Greek Lemon Chicken Soup

There’s something magical about a bowl of Greek Lemon Chicken Soup, known as Avgolemono. With its silky texture, tangy lemon flavor, and tender chicken, this soup embodies comfort in every spoonful. Unlike heavy, creamy soups, Avgolemono is naturally creamy thanks to a traditional Greek technique that blends eggs and lemon juice into the broth, creating a rich yet light consistency.

Perfect for chilly evenings, lunch with friends, or a light dinner that feels indulgent without being heavy, this soup is quick to prepare, flavorful, and nourishing. The addition of orzo gives it a slightly heartier texture, making it a satisfying meal on its own. Whether you’re new to Greek cuisine or a longtime fan, this recipe is simple enough for weeknights but elegant enough for guests.

Why You’ll Love This Soup

• Silky, creamy texture without any dairy
• Bright, refreshing flavor from fresh lemon juice
• Ready in under an hour, perfect for busy schedules
• Protein-packed with tender chicken
• Naturally gluten-free if using gluten-free orzo
• Family-friendly and comforting for any season

Ingredients Breakdown

Here’s a complete list of ingredients for Greek Lemon Chicken Soup with Orzo, serving 4 bowls:

For the Soup Base:

• 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

For the Chicken and Stock:

• 2 chicken breasts (approx. 12 oz / 350 g total)
• 6 cups (1.5 liters) chicken stock

For the Orzo and Avgolemono Mixture:

• ¾ cup (175 g) orzo
• Juice of 1 lemon
• 2 egg yolks

For Garnish and Seasoning:

• A handful of fresh dill
• Salt and freshly ground black pepper, to taste

Optional Enhancements:

• 1–2 tablespoons butter for a richer texture
• Extra dill or cracked black pepper for serving

Tools & Equipment Needed

• Large pot or soup pot
• Medium bowl for egg-lemon mixture
• Whisk
• Wooden spoon or spatula
• Knife and cutting board
• Measuring cups and spoons
• Forks for shredding chicken
• Ladle for serving

Step-by-Step Instructions

Follow these steps to create a perfectly creamy, tangy Avgolemono Soup:

1. Sauté the Vegetables
   Heat 1 tablespoon olive oil in a large pot over medium heat. Add diced onion, carrot, and celery, and sauté for 8–10 minutes until soft and fragrant.
2. Add Garlic
   Stir in finely chopped garlic and cook for an additional 1 minute, just until aromatic.
3. Simmer Chicken and Stock
   Add 2 bay leaves, chicken breasts, and 6 cups of chicken stock to the pot. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes until the chicken is cooked through.
4. Prepare Orzo
   Remove the chicken and bay leaves from the pot. Stir in ¾ cup orzo and cook for 10 minutes until tender.
5. Shred the Chicken
   While the orzo cooks, shred the chicken using two forks. Return the shredded chicken to the pot.
6. Make the Avgolemono Mixture
   In a medium bowl, whisk together 2 egg yolks and the juice of 1 lemon until smooth. Temper the egg mixture by slowly adding 1–2 ladles of hot soup broth, whisking constantly.
7. Incorporate Eggs and Lemon
   Reduce the heat to low. Slowly stir the tempered egg-lemon mixture back into the soup over low heat for 5 minutes, ensuring the soup never boils to maintain a silky consistency.
8. Finish with Dill and Seasoning
   Stir in a handful of fresh dill. Season to taste with salt and freshly ground black pepper. Serve warm, optionally garnished with extra dill or a crack of black pepper.

Tips & Variations

• Prevent Curdling: Always temper the eggs slowly with hot broth before adding them to the soup. Do not boil the soup after adding the eggs.
• Richer Texture: Add 1–2 tablespoons of butter along with the olive oil for a slightly richer, velvety consistency.
• Vegetarian Option: Substitute chicken stock with vegetable stock and omit chicken. Add more vegetables for heartiness.
• Adjust Tanginess: Add extra lemon juice for a sharper, more citrus-forward flavor. Start with small amounts to taste.
• Orzo Alternatives: Use rice or small pasta shapes if you don’t have orzo; cooking times may vary slightly.

Flavor Profile & Pairings

Taste and Texture: This Avgolemono Soup balances silky creaminess with the bright acidity of lemon. The tender chicken provides substance, while the orzo adds gentle chewiness. Fresh dill enhances the fresh, herby aroma and flavor.

