Greek Lemon Chicken Soup (Avgolemono) Recipe

If you’re looking for a soul-warming, tangy, and utterly comforting soup, this Greek Lemon Chicken Soup (Avgolemono) Recipe is going to be your new favorite. I absolutely love how this soup balances bright lemon with rich chicken broth, and the velvety texture from the egg yolk makes every spoonful feel like a warm hug. Whether you’re battling a cold or just craving something cozy, stick around because I’m sharing all my best tips to help you nail this classic Greek dish at home.

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Ingredients You’ll Need

Each ingredient plays its part to create that signature avgolemono flavor — tangy lemon, tender chicken, and that silky texture from the egg yolk. When I shop for this soup, I always look for fresh lemons and good-quality chicken broth since they really make a difference.

• Shredded chicken: Leftover roast chicken or rotisserie chicken works wonders here and saves time.
• Butter: Adds richness; I like unsalted so I can control the seasoning better.
• Small onion: Mild and sweet when sautéed, it forms the base of your soup’s flavor.
• Celery stalk: Adds a subtle crunch and depth to the broth.
• Matchstick carrots: These cook quickly and add a touch of sweetness and color.
• Uncooked orzo: Small pasta that thickens the soup and adds a nice texture.
• Minced garlic: Just enough to add warmth without overpowering the other flavors.
• Oregano: Gives a classic Mediterranean herbaceous note.
• Egg yolk: The magic ingredient that makes the soup silky and luscious when properly tempered.
• Chicken broth: The soul of your soup – homemade is best, but good-quality store-bought is just fine.
• Lemon juice: Freshly squeezed is a must for that authentic tang.
• Salt and pepper: To taste, because seasoning is everything.

Variations

I love how flexible Greek Lemon Chicken Soup (Avgolemono) Recipe is—it’s a canvas you can easily personalize. Over time, I’ve experimented with a few twists depending on what’s in my pantry or my mood that day.

• Using rice instead of orzo: If you don’t have orzo, rice works perfectly, and it gives the soup a bit of a different texture that I find just as delightful.
• Adding fresh dill: For a more pronounced herbal note, tossing in some fresh dill at the end amps up the freshness beautifully.
• Making it vegetarian: Swap chicken broth with vegetable broth and skip the chicken; add extra veggies like zucchini and mushrooms for satisfying depth.
• Extra lemon zest: Sometimes, I add a pinch of lemon zest along with the juice to intensify the citrus flavor, especially in summer.

How to Make Greek Lemon Chicken Soup (Avgolemono) Recipe

Step 1: Sauté Your Aromatics until Soft and Fragrant

Start by melting butter in your pot over medium heat. Toss in chopped onions and celery and cook them gently until they turn translucent and soft — usually about 5 minutes. This step builds that cozy base flavor for your soup, and I always make sure not to rush it because those softened veggies really sweeten the broth.

Step 2: Add Carrots, Garlic, Oregano, and Chicken

Next, stir in your matchstick carrots, minced garlic, oregano, and shredded chicken. Sauté everything together for another minute to wake up the herbs and spices, letting the garlic be fragrant but not burnt. The chicken just needs a quick warm-up since it’s already cooked.

Step 3: Pour in the Broth and Bring to a Low Boil

Pour your chicken broth into the pot, cover, and bring the mixture to a gentle boil. Here’s where I remind you: keep a close eye so it doesn’t boil too hard or evaporate too quickly – you want it bubbling softly to develop the flavor but not aggressively boiling.

Step 4: Add the Orzo and Simmer

Stir in the uncooked orzo, cover again, and let it simmer gently for around 10 minutes. The orzo cooks quickly, and you want it tender but not mushy. I like to test a couple of pieces before moving on to the next step.

Step 5: Temper the Egg Yolks with Lemon Juice and Broth

This step is a game-changer and the heart of avgolemono. Whisk the egg yolk together with fresh lemon juice in a separate bowl. Then, slowly ladle in a few spoonfuls of hot broth from your pot, whisking constantly as you go. This tempers the eggs — preventing them from scrambling — and creates that silky texture that makes this soup special.

Step 6: Combine the Egg Mixture and Season

Pour the tempered egg and lemon mixture back into your soup pot, stirring gently to combine everything. Turn the heat to low and let it warm through for a minute or two, but don’t let it boil or the eggs might curdle. Finally, season with salt and pepper to taste—you’ll find the flavors are beautifully balanced here.

How to Serve Greek Lemon Chicken Soup (Avgolemono) Recipe

Garnishes

I love topping my bowl with a sprinkle of freshly chopped parsley or a pinch of extra oregano. Sometimes I add a few thin lemon slices on the side to squeeze in more citrus if guests want. A crack of black pepper right before serving also adds that final delicious punch.

Side Dishes

My family goes crazy for crusty bread alongside this soup—perfect for dipping up every last drop. A simple Greek salad with cucumbers, tomatoes, and olives complements it perfectly, and for heartier meals, some warm pita or spanakopita pairs beautifully.

Creative Ways to Present

For a special occasion, I like to serve avgolemono in elegant soup bowls with a fresh lemon twist on the rim and a sprig of dill floating on top. You can drizzle a little olive oil or even add tiny toasted pine nuts for a surprising crunch and nutty flavor that everyone admires.

Make Ahead and Storage

Storing Leftovers

I store leftover Greek Lemon Chicken Soup (Avgolemono) Recipe in an airtight container in the fridge for up to 3 days. The flavors meld beautifully overnight, making it even better the next day. Just give it a gentle stir before reheating.

Freezing

While you can freeze avgolemono, I’ve found the texture changes a bit because of the egg and lemon, which can separate. If you do freeze it, freeze without the egg and lemon mixture, then add fresh ones when you thaw and reheat. This keeps the texture fresh.

Reheating

Reheat gently on the stove over low heat, stirring frequently to avoid curdling. If your soup has thickened too much, add a splash of broth or water to loosen it. If you made extra egg-lemon mix, whisk a little in at the end for freshness.

FAQs

Final Thoughts

This Greek Lemon Chicken Soup (Avgolemono) Recipe has become a go-to comfort food for me, especially when I want something that feels nourishing and bright at the same time. It’s surprisingly quick to throw together but tastes like you simmered it all day. I think you’re going to love the balance of tangy lemon, tender chicken, and silky texture — it’s just one of those dishes that feels like a warm welcome in a bowl. Give it a try, and I promise it might just become your family’s favorite too!

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