Greek Lemon Chicken Soup

This cozy Greek Lemon Chicken Soup, also known as Avgolemono, is a traditional Greek soup recipe made in one pot where tender pieces of chicken, chewy orzo or rice, and vegetables are simmered in a tangy, rich, velvety lemon chicken broth.

This is one of those recipes that tastes like it took way more effort than it did. Comforting, soothing, and perfect for a chilly night. If you’ve never had Greek lemon soup before, prepare to fall in love!

A spoon is scooping up some Greek Lemon Chicken Soup out of a large pot.

Table of Contents

What Is Avgolemono or Greek Lemon Chicken Soup?

Avgolemono translates to “egg-lemon,” and it’s a classic Greek technique used in soups and sauces. Whisked eggs are slowly combined with hot broth and lemon juice, which thickens the liquid into a silky, creamy texture – without any cream at all.

That’s exactly what gives this Greek lemon chicken soup its signature richness. The egg is the secret behind the soup’s velvety finish.

The technique used to achieve this velvety finish is called “tempering,” which just means slowly warming the eggs so they don’t scramble. It sounds way fancier than it actually is and I assure you, is very easy to execute.

Why I Love This Lemon Chicken Soup

I first had Greek Lemon Chicken Soup (avgolemono) in college because it was one of my college roommates favorite soups and she would make it often. Since then, I’ve been making it on and off because I too took on to its tangy, cozy goodness.

Loaded with chicken, carrots, celery, and orzo (sometimes I also use rice), it takes the ordinary chicken soup we know and love and turn it into something silky and bright, without being overly heavy or rich.

The key to really getting the silky, velvety consistency right is to tamper the eggs properly. I’ll guide you through that step-by-step. Other than that, it really is very similar to my Lemon Chicken and Rice Soup – a recipe I’ve adapted from this more traditional avgolemono.

This Greek lemon chicken soup recipe is pretty close to the traditional but I did make some slight modifications to short cut the process (without sacrificing taste, obviously).

Traditionally, the lemon chicken broth is made from scratch and cooked over hours. This recipe uses store-bought chicken broth or stock for ease, adding chicken bouillon to intensify the flavors since store-bought chicken broth will not be as flavorful as homemade.

Greek lemon chicken soup is the kind of soup that instantly makes a house feel warmer. It appears many times on our dinner menu during the cozy winter and Fall months, and I hope you fall in love with it as much as I have.

A dutch oven is filled with a creamy Greek lemon soup.

Ingredients

Onions: Diced small so they soften quickly and build the aromatic base of the soup.
Carrots: Diced for natural sweetness and a pop of color.
Celery: Diced, a classic soup vegetable that rounds out the flavor base.
Garlic cloves: Use fresh garlic for savory depth. Avoid using garlic powder because the flavors from that is just not the same.
Chicken broth: The base of the soup, so use a good-quality broth here. Chicken stock or chicken bone broth works too.
Chicken breasts: Cooked right in the broth, then diced and stirred back in. Alternatively, you can also use diced or shredded pre-cooked chicken (such as rotisserie chicken). If doing that, add the chicken only at the very end after tampering the eggs.
Lemon juice: Fresh-squeezed is best – this is the star ingredient and gives the soup its signature tang.
Bay leaves: Adds a subtle herbal background flavor while everything simmers.
Better than bouillon chicken base: A concentrated flavor booster that deepens the broth. Other types of chicken bouillon (in cubes or powdered form) can be use as well.
Orzo: Small, rice-shaped pasta that makes the soup hearty and satisfying. Alternatively, rice (short, medium or long grain rice, arborio rice) can be used as well .
Eggs: Whisked and tempered into the broth for that silky, creamy texture. See ‘how to make it’ section for more detailed instructions on how to temper the eggs into the broth.
Salt & pepper: To taste.
Cooking oil: Any neutral oil such as avocado oil, vegetable oil, canola oil, olive oil works. For sautéing the vegetables.

Method

Step 1: Build the Broth

Heat a Dutch oven or large pot over medium-high heat. Once hot, drizzle in some cooking oil. Add the onions, carrots, celery, and garlic, and sauté until softened.

Add the chicken broth, lemon juice, bay leaves, and chicken bouillon base. Stir to combine and bring to a boil.

Add the chicken breasts and orzo, and cook according to the orzo package instructions.

