If you are craving a soup that feels like a warm hug from the Mediterranean, then this Avgolemono — Greek Lemon Chicken Soup Recipe is just what you need. This traditional Greek soup combines tender chicken, bright lemon, and a creamy, silky texture created by whisking egg yolks into the broth. It’s comfort food elevated with freshness and zest, perfect for any occasion when you want something both nourishing and truly special. The harmony of flavors and the simplicity of ingredients make this soup a beloved classic that’s easy to recreate at home.
Ingredients You’ll Need
Every ingredient in this Avgolemono — Greek Lemon Chicken Soup Recipe plays an essential role in crafting its distinct flavor and texture. From the aromatic base vegetables to the fresh lemon and delicate egg yolks, each component contributes to the soup’s vibrant character.
- Olive oil: The heart-healthy fat adds richness and helps soften the vegetables.
- Onion (medium, diced): Builds a sweet, savory foundation for the broth.
- Carrot (medium, diced): Offers subtle sweetness and a pop of color.
- Celery (2-3 stalks, diced): Adds an earthy crunch and aromatic depth.
- Garlic cloves (2-3, finely chopped): Infuses pungent fragrance and enhances the savory notes.
- Bay leaves (2): Bring warmth and complexity to the broth.
- Chicken breasts (2, about 12 oz / 350 g total): Provide tender, lean protein and flavor.
- Chicken stock (6 cups / 1.5 liters): The base liquid that carries all the flavors beautifully.
- Orzo (3/4 cup / 175 g): Tiny pasta that adds body and a satisfying bite.
- Lemon juice (from 1 lemon): Gives the signature tang that brightens the entire soup.
- Egg yolks (2): Whisked in to create the creamy, silky texture without cream.
- Fresh dill (a handful): Offers a burst of herbaceous freshness for the perfect finish.
- Salt and freshly ground black pepper: To taste, balancing and enhancing all other flavors.
How to Make Avgolemono — Greek Lemon Chicken Soup Recipe
Step 1: Sauté the Vegetables
Begin by heating olive oil in a large stock pot or Dutch oven. Add the diced onion, carrot, and celery, cooking gently over medium heat for about 8 to 10 minutes until the veggies soften and their natural sweetness begins to emerge. This creates a fragrant base that will infuse the entire soup with savory goodness.
Step 2: Add Garlic and Broth
Stir in the finely chopped garlic and let it cook for just a minute to release its aroma without burning. Then toss in the bay leaves, chicken breasts, and chicken stock. Bring the mixture to a boil to start melding all those flavors together.
Step 3: Simmer the Chicken
Once boiling, reduce the heat to medium-low and cover the pot with a lid. Let it simmer gently for 15 minutes, allowing the chicken to cook through and the broth to develop a rich, comforting flavor.
Step 4: Remove Chicken and Bay Leaves; Cook Orzo
Carefully lift out the chicken breasts and bay leaves. Then add the orzo pasta to the pot and let it cook uncovered for about 10 minutes, until tender but still with a slight bite. This step thickens the broth and adds a lovely texture to the soup.
Step 5: Shred Chicken and Temper the Egg-Lemon Mixture
While the orzo is cooking, shred the cooked chicken with two forks into bite-sized pieces. In a separate bowl, whisk together the egg yolks and freshly squeezed lemon juice. To avoid curdling, slowly ladle 1 to 2 scoops of the hot soup into the egg-lemon mixture while whisking constantly, tempering it gently.
Step 6: Finish the Soup
Return the shredded chicken to the pot and then pour the tempered egg-lemon mixture back into the soup. Continue cooking over low heat for another 5 minutes, stirring gently. Finally, mix in the fresh dill and season with salt and freshly ground black pepper to taste. Serve immediately for the best flavor and comforting warmth.
How to Serve Avgolemono — Greek Lemon Chicken Soup Recipe
Garnishes
A sprinkle of fresh dill on top adds a burst of herbal brightness that complements the lemon beautifully. If you like a little extra texture, a few cracked black peppercorns or a drizzle of good-quality olive oil can elevate the final presentation and flavor.
Side Dishes
This soup pairs wonderfully with crusty bread or homemade pita for dipping. A simple Greek salad with cucumbers, tomatoes, and feta also makes a refreshing side that balances the warm, velvety qualities of the Avgolemono — Greek Lemon Chicken Soup Recipe.
Creative Ways to Present
Serve the soup in individual rustic bowls with a lemon wedge on the side, inviting everyone to add a little extra zing if they wish. For a cozy dinner party, accompany it with small plates of marinated olives and roasted vegetables to bring a full Greek-inspired experience to the table.
