I once tried to impress my friends with a traditional Greek dish but ended up with a kitchen full of broken plates. Turns out, smashing plates isn’t part of the cooking process! That was the day I stumbled upon Avgolemono, the creamy, tangy, and heartwarming Greek Lemon Chicken Soup that requires no culinary theatrics or cleanup mishaps. 🍋🍲
This soup is pure comfort. It’s like sunshine on a rainy day—silky, tangy, and packed with tender chicken and perfectly cooked orzo. What I love most is its simplicity. It’s a one-pot wonder that doesn’t demand hours in the kitchen. Whether you’re cooking for your family or hosting friends, Avgolemono will steal the spotlight.
Now, let’s dive into why this dish is so special and how you can make it your next kitchen triumph!
Why You’ll Love This Recipe
- Bright and Zesty Flavor: The fresh lemon juice gives the soup a vibrant tang, perfectly balancing the savory chicken broth.
- Creamy Without Cream: The egg-lemon mixture adds a velvety texture, making the soup rich without being heavy.
- Quick and Easy: With minimal prep time and simple ingredients, this dish is a breeze to whip up on busy weeknights.
- Family-Friendly: It’s light yet satisfying, making it a hit with both kids and adults.
- Customizable: Whether you like it extra lemony, loaded with fresh herbs, or paired with crusty bread, this soup adapts beautifully to your preferences.
Preparation Time and Servings
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Servings: Serves 4
Ingredients
For the Soup
Olive Oil: 1 tablespoon (for sautéing the vegetables)
Onion: 1 medium, diced (adds a mild sweetness to the base)
Carrot: 1 medium, diced (for subtle earthy sweetness)
Celery Stalks: 2–3, diced (adds a hint of freshness)
Garlic: 2–3 cloves, finely chopped (for depth of flavor)
Bay Leaves: 2 (for a subtle aromatic touch)
Chicken Breasts: 2 (about 12 oz / 350 g total, for lean protein)
Chicken Stock: 6 cups (1.5 liters, the backbone of the soup’s flavor)
Orzo Pasta: ¾ cup (175 g, the perfect bite-sized pasta)
For the Avgolemono Mixture
Lemon Juice: Juice of 1 lemon (for that signature zesty flavor)
Egg Yolks: 2 (for a creamy, velvety texture)
Finishing Touches
Fresh Dill: A handful, chopped (adds a pop of freshness)
Salt and Freshly Ground Black Pepper: To taste
Step-by-Step Instructions
- Heat the olive oil in a large stockpot or Dutch oven over medium heat.
- Add the diced onion, carrot, and celery. Cook for 8–10 minutes, stirring occasionally, until the vegetables soften.
- Stir in the finely chopped garlic and cook for an additional minute, releasing its aroma.
- Toss in the bay leaves, chicken breasts, and chicken stock.
- Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot with a lid and let it simmer for 15 minutes, allowing the chicken to cook through.
- Remove the chicken breasts and bay leaves from the pot, setting them aside.
- Add the orzo pasta to the simmering broth and cook for 10 minutes, stirring occasionally to prevent sticking.
- While the orzo is cooking, use two forks to shred the chicken breasts into bite-sized pieces. Set aside.
- In a small bowl, whisk together the egg yolks and freshly squeezed lemon juice until smooth.
- To temper the egg-lemon mixture (and avoid curdling), slowly ladle 1–2 scoops of the hot broth from the pot into the bowl while whisking constantly. This step gently raises the temperature of the eggs without cooking them.
- Gradually pour the tempered egg-lemon mixture back into the pot, stirring gently.
- Add the shredded chicken back into the soup. Cook over low heat for 5 minutes, ensuring the soup doesn’t boil (this prevents the eggs from curdling).
- Stir in the chopped fresh dill and season with salt and freshly ground black pepper to taste.
- Ladle the soup into bowls and garnish with extra fresh dill if desired.
- Serve immediately while it’s warm and comforting.
How to Serve Greek Lemon Chicken Soup
Pair this soup with a side of crusty bread or soft dinner rolls for dipping.
Serve with a fresh Greek salad on the side for a complete Mediterranean meal.
For an extra pop of flavor, sprinkle crumbled feta cheese on top or serve with lemon wedges for those who love a tangy kick.
Additional Tips for Success
- Tempering the Eggs: This is the key step! Always add the hot broth to the egg mixture slowly while whisking to prevent curdling.
- Adjusting Consistency: If you find the soup too thick, stir in a little more chicken stock until it’s just right.
- Orzo Tips: Stir the orzo occasionally while it cooks to ensure it doesn’t stick to the bottom of the pot.
- Fresh Dill Substitution: If you’re not a dill fan, you can use fresh parsley or chives for a different flavor.
- Leftovers: Reheat the soup gently on the stovetop, avoiding boiling to preserve the creamy texture.
Recipe Variations
- Vegetarian Version: Replace the chicken with chickpeas or white beans and use vegetable stock instead of chicken stock.
- Gluten-Free: Swap orzo for gluten-free pasta or rice.
- Extra Lemon Flavor: Add lemon zest along with the juice for an extra zesty punch.
- Herb Variations: Experiment with fresh parsley, thyme, or mint to give the soup a unique twist.
- Protein Boost: Use shredded rotisserie chicken for a quick and easy alternative.
Storage and Freezing Instructions
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to avoid curdling.
Freezing: Avgolemono freezes well! Allow the soup to cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently.
Special Equipment
Large Stockpot or Dutch Oven: For evenly cooking the soup.
Whisk: Essential for preparing the egg-lemon mixture.
Ladle: Perfect for tempering the eggs and serving the soup.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely! Thighs are juicier and add a richer flavor to the soup.
Can I make Avgolemono ahead of time?
Yes! Prepare the soup without adding the egg-lemon mixture, then add it when reheating.
What if my soup curdles?
Don’t worry! It might look a little different, but it’s still delicious. Next time, be sure to temper the eggs carefully.
Can I use rice instead of orzo?
Yes, rice is a traditional alternative to orzo and works beautifully in this soup.
How do I make it extra creamy?
For an even richer texture, whisk an extra egg yolk into the Avgolemono mixture.
Conclusion
Avgolemono is the ultimate comfort food—creamy, tangy, and oh-so-satisfying. Whether you’re making it for a cozy family dinner or to impress your guests, this Greek Lemon Chicken Soup is sure to be a hit. Give it a try, and don’t forget to share your photos or tips. I can’t wait to see how it turns out for you. Enjoy every zesty, comforting spoonful! 🍋🍲
Print
A Hug in a Bowl: Greek Lemon Chicken Soup (Avgolemono)
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A comforting and creamy Greek soup made with tender chicken, orzo, and a zesty egg-lemon broth. It’s the perfect one-pot dish for cozy meals and quick weeknight dinners.
Ingredients
- 1 tbsp 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)
- 6 cups chicken stock
- ¾ cup orzo pasta
- Juice of 1 lemon
- 2 egg yolks
- A handful of fresh dill, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Sauté onion, carrot, and celery in olive oil for 8–10 minutes. Add garlic and cook for 1 minute.
- Add bay leaves, chicken, and stock. Simmer for 15 minutes.
- Remove chicken and bay leaves. Cook orzo in broth for 10 minutes.
- Shred chicken while orzo cooks.
- Whisk egg yolks and lemon juice; temper with hot broth.
- Stir egg-lemon mixture into soup. Add chicken and dill. Season to taste.
- Serve hot, garnished with extra dill.
Notes
- Temper the egg mixture slowly to avoid curdling.
- Adjust thickness with extra stock if needed.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soups and Stews
- Method: One-Pot
- Cuisine: Greek