Avgolemono Soup…Greek Chicken Soup With Lemon Recipe

I made Avgolemono Soup that’s tart, silky, and shockingly good at clearing the sniffles, so keep scrolling.

I’m obsessed with Avgolemono Soup because it tastes like bright sunshine in a bowl when I’m sick or just hungry. I love the tang of lemon cutting through the chicken broth and the silky egg that makes each spoonful feel rich without being heavy.

Greek Lemon Chicken Soup is my go-to for nights I need something simple but honestly satisfying. I crave the way orzo plumps and steals the broth, and the hit of fresh dill on top makes me shut up and eat.

So direct, so honest. Comfort for the head, not the heart.

I want seconds every time.

Ingredients

• Whole chicken: the hearty protein that makes broth rich and comforting.
• Chicken thighs: basically the same richness, juicier and super forgiving.
• Chicken broth: it’s the soup’s backbone, salty and soothing.
• Water: stretches the broth so it’s not overpowering.
• Onion: adds sweet depth when it’s gently softened.
• Carrots: slightly sweet crunch and color, feels wholesome.
• Celery: brings a mild savory snap and freshness.
• Bay leaf: subtle herbal note that quietly rounds things out.
• Orzo/rice: comforting starch that soaks up lemony broth nice.
• Eggs: make the soup silky and luxuriously creamy.
• Lemon juice: bright, tangy lift that keeps it lively.
• Dill: fresh, grassy hit that’s classic in Greek soups.
• Olive oil/butter: adds richness and a smooth mouthfeel.
• Kosher salt: brings out everything, don’t skip seasoning.
• Black pepper: a little bite to balance the lemon.

Ingredient Quantities

• 1 whole chicken (3 to 4 lb) or about 2 lb bone-in chicken thighs
• 6 cups low-sodium chicken broth
• 2 cups water
• 1 medium onion, roughly chopped
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 bay leaf
• 1 cup orzo or short-grain rice
• 3 large eggs
• 1/3 to 1/2 cup fresh lemon juice (about 2 to 3 lemons), strained
• 2 tablespoons fresh dill, chopped (plus extra for serving)
• 2 tablespoons olive oil or unsalted butter
• 1 to 1 1/2 teaspoons kosher salt, to taste
• 1/2 teaspoon freshly ground black pepper, or to taste

How to Make this

1. Put the whole chicken (or bone-in thighs) in a large pot with 6 cups low-sodium chicken broth, 2 cups water, the chopped onion, carrots, celery and the bay leaf. Add 1 to 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper. Drizzle in 2 tablespoons olive oil or add butter. Bring to a simmer, skim any foam, then cover and simmer gently 35 to 45 minutes until chicken is cooked through.

2. Remove the chicken to a plate and let cool slightly. Strain the broth into a clean pot to remove veg bits and the bay leaf, pressing on the solids to get all the flavor. Taste the broth and adjust salt if needed.

3. While chicken cools, add 1 cup orzo (or short-grain rice) to the strained broth and simmer until tender, about 8 to 10 minutes for orzo, longer for rice. If you want chewier orzo, cook less. Keep an eye so it doesn’t absorb all the broth.

4. Meanwhile, shred the chicken meat, discarding skin and bones. Save any small pieces of skin if you like a richer mouthfeel, but remove most fat. Set shredded chicken aside.

5. In a medium bowl whisk 3 large eggs until smooth. Whisk in 1/3 to 1/2 cup fresh lemon juice and 2 tablespoons chopped fresh dill. This is the avgolemono mixture. It should be well combined and bright lemony.

6. Temper the egg-lemon mix so it doesnt curdle: ladle about 1 cup of hot broth from the pot into the egg mixture very slowly while whisking constantly. Keep adding hot broth a little at a time until the egg mixture is warm.

7. Turn the heat under the pot to very low. Slowly pour the tempered egg-lemon mixture back into the pot while stirring gently. Do not boil after adding the eggs or they’ll scramble. Heat just until soup thickens slightly and becomes silky, about 2 to 3 minutes.

8. Stir in the shredded chicken and adjust seasoning with more salt, pepper, or lemon juice to taste. If soup is too thick because of orzo, add a splash of hot water or extra broth to reach desired consistency.

9. Serve hot with extra chopped dill on top and a drizzle of olive oil or a small pat of butter if you like. Leftovers store well in the fridge but the orzo will soak up broth, so add extra broth when reheating.

Equipment Needed

1. Large stockpot (big enough for a whole chicken and broth)
2. Fine-mesh strainer or colander to strain the broth
3. Cutting board and a sharp chef’s knife for chopping veg and cutting chicken away from bones
4. Ladle for skimming foam and transferring hot broth
5. Medium bowl for whisking the eggs and lemon
6. Whisk (a fork can work in a pinch)
7. Tongs or two forks for removing and shredding the chicken
8. Wooden spoon or heatproof spatula for stirring the soup gently
9. Measuring cups and spoons for broth, orzo, lemon juice, salt and oil

FAQ

Avgolemono Soup…Greek Chicken Soup With Lemon Recipe Substitutions and Variations

• 1 whole chicken or bone-in thighs: swap with boneless skinless chicken breasts (cook a little less so they don’t dry out), or use a couple cups of shredded rotisserie chicken for a faster version.
• 6 cups low-sodium chicken broth: use low-sodium vegetable broth to keep it lighter, or dissolve 2 to 3 tsp low-sodium chicken bouillon in 6 cups water if that’s what you’ve got.
• 1 cup orzo or short-grain rice: try pastina, acini di pepe, orzo pasta, or for a gluten-free option use small-grain quinoa (rinse first) though it will change the texture a bit.
• 3 large eggs + lemon for thickening: if you need an egg-free thickener, whisk 2 tbsp cornstarch with 3 tbsp cold water and stir into hot broth until glossy. Or for a creamier, tangy finish use 1/2 cup Greek yogurt tempered with hot broth before mixing in the lemon, but keep the heat low so it doesn’t split.

