Avgolemono — Greek Lemon Chicken Soup

This avgolemono soup — a timeless Greek lemon chicken recipe — offers comforting warmth with a fresh, lively twist: the broth is thickened with egg yolks and lifted by plenty of tart lemon juice and fragrant dill. It feels like a special meal but comes together with minimal fuss, using just one pot and straightforward steps.

Stick with me, and I’ll walk you through everything: the ingredient list with my favorite of orzo, detailed steps for poaching the chicken and tempering the egg-lemon mixture, plus tips to keep your broth silky and curdle-free. I’ll also share easy swaps for rice or leftover chicken, storage and reheating tips, and nutrition info. This soup takes about 10 minutes to prep, 40 minutes to cook, and serves four happy bowls.

• What you’ll learn: how to make a rich chicken broth, why egg yolks and fresh lemon juice are key, and how to finish with a smooth silky broth you’ll want to savor.
• What you’ll find here: ingredient notes, step-by-step instructions, smart shortcuts, and solutions for common kitchen hiccups.

Why You’ll Love This Soup

• It’s a fragrant, soul-warming soup that cozy up your whole family.
• It comes together easily in one pot with simple pantry staples you probably already have.
• The silky broth, brightened by lemon juice, will totally change your idea of chicken soup — and if you love that lemon-chicken combo, you might also enjoy Lemon Chicken Pasta.

Avgolemono — Greek Lemon Chicken Soup

What You’ll Need

• 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

Stovetop Method and Timing

1. Dice the onion, carrot, and celery.
2. Finely chop the garlic.
3. Separate 2 egg yolks into a small bowl and squeeze juice from 1 lemon; set aside.
4. Heat olive oil in a large stockpot or Dutch oven over medium heat.
5. Add the diced onion, carrot, and celery and cook, covered if desired, 8–10 minutes until softened and fragrant.
6. Add the garlic, chicken breasts, and bay leaves; pour in the chicken stock and bring to a boil.
7. Reduce heat to medium-low, cover, and simmer 15 minutes until the chicken is cooked through.
8. Remove the chicken breasts and bay leaves from the pot.
9. Add the orzo to the pot and cook 10 minutes until tender.
10. Shred the chicken into bite-sized pieces with two forks and return it to the pot.
11. Whisk the egg yolks with the lemon juice until smooth.
12. Gradually whisk 1–2 cups of hot broth from the soup into the egg-lemon mixture to temper the eggs.

13. Stir the tempered egg-lemon mixture back into the pot and cook on low 5 minutes, avoiding a boil.

    

14. Stir in chopped fresh dill and season with salt and freshly ground black pepper to taste.

Simple Swaps and Add-Ins

Feel free to mix it up with these easy swaps to make avgolemono soup your own:

• Orzo swaps: Use short-grain or jasmine rice or small gluten-free pasta if you need to keep it gluten-free. Just follow package cooking instructions.
• Protein swaps: Skip poaching and use shredded rotisserie or leftover roast chicken. Using dark meat thighs will give you a juicier, richer broth than breasts.
• Egg options: Some cooks add whole eggs or a mix of whole eggs and yolks. If you include whites, add the broth slowly to temper carefully and expect a slightly different creamy texture.
• Herb swaps: Swap dill for flat-leaf parsley, chives, or even a little mint for a fresh twist.
• Make it creamier: Toss in 1–2 tablespoons of butter at the end or a splash of cream (added off the heat and gently warmed) for an extra rich bowl.
• Vegetarian version: Use a hearty vegetable broth and add white beans or chickpeas, and for best texture, sauté the mushrooms first—this quick zucchini mushroom stir fry shows the basic technique.
• Slow-cooker adaptation: Cook chicken, veggies, and stock on low until the chicken is tender, shred it, then add orzo near the end. Finish with the tempered egg-lemon mixture.
• Brighten flavors: Add a little extra lemon zest or even a splash of white wine to the broth while it simmers to amp up brightness.

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 microwave, stirring occasionally. Avoid boiling to keep the eggs from curdling.
• The orzo will soak up some broth over time, so add a splash of stock when reheating if it seems too thick.
• You can freeze avgolemono soup for up to 3 months. For best texture, freeze the soup without orzo and cook fresh orzo when you thaw and reheat.

Common Questions Answered

• Can I use whole eggs instead of yolks? – Yes! Whole eggs work but take your time tempering and keep the soup on low heat after adding them to avoid curdling. Yolks give a silkier result.
• How do I prevent eggs from curdling? – Temper the egg-lemon mixture by slowly whisking in hot broth first, then return it to the pot and avoid boiling once combined.
• Can I use leftover cooked chicken? – Absolutely. Add shredded chicken when you add the orzo so it warms through without getting dry or overcooked.
• Can I make avgolemono soup ahead of time? – Yes, keep it in the fridge up to 3 days. Reheat gently with a little extra broth if needed.
• Is it okay to freeze avgolemono soup? – You can freeze it for about 3 months, but pasta texture may change. Freeze without orzo, then add fresh orzo when reheating (or try zucchini noodles for a low-carb swap).
• Can I substitute bottled lemon juice? – I don’t recommend it. Freshly squeezed lemon juice gives that bright, fresh zing this soup needs.
• How lemony should avgolemono soup be? – Start with juice from one lemon, taste, and add more if you want. The lemon should shine, but balance with the broth and eggs is key.