Onions, carrots, celery, and garlic are sauted. Once those are soft, chicken broth, lemon juice, bay leaves, chicken bouillon, and chicken breasts are added to the pot.

Step 2: Remove and Dice Chicken

Once the chicken is cooked through, remove the chicken and let it cool slightly before dicing it into bite-sized pieces.

Step 3: Temper the eggs

While the chicken is out of the pot, temper the eggs.

Crack them into a 2-cup measuring cup and whisk well. Continue whisking as you slowly pour hot broth from the soup into the measuring cup – don’t stop whisking, or the eggs will cook into clumps instead of blending smoothly.

Keep adding broth and whisking continuously until you reach the 2-cup mark.

Temper the eggs by actively whisking the eggs while warm soup broth is steadily added to the eggs.

Step 5: Bring it all together

Pour the tempered egg mixture back into the soup.

Return the diced chicken to the pot.

Add tempered eggs to the pot. Return the diced chicken to the soup.

Step 6: Serve and enjoy!

Stir to combine and keep the heat at medium/medium low and let it come to a soft boil.

Switch off heat. Taste and adjust salt and pepper as needed, then serve this cozy Greek lemon chicken soup!

A pot of Greek egg lemon soup is garnished with lemon slice and minced parsley.

Variations and Substitutions

Rice instead of orzo: Swap in rice for a slightly different texture. If it’s cooked rice, just add it toward the end; if it’s uncooked rice, add it when you would add the orzo.
Fresh dill: Stir in a handful of chopped fresh dill for an extra herby, classic Greek touch.
Rotisserie chicken: Use shredded rotisserie chicken instead of cooking raw chicken breasts, and add it directly into the broth to warm through.
Gluten-free: Use a gluten-free orzo or rice substitute to make this soup gluten-free.
Extra creamy: Use 3 eggs instead of 2 for an even silkier, richer broth.

Make Ahead, Storage, and Reheating

Make ahead: This soup is great for meal prep – just know the orzo will continue to soak up broth as it sits, so the soup will thicken over time.

Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days.

Reheating: Reheat gently on the stovetop over low heat, stirring often. Avoid boiling, since high heat can cause the egg in the broth to separate. Add a splash of extra broth if the soup has thickened too much.

Freezing: Freeze soup in an airtight container for up to 3 months. Defrost completely in the refrigerator 24 hours before reheating.

How To Serve

Serve this Greek Lemon Chicken Soup hot, with a sprinkle of fresh cracked pepper and a few extra lemon wedges on the side for anyone who wants it extra tangy. It’s hearty enough to be a full meal on its own, alongside some warm crusty bread for dipping.

I also really enjoy this with a side of pita bread and hummus, Greek cucumber salad, or a simple Greek salad.

Tips and Tricks

Don’t stop whisking: When tempering the eggs, keep whisking the entire time you’re pouring in the hot broth – stopping even briefly can cause the eggs to scramble.
Go slow with the broth: Add the hot broth to the eggs in a thin, steady stream rather than all at once, so the eggs warm up gradually.
Use fresh lemon juice: Bottled lemon juice works in a pinch, but fresh-squeezed makes a noticeably brighter, tastier soup.
Watch the orzo: Orzo keeps absorbing liquid as it sits, so if you’re not serving right away, cook it slightly under, or expect to thin the soup with extra broth later. Avoid overcooking orzo to prevent sogginess.
Adding salt: Chicken bouillon base is already salty, so taste the broth before adding extra salt. If soup is bland, salt will help opening up the flavors.
Keep the heat gentle after adding eggs: Once the tempered eggs are stirred in, avoid a hard boil so the broth stays silky instead of curdling.

Frequently Asked Questions

What does avgolemono taste like?

It’s savory and tangy, with a bright lemon flavor and a rich, silky texture from the eggs.

Can I use rice instead of orzo?

Yes, cooked or uncooked rice works well as a substitute for orzo in this soup.

Why did my soup curdle?

This usually happens if the eggs are added too quickly or the soup boils after the eggs go in. Always temper slowly and keep the heat gentle afterward.

Can I use rotisserie chicken?

Yes, shredded rotisserie chicken is a great shortcut – just stir it in near the end to warm through.

Is this soup gluten-free?

Not as written, since it uses orzo, but you can swap in a gluten-free pasta or rice to make it gluten-free.

Can I make this soup dairy-free?

Yes, this recipe is naturally dairy-free as written.

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