There’s something incredibly cozy about a steaming bowl of soup, isn’t there? Whether it’s a chilly winter evening or a breezy spring afternoon, soup has this magical way of wrapping you up in comfort. And when it comes to comfort food with a burst of fresh flavor, Greek Lemon Chicken Soup — also known as Avgolemono — absolutely steals the show.
I first fell in love with Avgolemono during a family trip to a quaint Greek taverna tucked away in a small coastal village. The moment that warm bowl landed on the table, its delicate aroma of lemon and chicken filled the air. One spoonful, and I was hooked. Since then, I’ve recreated this dish countless times in my own kitchen, tweaking and perfecting it until I could share a foolproof version with you.
What makes this soup so special is its unique combination of hearty and light elements. You get tender chicken, soft rice or orzo, and a rich, silky broth that’s brightened up with the zing of fresh lemon. And let’s not forget the star technique: tempering eggs to create that signature creamy texture without a drop of cream in sight!
Now, let’s dive into how you can bring this beautiful dish to life in your own kitchen.
INGREDIENTS YOU’LL NEED
Before we get into the cooking steps, here’s a simple rundown of everything you’ll need. Most of these are pantry staples, which makes this soup both accessible and budget-friendly.
2 tablespoons olive oil
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
6 cups chicken broth
1 cup cooked shredded chicken (rotisserie chicken works great)
1/2 cup uncooked rice or orzo pasta
2 large eggs
1/4 cup fresh lemon juice (about 1-2 lemons)
Salt and black pepper, to taste
Fresh parsley or dill, chopped, for garnish
STEP-BY-STEP INSTRUCTIONS
STEP 1: SAUTÉ YOUR BASE
Start by heating the olive oil in a large pot over medium heat. Once the oil is shimmering, add in your diced onion, carrots, and celery. Let them sauté for about 5-7 minutes, stirring occasionally, until the vegetables soften and the onions turn translucent. This aromatic base is the foundation of your flavorful broth.
Now, stir in the minced garlic and cook for an additional minute. You want the garlic to release its fragrance but not brown, as that could make it taste bitter.
STEP 2: BUILD THE BROTH
Next, pour in your chicken broth. Increase the heat slightly and bring it to a gentle boil. Once it’s bubbling nicely, add the uncooked rice or orzo. Stir occasionally to prevent the grains from sticking to the bottom. Let it cook for 15-20 minutes, or until the rice or orzo is tender.
This step is where the soup starts to take shape. The grains absorb the savory broth, thickening the soup slightly and giving it that hearty, satisfying texture.
STEP 3: ADD THE CHICKEN
Once your rice or orzo is cooked, stir in the shredded chicken. I love using rotisserie chicken here because it’s quick, easy, and adds extra flavor. Allow the soup to simmer for a few minutes to heat the chicken through completely.
THE SECRET TO CREAMY AVGOLEMONO: TEMPERING THE EGGS PERFECTLY
Now that the base of your Greek Lemon Chicken Soup is ready, it’s time to move on to the part that makes Avgolemono so unique: that rich, creamy, lemony broth. The secret lies in the technique called tempering. It might sound a bit intimidating, but don’t worry—I’ll walk you through it step by step so you can master it with confidence.
When done correctly, tempering allows the eggs to thicken the soup into a luxurious, silky texture without curdling. It’s that signature element that sets Avgolemono apart from other chicken soups and gives it that restaurant-quality finish right at home.
THE FINAL STEPS TO COMPLETE YOUR GREEK LEMON CHICKEN SOUP
STEP 4: PREPARE THE EGG-LEMON MIXTURE
While your soup is simmering gently, grab a medium-sized bowl. Crack the two large eggs into the bowl and add the 1/4 cup of fresh lemon juice. Whisk them together until they’re well combined and slightly frothy.
This lemon-egg mixture is going to be the key to creating that luscious, creamy texture without needing any cream or dairy. Fresh lemon juice is a must here—it gives the soup its vibrant flavor and cuts through the richness perfectly.
STEP 5: TEMPER THE EGGS
Now comes the part where we temper the eggs. This is important because if you add the egg mixture directly into the hot soup, you’ll end up with scrambled eggs floating around—and nobody wants that!
To temper, use a ladle to slowly scoop out about 1 cup of the hot broth from your pot. As you pour the broth into the egg-lemon mixture, whisk constantly and vigorously. This gradual process gently raises the temperature of the eggs so they don’t curdle when added back into the pot.
STEP 6: COMBINE THE MIXTURE INTO THE SOUP
Reduce the heat on your soup to low. Slowly pour the tempered egg-lemon mixture back into the pot while stirring the soup gently. Take your time with this step to ensure everything incorporates smoothly. Once the mixture is fully combined, your soup will transform into that beautifully creamy, velvety consistency.
A crucial note here: do not let the soup come to a boil after adding the eggs. High heat can cause the eggs to curdle, so keep the temperature low and gentle.
STEP 7: FINAL SEASONING AND GARNISH
Now that your soup is creamy and perfect, taste it and season with salt and freshly ground black pepper as needed. I find that a little extra pinch of salt really brings out the brightness of the lemon.
For a fresh, vibrant finish, sprinkle some chopped parsley or dill over each serving. Both herbs pair beautifully with the lemony broth, adding a lovely pop of color and an extra layer of flavor.
