Avgolemono — Greek Lemon Chicken Soup Recipe

If you’ve never had avgolemono, you’re in for a treat. There’s something magical about the creamy, lemony warmth of this classic Greek soup—it’s comforting, refreshing, and hearty all at once. I’ve found myself craving it on cool evenings when I want something soothing but not too heavy, and it always hits the spot. The way the bright citrus balances out the savory broth is what really makes avgolemono special, and once you master this recipe, it’s bound to become one of your go-to dishes for cozy nights in.

this RECIPE

A soup with a story: how avgolemono became a household favorite

The first time I had avgolemono was at a small family-run taverna in a quiet Greek village during a trip a few years ago. It was a chilly spring evening, and I was looking for something warm to shake off the cold. The owner, a kind older woman, recommended this soup—and I’ll never forget that first spoonful. It was tangy, creamy, and comforting all at the same time. After that trip, I started making it at home, adjusting it little by little until I found the balance of flavors that I loved the most. Now, every time I make it, I’m reminded of that unforgettable meal in Greece, and it brings a little Mediterranean sunshine to my kitchen.

The origins of avgolemono: a quick history lesson

Avgolemono, like many classic recipes, has its roots in simplicity. The name literally means “egg-lemon,” which are the two signature ingredients that give this soup its unique flavor and texture. While it’s a staple of Greek cuisine, variations of this dish exist in other Mediterranean cultures too—like the Turkish “terbiyeli” or the Arabic “tarbiya.” Traditionally, avgolemono is often made with rice, but using orzo (a rice-shaped pasta) gives it a slightly different texture that I love. Over time, this humble, rustic soup has evolved from a basic broth thickened with eggs and lemon into the heartier version many of us know today, with chicken and vegetables added for extra substance.

Let’s talk ingredients: simple, fresh, and oh-so-important

• Chicken: This soup uses boneless, skinless chicken breasts, which get poached in the broth and shredded. If you’re out of chicken breasts, boneless thighs work just as well—they might even add a bit more flavor! I like to use organic, free-range chicken whenever I can, as I find it has a slightly richer taste.
• Orzo: Orzo is a fun choice for avgolemono because of its light texture. You can swap it for rice if you prefer, or even try a small pasta like ditalini. I’ve also used quinoa as a gluten-free option, and it worked beautifully, adding a bit of extra protein.
• Egg yolks: The egg yolks are what make avgolemono so velvety and smooth. When whisked with lemon juice and tempered with hot broth, they create a creamy consistency without any dairy! Just make sure you temper them slowly to avoid scrambling.
• Lemon: The lemon juice gives avgolemono its signature tang. Freshly squeezed lemon is always the way to go for the best flavor. If you like a milder lemon taste, you can reduce the amount, or if you’re feeling adventurous, add a bit of lemon zest for extra punch.
• Vegetables: Onion, carrot, and celery form the base of the soup. They add subtle sweetness and texture, which balances out the acidity from the lemon. Feel free to experiment here—sometimes I throw in a handful of spinach or kale for extra greens.
• Fresh dill: Dill adds a fresh, herby note that really brightens up the soup. If you’re not a dill fan, you could swap it for parsley or even a bit of fresh oregano for a more savory twist.

Kitchen gear: the must-haves for perfect avgolemono

You don’t need any fancy gadgets to make avgolemono, which is one of the reasons I love this recipe—it’s simple and accessible. Here’s what you’ll want to have on hand:

• Large stockpot or Dutch oven: This is essential for simmering your soup and gives you plenty of room to stir in the egg-lemon mixture without making a mess. A Dutch oven holds heat beautifully, so if you have one, use it!
• Whisk: To get that creamy texture, you’ll need to whisk the egg yolks and lemon juice together, and a sturdy whisk will help you get the job done quickly.
• Ladle: This might seem obvious, but a good ladle is key for tempering the egg-lemon mixture—start with just a small amount of broth at first to avoid any lumps.
• Two forks: You’ll need these for shredding the chicken. If you’ve never tried this method, it’s easier than it sounds—just pull the chicken apart with the forks, and it’ll shred perfectly.

Step-by-step: let’s make avgolemono together!