Side Dishes: Pair with crusty bread for dipping, a simple green salad, or roasted vegetables. This soup works beautifully as a light meal or a starter for a larger Mediterranean-inspired dinner.

Nutritional Overview

Per Serving (1 bowl):

• Calories: 377 kcal
• Protein: 32 g
• Carbohydrates: 32 g
• Fat: 13 g
• Saturated Fat: 3 g
• Unsaturated Fat: 9 g
• Cholesterol: 154 mg
• Sodium: 679 mg
• Fiber: 2 g
• Sugar: 8 g

This recipe is high in protein, moderate in carbs, and contains healthy fats. Using low-sodium stock allows you to control salt levels, making it a nutritious and balanced option for lunch or dinner.

Make-Ahead & Meal Prep Tips

• Vegetable Prep: Dice onions, carrots, and celery ahead of time to reduce prep time.
• Cook Chicken in Advance: Poach, bake, or grill chicken and shred in advance for faster cooking.
• Soup Base: Orzo and stock can be cooked in advance; add eggs and lemon juice just before serving for the best texture.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring constantly.

Frequently Asked Questions

1. Can I use pre-cooked chicken?
Yes, you can use rotisserie chicken. Reduce initial simmering time accordingly.

2. Can this soup be frozen?
Freeze without the eggs. Add fresh eggs and lemon juice when reheating to prevent separation.

3. Can I make this gluten-free?
Yes, use gluten-free orzo or substitute with rice.

4. How do I get a silky texture?
Never boil the soup after adding the egg-lemon mixture and whisk eggs constantly while tempering.

5. Can I increase lemon flavor?
Yes, add extra lemon juice in small increments and taste as you go to avoid overpowering the soup.

Cooking Timeline (at a Glance)

Task	Time
Prep vegetables	10 minutes
Cook chicken & simmer	15 minutes
Cook orzo	10 minutes
Temper and add egg-lemon mixture	5 minutes
Total	40–50 minutes

Serving Suggestions

Serve Avgolemono Soup warm in deep bowls. Garnish with fresh dill and cracked black pepper. Pair with a slice of crusty bread or a light salad for a wholesome meal.

Recipe Variations

1. Chicken-Free Version: Use vegetable stock and add zucchini, spinach, or mushrooms.
2. Herb Variation: Add fresh parsley, oregano, or thyme for a slightly different flavor profile.
3. Creamier Version: Add a dollop of Greek yogurt after tempering for extra creaminess without changing the lemon flavor.
4. Orzo-Free: Use rice or small pasta shapes if you prefer a different texture.

Ingredient Spotlight

Egg Yolks: The key to the creamy texture of Avgolemono. Whisk well and temper slowly to avoid curdling.

Fresh Lemon Juice: Provides the bright, tangy flavor signature to Greek Avgolemono. Always use fresh lemons, as bottled juice lacks depth.

Orzo: Adds a delicate texture and a slightly chewy bite that complements the silky broth. Cook just until tender for perfect consistency.

Pro Cooking Tips

• Maintain a gentle heat after adding eggs. Avoid boiling to prevent curdling.
• Use fresh dill at the end to preserve its flavor and aroma.
• Taste and adjust salt and pepper at the very end. Lemon can enhance perceived saltiness, so adjust carefully.
• For richer flavor, lightly toast orzo in olive oil before adding stock.

Storage & Freezing Guide

• Refrigeration: Store in airtight containers for up to 3 days. Reheat slowly over low heat.
• Freezing: Freeze stock, orzo, and chicken separately. Add eggs and lemon juice fresh when reheating.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	377 kcal
Protein	32 g
Carbohydrates	32 g
Fat	13 g
Saturated Fat	3 g
Fiber	2 g
Sugar	8 g
Cholesterol	154 mg
Sodium	679 mg

Dietary Notes: Naturally gluten-free with appropriate orzo, dairy-free, and nut-free. Can be made vegetarian by substituting stock and omitting chicken.

Expanded Conclusion

This Greek Lemon Chicken Soup (Avgolemono) with Orzo is a perfect combination of creamy, tangy, and comforting. It’s simple enough for a weeknight but elegant enough for special occasions. With tender chicken, bright lemon, and delicate orzo, every spoonful delivers warmth and flavor. The technique of tempering eggs ensures a silky texture, while fresh dill adds an herbaceous finish. Make this soup, share it with family and friends, and experience a classic Greek comfort food that’s easy, nutritious, and utterly delicious.

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