Avgolemono — Greek Lemon Chicken Soup Recipe
If you’re yearning for a dish that’s both healing and invigorating, look no further than Avgolemono — Greek Lemon Chicken Soup. This radiant bowl is Greece’s answer to comfort food: silky, aromatic broth with bright lemon, tender chicken, and a luscious finish thanks to eggs, just barely thickened for a creamy (yet creamless!) texture. Every spoonful is sunshine in a bowl—zippy, yet rich, nourishing and just a little bit fancy. Whether you’re feeling under the weather or simply craving something exceptional, Avgolemono — Greek Lemon Chicken Soup is guaranteed to warm your heart and spark your senses.

Ingredients You’ll Need
The beauty of Avgolemono — Greek Lemon Chicken Soup lies in its straightforward, purposeful ingredients. Each component layers in flavor and texture, turning simple staples into a Mediterranean masterpiece.
- Olive oil: Adds subtle fruity richness while helping the vegetables soften and sweeten.
- Onion: Gives the soup a sweet, mellow base flavor as it cooks down.
- Carrot: Adds gentle sweetness and a pop of color, balancing the lemony tang.
- Celery: Contributes a refreshing, savory note and a tender bite.
- Garlic: Brings aromatic depth and a little complexity to round out the broth.
- Bay leaves: Offer a subtle background note that elevates all the other flavors.
- Chicken breasts: Become meltingly tender in the broth, perfect for shredding back into the soup.
- Chicken stock: Forms the soul of the soup—choose a good-quality stock for best results.
- Orzo: A petite pasta that gives Avgolemono — Greek Lemon Chicken Soup its comforting heartiness.
- Lemon juice: Lifts and brightens the entire dish with bold citrusy punch.
- Egg yolks: Whisk up thick and creamy, transforming the broth into something magical—no cream required!
- Fresh dill: Finishes the soup with irresistible fresh flavor and a whiff of springtime.
- Salt and freshly ground black pepper: Essential for perfectly balanced seasoning.
How to Make Avgolemono — Greek Lemon Chicken Soup
Step 1: Sauté the Vegetables
Begin by heating the olive oil in a large stock pot or Dutch oven over medium heat. When the oil warms, add diced onion, carrot, and celery. These three “soup starters” break down into sweetness and flavor, forming the savory backbone of Avgolemono — Greek Lemon Chicken Soup. Let them cook for 8–10 minutes, stirring occasionally, until softened and fragrant—but not browned!
Step 2: Build Aromatics and Add Chicken
Now stir in the garlic and let it sizzle for about a minute, just until aromatic—don’t let it burn! Tumble in the bay leaves for that extra depth, then nestle in the chicken breasts and pour over the chicken stock. Give everything a gentle stir to combine the flavors, and let anticipation build as the kitchen fills with mouthwatering aromas.
Step 3: Cook and Simmer
Raise the heat just until the soup comes to a boil, then immediately lower it to medium-low. Cover the pot and let the mixture simmer gently for 15 minutes—this ensures the chicken cooks through and soaks up every possible drop of flavor.
Step 4: Add the Orzo
Carefully fish out the cooked chicken breasts and the bay leaves; set the chicken aside. Pour the orzo right into the bubbling broth and keep cooking for another 10 minutes. As the orzo cooks, it releases starch, thickening the soup slightly—key for that classic Avgolemono — Greek Lemon Chicken Soup texture.
Step 5: Shred and Return the Chicken
Shred the reserved chicken breasts with two forks until they’re in pleasing bite-size threads (great moment for a kitchen helper!). Slide the chicken right back into the pot, letting it soak up all that lemony, savory goodness as the pasta finishes cooking.
Step 6: Make the Egg-Lemon Sauce (Avgolemono!)
In a small bowl, whisk together the egg yolks and fresh lemon juice. This magical pairing is what makes Avgolemono — Greek Lemon Chicken Soup so velvety and bright. To temper the mixture (so the eggs don’t scramble), slowly drizzle in 1–2 ladlefuls of the hot soup while constantly whisking. Once combined, gently pour this creamy mixture back into the pot, stirring well, and cook for 5 more minutes until the broth turns luxurious and slightly thickened.
Step 7: Finish with Dill and Adjust Seasoning
Remove the pot from heat, stir in the fresh dill, then taste for salt and pepper. If you love extra brightness, add another squeeze of lemon. Ladle the Avgolemono — Greek Lemon Chicken Soup into bowls right away while it’s beautifully silky—sprinkle with more dill for restaurant-worthy flair!
How to Serve Avgolemono — Greek Lemon Chicken Soup

Garnishes
The simplest finishing touch is a sprinkle of fresh dill—its green feathery leaves look and taste fantastic atop the pale, lemony broth. For more excitement, try a grind of black pepper, a pinch of smoked paprika, or a curl of lemon peel. A drizzle of really good olive oil feels luxurious and looks beautiful swirled on top.
