Avgolemono — Greek Lemon Chicken Soup Recipe
I can’t tell you how many times a steaming bowl of Avgolemono has been a lifesaver on cold nights or after a long day. There’s something so comforting about this Greek lemon chicken soup—it’s creamy without any cream, tangy but not overwhelming, and it somehow manages to be both light and filling at the same time. If you’re looking for a soup that feels like a warm hug but also tastes refreshing, this is it. Trust me, once you try it, you’ll keep coming back for more.
A warm, personal connection to Avgolemono
My first experience with Avgolemono happened on a trip to Greece years ago. It was one of those chilly spring evenings, and after a long day of wandering through ancient ruins, I found myself in a small, cozy taverna. The server recommended their house soup, which turned out to be Avgolemono. I wasn’t sure what to expect, but the first spoonful was like magic—creamy with a slight lemony zing and just enough heartiness from the chicken. Ever since then, this soup has become my go-to for when I need a bit of sunshine on a dreary day or when I’m craving something light but satisfying.
The origin story (and why you need Avgolemono in your life)
Avgolemono is a classic in Greek cuisine, with roots that trace back to Mediterranean and Sephardic Jewish culinary traditions. Its name literally means “egg-lemon” in Greek (because, yep, those are the two key ingredients that make this soup stand out). Traditionally, it’s made by whisking eggs and lemon juice into hot broth, creating a silky, creamy texture without any dairy. Over the years, it’s evolved into different variations across the Mediterranean. Some versions use rice instead of orzo, and others might throw in bits of leftover roast chicken. What stays constant, though, is that beautiful, tangy, velvety texture that comes from the egg-lemon mixture.
Let’s talk ingredients: making the magic happen
Every ingredient in Avgolemono plays an important role, but if you’re out of something or need a substitute, I’ve got you covered.
- Olive oil: This is your flavor base. It softens the vegetables and adds a little richness. If you’re out of olive oil, avocado oil works great too, but I’d stick to extra virgin for that nice, fruity touch.
- Onion, carrot, and celery: These three are the backbone of any good soup, adding sweetness and depth. I’ve swapped in leeks for onions before, and it works wonderfully.
- Garlic: A little garlic goes a long way in deepening the flavor. Fresh is best, but in a pinch, garlic powder can work too.
- Chicken breasts: Poaching the chicken right in the soup keeps it tender and juicy. You can use thighs if you prefer a richer taste. And if you’re short on time, rotisserie chicken can be a lifesaver here—just shred it and add it toward the end.
- Chicken stock: Homemade stock is always the dream, but store-bought works just fine. I sometimes use bone broth for extra richness.
- Orzo: Orzo gives the soup a nice, hearty texture, but rice is a great alternative if that’s what you have on hand. I’ve even used quinoa once for a protein-packed twist.
- Lemon juice: This is the soul of Avgolemono—bright and zesty! Freshly squeezed is a must for that vibrant flavor. In a bind, you can use bottled lemon juice, but try to avoid it if possible.
- Egg yolks: These are the secret to that creamy, luscious texture. Just be sure to temper them properly so you don’t end up with scrambled eggs (more on that later).
- Fresh dill: Dill adds a lovely, fragrant note that pairs beautifully with the lemon. If you’re not a dill fan, parsley works as a milder substitute, or you could experiment with tarragon for a different flavor profile.
Kitchen gear: what you need (and what you can totally skip)
To make Avgolemono, you really don’t need anything fancy. A large stock pot or Dutch oven is perfect for simmering everything together. I love using my Dutch oven because it holds heat so well and cooks everything evenly, but any large pot will do.
A whisk is essential for making sure your egg-lemon mixture doesn’t curdle. I recommend a small one that fits easily into a bowl. If you don’t have a whisk, a fork can do the trick, but just be gentle.
Finally, two forks for shredding the chicken are all you need. You can use a stand mixer to shred chicken if you want to save some time, but really, I find it oddly therapeutic to do it by hand.
Step-by-step: My foolproof method (and a few hard-learned lessons)
- Sauté the veggies: Start by heating your olive oil over medium heat in a large stock pot. Add your diced onion, carrot, and celery, and let them cook for 8-10 minutes. You want them softened, but not browned. I’ve rushed through this step before and ended up with veggies that were too crunchy—don’t skip the time here.
- Garlic and aromatics: Add in your garlic and cook for about a minute, until it’s fragrant. Then, toss in your bay leaves, chicken breasts, and chicken stock. Bring everything to a boil, then lower the heat and let it simmer for 15 minutes. Your kitchen will start smelling amazing at this point.
- Cook the orzo: Once the chicken is done, take it out along with the bay leaves and set them aside. Add your orzo to the pot and cook for 10 minutes, stirring occasionally so it doesn’t stick.
- Shred the chicken: While the orzo cooks, use two forks to shred the chicken into bite-sized pieces. I’ve found that the finer you shred it, the better it mixes into the soup, but you can leave some larger pieces for texture if you prefer.
- Temper the eggs: Here’s the trickiest part—whisk together your egg yolks and lemon juice in a bowl. Then, slowly ladle about 1-2 scoops of hot soup into the bowl, whisking constantly to prevent the eggs from scrambling. Once it’s smooth, slowly pour the mixture back into the pot, stirring the whole time. This will give you that gorgeous, creamy texture.
- Finish and serve: Stir in the fresh dill, taste, and adjust the seasoning with salt and pepper. Serve the soup right away, and if you’re like me, sprinkle a bit of extra dill on top.
