The Sunny Avgolemono Greek Lemon Chicken Soup Recipe

Comfort wraps around you like a warm embrace with this creamy avgolemono Greek lemon chicken soup, a Mediterranean classic that dances between tangy brightness and rich, velvety texture.

Generations of Greek families have cherished this soul-warming recipe passed down through kitchens across the Aegean.

Tender chicken pieces nestle in a silky broth infused with bright lemon notes and delicate egg whispers.

Fragrant herbs and soft rice add depth to every spoonful of this traditional soup.

Each bite tells a story of Greek culinary heritage, blending simplicity with extraordinary flavor.

The magic of avgolemono lies in its perfect balance of zesty citrus and smooth, creamy consistency.

You’ll want to savor every comforting spoonful of this timeless soup that feels like a hug from Greece.

What Makes Avgolemono Soup So Comforting

• Crafting this avgolemono requires simple ingredients and basic cooking skills, making it perfect for home cooks wanting delicious results without complex techniques.
• Packed with protein from chicken and enriched with vegetables, this soup delivers a balanced meal that feels comforting and nutritious in every spoonful.
• Easily adaptable soup allows you to use leftover chicken or vegetables, reducing food waste while creating a completely new, exciting meal that feels fresh and satisfying.
• With its creamy texture and mild flavor profile, this Greek soup appeals to both kids and adults, ensuring everyone at the table enjoys a hearty, warming dish that brings people together.

Ingredients for Greek Lemon Chicken Soup

• Chicken Stock: Provides the essential liquid foundation for the soup's rich flavor.
• Chicken Breasts: Delivers protein and creates tender, shredded meat for the soup.

• Onion, Carrot, Celery: Classic mirepoix blend that builds a deep, savory flavor profile.
• Garlic: Adds a robust, aromatic undertone to the soup.
• Bay Leaves: Introduces a subtle herbal complexity to the broth.

• Egg Yolks: Creates a creamy, silky texture and adds richness to the soup.
• Lemon Juice: Provides bright, tangy flavor that is characteristic of avgolemono.
• Orzo: Small pasta that adds body and texture to the soup.
• Fresh Dill: Offers a fresh, herbaceous finish to the dish.

• Olive Oil: Used for sautéing vegetables and adding a subtle fruity note.
• Salt, Pepper: Enhance and balance the overall seasoning of the soup.

How to Cook Avgolemono at Home

Step 1: Prepare Aromatic Base

Heat olive oil in a large stock pot over medium heat.

Add diced onion, carrot, and celery.

Cook these vegetables for 8-10 minutes until they become soft and translucent, releasing their delightful flavors into the pot.

• Olive oil
• Onion
• Carrot
• Celery

Step 2: Infuse Flavors

Introduce minced garlic and cook for about a minute until its aroma fills the kitchen.

Add bay leaves, whole chicken breasts, and chicken stock.

Bring the mixture to a boil, then reduce heat and let it simmer for 15 minutes, allowing the ingredients to meld together beautifully.

• Garlic
• Bay leaves
• Chicken breasts
• Chicken stock

Step 3: Cook Pasta

Remove the chicken and bay leaves from the pot.

Add orzo and cook for 10 minutes, stirring occasionally to prevent sticking.

The pasta will absorb the rich, savory broth as it cooks.

• Orzo

Step 4: Prepare Chicken

While the orzo cooks, use two forks to shred the chicken into bite-sized pieces.

Shred finely for even distribution or leave some larger chunks for added texture.

Step 5: Create Creamy Lemon Mixture

In a separate bowl, whisk together egg yolks and lemon juice.

Carefully temper the mixture by slowly adding 1-2 ladles of hot soup while whisking constantly.

This prevents the eggs from scrambling and creates a silky, creamy base.

• Egg yolks
• Lemon juice

Step 6: Finish and Garnish

Pour the tempered egg mixture back into the pot, stirring continuously.

Add fresh dill and season with salt and pepper to taste.

The soup should have a luxurious, creamy texture with a bright, citrusy flavor.

Serve immediately, garnishing with an extra sprinkle of dill if desired.

Helpful Tips for Classic Avgolemono Flavor

• Slowly add hot soup to egg mixture while whisking vigorously to create a smooth, creamy texture without curdling the eggs.
• Cut onions, carrots, and celery into similar-sized pieces to ensure even cooking and consistent texture throughout the soup.
• Use two forks to pull chicken into small, bite-sized pieces that distribute evenly, allowing each spoonful to have a perfect chicken-to-broth ratio.
• Let vegetables sauté for 8-10 minutes to develop a rich, caramelized base that enhances the overall taste of the avgolemono soup.
• Sprinkle extra dill just before serving to add a bright, aromatic finish that elevates the soup's Mediterranean character.

How to Store and Reheat Avgolemono Soup

• Store leftover soup in an airtight container for 3-4 days. Cool completely before sealing to prevent bacterial growth and maintain flavor quality.
• Pour cooled soup into freezer-safe containers, leaving 1-inch headspace. Freeze up to 2 months. Note that eggs might slightly separate upon thawing, but stirring will restore texture.
• Transfer desired portion to microwave-safe bowl. Heat in 30-second intervals, stirring between each interval to distribute heat evenly. Avoid overheating to prevent egg scrambling.
• Warm soup in a pot over low-medium heat, stirring gently. Add splash of chicken stock if soup seems too thick. Heat slowly to maintain creamy consistency and prevent egg curdling.

