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Avgolemono Greek Lemon Chicken Soup

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Avgolemono Greek Lemon Chicken Soup is the perfect easy chicken dinner recipe! This soup is also great for when you’re feeling under the weather.bowl of avgolemono soup next to a spoon and a sliced lemon

We have been having some crazy spring weather! One day it’s 75, and the next day, it’s snowing. With the weather so all over the place, I made this Avgolemono Greek Lemon Chicken Soup because it’s warm and comforting but bright and spring-y all at the same time.

Bowl of avgolemono next to sliced lemons

This avgolemono soup is rich and creamy with a nice little bit of lemon juice to keep it from getting overly heavy. I like to make this soup when we aren’t feeling good because it’s a great pick-me-up soup.

It’s also really easy to make. Just make sure that you whisk, whisk, whisk so that you don’t end up with scrambled egg soup!

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Avgolemono Greek Lemon Chicken Soup

Avgolemono Greek Lemon Chicken Soup is the perfect easy chicken dinner recipe! This soup is also great for when you're feeling under the weather.

Author: i heart eating
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Soup
Cuisine: Greek
Keyword: chicken, soup
Servings: 4 servings
Avgolemono Greek Lemon Chicken Soup
5 from 2 votes
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Ingredients

  • 6 cups chicken stock
  • 1 cup orzo
  • 3 large eggs
  • 1/4 cup fresh lemon juice
  • 1 cup cooked and shredded chicken breast
  • Salt and pepper to taste.

Instructions

  1. In a large pot, bring chicken stock to a boil.
  2. Add orzo, and cook until al dente.
  3. While the orzo is cooking, whisk together lemon juice and eggs.
  4. When orzo is al dente, ladle out 1 cup of the chicken broth.
  5. Slowly add about 1 tablespoon of broth at a time to the egg mixture, whisking constantly.
  6. Once the broth has been whisked into the egg mixture, slowly stream the egg mixture back into the pot of broth, whisking constantly.
  7. Add the shredded chicken broth, and simmer until soup has thickened, whisking constantly, about 3-5 minutes.
  8. Season with salt and pepper to taste.

Recipe Notes

*Nutrition values are estimates. 

Nutrition facts per serving (1serving)

Calories: 451kcal
Fat: 15g
Saturated fat: 4g
Cholesterol: 178mg
Sodium: 607mg
Potassium: 647mg
Carbohydrates: 42g
Fiber: 1g
Sugar: 7g
Protein: 32g
Vitamin A: 4.5%
Vitamin C: 8%
Calcium: 4.4%
Iron: 14.3%

Lightly adapted from Food.com.

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  1. THIS RECIPE IS AMAZING! I want to eat the entire batch myself and not share ONE drop. It’s perfect. Refreshing, light, but still filling. Keeping this one in my rotation! Thanks for the recipe.

    Reply


  2. Excellent traditional recipe! (Carrots, celery and onions in the finished soup are such a NO!) This is one of my go to recipes. I always use rice rather than orzo, but similar final effect.

    A few bay leaves in the simmering stock and rice, and a hint of garlic (one clove, lightly smashed and fished out at the end, or a small shake of garlic powder) works nicely, but isn’t crucial.

    I also do a small dollop of olive oil at the end, well stirred while it is hot; it seems to incorporate into the tempered eggs and emulsify. Not a bunch, a tablespoon or less for the whole pot.

    Oddly, I have found boxed (full sodium) chicken broth is so darn close to as good as the most amazing homemade broth, you might as well go with the boxed stuff and use the scratch-broth for other things. It may be that the eggs and lemon just win in terms of flavor, I don’t know. (Other soups benefit from scratch-broth, but not this one.)

    Anyway. Delicious and quick, what isn’t to love? In a pinch, I’ve made it with just boxed stock, rice, lemon and egg and even that is delicious.

    I do prefer just egg yolks and I separate the eggs, but that’s a personal preference. Tempering them at the end, and just gently heating the soup after you’ve finished incorporating the eggs is key. Sometimes it doesn’t need to go back on the heat at all.

    Reply

  3. I left out the lemon, substituted shell macaroni for the orzo, and added a little condensed milk at the end, and my family loved it. It tasted just like my mom’s chicken and dumplings! The eggs separated a tiny bit, but no one seemed to mind. I’ll definitely go with this recipe again. Thanks!

    Reply

    • I’ve never thought to change it up, but that’s such a great idea! I’m glad that it came out well for you and that your family liked it. =)

      Reply

  4. Making this tomorrow with cauliflower rice instead of orzo. Might reduce the broth a bit since it won’t be absorbed the way it would with the pasta. Will let you know how it goes!!

    Reply


  5. I definitely think that bringing the egg mix to temp is key! I did it slowly, and it turned out perfect!!! This soup will definitely be a staple!!

    Reply

  6. Okay, I followed the recipe to the letter tempering the eggs. There has to be a better way to get the best possible result without scrambled eggs. When I make a cream pie, I add the yolks to the cold liquid and go from there with nary a piece of scrambled egg. What do you think about this method for the soup? The only problem I see is the long cooking time for the orzo, but maybe not a problem at all. I’m making this for one of my grandsons, and I hope he won’t beturned off by the egg. I tastes very good. Thanks. Please let me know what you think about the method I mentioned. Thanks.

    Vicky

    Reply

      • Thanks, Kate. He and his family enjoyed it, but he thought it could have more lemon. He’s 11. I used a bit less but my D-I-L thought it was just fine. By eggy, I was referring to the bits of cooked egg in the soup. I’ll try again by adding the eggs to the cold liquid, and when I do, I’ll let you know the results. :}

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