Name: Avgolemono (Greek Lemon Chicken Soup)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Greek
Ingredients: 1lb boneless, skinless chicken breast; 1 tablespoon olive oil; 1 teaspoon dried oregano; ½ teaspoon kosher salt; ½ teaspoon sweet paprika; ½ teaspoon garlic powder; 1/8 teaspoon freshly ground black pepper; 1 tablespoon olive oil (or unsalted butter); 1 small yellow onion, diced; 2 celery ribs, diced; 1 medium carrot, diced; 2 garlic cloves, minced; 4 to 5 cups low sodium chicken broth; ½ teaspoon kosher salt; Freshly ground black pepper; 1 bay leaf; ½ cup dry orzo; 2 large egg yolks; ¼ cup freshly squeezed lemon juice; A handful of fresh chopped dill or parsley, for garnish; Crumbled feta cheese, for garnish

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This Avgolemono Soup is a simple Greek lemon and chicken soup recipe. It’s easy to make with chicken breast, a few vegetables, low-sodium broth, orzo, egg yolks, and freshly squeezed lemon juice. Garnish this soup with fresh dill and crumbled feta cheese for warm and comforting meal.

Avgolemono soup is a Greek chicken and rice soup that is thickened with an egg and lemon mixture. It has a creamy and velvety texture, and a tangy taste without adding any dairy.

I always crave chicken soup when I’m feeling sick and this one always hits the spot. It comes together quickly but tastes like it’s been simmering on the stove all day.

Table of Contents

Avgolemono Soup Ingredients

Olive oil: This adds richness to the soup. You can use unsalted butter if you prefer.

Yellow onion: This gives the soup good flavor.

Celery: While not traditional, this gives the soup good flavor.

Carrot: While not traditional, I like adding carrot to this soup for a pop of color and flavor.

Garlic: Garlic has healing properties which can help support immune function and gut health.

Chicken broth: I recommend using low-sodium chicken broth to control the salt content of this soup. You can use homemade or store bought.

Orzo: This small, rice-like shape pasta cooks quickly and makes for an excellent addition in this soup.

Rice is traditionally used in Avgolemono Soup. If you prefer to use rice, use ½ cup of uncooked rice and let simmer on medium-low heat for 20 minutes, or until the rice is tender.

The best type of rice to use is Arborio or Jasimine rice.

Egg yolks: The egg helps thicken up the soup, making it nice and creamy. Some recipe call for 1 whole egg, but I like to just use the yolks.

Fresh lemon juice: The key to making this soup is to use freshly squeezed lemon juice. This gives the soup the best flavor. I do not recommend using bottled lemon juice.

Chicken: I use chicken breast for this recipe. You can use chicken thighs if you prefer. You can also substitute with 2 cups of shredded rotisserie chicken to save time.

Some recipes make homemade stock using a whole chicken, but this is a simple weeknight recipe.

Fresh herbs: Fresh dill or parsley are my favorite herbs to garnish this soup with. It pairs nicely with the bright lemon flavor.

Optional toppings: I like to add a little crumbled feta cheese or drizzle some extra virgin olive oil on each bowl of soup.

How to make Avgolemono soup

Cook the chicken. Preheat the oven to 425°F. In a large bowl, combine the chicken, olive oil, dried oregano, kosher salt, sweet paprika, garlic powder, and freshly ground black pepper. Mix well to evenly coat the chicken.

Transfer chicken to a parchment-lined baking sheet and bake for 18 to 25 minutes, until cooked through. Let the chicken cool slightly on a cutting board before using a fork to shred the chicken into thin pieces. Set aside.

Make the soup. In a Dutch oven or large pot, add the olive oil (or butter if using), onions, celery, and carrot. Sauté for 5 to 8 minutes, until the veggies are tender. Add the minced garlic and let cook for 1 minute until fragrant, stirring often.

Cook the orzo. Add the broth, salt, a few grinds of freshly ground black pepper, the bay leaf, and bring the mixture to a boil. Stir in the orzo and simmer on medium-low for 8 to 12 minutes, or until the pasta is tender.

Temper the eggs. Add the egg yolks to a large bowl. Whisk for 30 seconds until the egg yolks are uniform in color. Add the lemon juice and continue whisking until combined and foamy.

While whisking constantly, use a ladle or measuring cup to slowly stream about 2 cups (or 2 ladles) of the warm soup broth into the egg-lemon mixture. I recommend pouring the warm liquid with your non-dominant hand so you can continue whisking with your stronger hand.

Whisk for 1 minute to temper the eggs. This helps to warm the eggs, so they won’t curdle when added to the hot soup.

Finish the soup and serve. Slowly pour the egg-lemon mixture back into the pot, while stirring the soup constantly.

Add the shredded chicken and continue to stir the soup for 3 to 5 minutes with the heat on the lowest setting. The soup will thicken slightly. DO NOT let the soup come to a boil.

Serve each bowl garnished with fresh chopped dill or parsley and a little crumbled feta cheese.

How to store leftover Avgolemono soup

Let the soup cool completely to room temperature, then store in the fridge in an airtight container for up to 3 days.

Reheat the soup gently on the stove top until warmed through. Don’t let the soup come to a boil, otherwise the eggs might curdle.

If the orzo or rice absorbs too much of the broth, you can add more to thin out the soup when reheating.

To freeze: You can also freeze this soup for up to 3 months. Let thaw overnight in the fridge before reheating.

Please let me know how you like this Avgolemono Soup recipe in the comments below! Your feedback and review encourages me to keep creating new and yummy recipes. I hope you love this Greek chicken lemon soup as much as I do.