There are few dishes as comforting and vibrant as a warm bowl of Greek Lemon Chicken Soup. Known traditionally as Avgolemono, this soup is a cornerstone of Greek cuisine, beloved for its silky, creamy texture and bright, zesty flavor. It’s the kind of meal that warms you from the inside out, perfect for a chilly evening, a nourishing lunch, or whenever you need a bowl of pure comfort. Forget heavy creams; the magic of this soup lies in a simple, brilliant technique using eggs and lemon juice to create a rich, velvety broth.
What is Avgolemono?
Avgolemono (pronounced ah-vo-le-mo-no) literally translates to “egg-lemon.” It’s not just a soup, but also a classic Greek sauce used in many other dishes. The combination of whisked eggs and fresh lemon juice, carefully tempered with hot broth, creates an emulsion that thickens the soup, giving it a luxurious, creamy consistency without a single drop of dairy. This is the heart of our Greek Lemon Chicken Soup, turning simple chicken broth into something truly special.
Why You’ll Love This Greek Lemon Chicken Soup Recipe
- Creamy Without Cream: It achieves a rich, satisfying texture from the classic egg-lemon emulsion, making it surprisingly light yet decadent.
- Bright & Flavorful: The burst of fresh lemon juice cuts through the richness, creating a perfectly balanced and zesty flavor profile.
- Incredibly Comforting: With tender shredded chicken and delicate orzo pasta, it’s a nourishing and satisfying meal for the whole family.
- Surprisingly Simple: While it sounds fancy, the technique is straightforward, and this guide will walk you through it for perfect results every time.
The Key Ingredients for Perfect Avgolemono
The beauty of this soup lies in its simple, high-quality ingredients. Here’s what you’ll need:
- Chicken: A whole chicken is traditional as it creates a richer, more flavorful broth. However, boneless, skinless chicken breasts or thighs work perfectly for a quicker version.
- Chicken Broth: For the best flavor, use a low-sodium, high-quality chicken broth or stock. If you boil a whole chicken, you’ll be making your own delicious broth in the process!
- Orzo: This small, rice-shaped pasta is classic in Avgolemono. You can also substitute it with an equal amount of long-grain white rice for a gluten-free option.
- Eggs: Large, fresh eggs are crucial. They are the thickening agent that gives the soup its signature body. Make sure they are at room temperature for best results.
- Lemons: Freshly squeezed lemon juice is non-negotiable. The bright, tangy flavor is the star of the show and bottled juice just won’t compare.
- Aromatics & Herbs: A simple base of onion, carrots, and celery builds flavor, while fresh dill or parsley adds a touch of freshness at the end.
How to Make Greek Lemon Chicken Soup: A Step-by-Step Guide
Making this iconic soup is a rewarding process. Follow these steps for a perfect bowl of Greek Lemon Chicken Soup every time.
Step 1: Make the Chicken and Broth
If using raw chicken, place it in a large pot or Dutch oven and cover with chicken broth and water. Add the chopped onion, carrots, and celery. Bring to a simmer and cook until the chicken is tender and cooked through, about 30-40 minutes. Remove the chicken and shred it, then strain the broth to remove the vegetables.
Step 2: Cook the Orzo (or Rice)
Return the strained, flavorful broth to the pot and bring it to a rolling boil. Add the orzo and cook according to package directions, typically 8-10 minutes, until al dente. Stir in the shredded chicken. Reduce the heat to low to keep the soup warm but not boiling.
Step 3: The Secret to Creamy Soup: Tempering the Eggs
This is the most important step for a silky Greek Lemon Chicken Soup. In a medium bowl, whisk the eggs until they are pale and frothy, about 2 minutes. While still whisking, slowly pour in the fresh lemon juice. Now, *very slowly*, begin to ladle about 2 cups of the hot broth from the pot into the egg mixture, one spoonful at a time, whisking constantly. This gently raises the temperature of the eggs without scrambling them.
Step 4: Combine and Finish
Once the egg-lemon mixture is warmed and diluted with broth, slowly pour it back into the pot of soup, stirring gently as you pour. The soup will instantly thicken and become opaque and creamy. Continue to heat gently for a minute or two, but do not let it boil, as this can cause the eggs to curdle. Stir in fresh dill or parsley, season with salt and pepper to taste, and serve immediately.
