frequently, until the broth becomes silky and slightly thickened.

Avoid letting the soup boil after adding the eggs, as excessive heat can cause the mixture to separate or curdle.

Step 8: Add Fresh Dill and Serve

Stir in a generous handful of freshly chopped dill.

Taste the soup and adjust the seasoning with salt, freshly ground black pepper, and additional lemon juice if desired.

Ladle the Avgolemono into serving bowls and garnish with extra fresh dill.

Serve immediately while warm for the best creamy texture and fresh lemon flavor.

Servings and Timing

This recipe makes approximately four generous servings, making it ideal for a small family dinner or a comforting meal with leftovers.

For a complete Greek-inspired meal, serve Avgolemono with warm crusty bread, a simple cucumber and tomato salad, or a side of roasted vegetables.

Variations

One of the best things about Avgolemono is how easily it can be customized. While the traditional combination of chicken, lemon, eggs, and broth is delicious on its own, several simple variations can help you create a version that suits your preferences.

1. Greek Lemon Chicken Soup with Rice

Replace the orzo with white rice for a more traditional variation.

Long-grain white rice works especially well because it becomes tender while maintaining its shape.

Adjust the cooking time according to the type of rice used, and add extra chicken stock if necessary.

2. Extra Creamy Avgolemono

For a richer, thicker consistency, use three egg yolks instead of two.

Whisk the yolks thoroughly with the lemon juice before tempering them with the hot broth.

The additional yolk creates a more luxurious texture without requiring heavy cream.

3. Rotisserie Chicken Avgolemono

Save time by using shredded rotisserie chicken instead of cooking raw chicken breasts.

Prepare the vegetables and broth as directed, then add the cooked chicken during the final stages of cooking.

This shortcut makes the soup especially convenient for busy evenings.

4. Vegetable-Packed Greek Lemon Soup

Increase the nutritional variety by adding extra vegetables such as spinach, zucchini, peas, or chopped kale.

Stir delicate greens into the soup near the end of cooking so they retain their vibrant color and tender texture.

5. Gluten-Free Avgolemono

Replace the orzo with gluten-free rice, quinoa, or certified gluten-free pasta.

Rice is an especially good substitute because it complements the creamy lemon broth without changing the soup’s classic flavor.

6. Extra Lemony Avgolemono

If you enjoy bold citrus flavors, add an additional tablespoon or two of fresh lemon juice.

You can also garnish each serving with a small amount of finely grated lemon zest for an extra burst of freshness.

Add additional lemon gradually to avoid overpowering the savory broth.

7. Herb-Infused Avgolemono

Although fresh dill is a classic choice, parsley, chives, or a small amount of fresh oregano can also enhance the flavor.

Try combining dill and parsley for a fresh, aromatic finish.

Storage/Reheating

Avgolemono is best enjoyed fresh because its delicate egg-lemon broth has a particularly smooth texture immediately after cooking. However, leftovers can still be stored and reheated successfully with a little care.

Refrigerating

Allow the soup to cool slightly, then transfer it to airtight containers and refrigerate promptly, within two hours of cooking.

Store in the refrigerator at 40°F (4°C) or below for up to 3–4 days.

Keep in mind that the orzo will continue absorbing liquid as the soup sits, causing it to thicken.

If needed, add a splash of chicken stock when reheating to restore the desired consistency.

Freezing

Freezing fully prepared Avgolemono is possible, but it is not ideal because the egg-lemon mixture can separate when thawed, and the orzo may become overly soft.

For the best results, freeze the chicken and vegetable broth before adding the orzo and egg-lemon mixture.

Store in freezer-safe containers for up to 2–3 months for the best quality.

When ready to serve, thaw the soup in the refrigerator, reheat it, cook the orzo, and prepare the egg-lemon mixture fresh.

Reheating on the Stovetop

Transfer the leftover soup to a saucepan and warm it over low heat, stirring frequently.

Avoid a rapid boil because the egg-based broth can separate.