Side Dishes
Embrace Greek tradition and serve with a chunk of crusty bread to mop up the creamy broth. Avgolemono — Greek Lemon Chicken Soup also pairs dreamily with a crisp Greek salad: cucumber, tomato, olives, and feta for that extra bit of Mediterranean abundance. A simple plate of marinated olives or roasted vegetables is another winning choice.
Creative Ways to Present
Pour smaller portions of Avgolemono — Greek Lemon Chicken Soup into little cups or shot glasses for an impressive appetizer at a party. Serve in wide, shallow bowls for a family-style meal, garnished with lemon slices and extra dill for drama. Or personalize each bowl with a dash of chili flakes or finely chopped chives for an unexpected twist.
Make Ahead and Storage
Storing Leftovers
To keep your Avgolemono — Greek Lemon Chicken Soup tasting fresh, allow the soup to cool to room temperature, then transfer to an airtight container. Refrigerated, it stays delicious for up to 3 days, though the orzo will continue to absorb broth and thicken over time.
Freezing
While you can freeze Avgolemono — Greek Lemon Chicken Soup, note that the egg-lemon mixture may slightly separate upon thawing. For best results, freeze the soup before adding the egg-lemon sauce. When ready to eat, thaw, reheat, then prepare and whisk in the avgolemono for that classic creamy finish.
Reheating
Gently rewarm the soup over low heat, stirring often and taking care not to let it boil, especially after the egg-lemon sauce has been added. If the soup thickens too much, stir in a splash more broth or water to loosen it back up. A fresh squirt of lemon perks up any leftovers beautifully!
FAQs
Is Avgolemono — Greek Lemon Chicken Soup gluten-free?
Traditionally, this soup contains orzo, which is a wheat-based pasta. If you want a gluten-free version, simply substitute with gluten-free orzo, rice, or even small gluten-free pasta shapes, and you’ll still get that signature creamy-lemony result.
Can I use rotisserie chicken or leftover cooked chicken?
Absolutely! Using leftover or rotisserie chicken is a great shortcut. Just add the cooked chicken at the same step you’d return the shredded chicken to the pot, and let it warm through in the broth before adding the egg-lemon mixture.
What’s the trick to avoiding scrambled eggs in the soup?
The secret is to temper the eggs: whisk hot broth into your egg-lemon mixture very slowly, then gently stir this back into the soup. Keep the heat low and never let the pot boil after adding eggs. This keeps the texture satin-smooth every time.
Can I make Avgolemono — Greek Lemon Chicken Soup vegetarian?
Yes! Swap chicken stock for robust vegetable broth, leave out the chicken, and throw in extra veggies or a can of chickpeas. The lemon-egg sauce will work just as beautifully, creating a comforting and satisfying vegetarian meal.
How can I make it extra lemony?
If you’re a true lemon lover, add the zest of your lemon to the soup along with the juice, and keep an extra lemon on hand for squeezing over each bowl at the table. You can never go wrong with more citrus brightness in Avgolemono — Greek Lemon Chicken Soup!
Final Thoughts
Whether you’re looking to wow dinner guests or just chase away a chilly night, Avgolemono — Greek Lemon Chicken Soup is the kind of dish that feels like a warm hug. Bursting with lemony brightness, creamy with every spoonful, it’s Greek comfort at its tastiest. Gather your ingredients and treat yourself to this classic—your kitchen (and your taste buds) will thank you!
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Avgolemono — Greek Lemon Chicken Soup Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Avgolemono is a traditional Greek lemon chicken soup that is both comforting and refreshing. This recipe combines tender chicken, orzo pasta, and a creamy, tangy broth flavored with fresh dill and lemon juice.
Ingredients
For the soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2–3 celery stalks, diced
- 2–3 garlic cloves, finely chopped
- 2 bay leaves
- 2 chicken breasts (about 12 oz / 350 g total)
- 6 cups (1.5 liter) chicken stock
- 3/4 cup (175 g) orzo
- Juice of 1 lemon
- 2 egg yolks
- A handful fresh dill
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil: In a large stock pot or Dutch oven, cook the onion, carrot, and celery until softened.
- Add garlic: Stir in the garlic, then add bay leaves, chicken, and chicken stock.
- Simmer: Bring to a boil, then simmer covered for 15 minutes.
- Add orzo: Remove chicken and bay leaves, add orzo, and continue cooking for 10 minutes.
- Shred chicken: Shred the chicken and return it to the pot.
- Temper egg-lemon mixture: Whisk egg yolks and lemon juice, temper with soup, then add back to the pot and cook for 5 minutes.
- Finish and serve: Stir in dill, adjust seasoning, and serve hot, garnished with extra dill.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 900mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 140mg
Keywords: Avgolemono, Greek lemon chicken soup, orzo soup, comfort food