Avgolemono – Easy Greek Lemon Chicken Soup for Busy Nights

Avgolemono — Greek Lemon Chicken Soup — is that cozy hug in a bowl we all crave when life feels a little too busy. Imagine the tang of lemon meeting the soothing warmth of chicken broth, tied together by creamy egg richness and tender orzo. It’s the kind of soup that’s both comforting and surprisingly refreshing. Whether you’re chasing away a winter chill or just need a quick, wholesome meal that feels like home, Avgolemono is your golden ticket.

Made with simple ingredients like chicken, lemon, eggs, and a sprinkle of fresh dill, this classic Greek dish balances lightness and comfort in one beautiful spoonful. The best part? It’s ready in under an hour, which makes it perfect for busy weeknights when you want something satisfying but don’t have time for an all-day kitchen affair.

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What is Avgolemono – Greek Lemon Chicken Soup?

Avgolemono is a traditional Greek soup with a flavor that’s hard to forget once you’ve tried it. “Avgolemono” literally means “egg-lemon” in Greek — the key ingredients that give this dish its silky texture and signature tang. This soup starts with a classic chicken base simmered with vegetables, then enriched with a mixture of eggs and lemon juice to create that creamy, velvety finish (without using any cream).

The technique is brilliant — whisking warm broth into the egg mixture to temper it before adding it back into the pot — so it thickens beautifully without curdling. With the orzo pasta soaking up all that lemony goodness, this soup hits the sweet spot between hearty and light. It’s a dish that brings Greek sunshine straight to your table, even on the cloudiest day.

Reasons to Try Avgolemono – Greek Lemon Chicken Soup

There’s a reason Avgolemono — Greek Lemon Chicken Soup — has been around for centuries. It’s the definition of comfort with a twist. First, it’s loaded with flavor yet feels refreshingly light — perfect for anyone tired of heavy winter stews. The lemon brings brightness, the chicken adds depth, and the eggs give it that luscious, almost velvety body.

Plus, it’s quick to make — a full meal in under an hour — so it fits right into a busy weeknight schedule. It’s also kid-friendly (even picky eaters love it once they taste the lemony orzo) and a wonderful way to use up leftover chicken or broth. And let’s not forget its wellness factor: packed with protein, wholesome carbs, and vitamin-rich veggies. It’s basically your self-care ritual in soup form.

Ingredients Needed to Make Avgolemono – Greek Lemon Chicken Soup

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 liters) chicken stock
3/4 cup (175 g) orzo
Juice of 1 lemon
2 egg yolks
A handful of fresh dill
Salt and freshly ground black pepper to taste

Instructions to Make Avgolemono – Greek Lemon Chicken Soup

Step 1: Sauté the Vegetables

To start this Avgolemono – Greek Lemon Chicken Soup step by step, heat olive oil in a large Dutch oven or soup pot over medium heat. Once warm, toss in the diced onion, carrot, and celery. Let them sizzle and soften for about 8 to 10 minutes, stirring occasionally until they turn tender and translucent. This stage builds the foundation of your soup — it’s where those comforting, homey aromas begin to fill your kitchen. If you love flavor-packed bases, you might also enjoy the way I prep my veggies for Hearty Beef and Barley Soup, which uses a similar sautéing method to deepen taste.

Step 2: Add Garlic, Chicken, and Stock

Once your veggies are soft, stir in the minced garlic and cook for just a minute until fragrant — that’s your cue it’s ready. Then, add the bay leaves, chicken breasts, and chicken stock. Bring everything to a boil, then immediately lower the heat to a gentle simmer. This is where the chicken soaks up all those savory flavors, giving the broth its signature richness. Cover with a lid and let it simmer for about 15 minutes. This step by step process is what transforms simple ingredients into a flavorful, hearty base that’s perfect for your Greek Lemon Chicken Soup.

Step 3: Remove and Shred the Chicken

After simmering, use tongs to carefully remove the chicken breasts and bay leaves. Place the chicken on a cutting board and let it cool for a few minutes so it’s easier to handle. Once cool enough, shred the meat using two forks — pull it apart into thin, tender strands. This method works beautifully for many other recipes too, like my Creamy Paprika Chicken Drumsticks with Steamed Rice, where shredded chicken adds wonderful texture. Set the chicken aside for now while you move to the next step.