Add a little extra chicken stock or water if the soup has become too thick.

Heat gently until the soup reaches a safe reheating temperature of 165°F (74°C).

Reheating in the Microwave

Place a portion of soup in a microwave-safe bowl and cover it loosely.

Heat at reduced power in short intervals, stirring between each interval to distribute the heat evenly.

Continue until the soup is thoroughly heated to 165°F (74°C).

Microwave reheating may slightly change the creamy texture, so the stovetop method is generally preferable.

FAQs

1. What is Avgolemono soup?

Avgolemono is a traditional Greek soup made with chicken broth, lemon juice, eggs, and often rice or orzo pasta. The name refers to the combination of egg and lemon, which gives the soup its distinctive creamy texture and bright, tangy flavor. Unlike many creamy soups, Avgolemono typically does not contain milk or heavy cream.

2. Why do you add eggs to Greek lemon chicken soup?

Eggs are essential for creating the smooth, velvety consistency that makes Avgolemono unique. When egg yolks are whisked with lemon juice and gently incorporated into warm broth, they help thicken the soup naturally. This technique produces a rich texture without using flour, cornstarch, or dairy-based cream.

3. How do you prevent the eggs from curdling in Avgolemono?

The key is to temper the eggs before adding them to the soup. Slowly whisk a small amount of hot broth into the egg-lemon mixture to raise its temperature gradually. Then reduce the heat and stir the mixture into the soup. Avoid boiling afterward, as excessive heat can cause the eggs to scramble or separate.

4. Can I use rice instead of orzo in Avgolemono?

Yes, rice is an excellent substitute for orzo and is commonly used in traditional Greek Avgolemono recipes. Long-grain white rice works particularly well, although other varieties can also be used. Simply adjust the cooking time and amount of broth based on the rice you choose.

5. Can I make Avgolemono soup ahead of time?

Yes, but preparing certain components separately will help preserve the best texture. You can cook the chicken and vegetable broth in advance and refrigerate it. When ready to serve, reheat the broth, cook the orzo, and add the freshly prepared egg-lemon mixture. This approach keeps the soup creamy and prevents the pasta from becoming too soft.

6. Is Avgolemono soup healthy?

Avgolemono can be a nutritious and balanced meal because it contains lean chicken protein, vegetables, eggs, and chicken broth. The lemon juice adds fresh flavor, while the orzo provides carbohydrates for energy. Using reduced-sodium chicken stock and adding extra vegetables are simple ways to adjust the recipe to your dietary preferences.

7. Can I make Greek lemon chicken soup without eggs?

Yes, although the texture will differ from traditional Avgolemono. For an egg-free version, you can thicken the soup with a small amount of cornstarch mixed with cold water. Another option is to blend a portion of the cooked vegetables and broth until smooth, then return the mixture to the pot. Add lemon juice at the end to maintain the signature citrus flavor.

8. Why is my Avgolemono soup too thick?

Avgolemono often thickens as it cools because the orzo continues absorbing liquid. The egg yolks also contribute to the soup’s creamy consistency. To thin it, gradually stir in warm chicken stock until the desired texture is reached. Heat gently while stirring, and avoid boiling.

9. Can I use chicken thighs instead of chicken breasts?

Absolutely. Boneless, skinless chicken thighs are a delicious alternative because they contain slightly more fat and often remain especially tender during cooking. They also contribute a richer chicken flavor to the broth. Cook the thighs until they reach an internal temperature of at least 165°F (74°C), then shred them before returning them to the soup.

10. What should I serve with Avgolemono soup?

Avgolemono pairs beautifully with crusty bread, warm pita, Greek salad, roasted vegetables, or a simple cucumber and tomato salad. For a more substantial Mediterranean-inspired meal, serve it alongside grilled vegetables or a light appetizer. Since the soup already contains chicken and orzo, it is also satisfying enough to enjoy on its own.

