Silky, lemony, and warming, this Greek avgolemono soup is liquid comfort in a bowl.
Why This Greek Lemon Chicken Soup Works
Low and slow simmering is the secret here. Every ingredient gets time to release its flavor into the broth, creating something rich and deeply satisfying. Plus it is mostly hands-off cooking.
Avgolemono is Greece’s answer to chicken noodle soup. Eggs and lemon juice whisked into hot broth create an impossibly silky, creamy texture without any cream. The orzo and shredded chicken make it hearty enough for a full meal. This avgolemono soup recipe is a keeper.
Simmer your broth and get those eggs and lemons ready. Let’s make it together.
Ingredients
Greek Lemon Chicken Soup (Avgolemono)
- 1 pound boneless skinless chicken breasts
- 6 cups chicken broth
- 3/4 cup orzo pasta
- 3 large eggs
- 1/3 cup fresh lemon juice (about 3 lemons)
- 1 tablespoon lemon zest
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
Optional add-ins:
- Rice instead of orzo
- Carrots
- Celery
- Extra lemon wedges
How to Make Greek Lemon Chicken Soup (Avgolemono)
- Simmer. Bring chicken broth to a boil in a large pot. Add chicken breasts and reduce heat. Simmer for 15 minutes until the chicken is cooked through. Remove the chicken and shred it with two forks.
- Cook. Return the broth to a boil and add the orzo. Cook for 8 to 9 minutes until the orzo is tender.
- Temper. Whisk eggs and lemon juice together in a bowl. Slowly ladle 1 cup of the hot broth into the egg mixture while whisking constantly (this tempers the eggs so they don’t scramble). Pour the tempered mixture back into the pot while stirring.
- Finish. Add the shredded chicken back to the soup. Stir gently over low heat for 2 minutes until the soup is thick and silky. Do not boil. Stir in lemon zest and dill. Serve immediately.
Tips for the Best Greek Lemon Chicken Soup
- Temper the eggs slowly. Pour the hot broth in a thin stream while whisking constantly. Rushing this step makes scrambled egg soup.
- Do not boil the soup after adding the egg mixture or it will curdle.
- Fresh lemon juice is non-negotiable here. Bottled won’t give you that bright, clean flavor.
- The soup thickens as it sits. Add a splash of broth when reheating.
- Dill is the traditional herb. Fresh dill makes a real difference over dried.
Fun Variations to Try
- Use rice instead of orzo for a more traditional version.
- Add diced carrots and celery to the broth for extra body.
- Use turkey or rotisserie chicken for a shortcut version.
- Stir in a handful of baby spinach at the end for greens.
- Make a vegetarian version with vegetable broth and white beans instead of chicken.
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Can I freeze Greek Lemon Chicken Soup?
Yes, this soup freezes beautifully for up to 3 months. Let it cool completely before transferring to freezer-safe containers.
Can I make Greek Lemon Chicken Soup in a slow cooker?
Absolutely. Add everything to the slow cooker and cook on low for 6 to 8 hours or high for 3 to 4 hours.
How do I make Greek Lemon Chicken Soup thicker?
Let it simmer uncovered for an extra 10 minutes. You can also mash some of the ingredients or stir in a cornstarch slurry.
What bread goes best with Greek Lemon Chicken Soup?
Crusty sourdough, warm garlic bread, or simple oyster crackers are all excellent choices for dunking and scooping.
How long does leftover Greek Lemon Chicken Soup last?
Store in an airtight container in the fridge for up to 4 days. The flavors get even better the next day.
Greek Lemon Chicken Soup (Avgolemono)
A delicious homemade greek lemon chicken soup (avgolemono) recipe.
Ingredients
Method
- Simmer. Bring chicken broth to a boil in a large pot. Add chicken breasts and reduce heat. Simmer for 15 minutes until the chicken is cooked through. Remove the chicken and shred it with two forks.
- Cook. Return the broth to a boil and add the orzo. Cook for 8 to 9 minutes until the orzo is tender.
- Temper. Whisk eggs and lemon juice together in a bowl. Slowly ladle 1 cup of the hot broth into the egg mixture while whisking constantly (this tempers the eggs so they don't scramble). Pour the tempered mixture back into the pot while stirring.
- Finish. Add the shredded chicken back to the soup. Stir gently over low heat for 2 minutes until the soup is thick and silky. Do not boil. Stir in lemon zest and dill. Serve immediately.
Notes
Temper the eggs slowly. Pour the hot broth in a thin stream while whisking constantly. Rushing this step makes scrambled egg soup. Do not boil the soup after adding the egg mixture or it will curdle. Fresh lemon juice is non-negotiable here. Bottled won't give you that bright, clean flavor.
FAQ
What does avgolemono mean?
Avgolemono means ‘egg-lemon’ in Greek. It is a technique of whisking eggs and lemon into hot broth to create a naturally creamy, silky texture without any dairy.
Why did my soup curdle?
The eggs were added too quickly or the soup was too hot. Always temper the eggs by slowly adding hot broth to the egg mixture first, then pour it back into the pot on low heat.
Can I make this ahead?
It is best fresh. The orzo absorbs a lot of liquid as it sits. If making ahead, cook the orzo separately and add it when serving. Reheat gently.
How do I store leftovers?
Store in the fridge for up to 3 days. Reheat gently over low heat with extra broth. Do not microwave on high or the eggs may curdle.
