There’s something irresistibly heartwarming about a steaming bowl of Greek Lemon Chicken Soup (Avgolemono). With its silky-smooth texture, sunny citrus zing, and comforting chicken richness, this classic Greek dish feels like a hug in a bowl. It’s the kind of soup you crave when you need both a light lift and good-for-you nourishment, thanks to its protein, bright lemon, and that signature egg-thickened broth. Whether you’re brand new to this Mediterranean favorite or it’s a nostalgic taste from childhood, this version strikes the perfect balance of flavor, elegance, and weeknight simplicity.
Ingredients You’ll Need
You’ll be amazed at how just a handful of wholesome ingredients transform into something so special. Each element is chosen for the role it plays, whether it’s adding body, creaminess, or that classic lemony tang. Here’s what you need to create a brilliant Greek Lemon Chicken Soup (Avgolemono) at home:
- Chicken broth: The backbone of the soup, packed with savory flavor and depth, so choose a good-quality broth.
- Orzo or rice: This adds gentle body and a touch of heartiness — pick orzo for extra silkiness or rice for a gluten-free twist.
- Cooked shredded chicken breast: Using cooked chicken makes this soup lightning-fast; rotisserie chicken works beautifully.
- Large eggs: These work their magic to create that creamy, velvety texture without any cream needed.
- Fresh lemon juice: The secret to the soup’s sunshiney brightness, balancing richness with vibrant citrus flavor.
- Salt and black pepper: Crucial for seasoning and bringing out every nuanced layer of taste.
- Chopped fresh dill or parsley for garnish: A sprinkle of fresh herbs offers color and a delicate, fresh finish that brightens the whole bowl.
How to Make Greek Lemon Chicken Soup (Avgolemono)
Step 1: Cook the Grains
Start by bringing the chicken broth to a lively boil in a large soup pot. Stir in your orzo or rice and let it cook until tender, about 8 to 10 minutes. The grains plump up, absorbing those savory flavors and giving the soup a cozy, comforting base. It’s amazing how quickly the aroma starts to wrap around your kitchen!
Step 2: Add the Chicken
Once the orzo or rice is perfectly tender, turn the heat down to low and gently stir in the shredded chicken. This not only heats the chicken through but allows its subtle flavor to meld into the soup. Using pre-cooked chicken makes things fast and fuss-free, so you can have nourishing homemade soup in less than 30 minutes.
Step 3: Whisk the Egg and Lemon
Crack the eggs into a medium bowl and whisk them until they’re frothy and lively. Slowly drizzle in your fresh lemon juice while continuing to whisk. This combination is the secret to that iconic creamy texture and tangy bite that make Greek Lemon Chicken Soup (Avgolemono) so memorable.
Step 4: Temper the Egg-Lemon Mixture
Now for the most important step: tempering. To avoid curdling, take a ladleful of the steaming soup broth and, while whisking the egg-lemon mixture constantly, very slowly pour the broth into the bowl. This gentle warming helps the eggs emulsify rather than scramble, giving you the silkiest result.
Step 5: Finish the Soup
With the eggs safely tempered, slowly and steadily pour the egg-lemon mixture back into the pot, stirring the soup gently the whole time. Keep the heat low (never let it boil!) and watch as the soup thickens slightly to a luxurious, creamy consistency, usually within 3 to 5 minutes. Taste and season generously with salt and black pepper. You’ve just created the comfort food of your dreams!
How to Serve Greek Lemon Chicken Soup (Avgolemono)
Garnishes
A generous shower of fresh dill or parsley transforms the soup from simple to absolutely stunning. The herbs not only add color but also a refreshing, aromatic pop that perfectly accents the lemony base. For extra brightness, you can even add a thin slice of lemon on top of each bowl. Presentation matters — it’s those last little touches that make homemade Greek Lemon Chicken Soup (Avgolemono) feel truly special.
Side Dishes
This soup shines on its own but pairs wonderfully with rustic bread, warm pita, or a crisp Greek salad filled with tomatoes, cucumber, olives, and feta. If you’re planning a bigger meal, it works beautifully as a starter alongside roasted vegetables or grilled lamb. The versatility here is just another reason to love this classic.
