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Greek Lemon Chicken Soup

Featured in Meals That Make the Table Happy.

This popular Greek soup mixes juicy shredded chicken, tiny orzo pasta, and a creamy egg-lemon mixture. Heating the broth and whisking it slowly with eggs ensures a smooth, rich consistency without cream. A sprinkle of dill gives freshness, while lemon adds a bold, bright kick. Quick and easy to prep in under 60 minutes, it’s a simple but hearty meal for chilly nights or when you're craving cozy comfort. Minimal ingredients, maximum flavor!
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Updated on Sat, 05 Apr 2025 22:19:21 GMT
Greek Lemon Chicken Soup Pin it
Greek Lemon Chicken Soup | mecooking.com

The velvety richness of Greek Avgolemono soup blends juicy chicken and orzo in a wonderfully thick broth enhanced with zesty lemon. This beloved Greek classic turns simple ingredients into something extraordinary, delivering a comforting bowl that hugs you with warmth in every bite.

I came across this dish during a cooking session with my Greek friend Elena. She demonstrated how her grandma would gently pour the egg mixture while sharing tales of growing up in Athens. That day completely changed my thoughts on chicken soup forever.

Key Ingredients For Amazing Results

  • Garden-fresh eggs: Deliver that distinctive smooth texture, try to find eggs with deep orange yolks
  • Hand-squeezed lemon juice: Adds the ideal tanginess, don't use the bottled stuff
  • Premium chicken broth: Creates the base, homemade is fantastic, but good store brands work too
  • Orzo pasta: Soaks up flavors wonderfully, pick a type that doesn't get mushy when cooked

I've noticed that eggs at room temperature really help you get that dreamy creamy texture everyone loves.

Crafting Your Avgolemono

Make The Foundation:
Slowly cook chopped onions, carrots, and celery in olive oil until soft and fragrant. They should get tender but not brown, which usually takes around 8-10 minutes with occasional stirring. Toss in minced garlic and cook just long enough for the smell to fill your kitchen.
Build The Taste:
Add chicken breasts to the pot with bay leaves and stock, bringing everything to a gentle bubble. The trick is keeping the heat low so your chicken stays juicy. Cover and let everything mingle as the chicken cooks through.
Cook The Pasta Right:
After the chicken is done, take it out to shred and drop orzo into the bubbling broth. The pasta will soak up all that yummy chicken flavor while cooking. Watch it carefully to avoid mushiness - you want it just right.
Nail The Avgolemono Mix:
In another bowl, beat egg yolks with fresh lemon juice until smooth. The key move is tempering - slowly drizzle hot broth into the egg mix while constantly whisking. This stops the eggs from scrambling and creates that trademark silky feeling.
Finish The Masterpiece:
Pour the egg mixture back into the pot while gently stirring. Keep the heat low, never boil it. Mix in the shredded chicken and fresh dill, letting everything come together beautifully.
Best Avgolemono Greek Lemon Chicken Soup Pin it
Best Avgolemono Greek Lemon Chicken Soup | mecooking.com

My little girl especially enjoys this soup when she's feeling sick. The mix of chicken broth and lemon always seems to cheer her up. I always cook extra to keep handy for those times.

Tasty Companions

There's nothing better than dipping warm, crusty bread into this smooth soup. I love serving it with a classic Greek country bread, its crunchy outside and fluffy inside matches the soup's creamy texture perfectly. A basic Greek salad on the side gives you some nice freshness and crunch.

Make It Your Own

Try switching orzo for rice if you want something chewier. For a lighter option, cauliflower rice works great too. Some Greek regions add tiny meatballs, while others mix in extra veggies like peas or carrots. Tweak the lemon amount to match what you like best.

Storing Leftovers

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

The Wonder Of Mediterranean Dishes

Mediterranean cooking celebrates turning basic ingredients into amazing meals. This soup really shows that idea, teaching us that patience and technique work magic in cooking. Each time I make it, I find new layers in its flavors.

