Chicken soup is a comforting classic, especially when you're under the weather or need warmth on a cold day. The Greek avgolemono version stands out with its rich, velvety texture and the tangy flavors of egg and lemon. Combining tender chicken, orzo, and broth, this cozy dish is perfect for any season. With its creamy consistency and zesty citrus kick, avgolemono Greek Lemon Chicken Soup is the ultimate comfort food to brighten your day and keep you warm!
One chilly afternoon, I was craving something warm and comforting. I considered making my usual chicken soup, but then I remembered a special soup I had years ago, Greek Avgolemono.
Avgolemono, meaning "egg and lemon" in Greek, is a flavorful sauce used in many Mediterranean dishes. When added to soup, it creates a creamy, tangy broth that’s truly special. The combination of egg yolks and lemon gives the soup a rich, smooth texture with a perfect zesty twist.
I decided to make it for dinner, and in about 30 minutes, my kitchen was filled with a wonderful smell. The lemon and chicken blended together to create a fragrant, soothing broth.
Chicken soup always feels like home, comforting and cozy, but Greek Avgolemono is something extra. It’s not just ordinary chicken soup, it's velvety, lemony, and full of warmth. Every spoonful is like a hug in a bowl, perfect for chilly evenings or when you need a little comfort.
This Greek Avgolemono soup will always have a special place in my heart, and in my kitchen.
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⭐Why You'll Love This Greek Lemon Chicken Soup
- Quick and Simple: This soup is rich in flavor but comes together fast! With just a few ingredients and easy steps, you'll have a comforting bowl of Greek goodness in no time.
- Easy to Customize: Feel free to adjust the recipe to your taste. Want more veggies? Add some carrots or spinach. Need extra tang? Squeeze in more lemon or top with fresh herbs like parsley.
- Simple Yet Elegant: This soup may be simple, but it feels special. The creamy egg-lemon mixture gives it a velvety texture that turns a basic chicken soup into something comforting and elegant.
- Leftovers Taste Amazing: The flavors only get better the next day, and you can freeze it for future meals. So good!
🧾Greek Lemon Chicken Soup Ingredients
Here’s what you need to make this Greek Lemon Chicken Soup:
- Onion, Carrot, Celery, and Garlic: These veggies really bring the flavor to life. Onion gives the soup a sweet and savory base, while carrots add natural sweetness and color. Celery adds a nice crunch and a hint of peppery flavor, and garlic brings a rich, aromatic depth that makes the broth so savory.
- Extra Virgin Olive Oil: I choose extra virgin olive oil because it gives the soup a smooth, fruity richness and a velvety texture that makes each spoonful feel extra special.
- Salt and Black Pepper: I keep it simple with salt and black pepper. Salt enhances all the natural flavors, and black pepper adds just the right touch of heat to balance everything out.
- Chicken Broth: I use chicken broth as the base because it’s rich and savory, helping all the ingredients come together in perfect harmony.
- Bay Leaves: I love adding bay leaves for a subtle earthy aroma that makes the broth even more comforting as it simmers.
- Chicken Breasts: I go with chicken breast because it’s lean and mild, absorbing all the flavors around it. You can always use chicken thighs if you prefer.
- Orzo: Orzo adds a little heartiness and texture to the soup, thickening the broth slightly and complementing the chicken and lemon flavors. You can swap it with rice if that’s what you have.
- Egg Yolks: I use room-temperature egg yolks to make the soup creamy and rich. They add a velvety texture and a subtle, nutty flavor.
- Lemon: A squeeze of lemon juice brings a fresh, tangy kick that brightens up the whole dish and balances the richness of the chicken and egg.
- Fresh Dill: I finish it off with fresh dill for a light, herby flavor that really brings out the Mediterranean vibe. It pairs perfectly with the lemon and chicken, adding a refreshing touch.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Greek Lemon Chicken Soup
These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1. Sautee chopped onion with a sprinkle of salt for 2-3 minutes. Add chopped carrots and celery, and cook for 4-5 minutes until the vegetables are soft.
2. Add minced garlic and pepper, cooking for 1-2 minutes. Pour in chicken broth, add bay leaves and chicken breasts, and bring to a boil. Lower heat and simmer for 15 minutes to let flavors blend.
3. Take the chicken out of the pot and use two forks to shred it into bite-sized pieces.
4. Add the orzo pasta to the simmering soup and cook for 6–8 minutes, or until it’s tender.
5. While the orzo cooks, whisk the egg yolks and lemon juice in a small bowl until the mixture is smooth and creamy.
6. Gradually whisk a few spoonfuls of hot broth into the egg-lemon mixture to warm it without curdling. Add the shredded chicken back to the soup and stir.