Variations and tweaks: Make it your own!
- Gluten-free: Swap out the orzo for rice or gluten-free pasta. I’ve tried it with wild rice, and it gave the soup a more rustic, hearty feel.
- Vegan version: Replace the chicken stock with vegetable broth, and use tofu instead of chicken. For the egg-lemon mixture, you can whisk together a little cornstarch with lemon juice and water to achieve a similar texture (though it won’t be exactly the same).
- Add veggies: You can throw in some spinach or kale toward the end for an extra boost of greens. I love adding peas or chopped zucchini when they’re in season.
- Spice it up: If you’re into spicy flavors, a pinch of red pepper flakes or a dash of hot sauce at the table adds a nice kick without overpowering the lemony base.
Serving suggestions: Make it a meal
When it comes to presentation, I like to serve Avgolemono in deep bowls with a sprinkle of extra dill and maybe a lemon wedge on the side. It’s also great with some crusty bread to dip into the broth or a simple side salad with cucumber, tomato, and feta. If you’re feeling fancy, top the soup with a drizzle of olive oil or a few sprinkles of crumbled feta for extra richness.
Drink pairings: What goes best with this soup?
For drinks, you can’t go wrong with a crisp white wine like a Sauvignon Blanc or a light, citrusy Pinot Grigio. If you’re in the mood for something non-alcoholic, sparkling water with a slice of lemon or even iced tea works perfectly to balance out the richness of the soup.
Storage and reheating: A pro’s guide
This soup stores beautifully. Just let it cool to room temperature and keep it in an airtight container in the fridge for up to 3 days. When reheating, do it gently over low heat, and be sure to stir frequently to keep the eggs from curdling. If the soup thickens too much, just add a little extra stock or water to loosen it up. Freezing is possible, but keep in mind that the texture might change a bit due to the eggs.
Adjusting for more (or fewer) servings
This recipe makes about 4 servings, but you can easily double it if you’re feeding a crowd. If you do, just be mindful when you temper the eggs—you’ll need more of the hot broth to whisk in. For a smaller batch, halve the ingredients, but don’t skimp on the lemon or eggs; they’re essential for the texture and flavor.
Final thoughts: Give Avgolemono a try!
I hope you give this Avgolemono recipe a try and make it your own. Whether you stick to the traditional method or add your own twists, there’s really no way to go wrong with this comforting, tangy, and utterly satisfying soup. And when you do make it, drop me a comment and let me know how it turned out—I’d love to hear about your Avgolemono adventures!
FAQs
1. Can I use rotisserie chicken?
Absolutely! Just shred the meat and add it toward the end when the orzo is almost done.
2. What if I don’t have fresh dill?
No worries! Parsley is a great substitute, or you could even skip the herbs altogether and let the lemon shine on its own.
3. How do I keep the eggs from scrambling?
Temper them by slowly adding hot soup to the egg-lemon mixture while whisking constantly. Then add it back to the pot in a slow stream.
4. Can I freeze Avgolemono?
You can, but be aware that the texture might change slightly due to the eggs. If you plan to freeze, consider leaving out the orzo and adding it fresh when you reheat.
5. Is there a vegetarian version?
Yes! Swap the chicken stock for vegetable broth, and you can use tofu or extra veggies in place of the chicken.
Avgolemono — Greek Lemon Chicken Soup Recipe
Learn how to make Avgolemono, a creamy, tangy Greek lemon chicken soup. Perfect for cozy nights and refreshing meals
- Total Time: 50 minutes
- Yield: 4 1x
Ingredients
- 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
Instructions
- Sauté the veggies: Start by heating your olive oil over medium heat in a large stock pot. Add your diced onion, carrot, and celery, and let them cook for 8-10 minutes. You want them softened, but not browned. I’ve rushed through this step before and ended up with veggies that were too crunchy—don’t skip the time here.
- Garlic and aromatics: Add in your garlic and cook for about a minute, until it’s fragrant. Then, toss in your bay leaves, chicken breasts, and chicken stock. Bring everything to a boil, then lower the heat and let it simmer for 15 minutes. Your kitchen will start smelling amazing at this point.
- Cook the orzo: Once the chicken is done, take it out along with the bay leaves and set them aside. Add your orzo to the pot and cook for 10 minutes, stirring occasionally so it doesn’t stick.
- Shred the chicken: While the orzo cooks, use two forks to shred the chicken into bite-sized pieces. I’ve found that the finer you shred it, the better it mixes into the soup, but you can leave some larger pieces for texture if you prefer.
- Temper the eggs: Here’s the trickiest part—whisk together your egg yolks and lemon juice in a bowl. Then, slowly ladle about 1-2 scoops of hot soup into the bowl, whisking constantly to prevent the eggs from scrambling. Once it’s smooth, slowly pour the mixture back into the pot, stirring the whole time. This will give you that gorgeous, creamy texture.
- Finish and serve: Stir in the fresh dill, taste, and adjust the seasoning with salt and pepper. Serve the soup right away, and if you’re like me, sprinkle a bit of extra dill on top.
Notes
Serving suggestions: Make it a meal
When it comes to presentation, I like to serve Avgolemono in deep bowls with a sprinkle of extra dill and maybe a lemon wedge on the side. It’s also great with some crusty bread to dip into the broth or a simple side salad with cucumber, tomato, and feta. If you’re feeling fancy, top the soup with a drizzle of olive oil or a few sprinkles of crumbled feta for extra richness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner