Avgolemono — Greek Lemon Chicken Soup Recipe

There’s something so deeply comforting about a bowl of avgolemono. This Greek lemon chicken soup is creamy without being heavy, tangy without being overpowering, and full of wholesome ingredients that make it a perfect dish for any time of the year. Whether you’re battling the chill of winter or just looking for a bright, flavorful meal, avgolemono is a recipe worth mastering. It’s like the perfect hug in a bowl — lemony, velvety, and with just the right amount of savory chicken goodness.

I remember the first time I made this soup, I was trying to recreate a dish I had on a trip to Greece. After a long day exploring ruins under the hot sun, we stopped at a small family-run taverna where the owner recommended the avgolemono. The soup was incredible—simple yet packed with flavor. It was like a reset button for my tired soul, and ever since then, I’ve been trying to capture that moment in my own kitchen. Spoiler alert: This recipe comes pretty close!

this RECIPE

🍋 Why avgolemono is the ultimate comfort soup

Avgolemono is so special because it’s a balance of textures and flavors you don’t often find in a lot of soups. The combination of chicken, orzo, and that magical egg-lemon mixture creates a velvety texture that feels rich and indulgent but isn’t heavy or creamy like, say, a chowder. The lemon adds a bright, fresh note that cuts through the savory chicken broth, making it perfect for a light lunch or dinner. Plus, it’s versatile! You can whip it up quickly with ingredients you probably already have at home, but the end result tastes like something you spent all day simmering. Trust me, this is the kind of soup you’ll want to have on repeat.

My avgolemono journey (or how I learned to love tempering eggs)

The first time I attempted avgolemono, I wasn’t totally sure what I was getting into. The idea of whisking eggs into soup? I was nervous. I vividly remember that night, trying to juggle multiple things in the kitchen and—yup—you guessed it, I scrambled the eggs. The soup ended up looking more like chicken and lemon-flavored breakfast. It wasn’t the worst thing in the world, but it definitely wasn’t avgolemono.

But after a little trial and error (and patience), I got the hang of tempering the eggs. Once you figure out that step, it’s smooth sailing. Now, every time I make this dish, I can’t help but smile at the memory of that scrambled egg soup experiment. It’s just one of those “live and learn” moments that makes cooking fun, right?

A brief background on avgolemono

Avgolemono literally means “egg-lemon” in Greek, and it’s not just used in soups. This delicious egg-lemon sauce also shows up in other Greek dishes, such as over stuffed grape leaves (dolmades) or even drizzled on top of baked fish. The origins of avgolemono are believed to trace back to Sephardic Jewish communities in Spain, where a similar sauce was made using lemon and eggs. It was later adapted by Greek cooks, who added chicken broth and rice or orzo to create the iconic soup we know today. Over time, the dish evolved into this bright, creamy soup that’s beloved in Greek households and beyond.

Let’s talk ingredients: the good, the better, and the “oops, I’m out of that!”

Chicken breasts: The protein backbone of this soup, chicken breasts are tender and easy to shred after simmering. You could also use leftover rotisserie chicken if you’re in a pinch! I’ve tried it both ways, and while fresh chicken gives a cleaner taste, the rotisserie option works great for busy nights.

Orzo: This little pasta shape is just perfect for avgolemono. It adds a nice bite without overpowering the broth. Don’t have orzo? You can easily substitute rice or even a small pasta like ditalini. I’ve even tried it with quinoa for a gluten-free option, and it holds up well.

Egg yolks: These are the secret to the soup’s creamy, luxurious texture. Make sure to temper them with the hot broth slowly, or you’ll risk curdling them (we’ll get to that in a bit).

Lemon juice: The star of the show! Lemon juice brightens up the entire dish, balancing out the savory chicken broth and making the soup feel light. Freshly squeezed is the way to go—trust me on this one.

Dill: Fresh dill gives the soup a subtle herbal flavor that complements the lemon. If you’re not a dill fan, you can swap it out for parsley, but I really encourage you to try it with dill at least once. It adds a lovely, fresh finish.

Kitchen gear: what you need (and what you can totally skip)

To make avgolemono, you don’t need anything too fancy, but a few tools will make your life easier. A large stock pot or Dutch oven is essential. You’ll want something sturdy that holds the heat well, especially since the soup simmers for a bit. I love using my Dutch oven because it distributes heat evenly, and the lid fits nice and snug.

A whisk is another must-have, especially when it comes to tempering the eggs. You could use a fork in a pinch, but a whisk helps ensure that the egg yolks get incorporated smoothly into the soup.

If you have a ladle, that’ll help with the tempering process. You’ll be scooping up some hot broth to mix with the egg-lemon mixture, and a ladle gives you the perfect amount without splashing everywhere.

Lastly, while not essential, a fine-mesh strainer can be handy if you’re a bit nervous about curdling your eggs. You can pour the tempered egg mixture through the strainer into the soup to catch any potential scrambled bits (because let’s face it, we’ve all been there).

Step-by-step: my foolproof method (and a few hard-learned lessons)

1. Sauté the veggies: Start by heating your olive oil in a large stockpot or Dutch oven over medium heat. Add the diced onion, carrot, and celery, and cook for about 8-10 minutes, stirring occasionally. You’ll know they’re ready when the onion becomes translucent and everything softens. Be patient here—this step builds a lot of the flavor base for your soup.
2. Add the garlic and broth: Toss in your garlic and cook for another minute until fragrant (don’t let it burn, or you’ll have to start over). Then, add the bay leaves, chicken breasts, and chicken stock. Bring the whole thing to a boil before reducing the heat to medium-low. Cover and let it simmer for about 15 minutes. This is when your chicken will cook through and start to get tender.
3. Cook the orzo: Remove the chicken breasts and bay leaves from the pot. Set the chicken aside to shred later. Now, add your orzo to the pot and let it cook for about 10 minutes. The orzo should be al dente, so keep an eye on it.
4. Shred the chicken: While the orzo is cooking, shred the chicken using two forks. This part is easy and kind of therapeutic. Once the chicken is shredded, add it back to the pot.
5. Temper the egg-lemon mixture: Here’s the tricky part! In a separate bowl, whisk together the egg yolks and lemon juice. Then, slowly add 1-2 ladles of the hot broth to the egg mixture while whisking continuously. This step is called tempering, and it ensures that the eggs don’t scramble when added to the hot soup.
6. Incorporate and finish: Pour the tempered egg-lemon mixture back into the pot, stirring constantly. Continue to cook for another 5 minutes, but don’t let the soup boil! You’ll want to cook it gently so that everything thickens beautifully. Finally, stir in your fresh dill and adjust the seasoning with salt and pepper to taste.

Variations: how to make it your own

There are so many ways to tweak this recipe to fit your preferences or dietary needs.

• Gluten-free: Swap the orzo for a gluten-free pasta, rice, or quinoa. I’ve tried it with quinoa before, and the slight nuttiness of the grain pairs really well with the lemony broth.
• Vegan: While avgolemono is traditionally made with chicken, you can easily adapt it by using vegetable broth and omitting the chicken. Use tofu or a plant-based protein instead. For the egg-lemon mixture, try whisking some tahini with lemon juice to get that creamy texture.
• Low-carb: Replace the orzo with cauliflower rice to reduce the carbs. It still gives you that same “hearty” feel without the pasta. Plus, cauliflower and lemon? Delicious.
• Seasonal: Add seasonal veggies like zucchini or spinach to the soup for extra color and nutrition. I’ve done this in the summer, and it adds a nice freshness to the dish.

Serving suggestions: a beautiful bowl of comfort

Avgolemono is beautiful on its own, but if you want to take it to the next level, garnish each bowl with a little extra fresh dill or a lemon wedge on the side for an extra pop of citrus. Pair it with a simple green salad dressed with olive oil and vinegar or some crusty bread to mop up every last drop of the broth.

For a slightly heartier meal, serve it alongside a Greek salad or some roasted vegetables. The contrast of a cold, crisp salad with the warm, creamy soup is a match made in heaven.

what to sip with your soup

Since avgolemono has that bright lemony flavor, I love pairing it with a refreshing drink that complements the citrus notes. Try a glass of sparkling water with a slice of lemon or cucumber—it’s light and refreshing, which works beautifully with the soup.

Another great option is iced green tea with a hint of honey and lemon. The slight bitterness of the tea pairs nicely with the savory chicken broth, and the honey adds just the right touch of sweetness to balance the tangy lemon.

If you’re craving something warm, a cup of chamomile tea with a splash of honey would be a soothing choice. Its gentle, floral notes won’t overpower the delicate flavors of the soup.

Storage and reheating tips

Avgolemono keeps surprisingly well! Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, be careful not to bring the soup to a boil, as this can cause the egg-lemon mixture to curdle. Heat it gently over medium-low heat, stirring frequently, until warmed through.

If you’re planning to freeze the soup, I recommend freezing it before adding the egg-lemon mixture. Simply thaw the soup, reheat it, and then proceed with tempering and adding the eggs when you’re ready to serve.

Adjusting for different serving sizes

This recipe makes about 4 hearty servings, but you can easily double or halve it depending on your needs. If you’re scaling it up, just be mindful of the amount of lemon juice and eggs—you might want to start with a bit less and adjust to taste as you go. I’ve found that the lemon flavor can get quite intense if you’re not careful, especially in larger batches.

Troubleshooting: a few things to watch out for

• Curdled eggs: If the soup gets too hot after adding the egg-lemon mixture, the eggs can scramble. Keep the heat low and avoid bringing the soup to a boil once the eggs are in.
• Overcooked orzo: Orzo can go from perfectly al dente to mushy in a flash, so keep an eye on the clock! If you’re planning to make the soup ahead of time, cook the orzo separately and add it just before serving to avoid overcooking.

Give it a try!

Avgolemono is one of those soups that just feels like a warm hug on a cold day. It’s light yet satisfying, tangy yet comforting, and incredibly easy to make once you’ve mastered the egg tempering process. Whether you’re cooking for your family or just yourself, this Greek lemon chicken soup is sure to become a favorite in your recipe rotation. Give it a try, and don’t be afraid to make it your own!

FAQs

1. Can I use leftover chicken for avgolemono?
Absolutely! Leftover rotisserie chicken works great in this recipe. Just skip the step where you simmer the chicken breasts and add your cooked chicken when you add the orzo.

2. What can I use instead of orzo?
If you don’t have orzo, you can use rice, small pasta shapes like ditalini, or even quinoa for a gluten-free option.

3. How do I keep the eggs from curdling?
The key is to temper the eggs by slowly adding hot broth to the egg-lemon mixture while whisking continuously. Once tempered, add the mixture back to the soup and cook over low heat without boiling.

4. Can I make avgolemono ahead of time?
Yes, but I recommend adding the orzo and egg-lemon mixture just before serving to avoid the orzo getting too soft and the eggs curdling.

5. How long does avgolemono last in the fridge?
It will keep in an airtight container in the fridge for up to 3 days. Just reheat it gently to avoid curdling the eggs.

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