If you’re craving a cozy, flavorful, and utterly comforting bowl of soup, this Greek Lemon Chicken Soup (Avgolemono) Recipe is your new best friend. Blending tender chicken, bright lemon, and silky eggs into a luscious broth, it delivers a warm hug in every spoonful. This classic Greek dish balances simplicity with elegance, making it perfect for a weeknight meal or an impressive starter when entertaining friends. Once you try this soup, you’ll see why it’s a cherished staple in Greek households and a guaranteed crowd-pleaser.
Ingredients You’ll Need
With just a handful of simple, wholesome ingredients, this recipe comes alive through their perfect harmony. Each ingredient plays a crucial role — from the golden olive oil to the fresh lemon juice that brings brightness, every element works together to create a soup that is vibrant, tasty, and deeply satisfying.
- 2 tablespoons olive oil: Adds a fruity richness and helps soften the vegetables beautifully.
- 1 small onion, diced: Brings subtle sweetness and depth to the flavor base.
- 2 cloves garlic, minced: A punch of aroma that lifts the broth to savory perfection.
- 2 carrots, peeled and sliced: Infuses the soup with natural sweetness and vibrant color.
- 2 stalks celery, sliced: Adds crunch and a fresh, herbal note.
- 6 cups chicken broth: The heart of the soup, creating a warm and hearty foundation.
- 1 cup cooked shredded chicken: Boosts protein and makes this soup fulfilling and wholesome.
- ½ cup uncooked orzo pasta: Adds a tender bite and slightly chewy texture that contrasts the creamy broth.
- 3 large eggs: Whisked into the soup, they create the luscious, silky consistency that distinguishes avgolemono.
- â…“ cup freshly squeezed lemon juice: The bright, tangy star that wakes up all the flavors.
- Salt and black pepper to taste: Essential seasoning to balance and enhance the soup.
- Chopped fresh dill or parsley for garnish: Offers a burst of herbal freshness and beautiful color.
How to Make Greek Lemon Chicken Soup (Avgolemono) Recipe
Step 1: Sauté Your Aromatics
Warm your olive oil in a large pot over medium heat, then add diced onion, carrots, and celery. Sauté for about 5 to 6 minutes until the veggies soften and their natural sweetness shines through. Add the minced garlic and cook for one minute more — the kitchen will start smelling irresistible.
Step 2: Build the Broth
Pour in your chicken broth and bring it to a rolling boil. Once boiling, stir in the orzo pasta, then lower the heat and let it simmer gently. Cooking the orzo in the broth allows it to soak up all those delicious flavors and soften perfectly.
Step 3: Add the Chicken and Finish Cooking
When your orzo is tender, about 8 to 10 minutes later, toss in your shredded chicken. Simmer for an additional 2 to 3 minutes to warm the chicken through without drying it out.
Step 4: Prepare the Avgolemono Egg and Lemon Mixture
In a separate bowl, whisk together the eggs and freshly squeezed lemon juice until combined. Slowly ladle about one cup of hot soup broth into this egg-lemon mixture while whisking continuously; this tempers the eggs and prevents scrambling.
Step 5: Incorporate the Avgolemono and Finish the Soup
Gradually pour the egg and lemon mixture back into the soup pot, stirring constantly. Keep the soup on low heat — avoid boiling here — and cook for 2 to 3 minutes until the broth becomes silky and slightly thickened. Season with salt and black pepper to your preference.
How to Serve Greek Lemon Chicken Soup (Avgolemono) Recipe
Garnishes
Fresh dill or parsley sprinkled on top not only brightens the soup’s appearance but adds a lovely herbal fragrance and a dash of color that makes every bowl irresistible.
Side Dishes
This soup pairs beautifully with crusty bread or a warm pita, perfect for dipping and soaking up every last bit of that tangy broth. A light Greek salad alongside offers a crisp contrast to this creamy, comforting soup.
Creative Ways to Present
For a charming family-style meal, serve the soup in rustic bowls with a lemon wedge on the side for an extra burst of citrus. Alternatively, ladle the soup into clear glass mugs for a cozy, cafe-style presentation that invites you to sip slowly and savor.
Make Ahead and Storage
Storing Leftovers
Place any leftover soup in an airtight container and refrigerate for up to 3 days. The flavors meld beautifully overnight, making the soup even more delicious the next day.