Conclusion

Avgolemono – Greek Lemon Chicken Soup is a wonderful combination of comforting ingredients and fresh Mediterranean flavors. With tender shredded chicken, soft orzo pasta, aromatic vegetables, and a silky lemon-infused broth, this traditional Greek favorite delivers a satisfying meal that’s both hearty and refreshing.

What makes this recipe especially appealing is its simplicity. In just 50 minutes, you can create a homemade soup with a beautifully creamy consistency without adding heavy cream. The combination of fresh lemon juice, egg yolks, and dill gives every spoonful a distinctive flavor that feels both comforting and vibrant.

Whether you’re preparing a cozy weeknight dinner, cooking for your family, or exploring classic Greek cuisine, this Avgolemono recipe is a delicious addition to your collection. Serve it warm with a sprinkle of fresh dill and a slice of crusty bread for a comforting meal you’ll want to make again and again.

Avgolemono – Greek Lemon Chicken Soup

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Avgolemono is a comforting Greek lemon chicken soup made with tender shredded chicken, orzo, fresh vegetables, and a silky egg-lemon broth. Bright, creamy, and full of fresh dill, this traditional Mediterranean soup is perfect for a cozy family meal.

• Author: Emily
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Greek
• Diet: Halal

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 medium carrot, diced
• 2–3 celery stalks, diced
• 2–3 garlic cloves, finely chopped
• 2 bay leaves
• 2 chicken breasts (about 12 oz / 350 g total)
• 6 cups (1.5 liter) chicken stock
• 3/4 cup (175 g) orzo
• Juice of 1 lemon
• 2 egg yolks
• A handful fresh dill
• Salt and freshly ground black pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

1. Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the diced onion, carrot, and celery. Cook for 8-10 minutes, stirring occasionally, until the vegetables are softened.
2. Add the finely chopped garlic and cook for another minute until fragrant. Stir in the bay leaves, chicken breasts, and chicken stock.
3. Bring the soup to a boil, then reduce the heat to medium-low. Cover with a lid and simmer gently for 15 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
4. Remove the chicken breasts and bay leaves from the pot. Discard the bay leaves. Add the orzo to the simmering broth and cook for approximately 10 minutes, or until tender.
5. While the orzo cooks, shred the chicken breasts using two forks. Return the shredded chicken to the soup.
6. In a medium bowl, whisk together the egg yolks and freshly squeezed lemon juice until smooth. Slowly whisk 1-2 ladles of hot soup broth into the egg-lemon mixture to temper the eggs and prevent curdling.
7. Reduce the heat to low and slowly pour the tempered egg-lemon mixture into the soup while stirring continuously. Cook gently for about 5 minutes, stirring frequently, without allowing the soup to boil.
8. Stir in the fresh dill and season with salt and freshly ground black pepper to taste. Serve immediately, garnished with additional fresh dill if desired.

Notes

• Temper the eggs carefully by gradually adding hot broth while whisking constantly. This creates the signature silky texture without scrambling the eggs.
• Do not boil the soup after adding the egg-lemon mixture, as excessive heat can cause the eggs to curdle.
• For a stronger lemon flavor, add a little extra freshly squeezed lemon juice just before serving.
• Chicken thighs can replace chicken breasts for a richer flavor and more tender shredded meat.
• Rice can be substituted for orzo for a more traditional variation. Adjust the cooking time according to the type of rice used.
• For a gluten-free version, replace the orzo with rice or certified gluten-free pasta and ensure the chicken stock is gluten-free.
• Fresh dill adds a classic Greek flavor, but fresh parsley can be used as an alternative.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat without boiling.
• The orzo absorbs liquid as the soup sits. Add a splash of chicken stock or water when reheating to restore the desired consistency.
• Serve with crusty bread, warm pita, or a simple Greek salad for a complete Mediterranean meal.

Nutrition

• Serving Size: 1 serving (approximately 2 cups)
• Calories: 385 kcal
• Sugar: 5 g
• Sodium: 1050 mg
• Fat: 11 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 39 g
• Fiber: 3 g
• Protein: 32 g
• Cholesterol: 155 mg