Authentic Greek Lemon Chicken Soup (Avgolemono)
This silky Greek lemon chicken soup, or avgolemono, uses a classic egg-lemon temper for a creamy finish without dairy. A bright, comforting meal with orzo and shredded chicken.
There is nothing quite as restorative as a bowl of authentic Greek lemon chicken soup. Known traditionally as avgolemono, this isn’t your standard clear-broth chicken noodle soup; it’s a velvety, thick, and intensely citrusy experience that relies on a specific egg-tempering technique rather than heavy cream to achieve its luxurious texture.
Making an easy Greek lemon chicken soup at home is all about the emulsion. By whisking fresh lemon juice into eggs and slowly introducing hot broth, you create a rich sauce that transforms a simple pot of chicken and orzo into a Mediterranean masterpiece. It’s bright enough for spring but hearty enough to cure a winter cold.
While some recipes use rice, I prefer the silkiness of orzo for this avgolemono soup. The small pasta shapes soak up the savory chicken stock, providing the perfect backdrop for the zip of fresh lemon and a generous hit of fresh dill at the very end.
Ingredients
The Base
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 stalks celery, finely diced
- 2 cloves garlic, minced
- 8 cups (1.9 liters) high-quality chicken bone broth or stock
- 1 cup (200g) orzo pasta
- 2 cups (approx. 300g) cooked chicken, shredded or cubed
- Kosher salt and freshly cracked black pepper to taste
The Avgolemono Sauce
- 3 large eggs, room temperature
- 1/2 cup (120ml) fresh lemon juice (about 2-3 lemons)
- 1 tablespoon lemon zest
Garnish
- 1/4 cup fresh dill, chopped
- Extra lemon slices for serving
Instructions
- 1
Sauté the aromatics in a large Dutch oven over medium heat with the olive oil until the onions and carrots are softened, about 6-8 minutes.
- 2
Pour in the chicken broth and bring the mixture to a rolling boil.
- 3
Stir in the orzo and reduce the heat to medium-low, simmering for about 8-10 minutes until the pasta is al dente.
- 4
Add the shredded chicken to the pot and cook for 2 minutes just to warm it through, then reduce the heat to the lowest setting.
- 5
Whisk the eggs in a medium bowl for 2 minutes until frothy and pale, then slowly whisk in the lemon juice and zest.
- 6
Temper the eggs by very slowly drizzling two ladles of the hot soup broth into the egg-lemon mixture, whisking constantly to prevent the eggs from scrambling.
- 7
Pour the tempered egg mixture back into the large pot slowly, stirring continuously as the soup thickens and turns opaque.
- 8
Heat the soup gently for 2-3 minutes without letting it reach a boil, as boiling will break the emulsion and curdle the eggs.
- 9
Season generously with salt and pepper, stir in the fresh dill, and serve immediately with extra lemon slices.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 315 kcal
- Protein
- 26 g
- Carbs
- 29 g
- Fat
- 11 g
- Fiber
- 2 g
- Sugar
- 4 g
- Sodium
- 840 mg
Tips
- → Use room temperature eggs to ensure a smoother emulsion and reduce the risk of curdling when you add the hot broth.
- → Never let the soup boil once you have added the egg mixture; high heat will cause the eggs to cook into solid bits rather than staying silky.
- → If you are using leftovers, the orzo will absorb more liquid as it sits. Add a splash of broth when reheating to bring back the soup consistency.
- → Fresh dill is non-negotiable for that authentic Greek flavor profile, but fresh parsley works as a secondary backup.
FAQ
Why does my Greek lemon chicken soup curdle?
Curdling happens if the broth is too hot when added to the eggs or if the soup is boiled after the egg-lemon mixture is incorporated. Temper the eggs slowly and keep the final heat low.
Can I use rice instead of orzo?
Yes, you can substitute 3/4 cup of long-grain white rice for the orzo. Note that rice may take 15-18 minutes to cook through in the broth before you add the egg mixture.
How do I reheat avgolemono soup safely?
Reheat it on the stove over low heat, stirring constantly. Do not let it boil, or the sauce will lose its creamy, emulsified texture.
Is Greek lemon chicken soup healthy?
Yes, it is high in protein and uses eggs for creaminess instead of heavy dairy, making it a nutrient-dense and lighter comfort food option.
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