Make Ahead and Storage
Storing Leftovers
Let the soup cool completely before transferring it to airtight containers. Stored in the refrigerator, it stays fresh for 3 to 4 days. Because of the delicate egg and lemon custard base, it’s best enjoyed within this timeframe to keep its silky texture and vibrant flavor intact.
Freezing
Freezing Avgolemono soup is possible but not always recommended as the eggs can separate upon thawing, affecting the smooth creaminess. If you need to freeze it, consider doing so before adding the eggs and lemon mixture, then temper and stir them in freshly when reheating.
Reheating
To reheat, warm the soup gently on the stovetop over low heat and stir often. Avoid boiling to prevent curdling of the eggs. If the soup appears a bit thick, add a splash of chicken stock or water to loosen the consistency as you warm it.
FAQs
What does “Avgolemono” mean?
Avgolemono translates to “egg-lemon” in Greek, which perfectly describes this soup’s creamy, tangy base made from eggs and lemon juice whisked into the broth.
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add a bit more richness and tenderness to the soup, making it just as delicious—feel free to use whichever cut you prefer.
Is this soup gluten-free?
The traditional recipe uses orzo, a wheat pasta, so it’s not gluten-free as written. However, you can substitute gluten-free pasta or omit it entirely for a naturally gluten-free version.
Can I make Avgolemono soup vegetarian?
While the chicken and stock give this soup its classic flavor, you can make a vegetarian version by using vegetable broth and omitting the chicken, though the taste will be lighter and different from the original.
Why do I need to temper the egg-lemon mixture?
Tempering prevents the eggs from scrambling when added to the hot soup. Slowly mixing warm soup into the eggs and lemon whitens the mixture gradually raises the temperature allowing it to combine smoothly without curdling.
Final Thoughts
This Avgolemono — Greek Lemon Chicken Soup Recipe is a heartfelt classic that I always turn to when I want something both comforting and lively. Its bright lemon flavor paired with tender chicken and the silky texture created by eggs is simply irresistible. Give this recipe a try and bring a little taste of Greece to your own kitchen—you’ll find it’s one of those dishes that everyone asks for again and again!
PrintAvgolemono — Greek Lemon Chicken Soup Recipe
Avgolemono is a traditional Greek lemon chicken soup known for its comforting and tangy flavor. This delicious soup features tender chicken, aromatic vegetables, and orzo pasta in a savory chicken broth, all brought together by a creamy, lemony egg yolk mixture that creates a silky texture. Perfect for chilly days or when you need a nourishing, satisfying meal, this Avgolemono soup is both simple to make and bursting with Mediterranean flavors.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
- Diet: Halal
Ingredients
Soup Base
- 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
Pasta and Garnish
- 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
- Sauté Vegetables: Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery, cooking for 8-10 minutes until the vegetables soften and become fragrant.
- Add Garlic and Chicken: Stir in the finely chopped garlic and cook for an additional minute. Add the bay leaves, whole chicken breasts, and chicken stock to the pot.
- Simmer Soup: Bring the soup to a boil, then reduce heat to medium-low. Cover with a lid and let it simmer gently for 15 minutes, allowing the flavors to meld and the chicken to cook through.
- Remove Chicken and Bay Leaves: Take out the chicken breasts and bay leaves from the pot. Add the orzo pasta to the simmering broth and cook for 10 minutes until the pasta is tender.
- Shred Chicken: Using two forks, shred the cooked chicken breasts into bite-sized pieces and return them to the pot with the soup.
- Prepare Avgolemono Mixture: While the orzo cooks, whisk together the egg yolks and lemon juice in a separate bowl. Temper this mixture by slowly ladling 1-2 scoops of hot soup broth into the eggs while whisking continuously to prevent curdling.
- Combine and Heat: Gradually pour the tempered egg-lemon mixture back into the soup pot. Stir the soup continuously and cook over low heat for another 5 minutes, allowing it to thicken slightly without boiling.
- Finish and Serve: Stir in fresh dill and season with salt and freshly ground black pepper to taste. Serve the Avgolemono hot, garnished with additional dill if desired.
Notes
- Make sure to temper the egg and lemon mixture properly to avoid scrambling the eggs in the hot broth.
- If fresh dill is not available, dried dill can be used, but reduce the quantity to avoid overpowering the soup.
- For a richer soup, you can substitute some or all of the chicken stock with homemade broth.
- Orzo can be swapped with other small pasta shapes or rice if preferred.
- Adjust lemon juice to taste for more or less tanginess.