Pro Tips

1) Taste and fix the broth before you add the eggs. If it needs more salt or lemon do it now, because once the avgolemono goes in you cant easily change the flavor without thinning the soup.

2) Temper the eggs suuuper slowly and whisk constantly. If you rush it you’ll end up with curdled bits. Use several small ladles of hot broth to warm the eggs before pouring back into the pot.

3) If you want more body and less mush, cook the orzo/rice slightly underdone, then let it finish in the soup off the heat. Or freeze a little extra broth so you can loosen leftovers later, because orzo soaks up liquid overnight.

4) For richer mouthfeel save a few small pieces of skin or a spoonful of the skimmed fat and stir them in at the end with butter or olive oil. It makes the soup feel homemade and not thin, but dont go overboard or it will get greasy.

Avgolemono Soup…Greek Chicken Soup With Lemon Recipe

Recipe by James Level

0.0 from 0 votes

I made Avgolemono Soup that's tart, silky, and shockingly good at clearing the sniffles, so keep scrolling.

Pin

Servings

6

servings

Calories

549

kcal

Equipment: 1. Large stockpot (big enough for a whole chicken and broth)
2. Fine-mesh strainer or colander to strain the broth
3. Cutting board and a sharp chef’s knife for chopping veg and cutting chicken away from bones
4. Ladle for skimming foam and transferring hot broth
5. Medium bowl for whisking the eggs and lemon
6. Whisk (a fork can work in a pinch)
7. Tongs or two forks for removing and shredding the chicken
8. Wooden spoon or heatproof spatula for stirring the soup gently
9. Measuring cups and spoons for broth, orzo, lemon juice, salt and oil

Ingredients

• 1 whole chicken (3 to 4 lb) or about 2 lb bone-in chicken thighs

• 6 cups low-sodium chicken broth

• 2 cups water

• 1 medium onion, roughly chopped

• 2 carrots, peeled and sliced

• 2 celery stalks, sliced

• 1 bay leaf

• 1 cup orzo or short-grain rice

• 3 large eggs

• 1/3 to 1/2 cup fresh lemon juice (about 2 to 3 lemons), strained

• 2 tablespoons fresh dill, chopped (plus extra for serving)

• 2 tablespoons olive oil or unsalted butter

• 1 to 1 1/2 teaspoons kosher salt, to taste

• 1/2 teaspoon freshly ground black pepper, or to taste

Directions

• Put the whole chicken (or bone-in thighs) in a large pot with 6 cups low-sodium chicken broth, 2 cups water, the chopped onion, carrots, celery and the bay leaf. Add 1 to 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper. Drizzle in 2 tablespoons olive oil or add butter. Bring to a simmer, skim any foam, then cover and simmer gently 35 to 45 minutes until chicken is cooked through.
• Remove the chicken to a plate and let cool slightly. Strain the broth into a clean pot to remove veg bits and the bay leaf, pressing on the solids to get all the flavor. Taste the broth and adjust salt if needed.
• While chicken cools, add 1 cup orzo (or short-grain rice) to the strained broth and simmer until tender, about 8 to 10 minutes for orzo, longer for rice. If you want chewier orzo, cook less. Keep an eye so it doesn't absorb all the broth.
• Meanwhile, shred the chicken meat, discarding skin and bones. Save any small pieces of skin if you like a richer mouthfeel, but remove most fat. Set shredded chicken aside.
• In a medium bowl whisk 3 large eggs until smooth. Whisk in 1/3 to 1/2 cup fresh lemon juice and 2 tablespoons chopped fresh dill. This is the avgolemono mixture. It should be well combined and bright lemony.
• Temper the egg-lemon mix so it doesnt curdle: ladle about 1 cup of hot broth from the pot into the egg mixture very slowly while whisking constantly. Keep adding hot broth a little at a time until the egg mixture is warm.
• Turn the heat under the pot to very low. Slowly pour the tempered egg-lemon mixture back into the pot while stirring gently. Do not boil after adding the eggs or they'll scramble. Heat just until soup thickens slightly and becomes silky, about 2 to 3 minutes.
• Stir in the shredded chicken and adjust seasoning with more salt, pepper, or lemon juice to taste. If soup is too thick because of orzo, add a splash of hot water or extra broth to reach desired consistency.
• Serve hot with extra chopped dill on top and a drizzle of olive oil or a small pat of butter if you like. Leftovers store well in the fridge but the orzo will soak up broth, so add extra broth when reheating.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 637g
• Total number of serves: 6
• Calories: 549kcal
• Fat: 23.7g
• Saturated Fat: 6.3g
• Trans Fat: 0.08g
• Polyunsaturated: 2.5g
• Monounsaturated: 6.7g
• Cholesterol: 269mg
• Sodium: 607mg
• Potassium: 754mg
• Carbohydrates: 28.3g
• Fiber: 2g
• Sugar: 1.7g
• Protein: 69g
• Vitamin A: 2783IU
• Vitamin C: 8mg
• Calcium: 33mg
• Iron: 1mg