Greek Lemon Chicken Soup (Avgolemono)

A comforting, silky, lemon-brightened chicken soup thickened naturally with eggs instead of cream.

⭐ Description

Greek Lemon Chicken Soup—known as Avgolemono—is a traditional Greek comfort dish made from a fragrant chicken broth enriched with fresh lemon juice, whisked eggs, and tender rice or orzo. This soup is creamy without dairy, tangy without being sour, and warming without being heavy. It’s a perfect meal for cooler weather, soothing for sick days, and elegant enough to serve to guests.

🥣 Full Recipe

Ingredients

For the soup base:

• 1 lb (450 g) cooked chicken breast or thighs, shredded

• 6 cups (1.4 L) chicken broth

• 1 cup cooked rice or ¾ cup uncooked orzo

• 2 carrots, diced (optional)

• 2 celery stalks, diced (optional)

• 1 small onion, finely chopped

• 2 tbsp olive oil

• 2–3 garlic cloves, minced

• Salt and black pepper, to taste

• Optional: 1 bay leaf

For the Avgolemono mixture:

• 3 large eggs

• 2 lemons (juice + zest if desired)

For garnish:

• Fresh parsley or dill

• Extra lemon wedges

Instructions

1. Prepare the soup base

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

2. Add onion, carrots, and celery; sauté 5–7 minutes until soft.

3. Stir in garlic for 30 seconds until fragrant.

4. Pour in chicken broth and add bay leaf (optional).

5. Bring to a boil, then add your rice or orzo.

6. Cook until tender (rice 15 min, orzo 8–10 min).

7. Add the shredded chicken and reduce heat to low.

2. Make the Avgolemono (Egg-Lemon) mixture

1. In a medium bowl, whisk eggs until frothy.

2. Add lemon juice gradually, whisking well.

3. Temper the eggs:

   • Ladle 1 cup of the hot soup broth slowly into the egg-lemon mixture while whisking constantly.

   • This prevents curdling and creates a smooth, creamy sauce.

3. Combine

1. Slowly pour the tempered Avgolemono mixture back into the pot over low heat.

2. Stir gently until the soup thickens slightly (3–5 minutes).

3. Do not let it boil, or it may curdle.

4. Season with salt and pepper to taste.

4. Serve

Ladle into bowls, sprinkle with fresh parsley or dill, and serve with extra lemon if desired.

🍽 Servings

• 4 servings as a main dish

• 6 servings as a starter

🔢 Nutritional Info (Per Main-Dish Serving, approx.)

• Calories: 320–380 kcal

• Protein: 28–32 g

• Carbs: 30–35 g

• Fat: 10–14 g

• Fiber: 2–3 g

• Sodium: varies by broth used

• Sugar: 3–4 g

(Values vary based on rice vs. orzo and broth type.)

💡 Notes & Tips

✔ Use orzo for silkier texture

Orzo makes the soup extra smooth. Rice gives a heartier, thicker feel.

✔ Temper properly

The key to creamy Avgolemono is whisking hot broth into your eggs slowly so they don’t scramble.

✔ Adjust lemon to taste

Start with 1½ lemons if you prefer mild. Add more for a bright, tangy finish.

✔ Don’t boil after adding eggs

Heat gently or the soup will curdle.

✔ Add veggies or keep it classic

Traditional Avgolemono is often minimal, but vegetables make it more filling.

✔ Make ahead?

Yes—but the soup thickens in the fridge. Add a splash of broth or water when reheating.

🌿 Health Benefits

• High-Protein: Strengthens muscles and keeps you full.

• Immune-Supporting: Lemon + chicken broth create a flu-friendly powerhouse.

• Gut-friendly: Naturally creamy without dairy; easier on digestion.

• Hydrating & comforting: Ideal for cold weather or recovery days.

• Rich in nutrients: Veggies add vitamins A, C, and antioxidants.

❓ Q & A

Q1: Can I use rotisserie chicken?

A: Yes! It’s an excellent shortcut and adds extra flavor.

Q2: Can I make it gluten-free?

A: Use rice instead of orzo, and ensure broth is gluten-free.

Q3: Can I freeze Avgolemono soup?

A: Not ideal. The egg-thickened texture can separate when frozen. Better to freeze the broth + chicken, then add the Avgolemono mixture fresh.

Q4: Can I make it vegetarian?

A: Yes. Replace chicken broth with vegetable broth and chicken with chickpeas or cooked white beans.

Q5: How do I fix curdled soup?

A: Blend briefly with an immersion blender—this smooths it out surprisingly well.