Velvety, zesty, and brimming with comfort — Greek Lemon Chicken Soup, also known as Avgolemono, is the soul-warming dish you didn’t know you needed. This traditional Greek soup is the perfect balance between rich and refreshing, with tender shreds of chicken, rice or orzo, and a lemon-egg mixture that creates a silky texture without any cream. The lemon brings brightness to every spoonful, making it a revitalizing option whether you’re battling a cold or simply craving a bowl of pure comfort.

Its magic lies in simplicity and technique. Avgolemono takes humble ingredients and elevates them with the luxurious addition of an egg-lemon emulsion. The result is a hearty yet light soup, ideal for cozy dinners, health-focused lunches, or an elegant starter. The aromatic herbs, citrusy tang, and creamy mouthfeel make it irresistible and deeply satisfying.

Ingredients for this Greek Lemon Chicken Soup (Avgolemono)

1 lb (450g) cooked shredded chicken (breast or thigh)
6 cups (1.4L) chicken broth or stock
1 cup uncooked orzo or white rice
3 large eggs
2–3 lemons, juiced (about ½ cup fresh lemon juice)
1 medium carrot, diced
2 celery stalks, chopped
1 small onion, finely chopped
2 garlic cloves, minced
2 tbsp olive oil
Salt and freshly ground black pepper, to taste
Fresh dill or parsley, for garnish
Optional: lemon zest, for extra brightness

Step 1: Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5–6 minutes until the vegetables begin to soften and the onion becomes translucent. Add the minced garlic and cook for another minute, stirring frequently to avoid burning.

Step 2: Add Broth and Simmer

Pour in the chicken broth and bring it to a gentle boil. Stir in the orzo (or rice), reduce the heat to medium-low, and let it simmer uncovered for 10–12 minutes, or until the grains are tender. Stir occasionally to prevent sticking.

Step 3: Incorporate the Chicken

Add the shredded chicken to the pot and season with salt and pepper. Continue to simmer for another 5 minutes, allowing the flavors to meld and the soup to heat through.

Step 4: Make the Avgolemono Mixture

In a medium bowl, whisk together the eggs and freshly squeezed lemon juice until fully combined. To temper the mixture, slowly add 1–2 ladles of the hot broth into the egg-lemon mixture while whisking constantly. This helps prevent curdling when added to the soup.

Step 5: Thicken the Soup

Slowly pour the tempered egg-lemon mixture back into the pot while stirring the soup in a circular motion. Keep the heat on low and avoid boiling. Stir gently for 2–3 minutes as the soup thickens into a creamy consistency.

Step 6: Garnish and Serve

Taste and adjust seasoning if needed. Serve hot, garnished with freshly chopped dill or parsley, and an optional sprinkle of lemon zest for extra zing. Enjoy with crusty bread or a light salad for a complete meal.

Estimated Nutrition

Per 1 serving (based on 6 servings):

Calories: ~310
Protein: 28g
Fat: 12g
Carbohydrates: 20g
Fiber: 2g
Sugar: 2g
Sodium: ~700mg
Cholesterol: 105mg

(Nutritional values can vary based on specific ingredients and portion sizes.)

Frequently Asked Questions

1. Can I use chicken thighs instead of breast?

Yes! Chicken thighs are more flavorful and remain tender even after simmering.

2. What’s the best type of rice or pasta for this soup?

Traditionally, white rice or orzo are used. Jasmine or Arborio rice also work well.

3. How do I avoid curdling the eggs?

Temper the egg-lemon mixture by slowly adding hot broth while whisking. Never add it directly to boiling soup.

4. Can I make it vegetarian?

Yes. Use vegetable broth and substitute the chicken with chickpeas or tofu.

5. How lemony is Avgolemono?

It’s pleasantly tangy but not overpowering. Adjust lemon juice to taste.

6. Can I make this ahead of time?

You can make the soup base ahead, then add the egg-lemon mixture just before serving for the freshest texture.

7. Is this soup gluten-free?

If you use rice instead of orzo (which contains wheat), the soup is naturally gluten-free.

8. What sides go well with Avgolemono?

Crusty bread, Greek salad, olives, or grilled veggies make excellent pairings.