Tender chicken, zesty lemon, creamy eggs, and orzo come together in this traditional Greek Lemon Chicken Soup (Avgolemono). Pure comfort!
You know how some recipes just stick with you? Like they show up once, and next thing you know, you’re making them on repeat for years. Well, that’s me with this Greek Lemon Chicken Soup, or as my Yiayia proudly called it: Avgolemono.
I first had it when I was a kid visiting Greece. We had just come back from a rainy stroll through a tiny village, and my grandma put a steaming bowl of this sunshine in front of me. And when I say sunshine, I mean it! That zing from the lemon, the creamy, velvety texture—honestly, I still remember how it warmed my toes. Ever since, it’s been my go-to hug-in-a-bowl when life feels heavy or the weather’s doing its gloomy thing. It’s that bowl you want when you’re snuggled under a blanket, socks pulled up, and maybe rewatching your favorite series (no shame in the game).
Why You’ll Love This Greek Lemon Chicken Soup (Avgolemono) Recipe?
- Creamy without the cream. I know! It’s wild. Eggs and lemon make it rich and silky. No dairy in sight.
- Bright and comforting all at once. Think of it as chicken soup’s cooler, zestier cousin.
- Ready in under an hour, but it tastes like it’s been simmering all day. Win.
- It’s an old-school remedy. Feel a sniffle coming on? Grab a bowl of this. Greek grandma’s orders.
Ingredient Notes:
If you’re the type who likes to know why we’re adding stuff, here’s the scoop:
- Chicken Thighs (Bone-in, Skin-on): No shortcuts here. The bones and skin give the broth this deep flavor that makes you think you’ve leveled up.
- Yellow Onion (Unpeeled!): Sounds weird, right? But the skin adds a beautiful golden hue to the broth. Plus, less peeling = less fuss.
- Whole Peppercorns: They bring that mellow, peppery background without being in-your-face about it.
- Orzo Pasta: Orzo plays nice with the broth and doesn’t hog the spotlight. You could use rice, but orzo feels…right.
- Eggs & Lemon Juice: These are the MVPs. The eggs make the broth silky; the lemon keeps things bright and fresh.
- Optional Garnish (but why not be extra?): Fresh dill or oregano and a lemon slice on top makes it feel a little fancy. Even if you’re just eating in your pajamas.
How To Make Greek Lemon Chicken Soup (Avgolemono)?
Step 1: Build That Broth
Throw your chicken thighs, onion (skin and all), peppercorns, salt, and water into a big ol’ pot. Crank up the heat until it boils, then lower it and let it do a slow bubble. About 45 minutes to an hour. Skim off any foam—just think of it as giving the soup a little spa treatment.
Step 2: Shred Like You Mean It
Once your chicken’s tender enough to fall apart with a glance, fish it out and let it cool. Strain the broth (because no one wants to chew peppercorns). Keep 2 cups of broth to the side (we’ll need that later). Then, shred your chicken. Forks work, but I use my fingers… because it’s oddly satisfying.
Step 3: Cook the Orzo
Bring your beautiful broth back to a simmer and toss in the orzo. Give it a stir so it doesn’t stick. Cook until tender. Not mushy. You got this.
Step 4: Make the Avgolemono (It’s Easier Than You Think)
Want To Save This Recipe?
In a bowl, whisk those eggs until they’re pale and a little frothy. Slowly drizzle in the lemon juice while whisking. Now, the magic. Take those 2 cups of warm broth you saved and whisk them in, slowly, to warm up the eggs. If you rush it, you’ll get scrambled egg soup. No bueno.
Step 5: Bring It All Together
Pour the egg-lemon mixture back into the pot. Stir gently over low heat. Don’t let it boil or you’ll break the magic. It’ll thicken slightly, and you’ll feel like a soup wizard.
Step 6: Garnish & Serve
Ladle it into bowls, add a slice of lemon, a sprinkle of dill, and boom—you’re officially fancy. Or just dive right in with a spoon. No judgment.
Storage Options:
- Fridge: This soup will keep for about 3 days in the fridge. Reheat gently on the stove over low heat. The microwave works, but go slow and stir often!
