Name: Avgolemono Greek Lemon Chicken Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Greek
Ingredients: 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; Salt and pepper to taste; 3 large eggs; 1/4 cup fresh lemon juice (about 2 lemons); 1 tablespoon olive oil; Chopped fresh dill or parsley

Jump to Recipe·Print Recipe

Get ready to wrap yourself in a bowl of comfort with this Avgolemono Greek Lemon Chicken Soup Recipe. Creamy (yet entirely dairy-free!), tangy, and packed with tender chicken and a bright lift of fresh lemon, avgolemono is Greek comfort food at its finest. This classic soup walks that perfect line between soul-warming and refreshing, making it equally welcome on a brisk day or as a zesty meal any time of year. If you’ve never made a lemony egg-thickened soup before, you’ll be amazed at how rich and silky it becomes—without a hint of cream. It’s one of those family recipes you’ll find yourself craving, especially when you need a little extra nourishment and TLC.

Ingredients You’ll Need

Avgolemono Greek Lemon Chicken Soup Recipe - Recipe Image

Ingredients You’ll Need

What makes the Avgolemono Greek Lemon Chicken Soup Recipe so special is its short, simple ingredient list. Each element is essential, working together to create a bowl brimming with flavor, creamy texture, and sunny color. Here’s what you’ll need, along with a tip for each item!

Chicken broth: The backbone of this soup, it gives depth and rich flavor right from the start.
Orzo or rice: Each brings a slightly different texture; orzo offers a delicate bite while rice gives a classic, comforting thickness.
Cooked shredded chicken: Rotisserie chicken is a huge time-saver, or use your own poached chicken for added homemade goodness.
Eggs: These are the magic thickener, transforming the broth into a creamy, velvety delight (with no dairy required!).
Fresh lemon juice: Use real lemons—bottled just won’t give that zippy, aromatic lift the soup relies on.
Olive oil: A tablespoon buys a depth of flavor and a classic Mediterranean richness; don’t skip it!
Onion: This brings gentle sweetness and helps build the soup’s savory foundation.
Garlic: Just one clove to add a subtle hint of warmth without overpowering the bright lemon.
Salt and pepper: Adjust to taste at the end—lemon and seasoning really wake up the flavors here.
Chopped dill or parsley: For a fresh, herbal finish that makes the final bowl as beautiful as it is delicious.

How to Make Avgolemono Greek Lemon Chicken Soup Recipe

Step 1: Sauté Onion and Garlic

Start by warming your favorite soup pot over medium heat, then add olive oil. As soon as the oil shimmers, toss in the chopped onion and minced garlic. Give them a gentle stir and let the aroma work its magic—after a few minutes, your kitchen will smell like the promise of something extraordinary. This step builds the savory foundation without overpowering that signature lemony brightness.

Step 2: Simmer the Broth and Add Grains

Pour in the chicken broth and turn up the heat until it reaches a gentle boil. Now, sprinkle in your orzo or rice. The grains soak up all that flavorful broth, gently thickening the soup as they cook. Stir occasionally and let them become tender—about 8 to 10 minutes.

Step 3: Add Shredded Chicken

Drop in your cooked shredded chicken, lowering the heat to a gentle simmer. If you’re using chicken straight from the fridge, this is the moment it soaks up the lemony, savory flavor. Stir everything together and let it gently warm while you move to the next (and most important) step.

Step 4: Prepare the Egg-Lemon Mixture

While the soup simmers, grab a medium bowl and whisk the eggs until they’re frothy—you want them airy and light! Slowly whisk in the fresh lemon juice. For the Avgolemono Greek Lemon Chicken Soup Recipe, this egg-lemon combo is the soul of the soup, giving it that signature creamy magic.

Step 5: Temper the Eggs

To keep your soup luscious (not scrambled eggy), it’s time to temper. Gently ladle about a cup of hot broth into the egg-lemon mixture while whisking constantly—this slowly raises the temperature and keeps everything silky. Once combined, gradually pour the warmed mixture back into the pot, stirring all the while.

Step 6: Thicken and Finish

Keep the soup on low heat (no boiling!) for just a few more minutes until it thickens ever so slightly—it should be smooth and fragrant. Taste, then season with salt and pepper to your liking. Now’s the moment when the humble ingredients become a bowl of dreamy, lemon-scented comfort.

How to Serve Avgolemono Greek Lemon Chicken Soup Recipe

Garnishes

Avgolemono simply begs for a final flourish of chopped fresh dill or parsley right before serving. Not only does this add a pop of color, but those soft herbal notes perfectly complement the bright lemon. For extra fanciness, a thin lemon slice or a dusting of cracked black pepper makes each bowl feel restaurant-worthy.

Side Dishes

A hunk of warm, crusty bread or a rustic Greek village salad turns your Avgolemono Greek Lemon Chicken Soup Recipe into a satisfying meal. For something heartier, pair with feta cheese, olives, or even spanakopita—the flavors are classic and always crowd-pleasing.

Creative Ways to Present

Serve it in your prettiest wide soup bowls (so that lush yellow color shines!), or go cozy with big mugs to cradle between your hands. For gatherings, ladle into small cups for a starter, or float homemade croutons and extra dill on top for a bit of playfulness. A drizzle of good olive oil or sprinkling of lemon zest can make every bowl unique to you.

Make Ahead and Storage

Storing Leftovers

Leftover Avgolemono Greek Lemon Chicken Soup Recipe keeps well in the fridge for about three days. Store it in a sealed container, but know that the grains will continue to absorb some broth—making the soup a bit thicker by the next day, but still absolutely delicious.

Freezing

Freezing avgolemono is possible, but be aware that the texture changes slightly after thawing. Freeze in single-serve containers for convenience. When reheating, stir gently to restore creaminess—and sometimes adding a splash of fresh broth or lemon juice revives the original texture.

Reheating

Reheat your soup gently over low heat, stirring constantly to prevent the egg from curdling. Avoid letting the soup reach a boil—just warm it through. If it thickened in the fridge, a little extra broth will bring back the perfect consistency.

FAQs

Can I make Avgolemono Greek Lemon Chicken Soup Recipe ahead of time?

Absolutely! In fact, the flavors deepen as it sits. Just keep in mind the soup may thicken, so thin with extra broth when reheating and always warm gently to keep it creamy.

Is this recipe gluten-free?

Yes, if you opt for rice instead of orzo, the soup is naturally gluten-free—just one more reason to love this comforting bowl.

What if I accidentally curdle the eggs?

Don’t worry! The soup will still taste great, but for next time, remember to whisk constantly and add the hot broth to the egg-lemon mixture very slowly to temper properly. Practice makes perfect!

Can I use chicken thighs instead of breast?

Absolutely. Chicken thighs lend a juicier, richer bite. Use whatever leftover or cooked chicken you have on hand—it’s all about making the Avgolemono Greek Lemon Chicken Soup Recipe your own.

How strong is the lemon flavor?

It’s delightfully bright but not overwhelming! If you’re a true lemon lover, add a touch more juice at the end, or pull back a bit if you prefer it mellower—the beauty of this soup is how customizable it can be.

Final Thoughts

There’s a reason the Avgolemono Greek Lemon Chicken Soup Recipe is beloved all over Greece and beyond—each spoonful is pure comfort with a citrusy twist that keeps you coming back. I can’t wait for you to try it and make it part of your own recipe rotation. Give it a whirl, and let this cheerful soup brighten up your next cozy dinner!

Avgolemono Greek Lemon Chicken Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 16 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

This Avgolemono Greek Lemon Chicken Soup is a comforting and flavorful dish that combines the richness of chicken broth with the brightness of lemon and the creaminess of eggs. A traditional Greek recipe that is both satisfying and refreshing.

Ingredients

Scale

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
Salt and pepper to taste

For the Avgolemono Sauce:

3 large eggs
1/4 cup fresh lemon juice (about 2 lemons)

For Garnish:

1 tablespoon olive oil
Chopped fresh dill or parsley

Cook Mode Prevent your screen from going dark

Instructions

Sauté Aromatics: In a large pot, heat olive oil over medium heat. Sauté onion and garlic until soft and fragrant.
Cook Orzo (or Rice): Add chicken broth to the pot and bring to a boil. Cook orzo (or rice) until tender.
Add Chicken: Stir in the shredded chicken and reduce heat to low.
Prepare Avgolemono Sauce: In a bowl, whisk eggs until frothy, then slowly whisk in lemon juice. Temper the mixture with hot broth.
Thicken Soup: Gradually stir in the egg-lemon mixture and heat gently until slightly thickened.
Season and Serve: Season with salt and pepper. Serve hot, garnished with fresh herbs.