Greek Lemon Chicken Soup (Avgolemono) Recipe
If you’re craving a bowl of pure sunshine, there’s nothing quite like Greek Lemon Chicken Soup (Avgolemono). This comforting classic is light yet creamy, tangy with just the right lemony brightness, and brimming with tender chicken and orzo. The magic lies in its simple blend of pantry staples, delicately transformed into a soup that’s equal parts cozy hug and Mediterranean vacation. Whether you’re warding off winter chills or simply longing for a taste of Greece at home, Greek Lemon Chicken Soup (Avgolemono) is always the answer.
Ingredients You’ll Need
Making Greek Lemon Chicken Soup (Avgolemono) is all about letting a handful of honest ingredients shine. Each item adds its own note, whether it’s depth, silkiness, or pops of fresh, herby color. Gather these up, and you’re halfway to a pot of gorgeous, soul-satisfying soup.
- Bone-in chicken (1 lb, thighs or breasts): Bone-in gives the broth unbeatable richness and depth; thighs add extra flavor, but breasts work beautifully too.
- Chicken broth (6 cups): This flavorful base ties the whole soup together—homemade or the best-quality store-bought you can find makes a big difference.
- Orzo pasta (1 cup, uncooked): Tiny rice-shaped pasta that soaks up flavor and gives the soup a comforting heartiness; you can swap with rice for a gluten-free twist.
- Eggs (3 large): These work their magic to thicken the soup, turning it velvet-y and lush without a drop of cream.
- Fresh lemon juice (1/4 cup, about 2 lemons): The essential tang—use freshly squeezed for the brightest, most lively flavor.
- Olive oil (1 tbsp): A drizzle for sautéing adds Mediterranean soul and richness.
- Onion (1 medium, chopped): Provides a sweet, gentle backbone to the broth.
- Garlic (2 cloves, minced): A little goes a long way for warmth and aroma.
- Salt and pepper, to taste: Your seasoning best friends—taste, adjust, and make it your own.
- Fresh dill or parsley for garnish (optional): Sprinkled at the end, these herbs brighten the bowl both in color and flavor.
How to Make Greek Lemon Chicken Soup (Avgolemono)
Step 1: Sauté the Aromatics
Warm the olive oil in your biggest soup pot over medium heat. Toss in the chopped onion and garlic, and sauté for about five minutes until the onions go translucent and your kitchen fills with a mouthwatering aroma. This first step helps build flavor right from the bottom of the pot, so don’t rush it.
Step 2: Build the Broth
Pour in the chicken broth and turn up the heat until everything comes to a happy, gentle boil. Once it’s bubbling, nestle your bone-in chicken pieces into the pot. Lower the heat so it’s just barely simmering, and let the chicken gently poach for 25 to 30 minutes. This slow cook draws out all the savory goodness, making your soup base rich and full-bodied.
Step 3: Cook the Orzo
Pull the cooked chicken out and let it cool just enough to handle. While it rests, drop the orzo straight into the simmering broth. Cook it according to package instructions—usually about 8 to 10 minutes—stirring occasionally so it doesn’t stick.
Step 4: Shred the Chicken
Once your chicken’s cool enough, shred it into bite-size pieces, discarding any bones and skin. This step is oddly satisfying and gives you juicy, tender bites in every spoonful of soup. Keep the chicken nearby; it’s almost ready to return to the spotlight.
Step 5: Prepare the Avgolemono (Egg-Lemon Mixture)
In a medium mixing bowl, whisk together the eggs and fresh lemon juice until frothy and completely combined. This mixture is the signature feature of Greek Lemon Chicken Soup (Avgolemono)—it’s what gives the soup its creamy body and that beautiful, tangy flavor.
Step 6: Temper the Eggs
This is where the magic (and a little patience) happens. With the heat on low, slowly ladle a bit of the hot broth into your egg-lemon mixture, whisking constantly—this step gently heats the eggs, so they thicken the soup rather than scramble. Repeat with a few ladlefuls until the eggs are warm.
Step 7: Assemble and Serve
Pour the tempered egg-lemon mixture back into the pot, stirring well to combine. Let the soup gently warm (don’t boil!) for another 2 to 3 minutes until it thickens slightly. Stir in the shredded chicken, season with salt and pepper, and ladle the bright, aromatic soup into bowls. Finish each serving with a scatter of fresh dill or parsley for a hint of color and freshness.
