Categories Chicken Recipes, Dinner Recipes, Soup Recipes, Winter Recipes

Greek Lemon Chicken Soup (Avgolemono)

by Annmarie

Avgolemono, a traditional Greek lemon chicken soup, is pure comfort in a bowl. This creamy, aromatic soup is made with egg yolks, fresh lemon juice, and orzo for a satisfying, warming meal that’s as delicious as it is beautiful. Its vibrant yellow broth, enriched by the egg-lemon mixture, carries a bright and zesty flavor that’s sure to lift your spirits.

This iconic Greek dish, also known as kotosoupa avgolemono, has many variations, often featuring rice or orzo. I chose orzo for its quick cooking time and how perfectly it complements the silky broth. Avgolemono is not only a hearty soup but also a culinary expression of Greek tradition, offering a touch of sunshine in every spoonful.

Greek Lemon Chicken Soup (Avgolemono)

Greek Lemon Chicken Soup (Avgolemono)

Greek Lemon Chicken Soup (Avgolemono)

Avgolemono, a traditional Greek lemon chicken soup, is pure comfort in a bowl. This creamy, aromatic soup is made with egg yolks, fresh lemon juice, and orzo for a satisfying, warming meal that's as delicious as it is beautiful. Its vibrant yellow broth, enriched by the egg-lemon mixture, carries a bright and zesty flavor that’s sure to lift your spirits.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 1 tablespoon 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 total)
  • 6 cups (1.5 liter) chicken stock
  • ¾ cup (175 g) orzo
  • Juice of 1 lemon
  • 2 egg yolks
  • A handful fresh dill
  • Salt and freshly ground black pepper to taste

Instructions

  1. Heat the olive oil in a large stock pot or Dutch oven and cook the onion, carrot and celery for 8-10 minutes over medium heat until softened.
  2. Add the garlic and cook for another minute, then add the bay leaves, chicken and chicken stock.
  3. Bring to a boil, then lower the heat to medium-low, cover with a lid and simmer for 15 minutes.
  4. Take out the chicken breasts and bay leaves. Add the orzo to the pot and continue to cook for 10 minutes. Shred the chicken with two forks and add it back to the pot.
  5. While the orzo is cooking, whisk the egg yolks and lemon juice in a bowl. Take out 1-2 ladles of soup and pour it over the egg-lemon mixture to temper it. Add this mix to the pot and continue to cook for 5 minutes.
  6. Stir in the fresh dill, adjust the seasoning and serve immediately, with some extra fresh dill on top if you like.
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