1. Home
  2. Recipes
  3. Lemon Chicken Greek Soup

Tasty Lemon Chicken Greek Soup

Featured in: Comforting Bowls for Every Season

Avgolemono stands out as a treasured Greek dish featuring juicy shredded chicken, small orzo pasta, and a velvety mixture from eggs and tangy lemon juice. The wonder occurs when steaming broth gets gradually mixed into egg yolks, making a rich, creamy base without any actual cream. Fresh dill brings brightness and taste, while lemon adds zing to each spoonful. This warming soup comes together in under an hour, using basic items probably sitting in your kitchen now. What you get is a light but filling meal that's both healthy and tasty. Great for cold nights or anytime you're craving some homemade comfort.
Pin it Share it Send it Print it Jump To Recipe
A woman with blonde hair and a white shirt smiles at the camera.
Updated on Mon, 21 Apr 2025 17:58:48 GMT
Avgolemono Greek Lemon Chicken Soup Pin it
Avgolemono Greek Lemon Chicken Soup | tastefullyrecipe.com

The creamy texture of Greek Avgolemono soup combines soft chicken and orzo in a wonderfully thick broth livened up with zesty lemon. This beloved Greek dish turns simple items into something truly amazing, making a warm bowl that hugs you with comfort at every taste.

I found this dish during a cooking class with Elena, my Greek neighbor. She taught me how her grandma would slowly pour in the egg mix while sharing stories about growing up in Athens. That day completely changed my thoughts on chicken soup.

Key Ingredients For Amazing Results

  • Fresh eggs from local farms: Give you that famous smooth feel, try to find ones with deep orange yolks
  • Lemon juice you squeeze yourself: Adds the perfect tang, don't use the bottled stuff
  • Good quality chicken broth: Makes the base for everything, homemade is tops, but good store brands work too
  • Orzo pasta: Soaks up all the good flavors, pick a type that won't get mushy when cooked

I've noticed that eggs at room temperature really help you get that perfect smooth creaminess.

Whipping Up Your Avgolemono

Start With Veggies:
Slowly cook chopped onions, carrots, and celery in olive oil until they're soft and smell good. Your veggies should get tender but not brown, which takes about 8-10 minutes if you stir now and then. Toss in crushed garlic and cook just until you can smell it.
Build Those Tastes:
Put chicken breasts in the pot with bay leaves and stock, bringing it to a gentle bubble. The trick is using low heat so your chicken stays juicy and tender. Cover the pot and let everything mix together as the chicken cooks.
Cook The Pasta Right:
After the chicken's done, take it out for shredding and add orzo to the bubbling broth. The pasta will suck up all that yummy chicken flavor while it cooks. Watch it closely so it doesn't get too soft - you want it just right.
Get The Special Sauce Right:
In another bowl, beat egg yolks with fresh lemon juice until they're mixed well. The big secret is tempering - slowly pouring hot broth into the egg mix while you keep whisking. This stops the eggs from cooking too fast and makes that famous smooth feel.
Bring It All Together:
Put the tempered egg mix back in the pot while stirring gently. Keep the heat low and never let it boil. Mix in the shredded chicken and fresh dill, letting everything come together just right.
Best Avgolemono Greek Lemon Chicken Soup Pin it
Best Avgolemono Greek Lemon Chicken Soup | tastefullyrecipe.com

My little girl really loves this soup when she's feeling sick. Something about the chicken broth and lemon always cheers her up. I always cook extra so we have some ready for those times.

Tasty Companions

There's nothing better than dipping warm, crusty bread into this smooth soup. I like serving it with traditional Greek village bread, with its crunchy outside and soft inside that goes so well with the soup's velvety feel. A basic Greek salad on the side adds some nice crispness and freshness.

Make It Your Own

Try using rice instead of orzo if you want something heartier. For something lighter, shredded cauliflower works great. Some parts of Greece add tiny meatballs, while others throw in extra veggies like peas or carrots. Tweak it how you like by changing how much lemon you use.

Storing Leftovers

Keep any extra soup in covered containers in your fridge for up to three days. When warming it up, remember the most important thing - use gentle heat. Warm it up slowly on low heat, stirring now and then to keep that smooth texture. The orzo will keep soaking up liquid, so you might need to add a bit more warm broth.

The Wonder Of Mediterranean Dishes

Mediterranean cooking shows how basic ingredients can turn into amazing meals. This soup really shows that idea perfectly, teaching us that taking your time and using good methods creates kitchen magic. Each time I make it, I spot new little things about its flavors.

