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.

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

Description

A creamy yet dairy-free Greek Lemon Chicken Soup made with tender chicken, orzo, lemon, and dill. Comforting, tangy, and ready in under an hour.

Ingredients

Scale

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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Instructions

1. Heat olive oil in a large pot over medium heat and sauté onion, carrot, and celery for 8–10 minutes until soft.

2. Add garlic and cook for 1 minute more.

3. Add bay leaves, chicken, and stock. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.

4. Remove chicken and bay leaves. Stir in orzo and cook for 10 minutes until tender.

5. Shred the chicken with forks and return it to the pot.

6. In a bowl, whisk egg yolks and lemon juice until smooth. Temper with 1–2 ladles of hot broth.

7. Slowly stir the tempered mixture back into the soup over low heat for 5 minutes. Do not boil.

8. Stir in dill, season to taste, and serve warm.

Notes

Temper the egg-lemon mixture slowly to prevent curdling.

Add 1–2 tablespoons butter with the olive oil for a richer texture.

Avoid boiling after adding eggs to maintain a silky consistency.

Serve with cracked black pepper and extra dill if desired.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Soup Recipes
Method: Stovetop
Cuisine: Greek

Nutrition

Serving Size: 1 bowl
Calories: 377
Sugar: 8g
Sodium: 679mg
Fat: 13g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 32g
Cholesterol: 154mg