Avgolemono Greek Lemon Chicken Soup Recipe
This is Avgolemono, a classic Greek soup that feels like sunshine in a bowl. It’s silky and rich without a drop of cream, getting its incredible texture from a magical liaison of egg and lemon. It's the perfect comforting meal for any day of the year. Lunch .
Why This Soup Will Win Your Heart
- •**A Hug in a Bowl:** Seriously, the combination of warm, savory broth and tender chicken is pure comfort. It’s the first thing I crave when I need something soothing and restorative. It just settles your soul and makes you feel instantly cozy and cared for.
- •**Creamy Without Any Cream:** This is the magic trick! The avgolemono technique creates a luxuriously silky, velvety texture using only eggs. It feels so rich and decadent, but it's wonderfully light. It reminds me of the richness in my Creamy Chicken Tortilla Soup, but achieved through this beautiful, classic technique.
- •**Incredibly Bright Flavor:** The fresh lemon juice is not just a background note; it's the star. It adds this incredible, vibrant zing that cuts through the richness of the egg and chicken, making the whole soup taste fresh, clean, and utterly delicious. It's a flavor that wakes up your senses.
- •**Surprisingly Simple Elegance:** With just a handful of everyday ingredients, you create a soup that feels incredibly sophisticated. It looks and tastes like something from a high-end restaurant, but it comes together right in your own kitchen with relative ease. It’s a perfect dish for guests or for a special weeknight meal.
I made this for my best friend, Sarah, when she was home with a terrible cold. I remember texting her, 'I'm bringing over some sunshine.' She was bundled up on her sofa, looking so tired, and I just handed her a warm mug of the soup. I didn't even give her a spoon at first, I just told her to sip it. I watched her take the first sip, and honestly, the change in her expression was everything. Her eyes sort of lit up, and she just breathed out, 'Oh, wow. What is this?' She said it was the most comforting thing she'd ever tasted. The lemon was so bright it cut through her stuffy head, and the warmth of the broth was just so soothing. She later told me it was the first thing that had really tasted good to her in days. She loved that it was creamy and substantial but didn't feel heavy on her stomach. She said it tasted like 'a hug from the inside out.' Now, it's our go-to 'care package' meal for each other. If one of us has had a rough week or is feeling down, a container of Avgolemono appears on the doorstep. It’s more than just food; it’s our way of saying 'I'm thinking of you.' Sarah even asked for the recipe, and she, a self-proclaimed 'nervous cook,' mastered it on her first try. She was so proud! It just proves how accessible and wonderful this recipe truly is. It's a little bowl of liquid gold that genuinely makes you feel better.
Essential Ingredient Guide
- High-Quality Chicken Broth: This is the soul of your soup, so please use the best you can find. A rich, flavorful homemade stock is, of course, the dream. But a good quality, low-sodium store-bought broth works beautifully too. The flavor of the broth is front and center, so a watery or overly salty one will really affect the final taste. I look for one that’s a deep golden color; you can just tell it’s going to have more body and flavor.
- Fresh Lemons: There is absolutely no substitute for fresh lemon juice here. None! The bottled kind just doesn't have the same bright, complex acidity and can sometimes have a bitter aftertaste. You need that pure, zesty flavor to make the soup sing. I usually use Meyer lemons if I can find them for their slightly sweeter, more floral note, but regular lemons are perfectly wonderful. We'll use both the juice and a little zest to layer in that beautiful citrus aroma.
- Room Temperature Eggs: Okay, this is important. Please take your eggs out of the fridge about 30 minutes before you start. Room temperature eggs are less likely to curdle or 'scramble' when you introduce the hot broth. They whisk up lighter and incorporate more smoothly, which is key to that velvety texture we're after. This small step makes a huge difference in the final result, so don't skip it!
Complete Cooking Process
- •**Go Slow with the Broth:** When tempering, the slower you pour the hot broth into the eggs, the better. A tiny, steady stream is what you're aiming for while you whisk like mad.
- •**Don't Let it Boil:** Once the avgolemono mixture is added to the pot, keep the heat very low. Boiling will cause the eggs to curdle and ruin that beautiful, silky texture you just worked so hard to create.
- •**Whisk, Whisk, Whisk:** Constant motion is your best friend during this process. It keeps the eggs smooth and helps everything incorporate beautifully. Your arm might get a little tired, but it’s so worth it.
First, we start by creating the heart of our soup. This begins with gently cooking your chicken in that beautiful, high-quality broth until it's perfectly tender and easy to shred. As it simmers, it infuses the broth with even more savory flavor. Once the chicken is cooked, we'll remove it and stir in the orzo or rice, letting it cook until it's perfectly al dente. This step is all about patience, letting the flavors marry and building that delicious foundation upon which we'll create our masterpiece. The kitchen will start to smell absolutely divine at this stage.
Now for the magical part! In a separate bowl, we'll whisk our room-temperature eggs until they're pale and frothy. Then, we slowly stream in the fresh lemon juice, whisking constantly to combine them into a smooth, pale yellow mixture. This is the avgolemono base. It’s a delicate process that feels a little like science and a little like art. Take your time here; the goal is a perfectly emulsified, beautiful sauce that will become the soul of your soup. It's so satisfying to watch it come together.
This is the most crucial step: tempering. To prevent the eggs from scrambling, we'll take a ladleful of the hot chicken broth from the pot and, while whisking the egg mixture vigorously, pour the hot broth in a very slow, thin stream. We'll repeat this a few times until the egg mixture is warm to the touch. This gently raises its temperature. Then, we'll slowly pour the warmed egg mixture back into the main pot of soup, stirring gently. The soup will instantly transform, becoming opaque, creamy, and velvety. We'll stir in the shredded chicken and fresh dill, and just like that, it's ready. Never let it boil from this point on!
Key Reminders for Success
Trust the process. It might seem a little fussy, but it’s actually quite forgiving if you follow these simple rules. The result is pure kitchen magic.
Frequently Asked Questions
→Why did my Avgolemono soup curdle?
Oh, that's the big fear, isn't it? Curdling almost always happens for one of two reasons: either the broth was too hot when you added it to the eggs, or the soup boiled after you mixed everything together. The key is to go *so* slowly when you're tempering. A very thin stream of hot broth into the eggs while whisking constantly is the secret. And once the egg mixture is in the pot, just keep the heat on low—enough to keep it warm, but never, ever let it bubble.
→Can I use leftover cooked chicken for this recipe?
→Can I make this soup ahead of time?
Yes, you can, but with a little care. The soup is best the day it's made, but you can definitely store it in the refrigerator for a couple of days. The key is in the reheating. You must reheat it very, very gently in a saucepan over low heat. Do not let it boil, and don't use a microwave, as it can heat unevenly and cause the eggs to scramble. Stir it frequently as it warms up. The orzo or rice will also absorb more liquid as it sits, so you may need to add a splash more broth to thin it out to your desired consistency.
→What's the difference between using orzo and rice?
→Can I freeze Avgolemono soup?
I would honestly advise against freezing this soup. The egg-lemon emulsion is quite delicate and, sadly, it does not hold up well to freezing and thawing. The texture will likely break and become grainy or watery upon reheating, and you'll lose that signature velvety smoothness. This is one of those special dishes that is truly best enjoyed fresh. Since it comes together relatively quickly, it’s worth making a fresh batch when the craving strikes.
Recipe Origin & History
Avgolemono (αβγολέμονο) is a classic and beloved dish in Greek and Mediterranean cuisine. The name itself translates to 'egg-lemon,' pointing to the two star ingredients that form its signature sauce. This sauce is used not only in soups but also with roasted meats and vegetables. The technique of using an egg-lemon liaison as a thickener has ancient roots in the region, showcasing a culinary tradition of creating rich textures and bright flavors without dairy. It's considered a staple of Greek home cooking, often served as a restorative meal when someone is feeling unwell.
Skill Level Explained
I've rated this recipe as 'Medium' difficulty primarily due to the tempering technique. While not inherently difficult, it requires care and attention to prevent the eggs from scrambling. Once you understand the gentle, slow process, it becomes quite simple. The rest of the recipe involves basic soup-making skills like poaching and simmering.
Best Season to Make
This soup is a true year-round wonder. Its warmth and comforting nature make it perfect for chilly autumn and winter days. However, its bright, zesty lemon flavor feels right at home in the spring and even on cooler summer evenings. It's one of those rare dishes that feels both cozy and refreshing.
Taste & Texture Profile
Taste:
Bright, tangy, and savory with a rich, comforting chicken flavor.
Texture:
- Outside: N/A
- Inside: N/A
- Bite: A silky, velvety liquid with tender shreds of chicken and soft orzo.
Luxuriously creamy and smooth without being heavy.
