Avgolemono — Greek Lemon Chicken Soup Recipe

Introduction

Avgolemono is a classic Greek lemon chicken soup that’s both comforting and bright with fresh citrus flavor. It combines tender chicken, orzo, and a creamy egg-lemon sauce for a satisfying meal that’s perfect any time of year.

Ingredients

• 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
• 2 chicken breasts (about 12 oz / 350 g total)
• 6 cups (1.5 liter) chicken stock
• 3/4 cup (175 g) orzo
• Juice of 1 lemon
• 2 egg yolks
• A handful fresh dill
• Salt and freshly ground black pepper to taste

Instructions

1. Step 1: Heat the olive oil in a large stock pot or Dutch oven. Add the diced onion, carrot, and celery, cooking over medium heat for 8-10 minutes until softened.
2. Step 2: Add the garlic and cook for another minute. Then add the bay leaves, chicken breasts, and chicken stock to the pot.
3. Step 3: Bring the soup to a boil, then reduce the heat to medium-low. Cover with a lid and let it simmer for 15 minutes.
4. Step 4: Remove the chicken breasts and bay leaves from the pot. Add the orzo and cook for an additional 10 minutes until tender.
5. Step 5: Shred the cooked chicken using two forks, then return it to the pot.
6. Step 6: In a bowl, whisk together the egg yolks and lemon juice. Ladle 1-2 cups of hot soup into this mixture slowly while whisking to temper the eggs.
7. Step 7: Pour the tempered egg-lemon mixture back into the pot. Stir gently and cook for 5 more minutes without boiling to thicken the soup slightly.
8. Step 8: Stir in fresh dill, season with salt and pepper to taste, and serve immediately. Garnish with extra dill if desired.

Tips & Variations

• For a richer flavor, use homemade chicken stock or broth.
• Substitute orzo with rice or small pasta shapes if preferred.
• Tempering the eggs properly is key to avoid curdling—add hot soup gradually and whisk continuously.
• Add a pinch of nutmeg for an aromatic twist.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring often to prevent the eggs from curdling. This soup doesn’t freeze well due to the egg and lemon sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken instead of raw breasts?

Yes, you can use cooked or rotisserie chicken. Add shredded cooked chicken after cooking the orzo and proceed with tempering the eggs as usual.

What if I don’t have fresh dill?

Dried dill can be used but add it earlier during cooking so the flavor has time to develop. Fresh dill provides the best brightness and texture.

Avgolemono — Greek Lemon Chicken Soup Recipe

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Avgolemono is a traditional Greek lemon chicken soup known for its bright, tangy flavor and comforting texture. This recipe combines chicken, orzo pasta, and a creamy lemon-egg sauce, enriched with fresh dill, making a perfect warm and hearty dish that’s both refreshing and satisfying.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Greek

Ingredients

Scale 1x2x3x

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

Pasta & Thickening

• 3/4 cup (175 g) orzo

Lemon-Egg Mixture

• Juice of 1 lemon
• 2 egg yolks

Finishing Touch

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

Instructions

1. Sauté Vegetables: Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery, cooking them for 8-10 minutes until they are softened and translucent, which helps develop the base flavor of the soup.
2. Add Garlic and Chicken: Stir in the finely chopped garlic and cook for another minute until fragrant. Then add the bay leaves, chicken breasts, and chicken stock to the pot.
3. Simmer Soup: Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot with a lid and let it simmer gently for 15 minutes so the chicken cooks through and the flavors meld.
4. Remove Chicken and Bay Leaves: Carefully take out the cooked chicken breasts and bay leaves from the soup pot. Set the chicken aside to cool slightly.
5. Cook Orzo: Add the orzo pasta to the pot and cook uncovered for 10 minutes, until the orzo is tender but still firm to the bite.
6. Shred Chicken: While the orzo cooks, shred the chicken breasts using two forks into bite-sized pieces, then return the shredded chicken back into the soup.
7. Prepare Avgolemono Mixture: In a separate bowl, whisk together the egg yolks and lemon juice until smooth. Ladle out 1-2 cups of hot soup from the pot and slowly pour it into the egg-lemon mixture while whisking continuously; this tempers the eggs to prevent curdling.
8. Incorporate Avgolemono: Slowly pour the tempered egg-lemon mixture back into the soup pot, stirring constantly. Continue to cook the soup on low heat for about 5 minutes, allowing it to thicken slightly and develop its characteristic creamy texture without boiling.
9. Finish and Serve: Stir in the fresh dill, season the soup with salt and freshly ground black pepper to taste. Serve immediately, garnished with extra dill if desired.

Notes

• Tempering the egg-lemon mixture is crucial to avoid curdling and achieve a smooth, creamy soup.
• Use fresh lemon juice for the best brightness and flavor.
• Orzo can be substituted with other small pasta like acini di pepe or rice if preferred.
• Adjust the thickness by cooking the orzo less or more depending on your texture preference.
• For a richer soup, you can add a tablespoon of butter when finishing.

Keywords: Avgolemono, Greek Lemon Chicken Soup, Lemon Soup, Greek Cuisine, Chicken Soup, Comfort Food