Goodness In Every Spoonful

Besides being comforting, this soup packs great nutrition. The protein from chicken and eggs works with the carbs in orzo to make a complete meal. Lemon adds vitamin C, while herbs bring helpful compounds that boost your overall health.

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

Cooking 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 favorite dishes. Whether you're cooking for family or need something warming on a chilly day, this Avgolemono soup always satisfies your hunger and your soul.

Frequently Asked Questions

→ What does Avgolemono stand for?
'Avgolemono' translates to 'egg-lemon' in Greek and describes the creamy, tangy sauce made with eggs and fresh-squeezed lemon juice that transforms this soup.
→ Is it okay to prep this soup in advance?
The soup base works well for making ahead. Just mix in the egg-lemon sauce right before serving for the perfect texture.
→ Why did I end up with scrambled eggs in the soup?
This can happen if the eggs heat up too quickly. Be sure to add warm soup broth slowly into the eggs while whisking to gently combine.
→ Can I swap out orzo pasta?
Of course! You can use rice, other small pasta shapes, or even cauliflower rice for a gluten-free alternative.
→ How long can I keep leftovers in the fridge?
Leftovers stay good for about 3 days in a sealed container in the fridge. Heat gently when reheating to keep the egg mixture from separating.

Greek Lemon Chicken

A warm and delicious bowl of Greek lemon chicken soup! Combined with orzo pasta and a creamy egg-lemon blend, it’s an easy comfort dish for any day.

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

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Greek

Yield: 6 Servings

Dietary: Dairy-Free

Ingredients

→ Base items

01 Two chicken breasts, around 12 oz or 350 g in total, great for shredding.
02 Six cups of chicken broth (1.5 liters), either homemade or quality store-bought, which brings the dish together.
03 Three-fourths of a cup of orzo (175 g), that little pasta shaped like rice, perfect for thickening.

→ Veggies & aromatics

04 One medium carrot, finely chopped into small bits.
05 A small-to-medium onion, diced into small chunks.
06 Two or three stalks of celery, chopped nice and small.
07 Two to three garlic cloves, either minced or finely cut.
08 A good handful of fresh dill, for that Greek flair.

→ Avgolemono mix

09 Two egg yolks, brought to room temperature.
10 Juice squeezed from one big lemon.

→ Pantry staples

11 A tablespoon of extra virgin olive oil.
12 Two dried bay leaves.
13 Freshly cracked black pepper and sea salt, based on your taste.

Instructions

Step 01

Heat up the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrot, and celery while stirring occasionally. Cook for about 8 to 10 minutes until everything's softened and smells amazing.

Step 02

Add chopped garlic and let it cook for just a minute until the fragrance kicks in. Toss in the bay leaves, place the chicken breasts into the pot, and pour in the chicken stock.

Step 03

Bring to a boil gently, then drop the heat to medium-low. Cover and let it simmer for about 15 minutes, so the chicken cooks through.

Step 04

Take the bay leaves and chicken breasts out of the pot. Add the orzo into the broth and let it simmer for around 10 minutes until it's cooked just right.

Step 05

As the orzo cooks, shred the chicken with two forks into small pieces, then put it back into the pot.

Step 06

Whisk together the egg yolks and lemon juice in a bowl, getting them nice and smooth. Gently mix in one or two ladles of hot broth, whisking constantly so the eggs don’t cook. Pour everything back into the pot and let it cook for five more minutes to thicken up.

Step 07

Stir in fresh dill and adjust the seasoning with salt and pepper if needed. Dish it out into bowls, maybe sprinkle extra dill on top if you’d like, and serve warm.

Notes

  1. This beloved dish from Greece gets its creamy character from a mix of eggs and lemon juice called avgolemono.
  2. Be sure to slowly mix the hot broth into the egg-lemon blend so the mixture doesn’t clump up.

Tools You'll Need

  • A big pot or Dutch oven
  • Two forks for pulling the chicken apart
  • Whisk for making the sauce
  • Ladle for serving and mixing

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes eggs
  • Has gluten due to the orzo pasta