Silky Greek Lemon Chicken Soup (Avgolemono soup) made with chicken broth, shredded chicken, orzo, eggs, fresh lemon juice, and herbs.
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I didn’t grow up eating Greek Lemon Chicken Soup, so the first time I heard about avgolemono, I was… unsure. Lemon and eggs in chicken soup? That felt like one of those ideas that could go very right or very wrong. I remember standing in my kitchen the first time I made it, whisk in hand, thinking, If this curdles, I’m ordering takeout.
But then I tasted it. And honestly? It stopped me for a second. The broth was smooth, almost velvety, but still light. The lemon didn’t punch me in the face—it just lifted everything up. It reminded me of those early spring days when the sun comes out but you still need a jacket. Comforting, but hopeful. Now, whenever I make Avgolemono soup, it feels like that exact moment in food form. Ever have a recipe that surprises you like that and then never really leaves your rotation?
Why you’ll Love this Greek Lemon Chicken Soup (Avgolemono)?
There are a lot of chicken soups out there. Some are hearty, some are brothy, some feel like a nap waiting to happen. Greek Lemon Chicken Soup (Avgolemono soup) is different. It’s creamy without cream. Rich without heaviness. Bright without being sharp. And somehow, it manages to feel comforting and refreshing at the same time, which sounds impossible until you’re eating it.
What I love most—besides the flavor—is how quickly it comes together. In about 25 minutes, you’ve got a soup that tastes like it took way more thought than it actually did. It’s the kind of recipe that makes you feel quietly proud of yourself, even if you’re wearing sweatpants and cooking on autopilot.
Ingredient Notes
This Greek Lemon Chicken Soup doesn’t hide behind a long ingredient list, so each one really matters.
- Chicken Broth: This is the backbone. If the broth is bland, the soup will be too. I learned that the hard way once and… yeah, never again.
- Shredded Chicken: Rotisserie chicken is a lifesaver here. Leftovers work just as well. No judgment.
- Orzo (or Rice): I usually go with orzo because it feels cozy and just a little fancy, but rice is totally acceptable and very traditional.
- Eggs: These are what give avgolemono its signature silky texture. Room temp helps, but if you forget, it’s not the end of the world.
- Fresh Lemon Juice: Fresh really matters here. Bottled lemon juice just doesn’t give the same brightness.
- Dill & Black Pepper: Optional, but they add a fresh, herby finish that I personally love.
How to Make Greek Lemon Chicken Soup (Avgolemono)?
- This soup is easy, but it rewards a little patience—especially during the egg part. Start by bringing the chicken broth, orzo, and salt to a boil. Once it’s bubbling, lower the heat, cover the pot, and let it simmer until the orzo is tender. So far, nothing dramatic.
- While that’s happening, whisk the eggs and lemon juice together in a bowl. This is where people tend to panic, but don’t. Tempering the eggs just means warming them slowly. Ladle in a bit of hot broth while whisking like you mean it. Then do it again. The mixture should be smooth, warm, and not at all scrambled.
- Now gently whisk that lemon-egg mixture back into the soup. Add the chicken and heat everything just until warmed through. Do not let it boil. Avgolemono likes a gentle approach. Once it’s warm, taste and adjust the salt. That’s it. You’ve just made Greek Lemon Chicken Soup, and yes, it really is that good.
Storage Options
Greek Lemon Chicken Soup (Avgolemono soup) is best right after it’s made, when the texture is silky and perfect. If you do have leftovers, store them in the fridge for up to 2 days. Reheat slowly over low heat, stirring often. High heat can break the eggs, and that’s not a problem you want to deal with after the fact.
Variations & Substitutions
Avgolemono has rules… but also wiggle room.
- Swap orzo for rice if that’s what you have.
- Add spinach or kale for extra greens.
- Use leftover turkey instead of chicken.
- Adjust the lemon juice—some days you want bright, other days you want gentle.
- Add a pinch of white pepper or nutmeg for a subtle twist.
Some versions will hit harder than others. That’s normal. Cooking isn’t static.
What to Serve With Greek Lemon Chicken Soup (Avgolemono)?
This soup is lovely on its own, but pairing it knowing makes it feel like a full meal.
- Crusty bread or warm pita for dipping.
- A simple Greek salad with feta and olives.
- Roasted veggies if you want something hearty on the side.
- Or honestly, just a quiet moment to enjoy it.
FAQ:
Is avgolemono supposed to be creamy?
Yes. Creamy without cream—that’s the magic of eggs and lemon.
Why can’t I boil it after adding the eggs?
Boiling can cause curdling. Gentle heat keeps it smooth and silky.
Can I make this ahead of time?
You can, but it’s best fresh. If reheating, go low and slow.
If you’re craving something comforting but not heavy, cozy but still bright, this Greek Lemon Chicken Soup (Avgolemono soup) might be exactly what your week needs. Make a pot, squeeze in that lemon, and tell me—are you team extra lemon or team just enough? I love hearing how other people make it their own
Greek Lemon Chicken Soup (Avgolemono soup)
Ingredients
- 2 cups cooked chicken breast shredded (or rotisserie chicken)
- 6 cups high-quality chicken broth
- ½ cup uncooked orzo or rice
- ½ teaspoon kosher salt or sea salt
- ⅓ cup freshly squeezed lemon juice approximately 2 medium lemons
- 3 large eggs at room temperature
For Garnish (Optional):
- Lemon slices
- Coarsely ground black pepper
- Fresh dill finely chopped
Instructions
- In a medium-sized stockpot, combine the chicken broth, orzo, and salt. Bring the mixture to a boil over medium-high heat.
- Reduce the heat to low, cover, and simmer for 15 minutes, or until the orzo is tender.
- While the orzo cooks, whisk the eggs and lemon juice together in a medium bowl until fully combined and smooth.
- To temper the eggs, gradually whisk one ladle of hot broth into the egg mixture, whisking continuously to prevent curdling. Add a second ladle of broth, continuing to whisk until the mixture is warm and uniform.
- Slowly pour the tempered egg mixture back into the stockpot, whisking gently to incorporate.
- Add the shredded chicken to the soup and heat gently until warmed through. Do not allow the soup to simmer or boil, as this may cause the eggs to curdle.
- Taste and adjust seasoning with additional salt if necessary.
- Serve immediately, garnished with lemon slices, black pepper, and fresh dill, if desired.
Notes