TIPS FOR THE BEST GREEK LEMON CHICKEN SOUP
Use fresh lemon juice. Bottled lemon juice just doesn’t offer the same vibrant flavor. Freshly squeezed is always best.
Don’t skip the tempering. This is what gives Avgolemono its smooth, creamy texture without curdling.
Control the heat. After adding the egg-lemon mixture, keep the heat low to prevent curdling.
Make it ahead with care. While Avgolemono is best served fresh, you can store leftovers and gently reheat over low heat to avoid separating the eggs.
Choose your grain. Rice gives the soup a heartier feel, while orzo adds a delicate texture. Both are delicious options depending on your preference.
FREQUENTLY ASKED QUESTIONS ABOUT GREEK LEMON CHICKEN SOUP
As simple as Avgolemono might seem, there are always a few questions that come up when making this creamy, lemony soup. Here are some of the most common ones, along with helpful answers to make sure your soup turns out perfect every time.
Can I use leftover chicken?
Absolutely! Leftover roasted or grilled chicken works beautifully in this recipe. In fact, using rotisserie chicken is one of my favorite shortcuts—it’s flavorful, tender, and makes the whole cooking process even quicker.
Can I substitute the rice or orzo?
Yes, you can. While traditional Avgolemono typically uses rice or orzo, you can substitute with other small pasta shapes like ditalini or even cooked quinoa for a gluten-free option. Just adjust the cooking time accordingly to make sure your grain or pasta is fully cooked before adding the chicken.
How do I prevent the eggs from curdling?
The key is tempering. Slowly whisk hot broth into your egg-lemon mixture before adding it to the pot. Also, make sure the soup is on low heat or even off the heat when you stir in the tempered mixture. Avoid boiling after adding the eggs to keep the texture silky.
Can I make Avgolemono in advance?
Yes, but it’s best enjoyed fresh. If you need to make it ahead, store it in the refrigerator once cooled. Reheat gently over low heat, stirring constantly to prevent the eggs from separating. Avoid high heat or microwaving, which can cause curdling.
Can I freeze Greek Lemon Chicken Soup?
Freezing is not ideal for Avgolemono because the egg-lemon mixture may separate when thawed and reheated. If you want to freeze the soup, do so before adding the egg-lemon mixture, then prepare and stir it in fresh when you’re ready to serve.
How can I make the soup even creamier?
If you prefer a thicker consistency, you can let the rice or orzo cook a little longer before adding the chicken. Some people also whisk an extra egg yolk into the lemon mixture for a richer texture.
Is there a vegetarian version of Avgolemono?
You can absolutely make a vegetarian version by substituting vegetable broth for chicken broth and using chickpeas or white beans instead of chicken for protein. The rest of the recipe remains the same, and you’ll still get that classic creamy, lemony flavor.
CONCLUSION: TIME TO ENJOY YOUR HOMEMADE AVGOLEMONO
And there you have it—your complete guide to making the ultimate Greek Lemon Chicken Soup (Avgolemono) right in your own kitchen. From its comforting aroma to the perfectly balanced flavors of bright lemon and savory broth, this soup is one of those recipes that feels both simple and special.
I love how Avgolemono manages to be both hearty and refreshing, making it the perfect soup for any season. Whether you’re cozying up on a chilly evening or looking for something light but satisfying for lunch, this dish never disappoints.
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Greek Lemon Chicken Soup
Description
This Greek Lemon Chicken Soup, also known as Avgolemono, is a comforting and flavorful dish combining tender chicken, rice, and a silky lemon-egg broth. The bright lemon flavor perfectly balances the rich, hearty broth, making it a refreshing yet satisfying soup ideal for any season. Simple to prepare, it’s a great way to use leftover chicken and pantry staples.
Ingredients
two tablespoons olive oil
one medium onion, diced
two carrots, diced
two celery stalks, diced
three garlic cloves, minced
six cups chicken broth
one cup cooked shredded chicken, rotisserie chicken works great
one half cup uncooked rice or orzo pasta
two large eggs
one fourth cup fresh lemon juice, about one to two lemons
salt and black pepper, to taste
fresh parsley or dill, chopped, for garnish
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for five to seven minutes until the vegetables are softened and the onions are translucent. Stir in the minced garlic and cook for another minute until fragrant.
Pour in the chicken broth and bring it to a gentle boil. Add the uncooked rice or orzo and cook for fifteen to twenty minutes, stirring occasionally, until the grains are tender.
Stir in the cooked shredded chicken and allow the soup to simmer for a few minutes to heat the chicken through.
In a medium bowl, whisk together the eggs and fresh lemon juice until well combined. To temper the eggs and prevent curdling, slowly ladle about one cup of hot broth from the pot into the egg-lemon mixture, whisking constantly.
Reduce the heat to low. Slowly pour the tempered lemon-egg mixture back into the soup, stirring gently to incorporate. Be careful not to let the soup boil after adding the eggs to maintain a smooth and creamy texture.
Season the soup with salt and black pepper to taste. Garnish with freshly chopped parsley or dill and serve hot with crusty bread.
Notes
For a thicker soup, allow the rice or orzo to cook a few extra minutes before adding the chicken. Tempering the eggs properly is key to achieving a creamy consistency without curdling. This soup is best served fresh but can be gently reheated over low heat. Adding a little extra lemon juice just before serving enhances the brightness of the flavor.
