If there’s ever a reason to gather around the table for comfort, brightness, and a big bowl of something special, it’s this Avgolemono Greek Lemon Chicken Soup Recipe. This beloved classic is everything you crave in a soup: silky, lemony, supremely soothing—yet punchy and fresh. The gentle tang of lemon with the rich chicken broth makes this dish perfect for cozy nights or revitalizing lunches. From the first bite, you’ll see why it’s been adored in Greek homes for generations as both a soul-soother and a sunny pick-me-up.
Ingredients You’ll Need
What makes this soup magical is just how humble and straightforward the ingredient list is. Every item has a distinct and essential role, from the vibrant lemon to the hearty chicken, melding together for that signature creamy, comforting texture without a drop of dairy.
- Chicken broth: Use a good-quality broth—homemade or store-bought—for deep, savory flavor that forms the soup’s backbone.
- Orzo or rice: Orzo makes for a plump, almost creamy texture; rice keeps it naturally gluten-free but equally comforting.
- Cooked shredded chicken: Use leftover roast or poached chicken, or even a rotisserie bird for ultimate weeknight convenience.
- Large eggs: These work their magic to thicken the soup and give that luxurious, silky mouthfeel without any cream.
- Fresh lemon juice: Absolutely vital—use real lemons for that bright, sunny pop and traditional flavor you can’t replicate.
- Olive oil: Adds lovely richness and helps suavely sauté the aromatics at the start.
- Small onion: Finely chopped so it nearly melts into the base, lending gentle sweetness.
- Garlic clove: Just one is enough to infuse the soup with warm, mellow flavor without overwhelming the lemon.
- Salt and pepper: Don’t skip the final seasoning—taste as you go to coax out all the nuanced flavors.
- Chopped fresh dill or parsley: Sprinkle on top for a burst of herby freshness and authentic Greek color.
How to Make Avgolemono Greek Lemon Chicken Soup Recipe
Step 1: Sauté the Aromatics
Heat your olive oil in a sturdy soup pot over medium. Gently cook the chopped onion and garlic, stirring often, until softened and fragrant. This is your flavor foundation—the onions should turn translucent but not browned, about 3–4 minutes of kitchen magic.
Step 2: Build the Base
Add your chicken broth and crank up the heat to bring everything to a lively boil. Once boiling, add the orzo (or rice) and let the grains cook, soaking up that savory broth for about 8–10 minutes, until just tender.
Step 3: Warm the Chicken
Lower the heat to a gentle simmer, tuck in your cooked shredded chicken, and give it a stir. This is when the soup begins to truly feel hearty and nourishing, with the chicken mingling into the broth.
Step 4: Prepare the Egg-Lemon Mixture
In a medium mixing bowl, whisk the eggs until they get nice and frothy—this helps achieve the soup’s signature creamy texture. Slowly whisk in the fresh lemon juice, letting that zesty aroma bloom. The Avgolemono Greek Lemon Chicken Soup Recipe gets all its creamy tang from this step, so don’t rush it!
Step 5: Temper the Eggs
This is key! To avoid curdling, take one cup of the hot broth and, a little at a time, whisk it into your egg-lemon mixture. Keep that whisk moving: your goal is to gently raise the eggs’ temperature so they combine smoothly with the soup.
Step 6: Bring It All Together
Slowly pour your tempered egg-lemon mixture back into the pot, stirring gently and constantly. Keep the soup over low heat and never let it boil—just cook until slightly thickened, about 3–5 minutes. Season it to your liking with salt and pepper, and get ready for a bowl of pure comfort.
How to Serve Avgolemono Greek Lemon Chicken Soup Recipe
Garnishes
There’s nothing lovelier than a shower of freshly chopped dill or parsley right before serving. It wakes up all those flavors, adds color, and lends that irresistible aroma you only get from the freshest herbs.