Tips for No-Fail Avgolemono
- Use Room Temperature Eggs: Cold eggs are more likely to curdle when introduced to hot broth. Let them sit on the counter for 30 minutes before you start.
- Whisk, Whisk, Whisk: Constant whisking is key during the tempering process to ensure the eggs and broth combine smoothly.
- Go Slow: Add the hot broth to the eggs incredibly slowly at first. The initial shock of heat is the biggest risk for curdling.
- Don’t Boil: Once the egg mixture is in the pot, keep the soup at a gentle heat. Boiling will break the emulsion and curdle the soup.
Delicious Variations to Try
While the classic recipe is divine, feel free to make it your own. You can add a handful of spinach at the end for extra nutrients or use leftover rotisserie chicken for a super quick weeknight meal. For a heartier version, consider adding finely diced potatoes along with the orzo.
What to Serve with Your Soup
This soup is a meal in itself, but it pairs beautifully with warm, crusty bread for dipping. For a more complete meal, serve it alongside a fresh salad, like a simple vegan Greek salad. The crispness of the salad is a perfect contrast to the creamy soup.
Storing and Reheating Instructions
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in a saucepan over low heat, stirring occasionally. Do not microwave or boil, as high heat can cause the soup to separate and curdle.
Frequently Asked Questions
Absolutely! Using pre-cooked or rotisserie chicken is a great way to save time. Simply shred the chicken and add it to the soup along with the cooked orzo or rice to heat through before you add the tempered egg-lemon mixture.
Avgolemono is wonderful on its own or served with crusty bread for dipping. A simple green salad or a side of steamed vegetables also pairs nicely with the rich and tangy soup.
It’s traditionally called Avgolemono (Αυγολέμονο). This name translates to ‘egg-lemon,’ which are the two key ingredients that create its signature creamy texture and tangy flavor.
Both are traditional. Orzo, a small pasta, gives the soup a slightly more substantial, classic pasta texture. Rice, typically a long-grain variety, makes the soup gluten-free and provides a softer texture. The choice is a matter of personal preference.
The secret is tempering the eggs. Whisk them well, then slowly add a ladleful of hot broth into the eggs while whisking constantly. This gently raises their temperature before you add the mixture back into the pot. Never let the soup boil after the eggs are added.
More Comforting Soup Recipes
If you loved this recipe, be sure to try some of our other comforting favorites. This hearty black bean soup is packed with flavor, and our Green Enchilada Chicken Soup offers a fun, spicy twist. For something truly decadent, you can’t go wrong with this Slow Cooker Broccoli Cheese Soup.
The Perfect Greek Lemon Chicken Soup
This Greek Lemon Chicken Soup recipe is more than just a meal; it’s a taste of tradition, a bowl of comfort, and a celebration of simple, beautiful ingredients. We know you’ll love making it as much as you’ll love eating it. If you try this recipe, please leave a comment below and share your creation on Pinterest!
Greek Lemon Chicken Soup Recipe
Greek Lemon Chicken Soup (Authentic Avgolemono)
Ingredients
Equipment
Instructions
- In a large pot, combine chicken, chicken broth, onion, carrots, and celery. Bring to a simmer over medium-high heat. Reduce heat and cook until chicken is cooked through, about 30-40 minutes. Remove chicken and set aside to cool slightly before shredding. Strain the broth into a clean pot, discarding the vegetables.
- Bring the strained broth to a boil. Add the orzo and cook according to package directions until al dente, about 8-10 minutes. Reduce heat to low and stir in the shredded chicken.
- In a medium bowl, whisk the room-temperature eggs until pale and frothy, about 2 minutes. While whisking continuously, very slowly pour in the fresh lemon juice until combined.
- While still whisking the egg mixture, slowly ladle about 2 cups of the hot broth from the pot into the bowl, one spoonful at a time. This crucial step gently warms the eggs to prevent them from scrambling.
- Slowly pour the tempered egg-lemon mixture back into the pot with the soup, stirring gently. The soup will thicken and become creamy. Continue to heat gently over low heat for 1-2 minutes, but DO NOT allow it to boil. Season with salt and pepper to taste, stir in fresh herbs, and serve immediately.
Notes
Tip 2: Reheat leftovers gently on the stovetop over low heat. Avoid boiling or microwaving to prevent the soup from curdling.