Goodness In Every Spoonful

Besides being super comforting, this soup gives you great nutrition too. The protein from chicken and eggs mixes with carbs from orzo to make a well-rounded meal. Lemon adds vitamin C, while the herbs bring in good compounds that boost your overall health.

Close-up Avgolemono Greek Lemon Chicken Soup Recipe Pin it
Close-up Avgolemono Greek Lemon Chicken Soup Recipe | tastefullyrecipe.com

Making this soup reminds me how food can take us to different places and times. Its ability to comfort and feed us while tasting so fancy makes it stand out among my recipes. Whether you're cooking for family or just want something warm on a cold day, this Avgolemono soup always makes both your body and soul happy.

Frequently Asked Questions

→ What does Avgolemono mean?
Avgolemono literally translates to 'egg-lemon' in Greek, pointing to the unique sauce created by gently warming egg yolks with lemon juice that makes this soup so creamy.
→ Can I make this soup ahead of time?
It tastes best fresh, but you can prepare the soup base earlier and stir in the egg-lemon mix right when you're ready to eat to avoid separation.
→ Why did my egg mixture curdle?
Curdling happens when eggs go into very hot soup too quickly. Always warm them up first by slowly mixing some hot broth into your egg-lemon combo before pouring it back in.
→ Can I substitute the orzo pasta?
Sure, try regular rice, tiny pasta like pastina, or even grated cauliflower for a no-gluten option.
→ How long does this soup keep in the fridge?
You can keep it in a sealed container for up to 3 days. Just heat it slowly when reheating so the eggs don't separate.

Lemon Chicken Greek Soup

This lemon chicken Greek soup (Avgolemono) mixes juicy chicken, tender orzo and a smooth egg-lemon mixture for total warmth in every bite.

Prep Time
10 Minutes
Cook Time
40 Minutes
Total Time
50 Minutes
By: Patricia


Difficulty: Intermediate

Cuisine: Greek

Yield: 6 Servings

Dietary: Dairy-Free

Ingredients

→ Core components

01 2 chicken breasts (roughly 12 oz / 350 g combined), ideal for pulling apart
02 ¾ cup orzo pasta (175 g), those tiny grain-shaped noodles that give this soup its satisfying bulk
03 6 cups chicken broth (1.5 liters), the foundation of our soup's flavor

→ Veggies & flavor builders

04 1 medium onion, chopped into tiny cubes
05 1 medium carrot, finely chopped
06 2-3 celery stalks, cut into small bits
07 2-3 garlic cloves, crushed or finely diced
08 Fresh dill, a big bunch for that true Greek flavor

→ For the creamy lemon mixture

09 2 fresh egg yolks, not cold from the fridge
10 Juice of 1 big lemon, squeezed right before using

→ Kitchen staples

11 1 tablespoon extra virgin olive oil
12 2 bay leaves
13 Sea salt and fresh black pepper, as needed

Instructions

Step 01

Heat your olive oil in a big soup pot over medium heat. Throw in the chopped onion, carrot, and celery. Let them sweat for 8-10 minutes, giving them a stir now and then, until they're soft and smell amazing.

Step 02

Toss in your chopped garlic and cook till it smells good, just about a minute. Throw in the bay leaves, put the chicken breasts in, and pour all your broth over everything.

Step 03

Let it all come to a light boil, then turn down the heat to medium-low. Put the lid on and let it bubble gently for 15 minutes, till the chicken's fully cooked.

Step 04

Take out the chicken and bay leaves. Drop the orzo into the bubbling broth and let it cook for 10 minutes, until it's soft but not mushy.

Step 05

While your pasta's cooking, grab two forks and tear the chicken into small, bite-sized shreds, then put it back in the pot.

Step 06

In a separate bowl, beat the egg yolks with lemon juice until they're smooth. Now comes the careful part: slowly pour in 1-2 scoops of hot soup while you keep whisking (this stops the eggs from cooking too fast). Pour this mix back into the pot and cook 5 more minutes, letting the soup get a bit thicker.

Step 07

Mix in all that fresh dill, give it a taste and add salt and pepper if needed. Scoop into bowls and sprinkle extra dill on top if you want to make it pretty. Eat it right away while it's hot and cozy.

Notes

  1. This traditional Greek soup gets its rich, smooth texture from the careful mixing of eggs and lemon, a combo Greeks call avgolemono sauce.
  2. Success depends on slowly warming the egg-lemon mixture to avoid it turning lumpy.

Tools You'll Need

  • Big soup pot or Dutch oven
  • Two forks for pulling chicken
  • Mixing whisk
  • Soup spoon

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has eggs
  • Contains wheat (in the orzo pasta)