This Greek avgolemono soup recipe is a classic, nourishing Greek lemon chicken soup-perfect for cold winter days with bright lemon flavor. Avgolemono is finished with eggs and lemon juice gently tempered with hot broth, then whisked back into the pot. The result is a wonderfully creamy texture without a drop of cream, with its signature velvety body and pale golden color. Add tender orzo (gluten-free if you like) and a shower of fresh dill.
I fell in love with avgolemono at a little soup spot years ago. One spoonful and I was hooked. I've always loved lemon (my two trees happily prove the point), and this Greek lemon chicken soup shows lemon at its best: brightening the broth, lifting the flavors, and balancing savory chicken. The creamy texture comes from tempered eggs, not dairy, and fresh dill adds that final Greek note. Finish it with orzo-gluten-free or traditional-and you've got a bowl that truly satisfies.
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What Makes Greek Avgolemono Soup Special
- Bright, lemony flavor - Wakes up classic chicken soup.
- Nourishing and satisfying - Protein + broth + orzo = comfort.
- Creamy without cream - Thanks to the egg-lemon tempering method.
- Easy & adaptable - Gluten-free orzo option.
- Uses leftover chicken - Perfect for roast chicken leftovers or rotisserie chicken.
For another terrific chicken soup, try this chicken vegetable soup recipe.
Ingredients You'll Need
- Chicken - Cooked, shredded chicken breast (or rotisserie) keeps this fast and easy.
- Onion - Part of the aromatic flavor base.
- Celery - Adds savory, earthy depth and classic soup aroma.
- Carrot - Brings natural sweetness and balance to the lemon.
- Garlic - For flavor and a subtle savory backbone.
- Broth - Use low-sodium chicken broth, homemade broth is best.
- Lemon - The signature bright acidity that makes avgolemono what is is.
- Eggs - Create the soup's silky, creamy texture when tempered into hot broth.
- Fresh dill - Adds that unmistakable Greek finish; fresh is worth it here.
- Orzo - Rice shaped pasta. Gives the soup substance; use regular or gluten-free orzo as needed.
Please see the recipe card for measurements, salt, and pepper.
Try this recipe to make easy roast chicken breast for the soup! Cook once eat twice, dinner one night and soup the next.
Substitutions & Variations
- Using raw chicken instead: If you prefer, you can simmer a 1-1¼ pounds bone-in, skinless chicken breast directly in the broth until cooked through, then shred and return to the pot. This adds flavor but takes a little longer. Cut the breast in half crosswise for faster cooking. After cooking, remove bones and shred, then add back to the pot.
- Swap the orzo for cooked rice, either white or brown, or another tiny pasta shape.
If you love lemon like I do, try this lemon blender marinade for chicken. It's one of my go-to recipes.
Chef's Tip - Tempering: Keeping Avgolemono Silky
Whisk the eggs and lemon juice together until smooth. Then temper: slowly drizzle in about 1 cup of hot broth while whisking constantly to gently warm the mixture. Once it's warm and fluid, whisk it back into the pot off heat (or on very low). Don't let the soup boil after adding the egg-lemon mixture-gentle heat keeps it creamy and velvety and not curdled or scrambled.
How to Make Avgolemono Soup
- Cook orzo, drain and rinse in cool water, toss with a tiny bit of olive oil. Best to cook it separately.
- Saute onions in olive oil until soft, 3-4 minutes on med-low, then add garlic for 1 minute longer.
- Add the carrot and celery and cook until softened, 3-4 minutes.
- Add the broth and simmer 5 minutes to blend flavors.
5. Whisk 2 whole eggs + 1 egg yolk with lemon juice until smooth.
6. Slowly whisk in 1-2 cups of hot chicken broth (called tempering) so they do not scramble when added to the soup.
7. Add the tempered eggs into the soup and stir.
8. Stir soup until smooth over low heat. Do not boil or it might scramble.
9. Stir in the chicken and orzo.
10. Garnish with fresh chopped dill and a little extra lemon and enjoy!
Serving Suggestions
Avgolemono soup is best served warm, garnished with fresh herbs like parsley or dill, and can be accompanied by toasted garlic bread or a light Greek salad. Serve with lemon wedges for a more lemony taste if preferred.
