Avgolemono — Greek Lemon Chicken Soup

Avgolemono is a beloved Greek lemon chicken soup that’s bright, silky, and deeply soothing. This recipe gives you a simple, one-pot way to make it from scratch using raw chicken, plus quick shortcuts using leftover or rotisserie chicken if you’re pressed for time.

• Flavor and texture: Expect a fragrant, lemony broth that’s thickened to a beautiful silky finish with egg yolks and fresh dill adding a bright pop of herbiness.
• Time and yield: This soup is perfect for busy weeknights, with about 10 minutes prep and 40 minutes cooking, feeding around 4 hungry folks.
• Technique to note: You’ll learn how to temper the egg-lemon mixture carefully so the broth stays smooth and silky instead of curdling—this little step is a game changer.
• Starch choices: I use orzo here (which cooks in about 10 minutes), but you can swap rice or your favorite small pasta instead. Just adjust cooking times accordingly.
• What’s included here: Detailed step-by-step instructions, ingredient notes, tips to avoid egg curdling, photo guides, tasty swaps and variations (including vegetarian and gluten-free), plus storage and reheating advice.

If you’re a fan of cozy, flavorful soups with a zesty lemon twist, this Greek lemon chicken soup will quickly become a family favorite. Keep reading for the full ingredient list, step-by-step instructions, and my best tips to help you nail it every time.

Why This Soup Works So Well

• This soup combines bright lemon flavor with a silky, comforting broth that warms you from the inside out—if you love this flavor profile, you might also enjoy Lemon Chicken Pasta.
• It’s super easy to make all in one pot with simple ingredients you probably already have on hand. For another easy one-pan chicken dinner, try this BBQ Chicken Sweet Potato Skillet.
• The silky, lemon-infused broth gives chicken soup a fresh spin that might just become your new go-to comfort food.

Ingredients and Best Choices

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 medium carrot, diced
• 2-3 celery stalks, diced
• 2-3 garlic cloves, finely chopped
• 2 chicken breasts (about 12 oz / 350 g total)
• 6 cups (1.5 liter) chicken stock
• ¾ cup (175 g) orzo
• Juice of 1 lemon
• 2 egg yolks
• A handful fresh dill
• Salt and freshly ground black pepper to taste

One-Pot Step-by-Step Directions

1. Dice the onion, carrot, and celery into small pieces.
2. Finely chop the garlic.
3. Separate the egg yolks into a bowl and let them come to room temperature.
4. Juice one lemon (use freshly squeezed juice).
5. Heat olive oil in a large stockpot or Dutch oven over medium heat.
6. Add the diced onion, carrot, and celery, cover briefly, and cook 8–10 minutes until softened and slightly colored.
7. Stir in the garlic and cook 1 minute until fragrant.
8. Add the raw chicken breasts to the pot and pour in the chicken stock.
9. Bring to a boil, then reduce heat to medium-low, cover, and simmer gently 15 minutes until the chicken is cooked through.
10. Remove the cooked chicken breasts from the pot.
11. Add the orzo to the simmering broth and cook about 10 minutes until tender.
12. Shred the chicken with two forks.
13. Return the shredded chicken to the pot.
14. Whisk the egg yolks and lemon juice together until smooth.
15. Temper the egg-lemon mixture by slowly whisking in 1–2 cups of hot soup broth.
16. Pour the tempered egg mixture into the pot and stir gently.

17. Continue cooking on low for about 5 minutes without boiling to thicken the soup slightly.

    

18. Stir in fresh dill and adjust salt and pepper to taste.

Pro Tips for Silky Texture

• Don’t skip tempering the eggs—it’s the secret to getting a silky smooth soup without scrambled eggs.
• Add 1-2 tablespoons of butter with the olive oil if you want a richer, creamier broth that feels extra comforting.

• Freshly cracked black pepper on top and a sprinkle of dill add a lovely finishing touch for serving.

Swaps, Substitutions, and Twists

Here are some easy swaps and tasty twists to try that still keep the heart of this Greek lemon chicken soup intact:

• Orzo alternatives – Swap orzo for long or short grain rice, like arborio, or even small pastas like pastina or ditalini. Just keep an eye on cooking times—they’ll be different.
• Gluten-free – Rice or gluten-free small pasta options work perfectly in place of orzo. For a lighter, low-carb twist, stir in zucchini noodles near the end—see how to make zucchini noodles.
• Quick chicken shortcuts – Use shredded leftover roast chicken or store-bought rotisserie chicken to skip the raw chicken step but still get great flavor.
• Vegetarian version – Replace chicken stock with vegetable broth and leave out the chicken. Add hearty veggies like mushrooms, leeks, potatoes, or chickpeas for extra filling goodness.
• Richer broth – Stir in a tablespoon or two of butter or finish with a splash of heavy cream to make the soup feel ultra-luxe and creamy.
• Herb swaps – Try parsley, mint, or a mix of dill and parsley if you want a twist on the classic herb flavor.
• Lemon intensity – Add more lemon juice and a bit of lemon zest if you like it extra bright, or tone it down by using less juice for a gentler lemon note.
• Use bone-in chicken – For a richer stock, simmer bone-in chicken pieces like thighs or a split breast. Just remove the bones before shredding.

How to Store and Reheat

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stovetop or in the microwave, stirring often. Don’t let it boil after reheating to prevent the eggs from curdling.
• The orzo will soak up broth as it sits, so add a splash of chicken stock or water when reheating if it seems too thick.

• This soup freezes well — keep it in airtight containers for up to 3 months. Thaw overnight in the fridge and warm gently before serving. The orzo texture might soften a bit after freezing but the flavor stays great.

Answers to Common Questions

• Can I use whole eggs instead of just yolks? – Yes, whole eggs work but are more prone to curdling. If using whole eggs, temper them carefully and keep the heat low without boiling.
• Should the eggs be at room temperature? – Definitely. Room temperature eggs mix into hot broth more smoothly and avoid clumping.
• How do I stop the soup from curdling? – Always temper the egg-lemon mixture by slowly whisking in hot broth before adding it back to the pot. Keep cooking on low heat and don’t boil the soup after adding the eggs.
• Can I use leftover cooked chicken? – Absolutely! Add shredded or diced cooked chicken near the end to warm through without drying it out.
• What about bottled lemon juice? – Fresh lemon juice is best for that bright, fresh flavor. Bottled juice works if you have no choice, but the soup won’t have quite the same zing.
• How do I reheat leftovers without the soup breaking? – Reheat slowly on low heat, stirring often and avoid boiling. Add extra chicken broth if the orzo has thickened the soup too much. For cooking orzo to a tender-but-firm texture, see our Chicken Sausage and Broccoli Orzo.
• Can I freeze avgolemono? – Yes, freeze it in airtight containers for up to 3 months. Thaw in the fridge and reheat gently, adding broth as needed. The orzo might get softer after freezing but the flavor stays lovely.
• Why did my soup separate or get curdled bits? – This happens when the egg-lemon mix is added to very hot broth or if the soup boils after adding eggs. To fix it, remove from heat, strain out curdled parts, then whisk a fresh egg yolk with warm broth and slowly stir it back in to bring the soup back together.
• Can I make avgolemono ahead? – Yes! Prepare the broth, chicken, and orzo separately to store in the fridge, then combine and add the egg-lemon mixture just before serving for the freshest, creamiest soup.
• How much lemon juice should I use? – This recipe uses one lemon’s worth of juice (about 2 tablespoons), balancing bright citrus with soothing broth. Adjust to your taste—add more for extra zing or less for a gentle lemon touch.