I’ve perfected my Easy Greek Lemon Chicken Soup, an unexpectedly silky, egg-thickened broth brightened with lemon and studded with tender chicken.

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I never thought a bowl of Avgolemono could be this mischievous. I made it once and kept stealing spoonfuls, amazed that eggs and lemon juice can turn a plain pot into something silkier and brighter than you’d expect.

Some folks call it Easy Greek Lemon Soup, others insist it’s the true Greek Lemon Chicken Soup Avgolemono, and honestly I get why, every spoonful feels like a small revelation. It’s smooth, light, tangy, and somehow makes you curious how so few things do so much.

I still mess up the timing sometimes and end up with a thinner texture, but most often it’s that silky, bright thing that makes me proud.

Ingredients

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Chicken gives rich protein and collagen, it makes the broth savory and very comforting.
Lemon juice adds bright sour flavor, vitamin C, it cuts richness and wakes the soup.
Eggs thicken the broth into a silky texture, boost protein, make it creamy and smooth.
Orzo or rice supplies comforting carbs, cooks quick, so the soup feels more filling.
Onion carrots and celery add sweetness and fiber, they build a savory base for depth.
Broth carries all the flavor, provides minerals and hydration, keeps the bowl warm and light.
parsley gives fresh herbs and vitamins, olive oil adds healthy fat and a glossy finish.

Ingredient Quantities

3 to 4 lb whole chicken (or 4 bone-in, skin-on chicken thighs)

8 cups low sodium chicken broth or cooking liquid from the chicken

1 medium onion

2 medium carrots

2 celery stalks

1 bay leaf

1 cup orzo (or 3/4 cup long grain white rice if you prefer)

3 large eggs

1/3 cup freshly squeezed lemon juice (about 2 lemons)

1 to 1 1/2 tsp kosher salt, plus more if needed

Freshly ground black pepper, to taste

2 tbsp chopped fresh parsley, optional

1 tbsp extra virgin olive oil, optional

How to Make this

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1. Put the whole chicken or chicken thighs in a large pot with 8 cups low sodium chicken broth or the cooking liquid, the unpeeled quartered onion, sliced carrots, celery, and the bay leaf. Bring to a gentle simmer, skim any foam off the surface, then partially cover and simmer until the chicken is cooked through — about 45 to 60 minutes for a whole bird or 30 to 40 minutes for thighs.

2. Remove the chicken to a plate and let cool a bit. Strain the broth into a clean pot or bowl for a clear soup, pressing on the vegetables to get the flavor but discard solids and the bay leaf. Reserve about a cup of warm cooking liquid to adjust thickness later.

3. Pick the meat off the bones and shred into bite sized pieces, discarding skin and bones. If using thighs remove skin before shredding.

4. Return the strained broth to a simmer and add the orzo. Cook the orzo until al dente, about 8 to 10 minutes. If you chose rice instead, add it to the simmering broth and cook 18 to 20 minutes until tender. Season lightly with 1 teaspoon of the kosher salt now, you can add more later.

5. While the pasta or rice cooks, whisk 3 large eggs in a medium bowl until smooth and slightly frothy. Whisk in 1 3rd cup freshly squeezed lemon juice and a pinch of salt until combined.

6. Temper the egg mixture by slowly adding about 1 cup of warm broth to the eggs while whisking constantly, then slowly whisk the warmed egg lemon mixture back into the soup pot. Keep the heat very low and stir constantly, don’t let the soup boil or the eggs will curdle.

7. Stir the shredded chicken into the soup and warm through gently for a minute or two, again do not boil. Taste and add the remaining 1 2 1 2 teaspoons kosher salt if needed and freshly ground black pepper to taste.

8. If the soup is too thick, thin it with reserved warm cooking liquid a little at a time until you like the consistency. If the soup starts to look grainy or separates, whisk vigorously off the heat to smooth it out.

9. Turn off the heat, stir in 2 tablespoons chopped fresh parsley and drizzle 1 tablespoon extra virgin olive oil over each bowl if you want. Serve immediately with extra lemon on the side.

10. Leftovers: store chilled in the fridge. Orzo will soak up broth so when reheating add a splash of broth and warm gently, do not boil or the eggs will break down.

