Amazing Greek Lemon Chicken Soup (Avgolemono)

November 17, 2025 by Emily

There’s something truly magical about a bowl of warm, comforting soup, especially when it carries the flavors of tradition and sunshine. I remember the first time I truly savored a bowl of authentic Greek Lemon Chicken Soup, also known as Avgolemono.

It was a chilly evening, and the creamy, tangy broth, brimming with tender chicken and delicate orzo, felt like a warm hug. It instantly transported me to a cozy kitchen, filled with laughter and love. Now, I’m thrilled to share my go-to recipe for this classic, which comes together in about 45 minutes, bringing that same comforting magic to your table.

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What is Avgolemono Soup?

Avgolemono is a classic Greek soup, renowned for its distinctive silky texture and bright, tangy flavor. The name itself, “Avgolemono,” literally translates to “egg-lemon,” which perfectly describes its unique base. This culinary marvel is crafted from a rich chicken broth, thickened and flavored with a liaison of eggs and fresh lemon juice.

While often enjoyed year-round, it’s particularly cherished during colder months or as a soothing meal when you need a little pick-me-up. Many Greek families consider it a staple, often served during holidays or as a comforting everyday dish. Its origins trace back centuries, a testament to its enduring appeal in Mediterranean cuisine.

Why You’ll Love This Greek Lemon Chicken Soup

I know you’re going to adore this Greek Lemon Chicken Soup for so many reasons. It’s a truly special dish that brings both warmth and incredible flavor to your kitchen.

This recipe is a quick and easy weeknight meal, perfect for busy evenings.
It offers classic comforting flavors that feel both nourishing and uplifting.
I love that it uses simple, readily available ingredients you likely already have.
It’s a wonderful, healthier alternative to many heavier, cream-based soups.

Is Greek Lemon Chicken Soup Healthy?

Absolutely! I consider this Greek Lemon Chicken Soup to be a fantastic healthy option. It’s packed with lean protein from the chicken, which is essential for muscle repair and satiety. The fresh lemon juice provides a wonderful boost of Vitamin C, an important antioxidant. Compared to many other creamy soups, Avgolemono is relatively low in calories and fat, especially when made with a good quality broth. It’s a truly wholesome and nourishing meal that warms you from the inside out.

While the exact nutritional composition varies, one study showed that a similar chicken soup can contain approximately 166 calories. It’s a truly wholesome and nourishing meal that warms you from the inside out.

Choosing Your Ingredients for the Best Avgolemono

The secret to truly delicious Greek Lemon Chicken Soup lies in selecting the right ingredients. Every choice makes a difference in the final flavor and texture, and I want you to have the best experience.

Chicken: For this recipe, I use chicken breasts, which cook quickly and shred beautifully. While you could use a whole chicken for a homemade broth, using good quality chicken breasts or even pre-cooked rotisserie chicken is a fantastic time-saver. Chicken thighs are also an option if you prefer darker meat, offering a bit more richness.
Rice/Orzo: I find orzo works beautifully in this soup, adding a delicate pasta texture that’s traditional and beloved. If you prefer rice, a short-grain or medium-grain variety like Arborio or even a simple white rice would work well, as they release starch to help thicken the soup slightly. Long-grain rice will keep its shape more, resulting in a less creamy texture.
Eggs & Lemon: These are the stars of Avgolemono! I always make sure my eggs are at room temperature, as this helps them incorporate more smoothly into the hot broth without scrambling. Freshly squeezed lemon juice is non-negotiable; bottled juice simply won’t give you that bright, vibrant tang. The combination of tempered egg yolks and lemon juice creates the signature creamy, yet light, finish.
Broth: A high-quality chicken broth is the foundation of this soup. I recommend using the best broth you can find, whether it’s homemade or a store-bought brand you trust. It truly makes all the difference in the depth of flavor.
For a truly comforting option, consider this Ultimate Comfort Beef Stew with Cheddar Herb Dumplings.

Greek Lemon Chicken Soup Ingredients

Here’s exactly what you’ll need to create this comforting soup in your kitchen:

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

Step-by-Step: Making the Perfect Avgolemono Soup

Follow these simple steps, and you’ll have a delicious, soul-warming Greek Lemon Chicken Soup ready to enjoy in no time. I promise it’s easier than you think!

Heat the olive oil in a large stock pot or Dutch oven and cook the onion, carrot and celery for 8-10 minutes over medium heat until softened.
Add the garlic and cook for another minute, then add the bay leaves, chicken and chicken stock.
Bring to a boil, then lower the heat to medium-low, cover with a lid and simmer for 15 minutes.
Take out the chicken breasts and bay leaves. Add the orzo to the pot and continue to cook for 10 minutes.
Shred the chicken with two forks and add it back to the pot.
While the orzo is cooking, whisk the egg yolks and lemon juice in a bowl. Take out 1-2 ladles of soup and pour it over the egg-lemon mixture to temper it. Add this mix to the pot and continue to cook for 5 minutes.
Stir in the fresh dill, adjust the seasoning and serve immediately, with some extra fresh dill on top if you like.

Pro-Tips for Perfect, Curdle-Free Greek Lemon Chicken Soup

Making Avgolemono is quite straightforward, but a few key tips can ensure your soup is perfectly smooth and creamy every time. I’ve learned these tricks over the years, and they truly make a difference.