Side Dishes
If you’re serving the Avgolemono Greek Lemon Chicken Soup Recipe as a starter, try it alongside warm pita bread, crusty sourdough, or a bright Greek salad. The soup’s creamy yet zesty flavor is a dreamy match for savory breads and crisp, briny veggies.
Creative Ways to Present
Try serving in wide, shallow bowls with an extra drizzle of good olive oil and a twist of black pepper. For dinner parties, portion into small cups as a comforting amuse-bouche or even ladle into mugs for the coziest movie night treat.
Make Ahead and Storage
Storing Leftovers
Let the soup cool to room temperature before transferring to airtight containers. It’ll keep beautifully in the refrigerator for up to 3 days, retaining its creaminess if you reheat gently.
Freezing
While you technically can freeze the Avgolemono Greek Lemon Chicken Soup Recipe, the egg-lemon base may separate when thawed. For best results, freeze before adding the eggs, then whisk in fresh eggs and lemon juice when reheating.
Reheating
Always reheat gently over low heat, stirring often, and avoid boiling—this keeps the soup creamy and prevents the eggs from curdling. If it thickens in the fridge, just add a splash of broth or water to loosen it up.
FAQs
Can I use rotisserie chicken?
Absolutely! Rotisserie chicken makes this Avgolemono Greek Lemon Chicken Soup Recipe a weeknight dream—just shred, add, and enjoy incredible flavor with minimal effort.
What if I don’t have orzo or rice?
No orzo or rice? Try small pasta shapes like pastina, or even quinoa for a twist. The soup will still turn out creamy and satisfying.
How do I keep the eggs from curdling?
Tempering the egg mixture slowly with hot broth is the secret. Ladle in broth a little at a time, always whisking, and never let the finished soup come to a simmer or boil after adding the eggs.
Is there a dairy-free version?
The beauty of the Avgolemono Greek Lemon Chicken Soup Recipe is that it’s naturally dairy-free. Eggs thicken and enrich the soup, so you get all the creaminess without any cream or milk.
Can I add extra vegetables?
Yes, feel free to toss in chopped carrots or celery with the onions for a veggie boost. Just remember that the classic relies on simplicity—so add sparingly for balance.
Final Thoughts
Every pot of Avgolemono Greek Lemon Chicken Soup Recipe is a celebration of comfort, sunshine, and simple goodness. It’s incredibly easy, endlessly adaptable, and always guaranteed to lift your spirits—so go ahead and make it for your next family meal or solo kitchen adventure. Once you taste that first vibrant spoonful, you’ll want to make it again and again!
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Avgolemono Greek Lemon Chicken Soup Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Avgolemono Greek Lemon Chicken Soup is a comforting and creamy soup with a bright lemony flavor. Made with chicken, orzo, and a silky egg-lemon sauce, it’s a traditional Greek recipe that’s perfect for any time of year.
Ingredients
For the soup:
- 6 cups chicken broth
- 1/2 cup uncooked orzo or rice
- 2 cups cooked shredded chicken
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
For garnish:
- 3 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
- Chopped fresh dill or parsley
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Sauté onion and garlic until soft, about 3–4 minutes.
- Add Broth and Orzo: Pour in chicken broth, bring to a boil. Add orzo, cook until tender, about 8–10 minutes.
- Combine Chicken: Stir in shredded chicken, reduce heat to low.
- Prepare Egg-Lemon Mixture: Whisk eggs until frothy, slowly whisk in lemon juice. Temper by adding hot broth gradually.
- Thicken Soup: Stir egg-lemon mixture into soup pot, heat gently until slightly thickened, about 3–5 minutes.
- Season and Serve: Season with salt and pepper, garnish with dill or parsley. Serve hot.
Notes
- Temper the egg mixture to avoid curdling.
- Avoid boiling the soup once the egg-lemon mixture is added.
- Can be made gluten-free by using rice instead of orzo.
- Traditionally creamy without dairy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 2g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 120mg
