Avgolemono — Greek Lemon Chicken Soup

This avgolemono recipe guides you step-by-step through cooking the chicken and pasta, tempering the egg yolks carefully so the soup stays smooth (no scrambled surprise here!), and finishing with zesty lemon and herbs. It takes about 50 minutes total—10 for prep and about 40 for simmering—and serves around four hungry people.

• Flavor profile: zingy lemon, fragrant dill, and comforting chicken broth that hits all the right notes.
• Ease: all made in one pot with easy pantry staples; swap orzo for rice or use shredded pre-cooked chicken to speed things up.
• What’s inside: a detailed ingredient list, clear cooking directions, helpful chef tips including why we temper the eggs, plus ideas for variations and storage.

Why This Soup Wins Hearts

• This soup is so fragrant and satisfying you’ll feel cozy and content after every spoonful.
• It’s incredibly simple to whip up in one pot with everyday ingredients.
• The silky, lemon-infused broth changes the game—once you try avgolemono, regular chicken soup just won’t feel the same!

Ingredients and Key Notes

• 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
• ¾ cup (175 g) orzo
• Juice of 1 lemon
• 2 egg yolks
• A handful fresh dill
• Salt and freshly ground black pepper to taste

Cook the Soup from Scratch

1. Dice the onion, carrot, and celery into small pieces and finely chop the garlic.
2. Separate two egg yolks into a bowl and let them come to room temperature; juice 1 lemon.
3. Heat olive oil in a large stockpot or Dutch oven over medium heat.
4. Add the diced onion, carrot, and celery and cook 8–10 minutes until softened and fragrant.
5. Add the chopped garlic and sauté 1 minute.
6. Add bay leaves, the chicken breasts, and chicken stock to the pot.
7. Bring to a boil, then reduce heat to medium-low, cover, and simmer 15 minutes until the chicken is cooked through.
8. Remove the chicken breasts and discard the bay leaves.
9. Stir the orzo into the broth and cook 10 minutes until tender.
10. Shred the cooked chicken with two forks and add it back to the pot.
11. Whisk the egg yolks and lemon juice together in a bowl.
12. Temper the egg-lemon mixture by slowly whisking 1–2 cups of hot broth into it.

13. Pour the tempered egg mixture back into the pot and cook 5 minutes, stirring gently to combine.

    

14. Stir in fresh dill and adjust salt and freshly ground black pepper to taste.

Pro Tips for Silky Results

• Don’t skip tempering the eggs! This step keeps the eggs from curdling and ensures your soup stays smooth and creamy. Nobody wants egg drop soup here.
• Want a richer broth? Add 1 to 2 tablespoons of butter along with the olive oil at the start for a lovely velvety texture.

• Serve this Greek lemon chicken soup with a sprinkle of freshly cracked black pepper and maybe some extra fresh dill for a beautiful finish. If you love the lemon-and-chicken combo, try our Lemon Chicken Pasta for another bright, comforting dinner.

Variations and Easy Substitutions

• Orzo swaps: Use rice (either short-grain or long-grain) or tiny pastas like pastina or acini di pepe instead of orzo. With rice, pay close attention to the package directions since cooking times vary—add it earlier so it cooks all the way through.
• Leftover chicken shortcut: Save time by stirring in shredded cooked or rotisserie chicken near the end instead of simmering raw chicken.
• Whole eggs instead of just yolks: You can try the whole eggs, but take your time tempering and keep the heat low to avoid curdling.
• Chicken thighs: For a more flavorful twist, swap chicken breasts for boneless, skinless thighs. Just adjust simmer time to make sure they’re cooked tender.
• Vegetarian option: Skip the chicken and use vegetable broth plus hearty veggies like mushrooms, white beans, or cooked chickpeas for a satisfying meatless version.
• Extra richness: Stir in a tablespoon or two of butter or a splash of cream at the end to make the broth silky and indulgent, though this changes the classic style.
• Herb swaps and add-ons: Use parsley instead of, or with, dill. Add a bit of lemon zest at the end for an extra bright, fresh note.
• Gluten-free version: Choose gluten-free small pasta or just use cooked rice to keep this soup gluten-free friendly.

Storing, Reheating, and Freezing

• Store leftovers in an airtight container in the fridge for up to 3 days—perfect for next-day lunches or quick dinners.
• Reheat gently on the stove or microwave, warming slowly and avoiding boiling to keep those eggs from scrambling.
• Because the orzo soaks up broth, you might want to add a splash of chicken stock when reheating to keep the soup nice and saucy. For meal prep, consider cooking the pasta separately (or swapping in zucchini noodles) so textures stay spot-on.
• Freeze leftovers for up to 3 months, although keep in mind frozen orzo can get a bit softer after thawing—if you can, freeze pasta separately.

Common Questions and Answers

Can I use bottled lemon juice? For the best flavor, always use freshly squeezed lemon juice. It adds vibrant brightness that bottled juice just can’t match.

Why do I temper the eggs? Tempering means slowly mixing hot broth into the eggs to raise their temperature gently. This stops the eggs from scrambling and creates the silky texture that sets avgolemono apart.

Can I use whole eggs instead of just yolks? Yes, but whole eggs are more prone to curdling. If you go this route, be extra slow with tempering and keep the heat low, no boiling allowed.

How do I prevent the soup from curdling when reheating? Warm the soup gently over low heat and avoid boiling. Add a little extra broth if the pasta has soaked up too much liquid.

Can I make this ahead or freeze it? Definitely! Make it ahead and refrigerate up to 3 days or freeze for a few months. Just know the orzo texture may change a bit after freezing, so if you can, store pasta separately.

Can I use leftover cooked chicken? Absolutely! Just stir in shredded leftover or rotisserie chicken at the end and heat through instead of simmering raw chicken.

What if I want a thicker or thinner soup? For thicker soup, add a bit more orzo or simmer down some of the broth. For thinner, add hot chicken stock until you get the texture you like.

Any tips for salt and seasoning? Taste after tempering and again right before serving. Stock strength varies, so adjust salt and pepper to your taste and finish with fresh dill and more lemon juice if you want a brighter punch.