Let’s talk about Greek Lemon Chicken Soup (Avgolemono Soup). Imagine the warmth of a classic chicken soup, but with a tangy, velvety twist that feels like a secret passed down through generations. It’s light, cozy, and oh-so-satisfying. The magic comes from a mix of fresh lemon, eggs, and a good chicken broth. Whether you’re fighting off a cold, chasing comfort, or just want something easy yet special for dinner, this one’s for you.
You know how some dishes transport you to another place? This soup does that for me every time. My first taste was in a tiny, family-run taverna in Crete. I had been hiking all morning, exhausted and famished, when the owner brought out a steaming bowl of Avgolemono Soup with a warm smile. It wasn’t just food—it was an experience.
The tang of lemon hit first, followed by the creamy smoothness of the broth. I remember thinking, “How is this so simple yet so perfect?” It felt like home, even though I was thousands of miles away. Since then, this soup has been my go-to for chilly nights, bad days, and anytime I want a little taste of Greece.
Why You’ll Love This Greek Lemon Chicken Soup (Avgolemono soup) Recipe?
- Bright and Balanced: The combination of lemon and chicken is like a culinary yin and yang.
- Rich Without the Guilt: It’s creamy, but there’s no cream—just the natural magic of eggs.
- Quick and Easy: Ready in under 30 minutes. Who doesn’t love that?
- Perfect for Any Occasion: It’s elegant enough for a dinner party but cozy enough for a solo night in.
Ingredient Notes:
Every ingredient plays its part in creating this symphony of flavors.
- Shredded Chicken: Rotisserie chicken works like a charm here. It’s tender, flavorful, and saves you a ton of time.
- Chicken Broth: Go for the best quality you can find. The broth is the foundation, so make it count.
- Orzo or Rice: Orzo is classic, but rice works just as well if you want a gluten-free option.
- Fresh Lemon Juice: Bottled won’t cut it. Trust me, the fresh stuff is what gives this soup its soul.
- Eggs: The real MVP. They turn this from regular soup into a silky masterpiece.
- Fresh Dill: Optional, but it adds a bright, herby finish that ties everything together beautifully.
How To Make Greek Lemon Chicken Soup (Avgolemono soup)?
Let’s keep this simple and stress-free.
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- Cook the Base
Start by simmering your chicken broth with orzo and a pinch of salt. Let it bubble gently until the orzo is perfectly tender—about 15 minutes. This is where the foundation of flavor begins to build. - Prepare the Egg-Lemon Mixture
While the broth is doing its thing, whisk together the eggs and lemon juice in a small bowl. This might seem simple, but it’s the key to that luscious, velvety texture. - Temper the Eggs
Here’s the tricky part (but don’t worry, you’ve got this). Slowly ladle some hot broth into the egg mixture, whisking constantly. Add a little more, and keep whisking. This step prevents the eggs from scrambling when they hit the hot soup. - Combine and Heat
Gently whisk the tempered egg mixture back into the pot. Stir in the shredded chicken, but don’t let the soup boil—it’ll ruin that silky consistency. Just warm it through. - Serve with Love
Ladle the soup into bowls and garnish with fresh dill, a lemon slice, and a sprinkle of black pepper. It’s simple, elegant, and absolutely irresistible.
Storage Options:
Leftovers? Lucky you! Store the soup in an airtight container in the fridge for up to three days. To reheat, do it gently over low heat—no boiling, or you’ll risk curdling. While freezing is possible, the texture might change slightly, so it’s best enjoyed fresh.
Variations and Substitutions:
- Gluten-Free Swap: Use rice instead of orzo for a gluten-free version.
- Extra Veggies: Add spinach or kale for a pop of color and nutrients.
- Different Herbs: If dill isn’t your thing, parsley or thyme work beautifully, too.
- Vegan Twist: Swap chicken with chickpeas and skip the eggs for a light, lemony broth.
What to Serve with Greek Lemon Chicken Soup (Avgolemono soup)?
- Crusty Bread: Because who doesn’t love dipping?
- Greek Salad: A fresh and tangy side that complements the soup’s creaminess.
- Stuffed Grape Leaves: Add a little Greek flair to your meal.
Frequently Asked Questions:
Can I make this ahead of time?
Absolutely! Just leave out the egg-lemon mixture until you’re ready to serve. Reheat the broth, then add the mixture at the last minute.
What if my soup curdles?
It happens to the best of us. Keep the heat low and temper the eggs properly. Even if it curdles, it’s still delicious—just not as silky.
Can I use quinoa instead of orzo?
Definitely! Quinoa adds a nutty flavor and works well for a protein boost.
There you have it—Greek Lemon Chicken Soup (Avgolemono Soup), a dish that’s equal parts comfort and elegance. It’s the kind of meal that warms you from the inside out and leaves you craving seconds. Give it a try, and let me know if it becomes your new favorite, too!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Greek Lemon Chicken Soup (Avgolemono soup)
Ingredients
- 2 cups shredded chicken breast or rotisserie chicken
- 6 cups high-quality chicken broth
- ½ cup uncooked orzo or rice
- ½ teaspoon kosher or sea salt
- ⅓ cup freshly squeezed lemon juice approximately 2 medium lemons
- 3 large eggs at room temperature
For Garnish:
- Lemon slices
- Coarsely ground black pepper
- Fresh dill chopped
Instructions
Prepare the Base
- In a medium-sized stockpot, combine the chicken broth, orzo, and salt. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover the pot and let it simmer for approximately 15 minutes, or until the orzo is tender.
Prepare the Egg-Lemon Mixture
- While the broth simmers, whisk the eggs and lemon juice together in a medium bowl until well combined. This mixture will serve as the thickening agent for the soup.
Temper the Eggs
- Gradually ladle a small amount of the hot broth into the egg-lemon mixture while whisking vigorously. Continue adding broth, one ladle at a time, until the mixture is warmed and smooth. This process prevents the eggs from curdling.
Incorporate the Egg Mixture
- Slowly whisk the tempered egg-lemon mixture back into the stockpot with the remaining broth. Add the shredded chicken to the pot and stir gently to combine. Heat the soup on low, being careful not to allow it to boil, as this could curdle the eggs. Cook until the soup is thoroughly heated.
Garnish and Serve
- Ladle the soup into bowls. Garnish with slices of lemon, a sprinkle of coarsely ground black pepper, and freshly chopped dill. Serve immediately with your choice of side dishes or bread.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
