Classic Greek Avgolemono Lemon Chicken Soup

This Greek avgolemono soup recipe is a classic, nourishing lemon chicken soup that’s perfect for chilly days. Avgolemono is finished by tempering eggs and lemon juice with hot broth, then whisking the mixture back into the pot. The result is a silky, creamy texture without any cream, a pale golden color, and a bright lemon finish. Tender orzo (use gluten-free if preferred) and a sprinkle of fresh dill complete the bowl.

I first discovered avgolemono at a small soup shop years ago and was hooked on the first spoonful. If you love lemon (I grow mine and use it often), this soup highlights lemon’s ability to brighten and balance a savory chicken broth. The luxurious mouthfeel comes from tempered eggs rather than dairy, and fresh dill gives the soup its unmistakable Greek note. Cook the orzo separately for the best texture and finish the soup with shredded chicken for a satisfying, comforting meal.

Greek Avgolemono Soup Recipe Highlights

• Bright lemony flavor that refreshes classic chicken soup.
• Nourishing and filling — protein and broth plus starch make a complete comfort meal.
• Creamy without cream thanks to the egg-and-lemon tempering technique.
• Flexible and easy — swap regular orzo for gluten-free or use rice instead.
• Great for leftovers — perfect when made with leftover roast or rotisserie chicken.

Ingredients You’ll Need

• Shredded cooked chicken — leftover roast chicken or rotisserie works well.
• Onion — for a flavorful aromatic base.
• Celery — adds savory depth and classic soup aroma.
• Carrot — brings natural sweetness to balance the lemon.
• Garlic — for savory backbone and aroma.
• Chicken broth — low-sodium is best; homemade if possible.
• Fresh lemon juice — the defining acidic element of avgolemono.
• Eggs — create the silky texture when tempered into hot broth.
• Fresh dill — the finishing herb that gives the soup its Greek identity.
• Orzo — a rice-shaped pasta; use regular or gluten-free, or swap for rice or another small pasta.

See the recipe section below for exact measurements, salt, and pepper amounts.

Substitutions & Variations

• Cook raw chicken in the broth: If you prefer to cook the chicken in the soup, simmer 1–1¼ pounds of bone-in, skinless chicken breasts in the broth until cooked through, shred, then return the meat to the pot. Cutting breasts in half shortens cooking time.
• Swap the orzo: Use cooked rice (white or brown) or another small pasta shape instead of orzo. Cook the starch separately and add it at the end to preserve texture.

Chef’s Tip — Tempering for a silky soup:
Whisk the eggs and lemon juice together until smooth. Slowly whisk in about 1 cup of hot broth to warm the egg mixture (this is tempering). When the mixture is warm, whisk it back into the pot over very low heat or briefly off the heat. Do not let the soup boil after adding the egg-lemon mixture — gentle warmth keeps it creamy and prevents curdling.

How to Make Avgolemono Soup

1. Cook the orzo according to package directions, drain and rinse under cool water to stop cooking and remove excess starch. Toss with a little olive oil so it doesn’t clump. Cooking the orzo separately keeps the soup light and improves leftovers.

2. Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft, about 3–4 minutes. Add garlic and cook for another minute.

3. Add chopped carrot and celery and cook until softened, another 3–4 minutes.

4. Pour in the chicken broth, add a bay leaf if using, and simmer 5–10 minutes to meld the flavors. Taste and add salt as needed; homemade broth tends to be less salty than store-bought. Reduce heat to low before tempering the eggs.

5. In a bowl, whisk 2 whole eggs plus 1 egg yolk until light. Stir in fresh lemon juice until smooth.

6. Temper the eggs by slowly whisking about 1 cup of the hot broth into the egg-lemon mixture, a little at a time, until warmed through.

7. With the pot on the lowest heat (or briefly off heat), slowly pour the tempered egg-lemon mixture into the soup while stirring constantly. Keep the heat gentle — do not let the soup boil.

8. Stir until the soup is smooth and velvety. If the soup becomes too hot, remove from heat and stir until it cools slightly before proceeding.

9. Stir in shredded cooked chicken and the cooked orzo. Warm through gently — do not boil.

10. Remove the bay leaf. Stir in fresh chopped dill off the heat for best flavor, taste and adjust with more lemon, salt, or pepper, and serve with extra lemon wedges if desired.

Serving Suggestions

Serve avgolemono warm, garnished with fresh dill or parsley. It pairs nicely with a simple green salad or toasted garlic bread. Offer lemon wedges on the side for anyone who prefers a brighter lemon hit.

Storing Greek Lemon Chicken Soup

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat — avoid boiling, which can affect the texture of the tempered egg mixture.

Can avgolemono soup be frozen?
Freezing is not recommended. The egg-lemon emulsion can separate during thawing, leading to a grainy texture.

Lemon Chicken Soup FAQs

More Great Soup Recipes!

This style of soup belongs to a long list of comforting options, from smooth purees to hearty stews. Explore other favorite soup recipes for more inspiration and seasonal ideas.

📖 Recipe