- Freezer: Honestly? I wouldn’t. The egg thickener doesn’t like being frozen. The texture gets a little weird, and no one wants weird soup.
Variations and Substitutions:
- Chicken: No thighs? No problem. Use breasts, or even leftover rotisserie chicken if you’re in a pinch.
- Orzo Alternatives: Rice works, so does quinoa. Or skip it entirely for a low-carb version.
- Extra Lemon: Add zest if you love a punchy citrus hit.
- Herbs: Dill’s traditional, but parsley or oregano do the trick if you’re out.
What to Serve with Greek Lemon Chicken Soup (Avgolemono)?
- Crusty Bread: Because mopping up soup should be mandatory.
- Greek Salad: Tomatoes, cucumbers, feta… yes, please.
- Spanakopita: Spinach pie and soup? Match made in heaven.
- A Glass of White Wine: Optional. (Not really.)
Frequently Asked Questions:
Can I make this ahead of time?
Sure! Just don’t add the egg-lemon mixture until you’re ready to eat. Reheat the broth, then whisk in the avgolemono magic fresh.
Why did my soup curdle?
You rushed it, didn’t you? It’s okay—we’ve all been there. Next time, go slow when adding the hot broth to the eggs and keep the heat low after.
Can I make it vegetarian?
You could swap the chicken broth for veggie stock and skip the chicken. Maybe add some chickpeas for protein? Just don’t call it avgolemono around a Greek grandma.
And there you have it! The coziest Greek Lemon Chicken Soup (Avgolemono) recipe you’ll ever make. If you try it, let me know! Snap a pic, tag me, or just drop a comment. I love hearing how it turns out!
<Remember it later>
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)
Ingredients
For the Soup
- 6 bone-in skin-on chicken thighs (approximately 2 pounds)
- 8 cups cold water
- 1 large yellow onion unpeeled and quartered
- 2 tablespoons whole black peppercorns
- 1 tablespoon kosher salt
- ½ cup dried orzo pasta
- 4 large eggs
- ¼ cup freshly squeezed lemon juice approximately 1 large lemon
Optional Garnish
- Thinly sliced lemon rounds
- Fresh dill or oregano sprigs
- Freshly ground black pepper
Instructions
Prepare the Broth
- In a large Dutch oven or stockpot (at least 5-quarts), combine the chicken thighs, cold water, quartered onion (with skin), whole peppercorns, and kosher salt. Cover with a tight-fitting lid and bring the mixture to a boil over high heat. Once boiling, reduce the heat to maintain a gentle simmer. Cook for 45 minutes to 1 hour, skimming and discarding any foam that rises to the surface with a slotted spoon.
Strain and Shred the Chicken
- Once the chicken has cooked thoroughly, use tongs to transfer the thighs to a clean cutting board. Strain the broth through a fine mesh sieve into a large heatproof bowl, discarding the solids. Skim excess fat from the broth if desired. Reserve 2 cups of the strained broth in a separate measuring cup for tempering the eggs later. Return the remaining broth to the Dutch oven and keep it warm over low heat. Remove and discard the chicken skin and bones. Shred the meat into bite-sized pieces and set aside.
Cook the Orzo
- Bring the strained broth in the Dutch oven back to a gentle boil over medium-high heat. Add the dried orzo and cook for 7 to 9 minutes, stirring occasionally, until the pasta is al dente. Reduce heat to low and stir in the shredded chicken.
Prepare the Avgolemono Sauce
- In a medium mixing bowl, whisk the eggs vigorously for approximately 2 minutes, or until light and frothy. Slowly add the lemon juice while continuing to whisk. Gradually pour the reserved 2 cups of warm broth into the egg-lemon mixture, whisking constantly to temper the eggs and prevent curdling.
Finish the Soup
- Slowly pour the tempered egg-lemon mixture into the Dutch oven, stirring gently to incorporate. Cook the soup over low heat for 3 to 5 minutes, stirring frequently. Do not allow the soup to boil, as this can cause the eggs to curdle. The soup should thicken slightly to a creamy consistency.
Serve
- Ladle the soup into bowls and garnish with lemon rounds, fresh dill or oregano, and a light dusting of freshly ground black pepper if desired. Serve immediately.
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!
