There are soups that simply warm you up, and then there are soups that feel like a quiet moment of comfort. Greek lemon chicken soup, also known as avgolemono, is absolutely the second kind. It is silky, bright with lemon, and deeply soothing in a way that feels both cozy and fresh at the same time.
This is one of those recipes I come back to when I want something nourishing but special. The gentle creaminess from the egg yolks, the tender chicken, and that unmistakable lemony lift make every spoonful feel like a small luxury. If you have never made avgolemono at home, you are in for a treat. Let's get started.
Jump to:
Why You'll Love This Recipe
- Creamy without cream or flour
- Bright, lemony, and comforting
- Made with simple pantry ingredients
- Naturally high in protein
- Perfect for cozy dinners or light lunches
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2 to 3 celery stalks, diced
- 2 to 3 garlic cloves, finely chopped
- 2 bay leaves
- 2 chicken breasts, about 12 ounces total
- 6 cups chicken stock
- ¾ cup orzo
- Juice of 1 lemon
- 2 egg yolks
- A handful of fresh dill, finely chopped
- Salt and freshly ground black pepper to taste
Ingredient Notes and Substitutions
Fresh lemon juice is essential here. Bottled juice just does not give the same bright, clean flavor that makes Greek lemon chicken soup so special.
Orzo gives the soup its classic texture, but if you need a substitute, small pasta shapes like pastina can work. Just keep the size small and tender.
Dill adds a fresh, slightly grassy finish. If you are not a dill fan, parsley can be used, but dill really brings the traditional flavor.
Instructions
- Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the onion, carrot, and celery. Cook for 8 to 10 minutes, stirring occasionally, until softened and fragrant.
- Add the garlic and cook for about 1 minute, just until aromatic. Stir in the bay leaves, chicken breasts, and chicken stock.
- Bring the soup to a boil, then reduce the heat to medium-low. Cover and simmer for 15 minutes, until the chicken is fully cooked.
- Remove the chicken breasts and bay leaves. Add the orzo to the pot and cook for about 10 minutes, until tender.
- Shred the chicken using two forks and return it to the pot.
- While the orzo cooks, whisk the egg yolks and lemon juice together in a bowl. Ladle 1 to 2 scoops of hot soup into the mixture slowly, whisking constantly to temper it.
- Pour the tempered egg-lemon mixture back into the pot. Cook gently for about 5 minutes, stirring often. Do not let the soup boil.
- Stir in the fresh dill, adjust seasoning with salt and pepper, and serve immediately.
Pro Tips for Success
- Temper the eggs slowly to avoid scrambling.
- Keep the heat low after adding the egg-lemon mixture.
- Stir gently and consistently for a silky texture.
- Taste and adjust lemon at the end if needed.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently over low heat, stirring often. Avoid boiling to keep the soup smooth.
Make Ahead and Freezing
Avgolemono is best enjoyed fresh, but you can make the soup base ahead of time. Cook everything except the egg-lemon mixture, then refrigerate. Add the egg yolks and lemon just before serving.
Freezing is not recommended once the eggs are added, as the texture can change.
Tips and Variations
- Add extra lemon zest for a brighter finish.
- Use chicken thighs for richer flavor.
- Swap orzo for rice for a different texture.
- Add a pinch of nutmeg for warmth.
- Finish with extra fresh dill on top.
FAQs
Yes. It is high in protein, naturally creamy without heavy cream, and very satisfying.
This recipe is naturally dairy-free since the creaminess comes from eggs.
Be sure to use egg yolks only and keep the heat low while stirring.
📖 Recipe
Greek Lemon Chicken Soup (Avgolemono)
Description
Avgolemono is a traditional Greek lemon chicken soup that's simply comfort in a bowl! It's a gorgeous, delicious soup made with egg yolks and loads of lemon juice for a warming and satisfying meal.
Ingredients
- 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
- ¾ cup (175 g) orzo
- Juice of 1 lemon
- 2 egg yolks
- A handful fresh dill
- Salt and freshly ground black pepper to taste
Instructions
- Heat olive oil in a large stock pot or Dutch oven. Cook onion, carrot, and celery for 8-10 minutes over medium heat until softened.
- Add garlic and cook for another minute, then add bay leaves, chicken, and chicken stock.
- Bring to a boil, then lower heat to medium-low. Cover and simmer for 15 minutes.
- Remove chicken breasts and bay leaves. Add orzo and cook for 10 minutes.
- Shred chicken with two forks and return to the pot.
- In a bowl, whisk egg yolks and lemon juice. Temper with 1-2 ladles of hot soup. Stir the egg-lemon mixture into the pot and cook for 5 more minutes.
- Stir in fresh dill, adjust seasoning, and serve hot. Garnish with extra dill if desired.
Notes
Use freshly squeezed lemon juice for best flavor. Tempering the egg yolks prevents curdling. For extra richness, you can add a splash of cream at the end (not traditional). This soup is best served immediately as the orzo continues to absorb broth over time.
Serving Suggestions
Serve this Greek lemon chicken soup with warm crusty bread or soft pita for dipping. It also pairs beautifully with a simple Greek salad on the side for a complete, comforting meal.
Nutrition and Notes
Each serving contains approximately 377 calories and is packed with protein and comforting carbohydrates. This recipe yields four servings and is beginner-friendly. I have made it many times, and the balance of lemon and creaminess is just right when you take it slow.
Reader Reviews
Readers often say this soup becomes an instant favorite after the first bowl. It is comforting, bright, and surprisingly easy to make at home.
Related Recipes and Internal Links
If you love cozy soups with a fresh twist, you may also enjoy my
Comments
No Comments