Avgolemono — Greek Lemon Chicken Soup

Avgolemono — Greek Lemon Chicken Soup is one of those recipes I discovered during a cozy Pinterest scroll, and I was instantly drawn to its bright, silky broth and the promise of pure comfort in every spoonful. When I made it in my own kitchen, the flavors came together even better than I imagined—warm, soothing, and full of that homemade goodness that makes you pause and enjoy the moment. I added a small twist or two to make it extra cozy, and it quickly became one of those soups I reach for whenever I want something nourishing, comforting, and deeply satisfying. I’m excited to share it with you—let’s make something warm and delicious together.

Why You’ll Love This Soup

Comforting and Bright

The broth is silky and lemony, creating the perfect balance between warm and refreshing.

Naturally Creamy Without Dairy

The eggs give the soup its signature richness without relying on cream.

Easy One-Pot Cooking

Everything comes together in a single pot, making cleanup effortless.

Customizable and Flexible

You can make it with orzo, rice, leftover chicken, or even rotisserie chicken.

Ingredients

Base Ingredients

Olive oil
Onion
Carrot
Celery
Garlic
Bay leaves
Chicken breasts
Chicken stock
Orzo or rice
Egg yolks
Fresh lemon juice
Fresh dill
Salt and black pepper

Ingredient Notes

Olive oil helps soften the vegetables and build flavorful aromatics. Onion, carrot, and celery create the classic soup base. Fresh garlic adds depth, while chicken provides lean protein. Chicken stock forms the flavorful broth. Orzo cooks quickly and adds body to the soup, though rice also works well. Egg yolks and lemon create the signature avgolemono mixture that thickens the soup and adds brightness. Fresh dill lifts the final flavor.

How the Flavors Work Together

The vegetables create a savory base that complements the lemon. The chicken gently simmers, becoming tender and shreddable. As the orzo softens, the broth becomes heartier. The egg-lemon mixture transforms the broth into a velvety, sunshine-colored soup that feels comforting yet fresh. The dill adds an herbal finish that ties everything together.

How to Make Avgolemono Soup

Step 1: Sauté the Vegetables

Heat the olive oil in a large pot. Cook the onion, carrot, and celery for 8–10 minutes until softened.

Step 2: Add Garlic and Stock

Add the garlic and cook for one minute. Then add the bay leaves, chicken breasts, and chicken stock.

Step 3: Simmer the Chicken

Bring to a boil, reduce heat, cover, and simmer for 15 minutes.

Step 4: Add Orzo

Remove the chicken and bay leaves. Add the orzo to the pot and cook for about 10 minutes.

Step 5: Shred the Chicken

Shred the chicken using two forks and return it to the pot.

Step 6: Prepare the Avgolemono Mixture

Whisk the egg yolks and fresh lemon juice in a bowl. Slowly pour 1–2 ladles of hot broth into the bowl while whisking continuously to temper the eggs.

Step 7: Finish the Soup

Pour the tempered mixture back into the pot and cook for 5 more minutes without boiling. Stir in fresh dill, season to taste, and serve warm.

Tips for Perfect Avgolemono

Temper the Eggs Slowly

This prevents curdling and keeps the broth silky.

Add More Broth if Needed

Orzo absorbs liquid, so add a splash of stock when reheating leftovers.

Use Fresh Lemon

It makes a huge difference in brightness and flavor.

Add Herbs at the End

Fresh dill brings the soup to life.

Variations

With Rice Instead of Orzo

Use long-grain rice and adjust cooking time accordingly.

With Leftover Chicken

Rotisserie chicken works perfectly and saves time.

With Extra Vegetables

Spinach, kale, or zucchini can be added for more nutrition.

Extra Creaminess

A tablespoon of butter can make the broth richer.

Storage and Reheating

Refrigeration

Store leftovers in an airtight container for up to 3 days. Reheat gently without boiling to prevent the eggs from curdling.

Freezing

This soup can be frozen for up to 3 months. Reheat slowly and add extra broth if needed.

Thickening After Storage

Orzo absorbs liquid, so add chicken broth to adjust consistency.

FAQs

Can I make Avgolemono without orzo?

Yes, you can use rice or even omit the starch entirely for a lighter soup.

Can I make this soup dairy-free?

Yes, the soup contains no dairy, and it’s naturally creamy from the eggs.

Can I use whole eggs instead of egg yolks?

You can, but yolks create a smoother, richer texture with less risk of curdling.

Can I use leftover chicken?

Absolutely—shredded rotisserie chicken works perfectly.

How do I keep the eggs from scrambling?

Temper the eggs by slowly adding hot broth while whisking continuously.

Can I make this ahead of time?

Yes, but the broth may thicken; add extra stock when reheating.

Is the soup supposed to be very thick?

It should be silky and slightly creamy, not overly thick. Adjust with broth.

What herbs work best?

Fresh dill is traditional, but parsley also works well.

Can I use bottled lemon juice?

Fresh lemon juice is strongly recommended for authentic flavor.

Can I freeze Avgolemono?

Yes, but reheat very gently and add broth to maintain texture.

Conclusion

Avgolemono — Greek Lemon Chicken Soup — is the kind of recipe that brings warmth and brightness to any day. With its silky lemon-infused broth, tender chicken, and comforting depth, it’s a timeless dish that feels nourishing and satisfying in every bowl. Whether you make it with orzo or rice, fresh chicken or leftovers, this traditional soup offers the perfect blend of simplicity and flavor. Add it to your comfort-food rotation and enjoy a beautifully balanced, cozy bowl whenever you need something soothing and delicious.