Greek Lemon Chicken Soup (Avgolemono)

Name: Greek Lemon Chicken Soup (Avgolemono) – Creamy & Bright
Prep time: 10 min
Cook time: 40 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 (approx. 12 oz / 350 g total); 6 cups (1.5 liters) chicken stock; ¾ cup (175 g) orzo; Juice of 1 lemon; 2 egg yolks; A handful of fresh dill; Salt and freshly ground black pepper to taste

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Some soups comfort; others revive. Greek Lemon Chicken Soup does both. In under an hour, this silky, lemon-kissed bowl feels like sunshine on a cloudy day. With tender chicken, bright citrus, and creamy orzo all in one pot, it’s a weeknight favorite that tastes like it simmered all afternoon.

Why You’ll Love This Greek Lemon Chicken Soup

You’ll love how this Greek Lemon Chicken Soup turns simple ingredients into something extraordinary. It’s creamy without any dairy, thanks to the classic egg-lemon mixture. The lemon adds brightness, while the chicken and orzo make it hearty enough for a meal. It’s also budget-friendly, easy to prepare, and feels fancy enough for guests. Whether you’re fighting off a chill or craving a light, refreshing meal, this soup fits any season beautifully.

Greek lemon chicken soup with orzo, chicken, and dill in creamy broth

What You’ll Need to Make Greek Lemon Chicken Soup

Key Ingredients

Olive Oil: Adds richness and helps soften the vegetables.
Onion, Carrot, and Celery: The flavor foundation for a balanced base.
Garlic: Brings warmth and depth.
Bay Leaves: Infuse subtle herbal aroma.
Chicken Breasts: Provide lean protein and hearty texture.
Chicken Stock: The heart of the soup, creating savory depth.
Orzo: Small pasta that thickens the broth slightly for a silky mouthfeel.
Lemon Juice: Brings that unmistakable Greek tang.
Egg Yolks: Create a creamy texture without using cream.
Fresh Dill: Finishes everything with a burst of freshness.
Salt and Pepper: Balance and bring the flavors together.

Ingredient Substitutions and Add-Ins

You can easily adapt this soup. Use rice instead of orzo for a gluten-free option. Substitute cooked rotisserie chicken for raw chicken if you’re short on time. For extra color, add a handful of spinach or kale near the end. To make it richer, stir in a little butter with the olive oil when sautéing vegetables. Always temper the eggs slowly with hot broth to keep them smooth and silky.

How to Make Greek Lemon Chicken Soup Step-by-Step

Step 1 – Sauté the Aromatics

Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery, stirring often until soft and fragrant, about 8 minutes. Then, add garlic and cook for one minute more to deepen the flavor.

Step 2 – Simmer the Chicken

Add bay leaves, chicken breasts, and chicken stock. Bring to a boil, then reduce heat. Cover and simmer for 15 minutes. This step infuses the broth with chicken flavor and keeps the meat juicy.

Step 3 – Cook the Orzo

Remove the chicken and bay leaves. Stir in orzo and simmer until tender, about 10 minutes. The orzo will absorb flavor and slightly thicken the soup.

Step 4 – Shred the Chicken and Prepare the Lemon-Egg Mixture

While the orzo cooks, shred the chicken with two forks. In a small bowl, whisk egg yolks and lemon juice until smooth. Slowly add 1–2 ladles of hot broth into the mixture, whisking constantly. This tempering step prevents curdling.

Step 5 – Combine and Finish

Pour the tempered egg mixture back into the soup, stirring gently over low heat for five minutes. Don’t boil, or the eggs will scramble. Stir in fresh dill, season with salt and pepper, and serve hot with extra lemon slices if desired.

Expert Tips for the Perfect Avgolemono Soup

Always temper the egg-lemon mixture to keep the soup creamy and smooth. Never let it boil once the eggs are added. If you like a richer version, melt 1–2 tablespoons of butter along with the olive oil at the start. Garnish with fresh dill or a sprinkle of cracked pepper for an elegant finish. Keep in mind, orzo continues to absorb broth as it cools, so add a splash of stock when reheating.

How to Store and Reheat Leftovers

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, use low heat and stir often to avoid curdling. Add a bit of broth or water to loosen the texture. You can also freeze it for up to 3 months. For best results, thaw overnight in the fridge and reheat gently before serving.

Greek lemon chicken soup avgolemono with orzo and dill in creamy broth

Common Questions About Greek Lemon Chicken Soup (FAQ)

What is Greek lemon chicken soup called?

It’s called Avgolemono, which means “egg-lemon” in Greek, describing its signature ingredients.

Is Greek lemon soup healthy?

Yes, it’s protein-packed, low in saturated fat, and naturally creamy without dairy.

What does avgolemono actually mean?

It refers to the classic Greek sauce made from eggs and lemon juice that gives the soup its silky, tangy texture.

What is the most popular soup in Greece?

Avgolemono is one of the most beloved soups in Greek cuisine, often served at family gatherings and holidays.

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Final Thoughts

Greek Lemon Chicken Soup is comfort and brightness in every spoonful. It’s perfect for quiet nights or when you need something nourishing but light. Make a big pot, share it with loved ones, and enjoy how simple ingredients come together beautifully. You can find more warm, wholesome ideas on Pinterest and Facebook.

Greek Lemon Chicken Soup (Avgolemono) – Creamy & Bright

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