There’s something magical about a soup that feels like a warm hug. Avgolemono, a traditional Greek lemon chicken soup, is precisely that—a silky, comforting bowl of nostalgia that transports you to the Mediterranean, even if you’ve never been. Its name might sound fancy, but the dish is as humble and heartwarming as it gets.
This soup is steeped in history and tradition, originating from Greece and celebrated across households as the ultimate comfort food. With every spoonful, you taste the perfect harmony of tangy lemon, rich chicken, and velvety egg-thickened broth. The unique way the eggs are whisked and tempered to create a creamy consistency without dairy is pure culinary alchemy. Pair it with a crusty slice of bread, and you’ve got a meal that satisfies both the soul and the stomach.
I first discovered Avgolemono on a quiet evening in Athens. A chilly breeze blew through the ancient streets, and a cozy tavern beckoned. The waiter brought a steaming bowl of golden soup, and from the first bite, I was hooked. It wasn’t just the flavors; it was the way the soup made me feel—comforted, revived, and connected to the stories of generations before me. Now, this recipe has become a staple in my kitchen, a little piece of Greece to brighten any day.Why You’ll Love This Recipe
- Bright and Zesty: The fresh lemon juice adds a lively burst of flavor that brightens the entire dish.
- Luxuriously Creamy: Without a drop of cream, this soup achieves a silky, smooth texture through the classic Greek egg-thickening technique.
- Hearty and Satisfying: With shredded chicken and tender orzo, it’s a complete one-pot meal that’s nourishing and filling.
- Family-Friendly: Loved by kids and adults alike, it’s a comforting option for picky eaters.
- Quick to Make: You’ll be amazed at how easily this restaurant-quality soup comes together in your own kitchen.
Ingredients You’ll Need
- Olive Oil: 1 tablespoon
- Onion: 1 medium, finely diced
- Carrot: 1 medium, diced
- Celery: 2-3 stalks, diced
- Garlic: 3 cloves, minced
- Bay Leaves: 2
- Chicken Breasts: 2 large (about 12 oz / 350 g)
- Chicken Stock: 6 cups (1.5 liters)
- Orzo: ¾ cup (175 g)
- Lemon Juice: Juice of 1 large lemon
- Egg Yolks: 2
- Fresh Dill: A handful, finely chopped
- Salt & Pepper: To taste
How to Make Avgolemono Greek Lemon Chicken Soup
Step 1: Build a Flavorful Base
Start by heating olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onion, carrot, and celery. Sauté for about 8-10 minutes until the vegetables soften and release their natural sweetness. This step is crucial to build a flavorful base for your soup.
Step 2: Add Garlic and Chicken
Stir in the minced garlic and cook for another 1-2 minutes until fragrant. Be careful not to let it burn. Add the bay leaves for a hint of herbal depth, then nestle the chicken breasts into the pot. Pour in the chicken stock, ensuring the chicken is fully submerged.
Step 3: Simmer Until Perfectly Cooked
Bring the soup to a gentle boil, then reduce the heat to medium-low. Cover the pot and let it simmer for about 15 minutes, allowing the chicken to cook through and infuse the broth with its flavor.
Step 4: Prepare the Chicken and Bay Leaves
Once the chicken is cooked, carefully remove it along with the bay leaves. Place the chicken on a cutting board to cool slightly before shredding it into bite-sized pieces. Discard the bay leaves.
Step 5: Cook the Orzo
With the chicken removed, bring the broth back to a gentle boil. Stir in the orzo and let it cook for about 8-10 minutes, or until tender. Stir occasionally to prevent the orzo from sticking to the bottom of the pot.
Step 6: Whisk the Avgolemono Mixture
While the orzo cooks, prepare the avgolemono sauce. In a medium bowl, whisk the egg yolks until smooth and frothy. Slowly drizzle in the fresh lemon juice, whisking constantly to combine. Gradually temper the egg mixture by adding a ladleful of hot broth to the bowl, whisking vigorously to prevent the eggs from curdling.
Step 7: Incorporate the Avgolemono
Once the egg mixture is tempered, slowly pour it back into the pot, stirring gently. Lower the heat to ensure the soup doesn’t come to a boil—this is essential for maintaining its creamy consistency.
Step 8: Add the Finishing Touches
Return the shredded chicken to the pot, stirring to combine. Sprinkle in the chopped fresh dill and season with salt and pepper to taste. Let the soup simmer gently for 2-3 minutes to meld the flavors.
Helpful Tips
- Egg Tempering Made Easy: To avoid curdling, always add the hot broth to the egg mixture gradually while whisking. Never rush this step!
- Consistency Check: If you prefer a thicker soup, add a bit more orzo or let the soup simmer slightly longer before adding the avgolemono mixture.
- Customization: Not a fan of dill? Swap it for parsley or omit it entirely for a simpler flavor.
Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soups
- Method: Stovetop
- Cuisine: Greek
- Diet: Gluten-free adaptable (use rice instead of orzo)
Notes
- For an extra lemony punch, serve with a lemon wedge on the side.
- Leftovers can thicken in the fridge—add a splash of water or broth when reheating to restore the original consistency.
Nutritional Information (Per Serving)
- Calories: 290
- Protein: 25g
- Carbs: 20g
- Fat: 10g
Frequently Asked Questions
Can I use rice instead of orzo?