How to Serve Greek Lemon Chicken Soup (Avgolemono)
Garnishes
Those final flourishes matter! Sprinkle chopped dill or parsley over each bowl right before serving. Not only do these herbs add a burst of color, but their fragrant freshness perfectly balances the soup’s creamy, lemony richness. A little extra crack of black pepper or a swirl of olive oil is always welcome too.
Side Dishes
Greek Lemon Chicken Soup (Avgolemono) shines as a light meal all on its own, but you can turn it into a feast with warm pita, a crisp Greek salad, or a small plate of olives and feta. Rustic bread for dunking soaks up every last drop, making it utterly satisfying.
Creative Ways to Present
If you’re serving for guests or want to go the extra mile, pour the soup into small cups as a cozy appetizer, or showcase it in wide shallow bowls for dramatic effect. For a twist, add lemon zest curls or serve alongside a platter of grilled vegetables for the full Greek experience. Greek Lemon Chicken Soup (Avgolemono) is as versatile as it is beautiful!
Make Ahead and Storage
Storing Leftovers
Let any leftover soup cool completely, then transfer it into airtight containers. Store in the refrigerator for up to three days. Give it a good stir before reheating to reincorporate the egg-lemon mixture and keep the texture lusciously smooth.
Freezing
If you’d like to freeze Greek Lemon Chicken Soup (Avgolemono), it’s best to do so before adding the egg-lemon mixture. Freeze the broth with chicken and orzo, then whisk in freshly made avgolemono after thawing for the best creamy consistency. If you do freeze the finished soup, be aware that the texture may separate a bit, but a gentle whisk when reheating works wonders.
Reheating
Reheat gently on the stovetop over low heat, stirring often, to prevent curdling. Avoid boiling to keep the soup’s lovely creamy texture intact. If it seems a bit thick, just add a splash of water or broth until you reach your desired consistency. Then bring on the garnishes and enjoy!
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! If you’re short on time, rotisserie chicken makes a speedy shortcut. Simply shred and add to the soup when directed, but simmering bone-in chicken does give the broth extra richness.
Is Greek Lemon Chicken Soup (Avgolemono) gluten-free?
It can be! Simply swap the orzo for rice and be sure your chicken broth is gluten-free. The comforting lemon-egg broth will still be just as creamy and delicious.
Can I substitute other pasta shapes for orzo?
Yes, you can try other small pastas like ditalini or even broken angel hair. Orzo is traditional and soaks up the tangy broth beautifully, but feel free to get creative with what you have on hand.
How do I prevent the eggs from curdling?
Tempering is the key! Slowly whisk hot broth into your egg-lemon mixture, and add the eggs to the soup off the heat or on low, stirring constantly. Patience here leads to a perfectly smooth, creamy Greek Lemon Chicken Soup (Avgolemono).
Can I add vegetables to the soup?
Definitely! Diced carrots, celery, or even spinach can add color, texture, and extra nutrition. Add firmer veggies when you add the orzo, and delicate greens just before serving so they stay bright and fresh.
Final Thoughts
If you’ve never tried Greek Lemon Chicken Soup (Avgolemono) before, get ready to fall in love with its citrusy comfort and simple soul-soothing flavor. There’s just something magical about how a few humble ingredients come together to create a dish that feels like home and adventure at once. Give it a go, ladle yourself a steaming bowl, and savor a beloved taste of Greece anytime you need a lift!
Print
Greek Lemon Chicken Soup (Avgolemono) Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A comforting and tangy Greek Lemon Chicken Soup, also known as Avgolemono, that is creamy without any cream. This soup is a perfect blend of chicken, orzo, eggs, and lemon, creating a flavorful and satisfying dish.
Ingredients
Chicken Soup:
- 1 lb bone-in chicken (preferably thighs or breasts)
- 6 cups chicken broth
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Salt and pepper, to taste
For Avgolemono:
- 3 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 cup uncooked orzo pasta
Garnish:
- Fresh dill or parsley for garnish (optional)
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Sauté chopped onion and garlic until translucent.
- Add Broth and Chicken: Pour in chicken broth and bring to a boil. Add bone-in chicken, simmer for 25-30 minutes until cooked.
- Cook Orzo: Remove chicken, shred it. Add orzo to the broth, cook for 8-10 minutes.
- Prepare Avgolemono Mixture: Whisk eggs and lemon juice. Temper with hot broth.
- Combine and Serve: Slowly add egg mixture to the pot, stirring. Add shredded chicken, season, and serve garnished with dill or parsley.
Notes
- If you prefer a smoother texture, blend the soup before adding chicken.
- For a richer flavor, use homemade chicken broth.
- You can substitute orzo with rice if preferred.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 220
- Sugar: 1g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 170mg