Make Ahead Tips
The soup is best enjoyed fresh, but you can poach and shred the chicken up to two days ahead of time and store it in the refrigerator. The broth can also be kept separate. When you're ready to serve, simply heat the broth, cook the orzo, and proceed with the avgolemono steps. This breaks up the process and makes day-of assembly much quicker.
Leftover Ideas
Leftovers are lovely, but require gentle reheating. Store in an airtight container for up to 3 days. Reheat slowly in a saucepan over low heat, stirring frequently, until just warm. Do not boil. The orzo will absorb more liquid, so you may need to add a splash of broth to thin it to your liking.
Equipment & Shopping
Shopping List:
- •Chicken broth
- •Boneless, skinless chicken
- •Orzo or long-grain white rice
- •Large eggs
- •Fresh lemons
- •Fresh dill or parsley
- •Kosher salt
- •Black pepper
Temperature Guide
Stovetop: Medium for poaching chicken, low for finishing
Safe Internal Temp: 165°F (74°C) for chicken
Perfect Pairings
Warm, crusty bread for dipping
A simple Greek salad with feta and olives
Toasted pita bread with a side of hummus
Serving Suggestions
Ladle into warm bowls and garnish with a generous amount of fresh dill.
Add a final squeeze of fresh lemon juice just before serving for an extra bright kick.
Serve with a drizzle of high-quality extra virgin olive oil over the top.
Offer warm pita bread or a slice of crusty sourdough on the side for dipping.
Recipe Variations
Vegetarian Avgolemono: For a vegetarian version, use a high-quality vegetable broth and omit the chicken. You can add chickpeas or white beans for protein and some finely diced carrots and celery for more depth. The avgolemono technique works just as beautifully.
Herbier Version: Stir in a cup of finely chopped fresh spinach or kale at the very end and let it wilt into the hot soup. A bit of fresh mint along with the dill can also add another layer of beautiful, fresh flavor.
Substitutions & Dietary Adaptations
Ingredient Substitutions:
- •Orzo → Long-grain white rice, quinoa, or small pasta shapes like ditalini or stelline. (If using rice, the soup will be gluten-free. Quinoa will add a slightly nuttier flavor. Adjust cooking times based on your chosen grain or pasta.)
- •Chicken Breast → Boneless, skinless chicken thighs. (Chicken thighs will result in an even richer broth and more tender, flavorful meat. The cooking time will be roughly the same.)
Dietary Adaptations:
- •Gluten-Free: This is a very easy adaptation. Simply substitute the orzo with a long-grain white rice or a certified gluten-free small pasta. Cook the rice until tender before proceeding with the avgolemono step.
- •Dairy-Free: Good news! This recipe is naturally dairy-free, as its creaminess comes from the emulsification of eggs and lemon juice, not from any milk or cream.
- •Low-Carb: To make this lower in carbohydrates, you can omit the orzo or rice entirely. The soup will be thinner but still delicious. Alternatively, you can use cauliflower rice, stirring it in during the last 5-7 minutes of cooking until it's tender.
Avgolemono Greek Lemon Chicken Soup Recipe
A classic Greek lemon chicken soup, bright, flavorful, and comforting. Perfect for any meal!
Timing
Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes
Recipe Details
Ingredients
For the Soup
- 018 cups high-quality chicken broth, preferably low-sodium
- 021 lb boneless, skinless chicken breasts or thighs
- 031/2 cup orzo or long-grain white rice
- 041 teaspoon kosher salt, plus more to taste
- 051/4 teaspoon freshly cracked black pepper
For the Avgolemono
- 013 large eggs, at room temperature
- 021/2 cup fresh lemon juice (from 2-3 lemons)
- 03Freshly chopped dill or parsley, for garnish
Instructions
First, let's build our beautiful base. Pour your chicken broth into a large pot or Dutch oven and bring it to a gentle simmer over medium heat. Add the chicken breasts and a good pinch of salt. Let the chicken poach gently in the broth for about 15-20 minutes, or until it's cooked through and tender. You don't want to boil it rapidly, just a soft, gentle simmer is perfect. The kitchen will start to smell wonderfully savory.
Once the chicken is cooked, carefully remove it from the pot and set it on a cutting board to cool for a few minutes. While it's cooling, turn the heat up slightly and bring the broth to a low boil. Pour in your orzo or rice and let it cook according to the package directions, stirring occasionally so it doesn't stick. While the orzo is cooking, use two forks to shred the cooled chicken into bite-sized pieces. It should be lovely and tender.