Absolutely! Long-grain rice or arborio rice are excellent substitutes that soak up the flavors beautifully.
How do I prevent the eggs from curdling?
The key is tempering—add the hot broth to the egg mixture slowly while whisking vigorously.
Can this soup be made ahead of time?
Yes! Make the soup without the avgolemono sauce, and add it just before serving to maintain the creamy texture.
Storage Instructions
Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth to adjust the consistency. Freezing is not recommended as the egg mixture may separate.
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Conclusion
Avgolemono Greek Lemon Chicken Soup is more than just a dish; it’s a heartfelt expression of comfort and tradition. Its creamy texture, vibrant lemony tang, and nourishing ingredients make it a recipe you’ll want to come back to time and time again. Whether you’re warming up on a cold evening, looking for a meal to soothe the soul, or simply craving something new and exciting, this soup has got you covered.
As you prepare Avgolemono in your own kitchen, you’re not just making a meal—you’re embracing a timeless tradition that has brought joy to countless tables. So gather your ingredients, take a deep breath, and let this dish transport you to the sun-dappled shores of Greece. Happy cooking, and even happier eating!
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Avgolemono: Greek Lemon Chicken Soup
Description
There’s something magical about a soup that feels like a warm hug. Avgolemono, a traditional Greek lemon chicken soup, is precisely that—a silky, comforting bowl of nostalgia that transports you to the Mediterranean, even if you’ve never been. Its name might sound fancy, but the dish is as humble and heartwarming as it gets.
This soup is steeped in history and tradition, originating from Greece and celebrated across households as the ultimate comfort food. With every spoonful, you taste the perfect harmony of tangy lemon, rich chicken, and velvety egg-thickened broth. The unique way the eggs are whisked and tempered to create a creamy consistency without dairy is pure culinary alchemy. Pair it with a crusty slice of bread, and you’ve got a meal that satisfies both the soul and the stomach.
I first discovered Avgolemono on a quiet evening in Athens. A chilly breeze blew through the ancient streets, and a cozy tavern beckoned. The waiter brought a steaming bowl of golden soup, and from the first bite, I was hooked. It wasn’t just the flavors; it was the way the soup made me feel—comforted, revived, and connected to the stories of generations before me. Now, this recipe has become a staple in my kitchen, a little piece of Greece to brighten any day.
Ingredients
- Olive Oil: 1 tablespoon
- Onion: 1 medium, finely diced
- Carrot: 1 medium, diced
- Celery: 2-3 stalks, diced
- Garlic: 3 cloves, minced
- Bay Leaves: 2
- Chicken Breasts: 2 large (about 12 oz / 350 g)
- Chicken Stock: 6 cups (1.5 liters)
- Orzo: ¾ cup (175 g)
- Lemon Juice: Juice of 1 large lemon
- Egg Yolks: 2
- Fresh Dill: A handful, finely chopped
- Salt & Pepper: To taste
Instructions
Step 1: Build a Flavorful Base
Start by heating olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onion, carrot, and celery. Sauté for about 8-10 minutes until the vegetables soften and release their natural sweetness. This step is crucial to build a flavorful base for your soup.
Step 2: Add Garlic and Chicken
Stir in the minced garlic and cook for another 1-2 minutes until fragrant. Be careful not to let it burn. Add the bay leaves for a hint of herbal depth, then nestle the chicken breasts into the pot. Pour in the chicken stock, ensuring the chicken is fully submerged.
Step 3: Simmer Until Perfectly Cooked
Bring the soup to a gentle boil, then reduce the heat to medium-low. Cover the pot and let it simmer for about 15 minutes, allowing the chicken to cook through and infuse the broth with its flavor.
Step 4: Prepare the Chicken and Bay Leaves
Once the chicken is cooked, carefully remove it along with the bay leaves. Place the chicken on a cutting board to cool slightly before shredding it into bite-sized pieces. Discard the bay leaves.
Step 5: Cook the Orzo
With the chicken removed, bring the broth back to a gentle boil. Stir in the orzo and let it cook for about 8-10 minutes, or until tender. Stir occasionally to prevent the orzo from sticking to the bottom of the pot.
Step 6: Whisk the Avgolemono Mixture
While the orzo cooks, prepare the avgolemono sauce. In a medium bowl, whisk the egg yolks until smooth and frothy. Slowly drizzle in the fresh lemon juice, whisking constantly to combine. Gradually temper the egg mixture by adding a ladleful of hot broth to the bowl, whisking vigorously to prevent the eggs from curdling.
Step 7: Incorporate the Avgolemono
Once the egg mixture is tempered, slowly pour it back into the pot, stirring gently. Lower the heat to ensure the soup doesn’t come to a boil—this is essential for maintaining its creamy consistency.
Step 8: Add the Finishing Touches
Return the shredded chicken to the pot, stirring to combine. Sprinkle in the chopped fresh dill and season with salt and pepper to taste. Let the soup simmer gently for 2-3 minutes to meld the flavors.
Notes
- For an extra lemony punch, serve with a lemon wedge on the side.
- Leftovers can thicken in the fridge—add a splash of water or broth when reheating to restore the original consistency.