Creamy Greek Lemon Chicken Soup (Avgolemono)

This Greek lemon chicken soup, or avgolemono, is silky, tangy, and loaded with tender chicken and rice. It’s the kind of soup that feels fancy but comes together in one pot with pantry staples, and my tempering trick keeps the eggs from curdling every time.

Why This Soup Works

The broth is glossy and bright, not heavy, with just the right balance of lemon and egg. It tastes clean and fresh even on a cold night.

I love that the chicken and orzo make it a full meal you can have on the table in half an hour. It’s the soup I turn to when I want homemade without a whole afternoon of simmering.

And once you nail the tempering step, you’ll never worry about scrambled eggs in your soup again.

Ingredients

• 2 tbsp olive oil: for sautéing
• 1 medium yellow onion, diced: any sweet onion works
• 2 carrots, peeled and diced: adds sweetness and body
• 2 celery ribs, diced: for a classic soup base
• 3 garlic cloves, minced: fresh garlic, not jarred
• 8 cups (64 oz) low-sodium chicken broth: use low-sodium so you control the salt
• ¾ cup orzo: or substitute long-grain white rice
• 3 cups shredded cooked chicken: rotisserie chicken is a fast shortcut, or use poached breasts
• 3 large eggs: at room temperature
• ⅓ cup fresh lemon juice: from about 2 lemons
• 1 tsp salt: plus more to taste
• ½ tsp black pepper: freshly ground
• ¼ cup chopped fresh dill: or flat-leaf parsley

Variations / Substitutions

• Make it vegetarian: swap the chicken broth for vegetable broth and replace the chicken with 2 cans of drained chickpeas.
• Change the grain: if orzo isn’t your thing, long-grain white rice works, but you will need to simmer it a few minutes longer so check the table below.
• Herb swap: dill is classic, but fresh parsley or a mix of parsley and mint keeps it bright.
• Richer finish: stir in 2 tablespoons of unsalted butter just before serving.

For another cozy soup, try our Classic Italian Wedding Soup.

How to Make Greek Lemon Chicken Soup

Step 1: Sauté the Vegetables

Heat the 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery and cook for about 6 minutes, stirring now and then, until the vegetables soften and the onion turns translucent.

The edges of the carrots will just start to take on a little color, which adds a gentle sweetness. Stir in the 3 minced garlic cloves during the last 30 seconds so it toasts without burning.

Step 2: Simmer the Broth and Orzo

Pour in the 8 cups chicken broth and bring everything to a rolling boil. Once it boils, sprinkle in the ¾ cup orzo, reduce the heat to a steady simmer, and cook for 8 to 10 minutes.

You will know the orzo is ready when it is tender but still has a slight bite. If you are using rice instead, plan on 15 to 18 minutes of simmering.

Step 3: Temper the Egg-Lemon Mixture

In a medium bowl, whisk the 3 large eggs and ⅓ cup lemon juice together until the mixture is pale and frothy. Now comes the part that matters: while whisking nonstop, slowly ladle about 2 cups of the hot broth into the bowl, one small stream at a time.

The goal is to warm the eggs gradually so they thicken the soup later instead of scrambling. Keep whisking the whole time and you will see the mixture turn smooth and warm to the touch.

Step 4: Finish the Soup

Turn the heat under the pot to low. Pour the tempered egg mixture back into the soup in a slow, steady stream, stirring the pot constantly with a wooden spoon.

Let the soup heat gently for 2 to 3 minutes, just enough for it to thicken and turn velvety. Do not let it boil or it can split. The soup will cling to the back of a spoon when it is ready.

Step 5: Ladle and Serve

Stir the 3 cups shredded chicken into the pot along with the 1 teaspoon salt, ½ teaspoon pepper, and most of the fresh dill. Once the chicken is warmed through, taste and add a little more lemon or salt if it needs it.

Ladle the soup into bowls while it is steaming hot, scatter the remaining dill on top, and serve right away.

Tips for Foolproof Results

• Pull the eggs from the fridge while you prep the vegetables so they lose their chill. Room temperature eggs handle the heat more evenly.
• Keep a little extra broth on hand. If the orzo soaks up too much liquid, you can thin the soup when reheating.
• For the brightest lemon flavor, use fresh juice and taste at the end. A splash more right before serving wakes everything up.
• Rotisserie chicken makes this a true weeknight hero; if you poach your own, cook 2 boneless skinless breasts in the broth before adding the vegetables, shred them, and return the meat to the pot later.

Cooking times by grain:

Storing Leftovers

• Refrigerate: store in an airtight container for up to 4 days. The soup may look separated when cold but it comes back together as it reheats.
• Reheating: warm gently on the stovetop over low heat, stirring often. If it thickened too much in the fridge, add a splash of broth to loosen it. Avoid a hard boil.

What to Serve With Greek Lemon Chicken Soup

A simple green salad with a sharp lemon vinaigrette cuts through the creaminess. Warm pita or a crusty loaf of bread is perfect for dipping into the last of the broth. Roasted broccoli or green beans with lemon zest also sit nicely alongside.

Frequently Asked Questions

Can I use leftover roast chicken?

Yes. Stir it in at the very end, just long enough to warm through, so it stays tender and doesn’t dry out.

Can I freeze this soup?

It’s not recommended. The eggs and orzo can turn grainy after freezing and thawing, and the texture won’t be the same.

What if my soup curdles?

If you see small flecks, don’t panic. Take the pot off the heat and blend it with an immersion blender for a few seconds until smooth again.

Can I use chicken thighs instead of breasts?

Absolutely. Boneless, skinless thighs stay especially juicy and work just as well when shredded.

Greek Lemon Chicken Soup Recipe

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Calories: 240

Ingredients Method Notes

Ingredients

  

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery ribs, diced
• 3 garlic cloves, minced
• 8 cups (64 oz) low-sodium chicken broth
• ¾ cup orzo
• 3 cups shredded cooked chicken
• 3 large eggs
• ⅓ cup fresh lemon juice
• 1 tsp salt
• ½ tsp black pepper
• ¼ cup chopped fresh dill

Method

 

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 6 minutes. Stir in garlic for 30 seconds.
2. Pour in the broth and bring to a boil. Add orzo, reduce to a simmer, and cook 8-10 minutes until tender.
3. Whisk eggs and lemon juice until frothy. Slowly whisk in 2 cups of hot broth, one ladle at a time, until the mixture is warm.
4. Lower the pot’s heat to low. Stir the tempered egg mixture back into the soup and cook gently 2-3 minutes, without boiling, until thickened.
5. Stir in chicken, salt, pepper, and most of the dill. Taste and adjust seasoning, then ladle into bowls and top with remaining dill.

Notes

This soup thickens as it sits. If you want a looser broth, whisk in an extra splash of warm broth when reheating. Taste the lemon right before serving and add a little more juice if the flavor has mellowed.