Name: Greek Lemon Chicken Soup (Avgolemono) Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Greek
Ingredients: 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; 3/4 cup (175 g) orzo; Juice of 1 lemon; 2 egg yolks (at room temperature); A handful fresh dill, chopped; Salt and freshly ground black pepper to taste

Jump to Recipe· 4.2 from 8 reviews

If you’re searching for a soup that feels like a warm hug in a bowl, look no further than the Greek Lemon Chicken Soup (Avgolemono) Recipe. This traditional Greek classic blends silky, tangy lemon with tender chicken and comforting orzo, creating a soup that’s both simple and utterly irresistible. The bright flavors of fresh lemon juice perfectly balance the richness of the egg yolks, while the fresh dill adds a lovely herbaceous touch. Whether you’re craving a light lunch or a nourishing dinner, this soup is guaranteed to soothe your soul and brighten your table.

Ingredients You'll Need

A close-up of a bowl of thick chicken soup with three clear layers: the bottom layer is creamy yellow broth, the middle layer has small white rice-like pasta and shredded white chicken pieces mixed with tiny orange carrot cubes, and the top layer is lightly sprinkled with fresh green dill herbs scattered evenly. The soup is in a white bowl with a slightly raised rim, placed on a white marbled surface with a small piece of bread on the right and two yellow lemon halves in the blurred background. A woman's hand is holding a spoon dipping into the soup on the left edge of the bowl photo taken with an iphone --ar 4:5 --v 7

Making the Greek Lemon Chicken Soup (Avgolemono) Recipe starts with a handful of wonderfully simple ingredients. Each plays a vital role — from the aromatic base of onion, carrot, and celery to the silky egg-lemon mixture that lends the soup its signature tang and creaminess.

Olive oil: Use quality extra virgin olive oil to sauté the vegetables and infuse the soup with rich flavor.
Onion: Diced finely for a sweet and mellow base that softens the broth beautifully.
Carrot: Adds natural sweetness and a pop of warm color to the soup.
Celery stalks: Provides subtle earthiness and crunch that balances the soup’s texture.
Garlic cloves: Finely chopped for a fragrant kick that enhances every spoonful.
Bay leaves: Infuse gentle herbal notes during simmering to deepen the flavor.
Chicken breasts: Tender protein that becomes juicy shreds in the final soup.
Chicken stock: The hearty liquid base that ties all ingredients together in a nourishing broth.
Orzo: Small pasta that cooks quickly and adds wonderful body to the soup.
Lemon juice: Freshly squeezed to give the soup its unmistakable bright, tangy essence.
Egg yolks: Whisked in to create a creamy, luscious texture without heaviness.
Fresh dill: A handful for a fresh, herbaceous finish that elevates every bite.
Salt and freshly ground black pepper: To season perfectly and bring out all the beautiful flavors.

How to Make Greek Lemon Chicken Soup (Avgolemono) Recipe

Step 1: Sauté the Vegetables

Start by heating olive oil in a large stockpot or Dutch oven, then gently cook the diced onion, carrot, and celery over medium heat until they are soft and fragrant, about 8 to 10 minutes. This step builds the foundation, coaxing out natural sweetness and setting the stage for the rich flavors that follow.

Step 2: Add Garlic, Bay Leaves, Chicken, and Stock

Next, stir in the chopped garlic and cook for just another minute to avoid burning its delicate flavor. Then, add the bay leaves, chicken breasts, and chicken stock, bringing the mixture to a boil before reducing the heat. Cover and simmer gently for 15 minutes, allowing the chicken to cook through and the flavors to meld beautifully.

Step 3: Remove Chicken and Add Orzo

Once the chicken is cooked, carefully take it out along with the bay leaves. Add the orzo pasta to the pot and simmer for another 10 minutes so it softens, thickening the broth into a comforting texture.

Step 4: Shred Chicken and Temper the Egg-Lemon Mixture

Shred the chicken with two forks until tender and return it to the soup pot. Meanwhile, whisk together the egg yolks and fresh lemon juice in a separate bowl. To prevent curdling, gently ladle a few spoonfuls of hot soup into the egg-lemon mixture, stirring constantly to temper it.

