Name: Greek Lemon Chicken Soup (Avgolemono)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Greek
Ingredients: 6 cups chicken broth; 1 cup cooked chicken, shredded (rotisserie or leftover); 1/2 cup uncooked orzo or rice; 2 large eggs; Juice of 2 lemons (about 1/4 cup); Salt and black pepper to taste; Optional: chopped dill or parsley for garnish

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Greek Lemon Chicken Soup (Avgolemono), is one of those comforting dishes I turn to when I want something light yet satisfying. It combines tender chicken, delicate orzo or rice, and a silky lemon-egg broth that feels both cozy and refreshing at the same time. I love how a handful of simple ingredients can create such a creamy, bright, and nourishing soup without any cream at all.

Greek Lemon Chicken Soup (Avgolemono)

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

6 cups chicken broth

1 cup cooked chicken, shredded (rotisserie or leftover works)

½ cup uncooked orzo or rice

2 large eggs

Juice of 2 lemons (about ¼ cup)

Salt and black pepper to taste

Optional: chopped dill or parsley for garnish

Directions

I start by bringing the chicken broth to a boil in a large pot. Once boiling, I add the orzo or rice and let it cook for about 10–12 minutes, until tender.

I then lower the heat to a gentle simmer and stir in the cooked shredded chicken.

In a separate bowl, I whisk the eggs and lemon juice together until the mixture becomes light and slightly frothy. To prevent the eggs from scrambling, I slowly ladle about 1 cup of the hot broth into the egg-lemon mixture while whisking constantly. This step tempers the eggs and ensures a smooth texture.

Gradually, I pour the tempered egg-lemon mixture back into the pot, stirring gently. I heat the soup carefully without letting it boil, just until it thickens slightly and turns creamy.

Finally, I season with salt and black pepper to taste and garnish with chopped dill or parsley if I want a fresh herbal finish.

Servings and timing

This recipe makes about 4 servings.

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Variations

When I want to change things up, I sometimes use rice instead of orzo for a more traditional texture. For a richer flavor, I drizzle in a small amount of olive oil before serving. If I prefer a stronger citrus note, I add an extra squeeze of fresh lemon juice at the end.

For a low-carb version, I skip the orzo or rice and add extra chicken. If I want more vegetables, I stir in a handful of fresh spinach or finely chopped carrots while the soup simmers.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. Because of the egg-based broth, I make sure to reheat the soup gently over low heat. I avoid bringing it to a boil, as high heat can cause the eggs to curdle. If the soup thickens too much in the fridge, I stir in a little extra broth or water while reheating to loosen it.

I do not recommend freezing this soup, since the texture can change due to the egg-lemon mixture.

FAQs

Can I make this soup ahead of time?

I can prepare it a few hours in advance and gently reheat it before serving. I just make sure not to boil it during reheating to keep the texture smooth.

How do I prevent the eggs from scrambling?

I always temper the eggs by slowly whisking hot broth into the egg-lemon mixture before adding it to the pot. I also keep the heat low and never let the soup boil after adding the eggs.

Can I use leftover turkey instead of chicken?

Yes, I can easily substitute shredded turkey for chicken. It works just as well and is a great way to use leftovers.

What can I use instead of orzo?

I often use white rice as a substitute. If I want a grain-free option, I simply leave it out or add extra chicken.

Why is my soup too thick?

The soup naturally thickens as it sits. If it becomes too thick, I stir in a splash of warm broth or water until I reach the consistency I like.

Conclusion

Greek Lemon Chicken Soup (Avgolemono) is one of my favorite comforting recipes because it is simple, bright, and wonderfully creamy without being heavy. I love how the lemon and eggs transform basic broth into something silky and special. Whether I make it for a cozy dinner or a light lunch, it always feels nourishing and satisfying.

📖 Recipe:

Greek Lemon Chicken Soup (Avgolemono)

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Author: Cheryl
Total Time: 30 minutes
Yield: 4 servings
Diet: Low Fat

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Description

Greek Lemon Chicken Soup (Avgolemono) is a comforting yet light soup made with tender chicken, orzo or rice, and a silky lemon-egg broth. It is creamy without cream and perfectly balanced with bright citrus flavor.

Ingredients

6 cups chicken broth

1 cup cooked chicken, shredded (rotisserie or leftover)

½ cup uncooked orzo or rice

2 large eggs

Juice of 2 lemons (about ¼ cup)

Salt and black pepper to taste

Optional: chopped dill or parsley for garnish

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Instructions

Bring the chicken broth to a boil in a large pot.
Add the orzo or rice and cook for 10 to 12 minutes, until tender.
Lower the heat to a gentle simmer and stir in the shredded chicken.
In a separate bowl, whisk together the eggs and lemon juice until light and slightly frothy.
Slowly ladle about 1 cup of hot broth into the egg-lemon mixture while whisking constantly to temper the eggs.
Gradually pour the tempered mixture back into the pot, stirring gently.
Heat carefully without letting the soup boil, just until slightly thickened and creamy.
Season with salt and black pepper to taste and garnish with chopped dill or parsley if desired.