Greek lemon chicken soup (Avgolemono) with silky lemony broth, tender chicken, and orzo, ready in 30 minutes. ♡
This Greek lemon chicken soup (Avgolemono) is the cozy lemony hug everyone wishes their mom made. Tender chicken, orzo, and a silky egg lemon broth come together in 30 minutes flat with a tang that wakes up every sense. For more ideas, see our Crispy Garlic Parmesan Wings Air Fryer.
Easy classic Greek soup that fixes any cold or bad day. Let’s make it together.
Ingredients
Greek Lemon Chicken Soup (Avgolemono)
- 8 cups chicken broth, low sodium
- 1 cup orzo pasta
- 3 cups shredded rotisserie chicken
- 3 large eggs
- 1/2 cup fresh lemon juice, from 3 lemons
- 1 tsp lemon zest
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp fresh dill, minced
- 2 tbsp fresh parsley, minced
- 1 lemon, sliced for garnish
How to Make Greek Lemon Chicken Soup (Avgolemono)
- **Boil.** Bring chicken broth to a boil in a large pot. Add orzo and cook 8 minutes until al dente.
- **Add.** Reduce heat to low. Stir in shredded chicken, salt, and pepper.
- **Whisk.** In a large bowl whisk eggs and lemon juice until frothy.
- **Temper.** Slowly whisk 2 cups hot broth into the egg mixture in a thin stream while whisking constantly.
- **Combine.** Pour the tempered eggs back into the soup pot stirring as you pour. Heat 2 minutes more without boiling.
- **Finish.** Stir in lemon zest, dill, and parsley off the heat.
- **Serve.** Ladle into bowls. Top with lemon slices and extra dill.
Why This Recipe Works
Tempering the eggs is the soul of avgolemono. Whisking hot broth into the egg lemon mixture slowly raises the temp without scrambling the eggs. The result is a silky velvety broth that cannot be replicated with cornstarch or cream.
The ratio of 3 eggs to 1/2 cup lemon juice is the Greek standard. More eggs makes the soup heavy. More lemon makes it sour. The 3 to 0.5 ratio is what creates the bright but silky balance the soup is known for.
Using rotisserie chicken cuts the cook time in half without sacrificing flavor. The pre roasted bird brings deeper flavor than poaching raw chicken in broth, and shredding it gives more surface area for the broth to soak in. For more ideas, see our Sheet Pan Miso Butter Salmon.
Tips
- Temper the eggs slowly to avoid scrambling.
- Use rotisserie chicken to cut prep in half.
- Cook orzo in the soup so it absorbs the broth flavor.
- Use fresh lemons only, bottled juice tastes flat.
- Common mistake: do not boil the soup after adding eggs, they will curdle.
- Store leftovers up to 3 days. Reheat gently without boiling.
Variations
- Use rice instead of orzo for gluten free.
- Add carrots and celery for a heartier soup.
- Stir in fresh dill for an herby lift.
- Use vegetable broth and skip chicken for vegetarian.
- Add fresh spinach in the last 2 minutes for greens.
- Top with feta crumbles for a salty bite.
Looking for more recipes? Try our Crockpot French Onion Chicken or Spicy Garlic Shrimp Pasta next.
Common Mistakes to Avoid
- Pouring eggs straight into hot broth: Temper slowly with hot broth ladles. Direct eggs scramble.
- Boiling after adding eggs: Keep heat low. Boiling curdles the silky broth.
- Bottled lemon juice: Fresh squeezed only. Bottled tastes metallic in this delicate soup.
- Cooking orzo separately: Cook in the broth. The starch helps thicken the soup naturally.
Greek Lemon Chicken Soup (Avgolemono)
Ingredients
Method
- **Boil.** Bring chicken broth to a boil in a large pot. Add orzo and cook 8 minutes until al dente.
- **Add.** Reduce heat to low. Stir in shredded chicken, salt, and pepper.
- **Whisk.** In a large bowl whisk eggs and lemon juice until frothy.
- **Temper.** Slowly whisk 2 cups hot broth into the egg mixture in a thin stream while whisking constantly.
- **Combine.** Pour the tempered eggs back into the soup pot stirring as you pour. Heat 2 minutes more without boiling.
- **Finish.** Stir in lemon zest, dill, and parsley off the heat.
- **Serve.** Ladle into bowls. Top with lemon slices and extra dill.
Notes
Sources: USDA FoodData Central for nutrition data and Harvard T.H. Chan School of Public Health Nutrition Source.