Freezing
While you can freeze this soup, be aware that the orzo may soften further and change texture. If freezing, consider storing the broth and chicken separately from the pasta, adding the orzo fresh when reheating.
Reheating
Reheat gently over low heat to prevent the eggs from curdling. Stir constantly and avoid boiling to maintain that creamy, smooth texture that defines the Greek Lemon Chicken Soup (Avgolemono) Recipe.
FAQs
Can I use rice instead of orzo in this Greek Lemon Chicken Soup (Avgolemono) Recipe?
Absolutely! Rice is a fantastic gluten-free substitute that works well, though cooking times may vary slightly. The soup remains just as hearty and delicious.
How do I prevent the eggs from curdling in the soup?
Tempering the eggs with hot broth before mixing them into the pot is key. Stir constantly and keep the heat low to keep the soup silky and smooth without scrambling the eggs.
Can I make this soup vegetarian?
To make a vegetarian version, use vegetable broth and omit the chicken. You might add extra vegetables or heartier grains to keep it filling, but the avgolemono technique with eggs and lemon still works wonderfully.
Is this soup served hot or cold?
Greek Lemon Chicken Soup (Avgolemono) Recipe is traditionally served hot, which brings out its comforting qualities and allows the creamy broth to shine.
How much lemon juice should I add for the perfect balance?
The recipe calls for about ⅓ cup (two lemons), but feel free to adjust to your taste. Add more for a zesty punch or less for a milder tang — it’s your delicious call!
Final Thoughts
If you want to bring a taste of Greece right to your table, this Greek Lemon Chicken Soup (Avgolemono) Recipe is an absolute must-try. It’s wonderfully simple, refreshingly bright, and soul-satisfyingly creamy. Once you experience how this soup bursts with comforting flavors, it will become one of those dishes you make over and over again — trust me, it’s just that good!
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Greek Lemon Chicken Soup (Avgolemono) Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
- Diet: Gluten Free
Description
This Greek Lemon Chicken Soup, also known as Avgolemono, is a comforting and tangy broth-based soup featuring tender chicken, orzo pasta, and a creamy lemon-egg mixture that adds brightness and richness. It’s perfect for a light lunch or a soothing dinner, combining traditional Mediterranean flavors with an easy stovetop preparation.
Ingredients
Soup Base
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 stalks celery, sliced
- 6 cups chicken broth
Main Ingredients
- 1 cup cooked shredded chicken (or rotisserie chicken)
- 1/2 cup uncooked orzo pasta
Avgolemono Mixture
- 3 large eggs
- 1/3 cup freshly squeezed lemon juice (about 2 lemons)
Seasoning and Garnish
- Salt and black pepper to taste
- Chopped fresh dill or parsley for garnish
Instructions
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add diced onion, carrots, and celery, then sauté for 5–6 minutes until vegetables soften. Add the minced garlic and cook for an additional 1 minute to release its aroma.
- Simmer Broth and Pasta: Pour in the chicken broth and bring it to a boil. Stir in the orzo pasta and reduce the heat to a simmer. Cook the orzo for 8–10 minutes until tender, stirring occasionally to prevent sticking.
- Add Chicken: Stir in the cooked shredded chicken and simmer for another 2–3 minutes to ensure the chicken is heated through and flavors meld.
- Prepare Avgolemono Mixture: In a medium bowl, whisk the eggs and freshly squeezed lemon juice together until smooth. While whisking constantly, slowly ladle about 1 cup of hot soup broth into the egg mixture to temper the eggs and prevent curdling.
- Incorporate Egg Mixture: Gradually pour the tempered egg-lemon mixture back into the pot, stirring continuously. Cook over low heat for 2–3 minutes, making sure the soup does not boil, until it thickens slightly into a creamy texture.
- Season and Garnish: Season with salt and black pepper to your taste. Serve the soup hot and garnish generously with chopped fresh dill or parsley for an added fresh flavor.
Notes
- For a smoother texture, strain the egg-lemon mixture before adding it back to the soup.
- Use rice instead of orzo to make this recipe gluten-free.
- Adjust the amount of lemon juice for a milder or more pronounced lemon flavor according to your preference.
- This soup is best served fresh as the egg mixture can curdle if reheated excessively.
