Greek Lemon Chicken Soup Avgolemono

This bright and cozy soup brings real comfort with simple pantry items. Tender chicken, fresh lemon, and silky eggs come together fast for a creamy, brothy bowl that feels special any night. If you love citrusy soups like lemon chicken orzo soup, this classic Greek dish will be a new favorite. It is light yet filling, gentle when you feel under the weather, and perfect for cold days or anytime you want something warm and fresh.

Why Make Greek Lemon Chicken Soup (Avgolemono)

Avgolemono is a great blend of comfort and freshness. The lemon keeps it bright, while the chicken and broth make it hearty. The egg mixture adds a natural creamy finish without any cream, so it feels rich but still light. This balance makes it a go-to soup for busy nights and relaxed weekends.

It is also flexible. Use orzo or rice, leftover chicken or a fresh quick simmer whatever you have. The soup cooks in one pot, needs simple tools, and is ready in around 30 minutes if you start with cooked chicken. It is kind to your budget and friendly to a range of diets because you can swap the starch or adjust the lemon and eggs to your taste.

Seasonally, this soup shines all year. In winter, it comforts with warmth. In spring and summer, the lemon makes it bright and clean. For fall, it pairs well with fresh herbs and crusty bread. Avgolemono is a simple hug in a bowl, any time you need it most.

Why You’ll Love This Recipe

Cozy Flavor with Everyday Ingredients

• Fresh lemon lifts the broth and keeps each spoonful bright.
• Eggs make the soup silky without cream.
• Chicken, orzo or rice, onion, and celery are easy to find and affordable.
• Dill or parsley adds a fresh finish.

Quick to Make, Easy to Love

• One pot and about 30 minutes if using cooked chicken.
• Uses pantry staples you likely already have.
• Adjusts well to your taste add more lemon for extra zing or more egg for extra body.
• Great next-day flavor for meal prep.

Ingredients and Substitutions

What You’ll Need for This Recipe

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 celery ribs, finely chopped (optional: 1 small carrot, diced)
• 2 garlic cloves, minced
• 6 cups chicken broth (low-sodium)
• 1 cup orzo or 3/4 cup long-grain rice
• 2–3 cups cooked shredded chicken (rotisserie works well)
• 2 large eggs
• 2 large egg yolks
• 1/3–1/2 cup fresh lemon juice (about 2–3 lemons), plus zest to taste
• 1 teaspoon kosher salt, more to taste
• 1/2 teaspoon black pepper
• Fresh dill or parsley, chopped, for serving

Tip: If you enjoy lemon-forward Greek flavors, try a cozy sheet-pan side like Greek lemon chicken with potatoes to round out the meal.

Smart Swaps for Dietary Needs

• Gluten-free: Use rice or gluten-free orzo.
• Grain-free: Use riced cauliflower (add near the end to avoid mush).
• Low-sodium: Choose low-sodium broth; salt at the end.
• Egg-free: The soup will not be avgolemono, but you can skip eggs and thicken slightly with a cornstarch slurry if needed.

Smart Variation (Optional)

• Add greens: Stir in a handful of baby spinach or kale in the last 2 minutes.
• Herb twist: Swap dill for mint or add a pinch of oregano.
• Extra lemon: Finish with zest for more brightness.
• Creamier body: Add one extra yolk when tempering.

How to Make Greek Lemon Chicken Soup

Step-by-Step Cooking Instructions

1. Sauté aromatics: Heat olive oil in a large pot over medium. Add onion and celery (and carrot, if using). Cook 5–6 minutes until soft. Stir in garlic for 30 seconds.
2. Simmer base: Pour in chicken broth. Bring to a boil, then add orzo (or rice). Reduce to a gentle simmer and cook until tender (orzo about 8–10 minutes; rice about 15 minutes).
3. Add chicken: Stir in shredded chicken. Reduce heat to low so the soup is hot but not boiling.
4. Make egg-lemon mix: In a bowl, whisk eggs and yolks until smooth. Whisk in lemon juice slowly.
5. Temper the eggs: Ladle 1 cup of hot broth into the egg-lemon mix very slowly while whisking nonstop. Repeat with a second cup. This warms the eggs without scrambling.
6. Finish the soup: Slowly pour the tempered mixture back into the pot while stirring gently. Keep heat low; do not let it boil. Season with salt and pepper. Add lemon zest if you like.
7. Serve: Ladle into bowls and top with fresh dill or parsley.

Tips for Texture, Timing & Tools

• Do not boil after adding eggs; gentle heat keeps it silky.
• Whisk constantly when tempering to avoid curdling.
• If the soup thickens too much, whisk in a splash of warm broth.
• For extra body, add one more yolk or cook orzo a minute longer.
• A heavy pot distributes heat evenly and helps prevent hot spots.

Storage & Reheating

How to Store It Right

• Cool to room temp, then store in airtight containers.
• Refrigerate for up to 3 days.
• The soup will thicken slightly as it sits; keep extra broth on hand.

Reheating Without Losing Flavor

• Warm on low heat on the stove, stirring often. Do not boil.
• Add a splash of broth or water to loosen.
• Brighten with a squeeze of fresh lemon before serving.

A Dish Worth Making Again and Again

This soup tastes even better the next day. It works for quick lunches, cozy dinners, and easy meal prep. Keep lemons and broth in the pantry, and you can make it anytime.

FAQs

Can I use rotisserie chicken?

Yes. Shred 2–3 cups of rotisserie chicken and add it in step 3. It saves time and adds rich flavor.

Can I make it without orzo or rice?

Yes. Use cauliflower rice for grain-free, or skip starch and add extra chicken and greens for a lighter bowl.

How do I keep the eggs from curdling?

Temper slowly: whisk hot broth into the egg-lemon mix a little at a time, then stir it back into the pot over low heat. Do not let the soup boil after adding eggs.

Can I freeze avgolemono?

It is best fresh. Egg-thickened soups can separate when frozen. If you must freeze, do it without the egg-lemon mix, then add and temper the eggs when reheating.

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Final Thoughts

Avgolemono is simple, bright, and soothing. With a few pantry items and fresh lemons, you can make a silky, cozy soup that fits any season and any schedule. Warm, light, and full of comfort this is a bowl you will want to make again and again.

Want another take or step-by-step photos? Check out this helpful guide to Jointhedinnerparty for more tips and inspiration.