Greek Lemon Chicken Soup (Avgolemono)

This comforting soup delivers bright, cozy flavors that feel like something you’d order on a special night out, but made right in your own kitchen. Avgolemono is a traditional Greek lemon chicken soup that’s creamy, tangy, and deeply satisfying in every spoonful.

Made with tender chicken, egg yolks, and plenty of fresh lemon juice, this soup has a gorgeous golden color and an aroma that instantly makes you hungry. It’s warm, soothing, and exactly what comfort food should be.

Avgolemono actually refers to the egg-lemon mixture used in many Greek dishes to add richness and a signature citrusy brightness. In this soup, it creates a silky broth with a delicate balance of savory and tangy flavors.

There are many versions of Greek lemon chicken soup, sometimes made with rice and sometimes with orzo. Orzo is a great choice because it cooks quickly and has the perfect texture for soaking up all that lemony broth.

You can make this soup completely from scratch using raw chicken, or save time by stirring in leftover cooked chicken. Either way, you’ll end up with a simple, cozy meal that feels special without being complicated.

Greek Lemon Chicken Soup (Avgolemono)

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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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