Step 5: Finish the Soup

Slowly pour the tempered egg-lemon blend back into the pot, stirring continuously. Cook for an additional 5 minutes on low heat, allowing the soup to thicken and develop its signature creamy, tangy consistency. Finally, stir in fresh dill and adjust salt and pepper to your taste.

How to Serve Greek Lemon Chicken Soup (Avgolemono) Recipe

The first image shows a light blue pot with a white inside, filled with three separate piles of diced vegetables in oil: orange carrots on the top right, white onions on the left, and green celery at the bottom right. The second image shows the same pot with the vegetables mixed and slightly cooked, showing softened colors of orange carrots, light green celery, and translucent onions, with small white pieces of garlic added in the center. Both images are placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of extra fresh dill on top adds a burst of color and herbal freshness that complements the bright lemon notes perfectly. If you want, a light drizzle of olive oil or a few lemon wedges on the side will brighten the presentation and let everyone personalize their bowl.

Side Dishes

This soup is hearty enough on its own, but pairing it with crusty bread or warm pita makes for a complete, satisfying meal. You can also serve a simple Greek salad or roasted vegetables to keep the Mediterranean vibes flowing throughout your meal.

Creative Ways to Present

For a dinner party, serve the Greek Lemon Chicken Soup (Avgolemono) Recipe in pretty individual bowls with a small sprig of dill perched on top. You can also add a lemon twist zest for an elegant flair. For kids or picky eaters, serve with a side of toasted orzo or a sprinkle of Parmesan cheese, making it fun and approachable.

Make Ahead and Storage

Storing Leftovers

Leftover Greek Lemon Chicken Soup keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to preserve freshness. The soup may thicken after chilling, which is completely normal and can be loosened with a splash of water or stock when reheating.

Freezing

This soup does freeze well, but because of the egg yolks, it’s best to freeze it without the egg-lemon mixture added. Freeze the base soup in a suitable container for up to 2 months. When ready to enjoy, thaw overnight, reheat gently, then whisk in the tempered egg-lemon mix for that fresh, creamy finish.

Reheating

When reheating leftover Greek Lemon Chicken Soup (Avgolemono) Recipe, do so gently on the stovetop over low heat and avoid boiling to prevent curdling. Stir occasionally, and if the soup feels too thick, add a bit of chicken stock or water until it reaches your desired consistency.

FAQs

Can I use leftover cooked chicken instead of raw chicken breasts?

Absolutely! Using cooked chicken is a great shortcut. Simply add it to the soup after the orzo has cooked, then proceed with tempering and adding the egg-lemon mixture. It saves time and works deliciously well.

Why do I need to temper the egg and lemon mixture?

Tempering prevents the eggs from scrambling when added directly to hot soup. By slowly mixing hot soup into the eggs, you gently raise their temperature, creating that silky texture without lumps.

Can I substitute the orzo with rice?

Yes! Rice is a traditional alternative in Greek lemon chicken soup recipes. Simply adjust cooking times to match the type of rice you use, as some will take longer to become tender than orzo.

Is it okay to use bottled lemon juice?

Freshly squeezed lemon juice is highly recommended for the best flavor since it provides brightness and a fresh aroma that bottled juice can’t quite match. It really makes a difference in this soup.

Can I make this soup vegetarian?

While the Greek Lemon Chicken Soup (Avgolemono) Recipe centers on chicken and broth, you can adapt it for vegetarians by using vegetable stock and omitting the chicken. Add extra veggies for heartiness and enjoy the comforting lemony broth on its own.

Final Thoughts

There’s something truly special about the Greek Lemon Chicken Soup (Avgolemono) Recipe that feels like a taste of sunshine and comfort all at once. It’s an easy, elegant dish that brings brightness to any table, no matter the season. Once you try this soup, it’s sure to become a beloved staple in your cooking rotation. So don’t wait — gather these simple ingredients and delight yourself and those you love with a bowl of pure, lemony goodness.