Best Sides for Greek Lemon Chicken Soup

• Zesty Cheese Companion: Crumble tangy feta cheese on top, adding a salty Greek twist that complements the soup's lemony brightness and cuts through the creamy texture.
• Wine Pairing Perfection: Select a crisp, light white wine like Assyrtiko from Greece or a Sauvignon Blanc, which mirrors the soup's citrusy notes and refreshes the palate.
• Bread Sidekick: Serve with warm, crusty sourdough or traditional Greek pita bread to soak up the rich, velvety broth and provide a delightful textural contrast.
• Herbal Tea Finale: Brew a cup of chamomile or mint tea after the meal, which helps soothe the digestive system and provides a gentle, calming end to this comforting soup experience.

Flavor Twists on Avgolemono You Can Try

• Gluten-Free Comfort: Replace orzo with cauliflower rice or quinoa to make the soup gluten-free and lower in carbohydrates. This alternative maintains the soup's creamy texture while adding nutritional value.
• Vegetarian Protein Swap: Substitute chicken with firm tofu or chickpeas for a plant-based version. Vegetable broth works perfectly as a replacement for chicken stock, creating a hearty meat-free soup.
• Low-Sodium Option: Use low-sodium chicken broth and reduce added salt. Fresh herbs like parsley or thyme can enhance flavor without increasing sodium content, making the soup heart-friendly.
• Mediterranean Seafood Edition: Replace chicken with white fish like cod or halibut for a seafood-inspired avgolemono. The delicate fish will absorb the lemony broth beautifully while maintaining the soup's traditional Greek essence.

FAQs

• What is avgolemono?

Avgolemono is a traditional Greek sauce and soup made with eggs, lemon juice, and broth, creating a creamy, tangy base that’s rich and comforting.

• Can I make this soup with a different type of pasta?

Yes, you can substitute orzo with other small pasta like rice, small shells, or stelline. Just adjust cooking time according to the pasta package instructions.

• Is this soup gluten-free?

Not in its original form. To make it gluten-free, replace orzo with gluten-free pasta or rice, and ensure your chicken stock is certified gluten-free.

• How do I prevent the eggs from scrambling when making avgolemono?

Temper the eggs by slowly adding hot soup to the egg mixture while whisking constantly. This gradually raises the egg temperature and prevents scrambling, ensuring a smooth, creamy texture.

Avgolemono Greek Lemon Chicken Soup Recipe

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4.5 from 36 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Comforting Greek avgolemono dances with zesty lemon and tender chicken, creating a silky symphony of Mediterranean flavors. Creamy broth and delicate egg swirls invite you to savor a heartwarming culinary journey through Greece’s cherished soup tradition.

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Ingredients

Scale 1x2x3x

Main Protein:

• 2 chicken breasts (about 12 ounces / 350 grams total)
• 6 cups (1.5 liters) chicken stock

Vegetables and Aromatics:

• 1 medium onion, diced
• 1 medium carrot, diced
• 2–3 celery stalks, diced
• 2–3 garlic cloves, finely chopped
• 2 bay leaves

Additional Ingredients:

• 1 tablespoon olive oil
• 3/4 cup (175 grams) orzo
• Juice of 1 lemon
• 2 egg yolks
• 1 handful fresh dill
• Salt and freshly ground black pepper to taste

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Instructions

1. Heat olive oil in a large stock pot over medium heat. Sauté diced onion, carrot, and celery until softened and translucent, approximately 8-10 minutes, ensuring vegetables are tender without browning.
2. Introduce minced garlic and cook until aromatic, about 1 minute. Add bay leaves, whole chicken breasts, and chicken stock. Bring liquid to a rolling boil, then reduce heat and simmer for 15 minutes, allowing flavors to meld.
3. Remove chicken breasts and bay leaves from the pot. Carefully add orzo to the simmering broth, stirring periodically to prevent sticking. Cook for 10 minutes until pasta reaches al dente consistency.
4. While orzo cooks, use two forks to meticulously shred chicken into uniform, bite-sized pieces. Vary the shred size for interesting texture, creating a mix of smaller and slightly larger chunks.
5. Create the signature creamy base by whisking egg yolks with fresh lemon juice in a separate bowl. Gradually incorporate hot broth into the egg mixture, whisking continuously to prevent curdling. Slowly reintroduce the tempered egg mixture back into the pot, stirring constantly.
6. Incorporate fresh dill into the soup. Season with salt and pepper to taste. Ladle the steaming soup into bowls immediately, garnishing with additional dill for a vibrant presentation.

Notes

• Sauté onions, carrots, and celery slowly to develop deep flavor without burning, ensuring they’re soft and translucent.
• Shred chicken finely for even distribution, allowing each spoonful to have balanced protein and texture.
• Whisk hot soup gradually into egg mixture to prevent scrambling, creating silky smooth consistency without curdling.
• Swap chicken for tofu or plant-based protein to make vegetarian, use gluten-free orzo for celiac-friendly version, and select low-sodium broth for heart-conscious diets.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dinner, Appetizer
• Method: Sautéing
• Cuisine: Greek

Nutrition

• Serving Size: 4
• Calories: 220
• Sugar: 2 g
• Sodium: 600 mg
• Fat: 8 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 15 g
• Cholesterol: 80 mg