Now for the magic. In a medium-sized bowl, add your room-temperature eggs. Whisk them vigorously for a minute or two until they're pale, light, and foamy. This incorporates air and is the first step to our velvety sauce. Then, while still whisking, slowly pour the fresh lemon juice in a steady stream. Keep whisking until it’s completely combined into a smooth, pale yellow liquid. This is your avgolemono base.
This is the most important step: tempering. Once your orzo is cooked, turn the heat down to the lowest possible setting. Very carefully, ladle about one cup of the hot broth from the pot. While whisking the egg mixture constantly with one hand, use the other to pour the hot broth in a very, very thin and slow stream. This gently warms the eggs without cooking them. Repeat with one more ladle of broth. Now, slowly pour the warmed egg mixture back into the main pot of soup, stirring gently but constantly as you pour. Add the shredded chicken back in. Let the soup warm for another minute or two over low heat, but do not let it simmer or boil. Serve immediately, garnished with lots of fresh dill.
Notes & Tips
- 1The importance of room temperature eggs cannot be overstated. It is the single best trick to prevent curdling and ensure a smooth, velvety soup. Just set them on the counter for about 30 minutes before you begin.
- 2Be a patient temperer. I know it's tempting to rush, but pouring the hot broth into the eggs slowly is absolutely key. Think of it as a gentle, gradual introduction. A thin, steady stream is your goal.
- 3Taste and adjust the seasoning right at the end. You might find the bright lemon means you need less salt than you think. A final crack of black pepper and a generous sprinkle of fresh herbs really make the flavors pop.
Tools You'll Need
- •Large Pot or Dutch Oven: You'll need a nice, heavy-bottomed pot to build your soup in. This ensures even heating and prevents scorching, which is especially important for the delicate final step.
- •Whisk: Your best friend for this recipe! A good whisk is essential for getting the eggs light and foamy and for ensuring the avgolemono comes together smoothly.
- •Medium Mixing Bowl: You'll need a separate bowl to create the avgolemono mixture. I like using a glass one so I can see the beautiful pale yellow color as it comes together.
- •Ladle: A ladle is crucial for carefully transferring the hot broth to temper the eggs. Look for one with a good pouring spout if you have one.
- •Citrus Juicer: To get every last drop of that precious fresh lemon juice. Of course, you can just use your hands, but a simple juicer makes it so much easier.
- •Cutting Board and Forks: For shredding the chicken once it's beautifully poached and tender. Using two forks makes this task quick and easy.
Serving Suggestion
This soup is truly best served immediately, while it's warm and the texture is at its peak. Ladle it into warm bowls and be generous with the garnish. A big sprinkle of fresh, feathery dill is my absolute favorite, but finely chopped parsley works beautifully as well. A final, generous crack of fresh black pepper over the top adds a tiny bit of spice that contrasts wonderfully with the lemon. For a heartier meal, serve it with a side of warm, crusty bread or pita for dipping into that glorious broth. It makes for a beautiful light lunch or a comforting dinner. I find it so complete on its own that it rarely needs anything else. It's an entire experience in one bowl, meant to be savored slowly.
Storage Instructions
If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days. Be aware that the orzo or rice will continue to absorb liquid, so the soup will thicken as it sits. You may want to add a small splash of chicken broth or water when you reheat it to get it back to its original consistency. The reheating process is key. You must do it gently. Pour the soup into a saucepan and warm it over low heat, stirring often until it's just heated through. Please, do not bring it to a boil, as this will cause the delicate egg emulsion to break and curdle. I strongly advise against using a microwave, as its intense, uneven heat is the enemy of this delicate soup. A little patience on the stovetop will preserve its lovely texture.
Allergy Information
This recipe contains eggs. For those with a gluten sensitivity or celiac disease, ensure you use a gluten-free grain like long-grain white rice instead of orzo. As always, please double-check the labels on all your ingredients, especially the chicken broth, to ensure they are free from any specific allergens you need to avoid. This recipe is naturally dairy-free.
The nutritional information provided here is an estimate and should be used as a guideline only. The values can vary based on the specific ingredients and brands you use, as well as the exact portion sizes. Factors like using homemade versus store-bought broth or chicken thighs versus breasts can alter the final counts. For precise nutritional advice, I recommend consulting with a registered dietitian or healthcare professional.
Love This Recipe?
Get more delicious recipes like this delivered to your inbox every week!