Equipment Needed

1. Large 6 to 8 quart stockpot for simmering the chicken and soup
2. Fine mesh strainer or sieve to clear the broth
3. Cutting board
4. Chef’s knife
5. Slotted spoon or tongs to lift the chicken out
6. Medium bowl and whisk for the egg‑lemon mixture
7. Measuring cups and spoons
8. Wooden spoon or heatproof spatula for stirring
9. Ladle and bowls for serving

FAQ

Can I use rotisserie chicken or store-bought broth instead of cooking a whole bird? Yes absolutely, rotisserie chicken is a great shortcut — shred the meat and stir it in at the end. If you use store broth, pick a low sodium one so you can control salt, and add a splash of the rotisserie juices if you have them for more chicken flavor.

How do I stop the eggs from curdling when I add them to the soup? Whisk the eggs and lemon together first, then slowly drizzle in 1 to 2 cups of hot broth while whisking constantly to temper them. Once warmed up, pour that mixture back into the pot off the heat, stir gently and warm it slowly. Never let the soup boil after the eggs go in or theyll scramble.

Can I make avgolemono ahead or freeze it? You can make the chicken and broth ahead and refrigerate them, but dont finish with the egg-lemon emulsion until just before serving for best texture. Freezing finished avgolemono is not ideal, eggs change texture when frozen. If you must freeze, freeze the broth and chicken separately and add freshly made egg-lemon when reheating.

Is orzo necessary? Can I use rice or make it gluten free? Orzo is traditional but you can swap in 3/4 cup long grain white rice, it will take a bit longer to cook and will soak up more liquid. For gluten free use rice or a gluten free small pasta. If you skip grains entirely the soup will be lighter, just adjust liquid and seasoning.

My soup is too thin or too thick, how do I fix it? Too thin: whisk one extra egg with a little lemon and hot broth, temper it and add to the pot, that will thicken gently. Too thick: stir in more hot broth or water a little at a time until you like the consistency. Again, dont let it boil after the egg goes in.

How lemony should it be and can I add more lemon? The recipe starts with about 1/3 cup lemon juice, thats a balanced amount for most people. If you want it brighter add lemon in small amounts and taste as you go. Be careful adding too much lemon before tempering because extra acid can make the emulsion harder to set, so add most adjustments after the soup is warmed up.

Avgolemono Soup Recipe Substitutions and Variations

3 to 4 lb whole chicken (or thighs) → Use a shredded rotisserie chicken to save hours, or bone-in chicken breasts if you want more white meat; just add the shredded meat near the end so it doesn’t dry out.
8 cups low sodium chicken broth → Swap in low-sodium vegetable broth for a lighter or vegetarian-friendly base, or use 8 cups water plus good quality bouillon (or 2-3 tsp concentrated stock) if that’s what you got.
1 cup orzo → Try 1 cup quinoa for a gluten-free option (rinse it first, it cooks faster), or tiny pastina/acci di pepe if you want the classic tiny-pasta feel.
3 large eggs → Use pasteurized liquid eggs (safer if you’re worried about raw eggs), or use just 3 yolks for a richer, silkier finish — temper off the heat so it doesn’t scramble.

Pro Tips

1. Keep the broth crystal clear and flavorful by simmering very gently and skimming the gray foam as it forms, then strain through a fine mesh sieve or cheesecloth before adding anything else. Salt near the end, not up front, so you don’t over season as the liquid reduces.

2. Temper the egg and lemon mix slowly and whisk constantly. Add the warm broth a little at a time into the eggs, then return that warmed mix to the pot over the lowest heat. If it starts to look grainy, take the pot off the heat and whisk vigorously until it smooths out, that usually saves it.

3. Cook the orzo or rice just shy of perfect doneness, it will finish softening in the hot soup and will survive leftovers better. For meal prep, store the orzo separately if you can, otherwise expect it to absorb broth and add a splash of warm stock when you reheat.

4. Shred the chicken while it is still a bit warm for easiest pulling, but let it cool enough to handle safely. Save the carcass and any extra cooking liquid you strain off, freeze them for future stock boosts, they make future batches taste way better.