Never boil the soup after you’ve added the egg-lemon mixture. The delicate egg can curdle if exposed to high heat. Simmer gently for just a few minutes.
Always use the best quality chicken broth you can find. It forms the base of your soup, and a good broth will elevate all the other flavors.
For an extra layer of flavor, consider toasting your orzo or rice lightly in a dry pan for a few minutes before adding it to the soup. This brings out a lovely nutty aroma.
Temper the egg mixture slowly and carefully. This is crucial for preventing curdling. Gradually introducing warm broth to the egg-lemon mix raises its temperature gently, ensuring a smooth incorporation into the soup.
If you like citrus flavors, explore The Ultimate Limoncello Recipe: Delightful Lemon Infusion for another delightful recipe.

Troubleshooting Common Problems with Avgolemono

Even experienced cooks encounter hiccups sometimes! I’m here to help you navigate any issues you might face with your Greek Lemon Chicken Soup.

My soup curdled! Can I fix it? If your soup has curdled, don’t despair! Sometimes, you can save it by carefully straining out any curdled bits, then whisking in a fresh, tempered egg-lemon mixture off the heat. Next time, remember to temper your eggs very slowly and avoid boiling the soup after adding them.
My soup is too thick/too thin. How do I adjust it? If your soup is too thick, simply add a bit more warm chicken stock until it reaches your desired consistency. If it’s too thin, you can try simmering it very gently for a few more minutes (before adding the egg mixture) to reduce it slightly, or next time, use a bit less broth. The starch from the orzo also helps thicken it.
Why does my soup taste bland? Bland soup is often a sign of insufficient seasoning. Always taste and adjust! Make sure you’re using a good quality chicken broth as your base. Don’t be shy with the salt, and definitely ensure you’re using fresh lemon juice for that essential bright flavor.

Recipe Variations: Customize Your Greek Lemon Chicken Soup

This Greek Lemon Chicken Soup recipe is truly a fantastic base, but I love how versatile it can be. Feel free to get creative and customize it to your taste!

Variation	Description
Low-Carb / Keto Avgolemono	I recommend swapping the orzo for cauliflower rice. Simply add it in the last 5-7 minutes of cooking until tender.
Vegetarian Avgolemono	To adapt this recipe, use a rich vegetable broth instead of chicken stock. For a hearty element, you can add chickpeas or sautéed mushrooms.
Creamier Version	If you desire an even creamier texture, you can use whole eggs instead of just yolks. Alternatively, a tiny splash of heavy cream, though untraditional, adds richness.
The Feta & Couscous Version	I’ve also enjoyed a variation where the egg-lemon is omitted, and the soup is finished with crumbled feta and cooked couscous for a different take.

What to Serve with Greek Lemon Chicken Soup

This Greek Lemon Chicken Soup is a complete meal on its own, but I always love to offer a few accompaniments to elevate the experience. These pairings complement the soup beautifully.

Breads: A warm, crusty sourdough bread is perfect for soaking up every last drop of the broth. Warm pita bread or a slice of garlicky bread also makes a fantastic addition.
Toppings & Garnishes: I love a drizzle of good quality extra virgin olive oil over my bowl, along with a sprinkle of extra fresh dill. While dill is traditional, fresh parsley can also be a nice touch. A pinch of crumbled feta or freshly cracked black pepper adds extra flavor and texture. This would pair well with this easy Caramel Apple Dessert Cups Recipe: Ultimate Guide.
Side Dishes: For a lighter meal, simple marinated olives or a fresh Greek salad can be lovely. If I want something more substantial, I might serve it alongside some spanakopita triangles or roasted asparagus with a squeeze of lemon.

How to Store, Freeze, and Reheat Avgolemono

I always make a big batch of this Greek Lemon Chicken Soup because it’s so good to have on hand! Here’s how I store and reheat it.

To store leftovers, allow the soup to cool completely, then transfer it to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days.

For longer storage, I sometimes freeze it. While the texture of the egg-lemon mixture can change slightly after freezing and thawing, it’s still delicious. Store it in freezer-safe containers for up to 2-3 months.

When reheating, whether from the fridge or thawed from the freezer, do so gently over low heat on the stovetop. Avoid bringing it to a rolling boil, as this can cause the egg to curdle. Stir occasionally until it’s warmed through. You might want to add a splash of extra chicken stock or a squeeze of fresh lemon juice to refresh the flavors.

Frequently Asked Questions

I get a lot of questions about Greek Lemon Chicken Soup, and I’m always happy to share what I know! Here are some common ones.

Can I use rotisserie chicken instead?

Yes, absolutely! Using shredded rotisserie chicken is a fantastic shortcut. Just add it back to the pot along with the orzo so it can warm through.

Can I make this soup vegetarian?

You certainly can! Simply swap the chicken stock for a good quality vegetable broth and omit the chicken. You could add chickpeas or some sautéed mushrooms for a heartier, plant-based version.

Is this soup gluten-free?

If you use orzo (which is typically wheat-based), it will not be gluten-free. However, you can easily make it gluten-free by using gluten-free orzo or a gluten-free rice variety instead.

Can I use rice instead of orzo?

Yes, you can! Many traditional Avgolemono recipes use rice. I recommend a short-grain or medium-grain rice, added at the same step as the orzo, and cooked until tender.

How do I prevent the soup from curdling?

The key is tempering the egg mixture slowly by gradually whisking in warm broth before adding it back to the pot. Also, remember to never boil the soup after the egg-lemon mixture has been incorporated; just simmer it gently.

I truly hope you feel inspired to try making this delicious Greek Lemon Chicken Soup in your own kitchen. It’s such a simple recipe, yet it delivers incredible comfort and vibrant flavor with every spoonful. I absolutely adore how easily you can bring such a cherished, traditional dish to your family’s table.

Tried this recipe? I would love to know how it turned out for you! What are your favorite variations on Avgolemono, or what do you like to serve with it? Please share your thoughts and questions in the comments below. Happy cooking, friends!

Emily