Creative Ways to Present
Serve Greek Lemon Chicken Soup (Avgolemono) in wide, shallow bowls so every spoonful captures those silky threads of egg and a generous amount of chicken and grains. For a “wow” moment at the table, set out little bowls of different garnishes — extra herbs, lemon wedges, even a sprinkle of cracked black pepper. It’s a soup that doesn’t need much, but a little creativity goes a long way!
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully in the refrigerator for up to 3 days. The soup will continue to thicken as it sits (thanks to the orzo or rice soaking up broth), so don’t be surprised if it’s heartier the next day. Just store it in an airtight container, and you’ll have a quick, satisfying meal ready whenever you are.
Freezing
Greek Lemon Chicken Soup (Avgolemono) can be frozen, but keep in mind the texture may change slightly when reheated, especially if orzo or rice is included. For best results, let the soup cool completely, transfer it to freezer-safe containers, and store for up to 1 month. When ready to enjoy, thaw overnight in the fridge before gently reheating. If you’re planning extra for freezing, consider adding the grains fresh after thawing for the best texture.
Reheating
To reheat, warm the soup gently in a pot over low heat, stirring frequently. Avoid boiling, which can cause the eggs to separate and the soup to lose its signature silkiness. Add a splash of extra chicken broth to loosen the consistency if it’s become too thick. Taste and adjust the seasoning before serving — the lemon flavor often shines even brighter the next day!
FAQs
Can I substitute orzo with rice or another grain?
Absolutely! Rice is the traditional alternative and makes the dish gluten-free, but you could experiment with small pasta shapes or even quinoa for your own twist. Just adjust the cooking time based on the grain you choose.
How do I keep the soup from curdling?
The secret is to whisk constantly while slowly incorporating hot broth into the egg-lemon mixture, then add it back to the pot with the heat kept very low. Never boil the soup after the eggs go in; gentle heat is your friend for the creamiest Greek Lemon Chicken Soup (Avgolemono).
Can I make this vegetarian?
While traditional Greek Lemon Chicken Soup (Avgolemono) is meat-based, you can swap in a flavorful vegetable broth and use cooked chickpeas in place of chicken for a satisfying plant-based version. The lemon and egg mixture is still a star!
What type Soup
Shredded cooked chicken breast is classic, but don’t hesitate to use thighs for more richness, or even a mix of white and dark meat. Leftover roast or rotisserie chicken is the perfect shortcut for an easy, delicious meal.
Can I make this ahead for a party?
Definitely! You can cook the base (broth, grains, and chicken) ahead of time and store it chilled. Temper and add the egg-lemon mixture just before serving so the soup stays silky-smooth and doesn’t over-thicken.
Final Thoughts
If you’re searching for a dish that delivers both comfort and brightness in every bowl, Greek Lemon Chicken Soup (Avgolemono) is the answer. From its tangy aroma to its luxurious, nurturing texture, this soup turns even an ordinary weeknight into something memorable. Give it a try and watch it become a favorite in your kitchen too!
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Greek Lemon Chicken Soup (Avgolemono) Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Greek Lemon Chicken Soup, known as Avgolemono, is a comforting and flavorful dish perfect for any time of the year. The combination of tender orzo or rice, shredded chicken, and a tangy lemon-egg broth creates a soup that is both hearty and refreshing.
Ingredients
For the Soup:
- 6 cups chicken broth
- 1/2 cup uncooked orzo or rice
- 2 cups cooked shredded chicken breast
For the Avgolemono Sauce:
- 3 large eggs
- 1/3 cup fresh lemon juice (about 2 lemons)
- Salt and black pepper to taste
For Garnish:
- 2 tablespoons chopped fresh dill or parsley
Instructions
- In a large pot, bring the chicken broth to a boil. Add the orzo or rice and cook until tender, about 8–10 minutes.
- Reduce heat to low and stir in the shredded chicken.
- In a medium bowl, whisk the eggs until frothy, then slowly whisk in the lemon juice. Temper the egg mixture by slowly adding a ladle of hot broth into the bowl while whisking constantly to prevent curdling.
- Gradually pour the tempered egg-lemon mixture back into the soup, stirring gently. Heat over low (do not boil) until the soup thickens slightly, about 3–5 minutes.
- Season with salt and black pepper to taste. Garnish with fresh dill or parsley and serve hot.
Notes
- For a silky texture, make sure to temper the egg mixture slowly.
- You can use rotisserie chicken for a quick shortcut.
- This soup thickens as it sits, so feel free to add extra broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 1g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 145mg