Step 4: Cook the Orzo

With the chicken removed, it’s time to cook the orzo directly in the broth. Add it to the pot and give everything a quick stir to prevent sticking. Let it simmer uncovered for about 10 minutes, or until the orzo is tender but still slightly firm to the bite (al dente). This step by step approach helps the orzo absorb the lemony, savory flavor of the broth, making every spoonful rich and satisfying. If you’d like to mix things up, you can swap orzo for rice or small pasta, similar to the substitutions used in my Crockpot Creamy Chicken Noodle Soup.

Step 5: Prepare the Avgolemono Mixture

Now comes the soul of this Greek Lemon Chicken Soup — the Avgolemono mixture. In a medium bowl, whisk together the egg yolks and fresh lemon juice until smooth. This blend will soon give your soup its creamy, tangy magic. To prevent curdling, you’ll need to temper the eggs: slowly ladle 1 to 2 cups of hot soup into the egg mixture while whisking constantly. This gradual heating keeps the eggs from scrambling and creates a beautifully silky texture. If you want more tips on tempering sauces or soups, check out my One-Pot Creamy Chicken Soup — it’s another creamy classic that uses a similar method.

Step 6: Combine the Mixtures

Once the egg-lemon mixture is tempered, slowly pour it back into the main soup pot while stirring continuously. Keep the heat low — boiling at this stage will break the delicate emulsion you’ve created. Stir gently for 4 to 5 minutes until the soup thickens slightly and develops that signature creamy consistency. The step by step transformation here is what makes Avgolemono so special: a light, lemony broth that tastes indulgent but feels wholesome.

Step 7: Finish and Serve

Add the shredded chicken back into the pot and stir to combine. Sprinkle in the chopped fresh dill for a pop of color and flavor — it adds that final aromatic note that makes this soup unmistakably Greek. Taste and season with salt and freshly cracked black pepper. When serving, ladle the soup into bowls and top with a little extra dill or lemon zest for a fresh, inviting touch. For a complete Mediterranean-style dinner, serve it alongside warm pita or even Maple Dijon Roasted Carrots for a sweet contrast.

This step by step guide to Avgolemono – Greek Lemon Chicken Soup guarantees a perfectly creamy, tangy, and comforting bowl every time. Whether you’re cooking for family, friends, or just yourself after a long day, this recipe will quickly become your go-to comfort fix.

What to Serve with Avgolemono – Greek Lemon Chicken Soup

This Greek Lemon Chicken Soup pairs beautifully with simple sides. Warm pita bread or crusty sourdough makes the perfect companion to soak up every drop. For something a little heartier, serve it alongside a light Mediterranean salad — cucumber, tomato, feta, and olives. It also works wonderfully with a side of roasted vegetables, like these Maple Dijon Roasted Carrots for a sweet contrast. And if you want to stay in the cozy soup vibe, try serving it with another comforting favorite like Hearty Bok Choy Chicken Soup for a soothing soup night spread.

Key Tips for Making Avgolemono – Greek Lemon Chicken Soup

1. Temper your eggs slowly — it’s the secret to that dreamy texture.
2. Use fresh lemon juice for a bright, clean flavor. Bottled juice won’t do this dish justice.
3. Don’t boil the soup after adding the egg-lemon mixture, or you’ll end up with scrambled eggs instead of creamy perfection.
4. Adjust thickness to taste — less orzo for a lighter broth, more if you like it hearty.
5. Add a little butter at the end if you’re craving a richer, silkier finish.

Storage and Reheating Tips for Avgolemono – Greek Lemon Chicken Soup

Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, do so gently over low heat and avoid bringing it to a boil — that can cause the eggs to separate. If the soup thickens too much after refrigeration, stir in a splash of chicken stock or water to loosen it up. You can also freeze it before adding the egg-lemon mixture (the eggs don’t freeze well). Just thaw the base later and prepare a fresh lemon-egg mixture when reheating.

FAQs

Can I make Avgolemono ahead of time? Yes, you can prep the base and add the lemon-egg mixture right before serving.
Can I use rice instead of orzo? Absolutely — rice makes a great substitute.
What if I don’t have fresh dill? Parsley or even a little dried dill works fine.
Can I use rotisserie chicken? Definitely. It cuts the prep time in half and adds even more flavor.

Final Thoughts

Avgolemono – Greek Lemon Chicken Soup – is more than just another comfort food. It’s proof that simplicity can be utterly delicious. With each spoonful, you taste the warmth of home-cooked chicken, the brightness of fresh lemon, and the love of generations of Greek kitchens. Whether you’re under the weather, chasing coziness, or just craving something fresh and satisfying, this soup has you covered. And when you’re done, don’t stop there — try my Creamy Dill Pickle Soup or Greek-Style Lemon Chicken Soup next for even more soul-soothing goodness.

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