Storing Greek Lemon Chicken Soup
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat-do not boil as it will effect the silky texture and the tempered egg-lemon mixture.
Can avgolemono soup be frozen?
Freezing lemon chicken soup is not recommended. The egg-lemon mixture can separate and become grainy when thawed.
Lemon Chicken Soup FAQs
Avgolemono is a traditional Greek soup finished with a mixture of eggs and lemon juice that's gently tempered with hot broth, creating a silky, creamy texture without any cream.
The egg-lemon mixture likely wasn't tempered slowly enough, or the soup was too hot. Whisk the eggs and lemon together, slowly add hot broth to warm them, then stir back into the soup over low heat. Do not boil after adding.
Yes. For best results, make the soup base ahead and store it without the pasta. Add the cooked orzo and gently reheat just before serving to keep the texture light and silky.
Yes. Lemon flavor varies by preference and by the acidity of the lemons themselves (such as Meyer lemon vs Eureka). Taste and adjust with more lemon juice at the end if needed.
More Great Soup Recipes!
From creamy smooth soups to hearty options that are almost a meal themselves, check out the soups recipe index for more inspiration!
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📖 Recipe
Greek Avgolemono Soup Recipe (Lemon Chicken Soup)
Equipment
- Large Dutch oven or soup pot 5 ½ - 6 quarts
Ingredients
- 1-1 ½ cups cooked orzo pasta GF or regular, note below
- 2 tablespoons extra virgin olive oil
- 1 cup chopped onion
- 2 large garlic cloves finely chopped and smeared to a paste or microplaned
- ½ cup finely chopped celery
- ½ cup finely chopped carrot
- 5 cups good quality chicken broth, low sodium preferably homemade
- 1 large bay leaf fresh or dried
- 2 cups shredded cooked chicken 11 ounces
- 3 large eggs use 2 whole eggs + 1 extra yolk
- 3-4 tablespoons fresh squeezed lemon juice
- 1 ½ - 2 tablespoons fresh chopped dill
- ½ teaspoon sea salt
- ¼ teaspoon black pepper optional
Instructions
Cook the pasta
- Start by cooking the orzo according to package directions. Drain and rinse under cool water to stop the cooking process and remove excess starch. Save for adding to the soup, adding a tiny bit of olive oil to the pasta so it does not stick together in a clump.
Start the soup: cook the vegetables
- Heat olive oil in the pot over medium heat, cook the chopped onion until soft, 3-4 minutes. add the garlic and cook 1 more minute. Add the celery and carrot and cook until soft, 3-4 minutes.
Add the broth
- Add 4 cups of broth to the pot and the bay leaf. Simmer for 5-10 minutes to blend the flavors and heat the broth. Add the salt (taste first as broth salt levels vary widely unless homemade). Turn the heat down to low before tempering the eggs (so they do not scramble).
Temper the eggs
- Whisk 2 whole eggs plus the 3xtra yolk until light and frothy, then whisk in lemon juice. While whisking constantly, slowly drizzle in 1-2 cups hot broth until the mixture is very warm. Reduce heat to low, then slowly pour the egg-lemon mixture back into the pot while stirring. After adding the egg-lemon, keep heat on LOW and do not boil/simmer.
Add the chicken and pasta to serve
- Add the shredded chicken and cooked orzo; heat gently until warmed through. Do not boil or get the soup too hot (because of the eggs).
Make any adjustments
- Taste and adjust with more lemon juice, salt and pepper. Remove bay leaf before serving. If you want a more brothy soup add the last 1 cup of broth (or more). Add the dill to each bowl before serving for the best flavor.
Notes
Nutrition
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