Avgolemono Soup Recipe

Recipe by James Level

0.0 from 0 votes

I've perfected my Easy Greek Lemon Chicken Soup, an unexpectedly silky, egg-thickened broth brightened with lemon and studded with tender chicken.

Servings

servings

Calories

700

kcal

Equipment: 1. Large 6 to 8 quart stockpot for simmering the chicken and soup
2. Fine mesh strainer or sieve to clear the broth
3. Cutting board
4. Chef’s knife
5. Slotted spoon or tongs to lift the chicken out
6. Medium bowl and whisk for the egg‑lemon mixture
7. Measuring cups and spoons
8. Wooden spoon or heatproof spatula for stirring
9. Ladle and bowls for serving

Ingredients

3 to 4 lb whole chicken (or 4 bone-in, skin-on chicken thighs)
8 cups low sodium chicken broth or cooking liquid from the chicken
1 medium onion
2 medium carrots
2 celery stalks
1 bay leaf
1 cup orzo (or 3/4 cup long grain white rice if you prefer)
3 large eggs
1/3 cup freshly squeezed lemon juice (about 2 lemons)
1 to 1 1/2 tsp kosher salt, plus more if needed
Freshly ground black pepper, to taste
2 tbsp chopped fresh parsley, optional
1 tbsp extra virgin olive oil, optional

Directions

Put the whole chicken or chicken thighs in a large pot with 8 cups low sodium chicken broth or the cooking liquid, the unpeeled quartered onion, sliced carrots, celery, and the bay leaf. Bring to a gentle simmer, skim any foam off the surface, then partially cover and simmer until the chicken is cooked through — about 45 to 60 minutes for a whole bird or 30 to 40 minutes for thighs.
Remove the chicken to a plate and let cool a bit. Strain the broth into a clean pot or bowl for a clear soup, pressing on the vegetables to get the flavor but discard solids and the bay leaf. Reserve about a cup of warm cooking liquid to adjust thickness later.
Pick the meat off the bones and shred into bite sized pieces, discarding skin and bones. If using thighs remove skin before shredding.
Return the strained broth to a simmer and add the orzo. Cook the orzo until al dente, about 8 to 10 minutes. If you chose rice instead, add it to the simmering broth and cook 18 to 20 minutes until tender. Season lightly with 1 teaspoon of the kosher salt now, you can add more later.
While the pasta or rice cooks, whisk 3 large eggs in a medium bowl until smooth and slightly frothy. Whisk in 1 3rd cup freshly squeezed lemon juice and a pinch of salt until combined.
Temper the egg mixture by slowly adding about 1 cup of warm broth to the eggs while whisking constantly, then slowly whisk the warmed egg lemon mixture back into the soup pot. Keep the heat very low and stir constantly, don't let the soup boil or the eggs will curdle.
Stir the shredded chicken into the soup and warm through gently for a minute or two, again do not boil. Taste and add the remaining 1 2 1 2 teaspoons kosher salt if needed and freshly ground black pepper to taste.
If the soup is too thick, thin it with reserved warm cooking liquid a little at a time until you like the consistency. If the soup starts to look grainy or separates, whisk vigorously off the heat to smooth it out.
Turn off the heat, stir in 2 tablespoons chopped fresh parsley and drizzle 1 tablespoon extra virgin olive oil over each bowl if you want. Serve immediately with extra lemon on the side.
Leftovers: store chilled in the fridge. Orzo will soak up broth so when reheating add a splash of broth and warm gently, do not boil or the eggs will break down.

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: 600g
Total number of serves: 6
Calories: 700kcal
Fat: 30g
Saturated Fat: 8g
Trans Fat: 0.2g
Polyunsaturated: 6g
Monounsaturated: 14g
Cholesterol: 150mg
Sodium: 700mg
Potassium: 800mg
Carbohydrates: 45g
Fiber: 3g
Sugar: 4g
Protein: 60g
Vitamin A: 4000IU
Vitamin C: 10mg
Calcium: 70mg
Iron: 3.5mg

Avgolemono Soup Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Avgolemono Soup Recipe Substitutions and Variations

Pro Tips