7. Slowly stir the egg-lemon mixture into the soup. Cook on low for 2 minutes to thicken, but don’t let it boil to avoid scrambling the eggs.
8. Remove the bay leaves, adjust salt, pepper, or lemon juice to taste, then stir in fresh dill. Serve hot with your favorite bread and enjoy!
🍽 What to Serve with Greek Lemon Chicken Soup
Greek Lemon Chicken Soup pairs beautifully with a variety of sides that either balance its richness or complement its bright, tangy flavors. Whether you go for a refreshing marinated tomatoes or tomato burrata salad, a warm, crusty ciabatta bread, Mediterranean baked feta with olive, tzatziki, or hummus and pita, the meal will feel complete and satisfying. Enjoy the balance of textures and flavors for a perfect Mediterranean-inspired meal!
💭Tips for Recipe Success
Don’t Rush the Sautéing: Take your time sautéing the onion, carrot, celery, and garlic. This step builds deep, rich flavors that really make the soup special. It’s worth the patience!
Be Careful with the Egg-Lemon Mixture: The egg-lemon mix is what gives Avgolemono its creamy texture, but it’s delicate. Slowly pour it into the hot broth while whisking constantly. Keep the heat low to avoid scrambling the eggs.
Temper the Eggs: Before adding the egg mixture to the broth, gradually whisk in some hot broth to warm up the eggs. This step keeps them from curdling and helps the soup stay smooth.
Cook the Orzo Just Right: Orzo cooks quickly and can get mushy if overcooked. Add it near the end and cook it for about 6-8 minutes, so it stays firm and holds its shape.
Storing Leftovers: If you have leftovers, store the soup in an airtight container for up to 3 days. Keep in mind that the orzo will absorb more liquid, so you may want to add a little water or broth when reheating.
❓Commonly Asked Questions
Avgolemono is a traditional Greek soup made with chicken, rice, egg, and lemon, creating a creamy, tangy broth.
🍛More Soup Recipes to Try!
Love this Greek Lemon Chicken Soup? You’ll also enjoy these delicious soup recipes:
- Butternut Squash Soup
- Chicken Noodle Soup
- Broccoli Cheddar Soup
- French Onion Soup
- 1-Pot Lentil Soup with Vegetables
- Clam and Bean Soup (Alubias Blancas con Almejas)
🍲More Dinner Recipes!
Here are more of my favorite dinner recipes! Try these:
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📖 Recipe
Greek Lemon Chicken Soup (Avgolemono Soup Recipe)
Ingredients
- 1 Onion
- 2 tablespoon Extra Virgin Olive Oil
- ½ teaspoon Salt
- 1 Carrot
- 2 Celery Stalk
- 3 Garlic Cloves
- ¼ teaspoon Black Pepper
- 1.50 l Chicken Broth
- 2 Bay Leaves
- 2 Chicken Breasts
- 150 g Orzo
- 2 Egg Yolks
- Juice of 1 Lemon
- Fresh Dill
Instructions
- In a large pot, heat extra virgin olive oil over medium heat. Add the chopped onion, season with salt, and sauté for about 2-3 minutes.
- Add chopped carrot and celery and sauté for about 4-5 minutes until the vegetables are softened.
- Add the minced garlic and pepper. Cook for an additional 1-2 minutes until fragrant.
- Pour in the chicken broth and add the bay leaves and chicken breasts. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 15 minutes, allowing the flavors to meld together.
- Remove the chicken from the pot and shred the cooked chicken breasts into bite-sized pieces using two forks.
- Add the orzo pasta to the simmering soup and cook for 6-8 minutes or until tender. Stir occasionally to prevent the orzo from sticking to the bottom of the pot.
- While the orzo is cooking, whisk together the egg yolks and lemon juice in a small bowl, until smooth and creamy.
- Slowly ladle a few spoonfuls of the hot broth from the soup into the egg-lemon mixture, whisking constantly to prevent the eggs from curdling. Do this until the egg mixture is warmed up.
- Add the shredded chicken back into the soup and stir to combine.
- Slowly pour the egg-lemon mixture back into the soup while stirring continuously. Continue to cook the soup on low heat for another 2 minutes, allowing it to thicken slightly. Be careful not to bring it to a boil after adding the egg mixture, as it can cause the eggs to scramble.
- Remove the bay leaves, taste and adjust the seasoning with more salt, pepper, or lemon juice if needed.
- Stir in the fresh dill.
- Serve hot with your favorite bread. Enjoy!
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
his Greek lemon chicken soup is the ultimate comfort food. The broth is so flavorful and the lemon adds a bright, refreshing twist. I will definitely be making this again and again.