Greek Lemon Soup

Greek Lemon Soup^  Avgolemono^  is a traditional Greek lemon chicken soup that’s pure comfort in a bowl. Made with a simple blend of chicken, vegetables, orzo, lemon juice, and egg yolks, this silky and tangy soup is both refreshing and hearty. With its creamy texture—achieved without any dairy—avgolemono is a nourishing, soul-warming dish perfect for any season.

Why You’ll Love This Recipe

• Simple, wholesome ingredients — Nothing fancy, just a few staples that come together beautifully.

• One-pot meal — Easy cleanup and minimal fuss.

• Creamy without cream — The egg-lemon mixture makes the soup luscious and smooth.

• Comforting and bright — The lemon adds a vibrant flavor that sets this soup apart.

• Customizable — Use orzo, rice, or even quinoa; swap in rotisserie chicken for convenience.

• Meal prep-friendly — Stores and freezes well, making it a great make-ahead option.

• Naturally gluten-free (with rice or GF pasta) and easily adaptable to dietary needs.

• Greek classic — A timeless dish with Mediterranean flair.

• Perfect any time of year — Cozy in winter, but light enough for spring and summer.

• Kid and adult-approved — Comforting flavors the whole family can enjoy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• olive oil

• onion

• carrot

• celery

• garlic

• bay leaves

• chicken breasts (or rotisserie/shredded cooked chicken)

• chicken stock

• orzo (or rice)

• egg yolks

• lemon juice (freshly squeezed)

• fresh dill

• salt and freshly ground black pepper

Directions

1. Heat the olive oil in a large stock pot or Dutch oven. Sauté the diced onion, carrot, and celery over medium heat for 8–10 minutes until softened.

2. Stir in the chopped garlic and cook for 1 minute until fragrant.

3. Add the bay leaves, whole chicken breasts, and chicken stock. Bring to a boil.

4. Reduce the heat to medium-low, cover with a lid, and simmer for 15 minutes.

5. Remove the chicken and bay leaves from the pot. Add the orzo and simmer for 10 minutes, or until cooked.

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

7. In a small bowl, whisk together the egg yolks and fresh lemon juice.

8. Slowly ladle 1–2 scoops of hot broth into the egg-lemon mixture while whisking to temper the eggs.

9. Gently stir the egg-lemon mixture into the soup. Cook for an additional 5 minutes over low heat—do not boil.

10. Stir in the fresh dill, season with salt and pepper to taste, and serve hot. Garnish with extra dill if desired.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Variations

• Rice Instead of Orzo: Use long-grain or Arborio rice for a gluten-free alternative.

• Use Whole Eggs: For added protein, you can whisk in whole eggs instead of yolks.

• Make It Creamier: Add 1–2 tablespoons of butter or a splash of heavy cream for extra richness.

• Low-Carb Swap: Replace orzo with riced cauliflower or cooked lentils.

• Brighten It Up: Add lemon zest for a more intense citrus flavor.

• Herb Substitutes: Use parsley or mint instead of dill if preferred.

• Rotisserie Shortcut: Use pre-cooked chicken to save time.

• Bone Broth Boost: Use chicken bone broth for more depth and nutrition.

• Spice It Up: Add a pinch of crushed red pepper or a swirl of chili oil.

• Vegan Option: Replace chicken with chickpeas, and use vegetable broth with a cornstarch-thickened lemon emulsion.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 3 days. Orzo may soak up liquid—add broth when reheating.

• Reheating: Gently reheat on the stovetop over low heat. Avoid boiling to prevent curdling the egg.

• Freezer: Freeze the soup for up to 3 months, ideally before adding the egg-lemon mixture. For best results, add fresh lemon and eggs after thawing and reheating the broth.

FAQs

What does avgolemono mean?

“Avgolemono” is a Greek word meaning “egg-lemon.” It refers to the mixture of beaten eggs and lemon juice that’s commonly used in Greek cuisine to thicken and flavor soups and sauces.

Can I use rice instead of orzo?

Yes, rice is traditional in many versions of avgolemono soup. Use white rice, Arborio, or basmati, and adjust the cooking time according to the rice package directions.

Will the eggs scramble in the soup?

Not if tempered correctly. Whisk the egg yolks and lemon juice, then slowly add hot broth while whisking to gradually raise the temperature before adding it to the soup.

Can I use whole eggs instead of just yolks?

Yes. While yolks create a smoother finish and are less likely to curdle, whole eggs are commonly used in traditional recipes and add more protein.

Is it safe to freeze avgolemono?

Yes, but it’s best to freeze the soup before adding the egg-lemon mixture. Alternatively, add lemon and egg fresh after thawing for the best texture.

What should I serve with avgolemono soup?

Serve with crusty bread, Greek salad, or a side of roasted vegetables for a complete meal.

Can I make avgolemono soup ahead of time?

Yes. Cook through the chicken and orzo steps, then refrigerate. Add the egg-lemon mixture fresh when reheating to preserve texture and flavor.

Can I use bottled lemon juice?

Fresh lemon juice is highly recommended. Bottled versions can taste flat and overly acidic, affecting the balance of the soup.

Why is my soup too lemony?

If the lemon flavor is too strong, reduce the lemon juice next time or add a spoonful of sour cream or a pat of butter to mellow the acidity.

Is avgolemono gluten-free?

It can be! Just use rice or a certified gluten-free pasta instead of traditional orzo.

Conclusion

Avgolemono is a timeless Greek soup that delivers comfort, flavor, and a touch of Mediterranean sunshine in every spoonful. Its creamy texture, bright lemony taste, and simple preparation make it an ideal dish for both weeknights and special occasions. Whether you’re craving a cozy meal or looking for a new twist on classic chicken soup, this Greek lemon chicken soup will quickly become a favorite in your kitchen.

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