1. Start with a flavor base
   Heat your olive oil in a large stockpot over medium heat. Once the oil is shimmering, add the diced onion, carrot, and celery. Sauté these for about 8-10 minutes until they’re soft and fragrant. I’ve found that cooking the vegetables slowly here really helps build up the depth of flavor.
2. Add the garlic and chicken stock
   Toss in the minced garlic, stirring for another minute until it’s aromatic—just long enough to wake it up without letting it burn. Then, add the bay leaves, chicken breasts, and the chicken stock. Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 15 minutes.
3. Cook the orzo and shred the chicken
   After simmering, take the chicken breasts and bay leaves out of the pot. While the orzo cooks (about 10 minutes), use two forks to shred the chicken into bite-sized pieces. I’ve tried rushing this step before, and trust me, it’s worth the extra few minutes to get it nice and evenly shredded.
4. Temper the eggs
   This is where the magic happens. Whisk the egg yolks and lemon juice in a separate bowl. Here’s the trick: you need to slowly add hot soup broth to the egg mixture while whisking continuously. I usually start with just one ladle of broth, whisk it in, then add another ladle. This prevents the eggs from curdling and keeps the soup silky smooth.
5. Finish and serve
   Pour the tempered egg mixture back into the soup and let it simmer gently for about 5 more minutes. Stir in the fresh dill and season with salt and pepper to taste. That’s it! Serve immediately with a sprinkle of fresh dill on top for extra freshness.

Variations to try: from gluten-free to a heartier twist

• Gluten-free: Swap out the orzo for a gluten-free grain like quinoa or even rice. I’ve tried it with quinoa before, and the slightly nutty flavor worked wonderfully with the tangy lemon.
• Vegan twist: You can absolutely make a plant-based version of this soup! Use vegetable broth instead of chicken stock, and for a creamy texture, blend in some cashew cream or silken tofu. You’ll still get that comforting, rich texture without the eggs or chicken.
• Heartier avgolemono: If you’re in the mood for a more filling soup, try adding chickpeas or white beans. They pair beautifully with the lemon and dill, and the extra protein will make the soup even more satisfying.
• Seasonal spin: In the summer, I’ve added zucchini and summer squash to lighten things up. In the fall, a handful of chopped kale or spinach brings in a nice earthy flavor. You can really make this soup your own depending on what’s fresh and in season.

How to serve avgolemono like a pro

Avgolemono is such a star on its own that it doesn’t need much to shine. I like to serve it in wide, shallow bowls, topped with a little extra fresh dill and maybe a slice of lemon on the side for a pop of color. For a casual dinner, pair it with crusty bread—something to soak up that lemony broth. If you’re hosting, you could serve it alongside a simple Greek salad with cucumbers, tomatoes, and olives to keep the Mediterranean vibes going.

beverages: fresh and flavorful

For a refreshing pairing, I love serving avgolemono with a chilled glass of sparkling water with lemon. The light bubbles complement the soup’s tanginess perfectly. If you’re in the mood for something a bit more fun, try making a cucumber-mint lemonade—the cool, crisp flavors will balance the warmth of the soup beautifully. For something hot, a mint or chamomile tea is soothing and won’t overpower the delicate flavors of the soup.

Storing and reheating avgolemono

Leftover avgolemono keeps really well, but here’s a tip: if you’re planning to store it, hold off on adding the orzo. Orzo tends to soak up the broth as it sits, so I cook it separately if I’m making a batch ahead of time. Store the soup in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stovetop over medium heat, stirring occasionally. If the soup thickens too much as it cools, just add a splash of chicken broth or water when reheating to thin it out.

Adjusting for different serving sizes

This recipe makes about 4-6 servings, but it’s super easy to scale up or down depending on your needs. If you’re cooking for two, just halve the ingredients and you’ll still have leftovers. If you’re feeding a crowd, double everything but keep an eye on the seasoning—you might need a bit more lemon or salt to balance out the larger batch. The only tricky part is tempering the egg-lemon mixture when scaling up, so just be sure to take your time with it.

Encouragement to try this recipe!

I really hope you give avgolemono a try—it’s such a satisfying, flavorful soup that’s surprisingly easy to make. Whether you stick to the classic recipe or experiment with your own twists, it’s one of those dishes that feels like a warm hug in a bowl. Once you’ve mastered the tempering process, you’ll be whipping up batches in no time, and trust me, it’ll quickly become a family favorite!

Frequently asked questions

1. Can I use a different type of pasta instead of orzo?
Absolutely! Small pasta shapes like ditalini or even broken-up spaghetti work well. You can also use rice or quinoa for a gluten-free version.

2. How do I keep the eggs from curdling?
The key is to temper the eggs by slowly whisking hot broth into the egg-lemon mixture. Start with a small amount of broth and whisk constantly to avoid scrambling the eggs.

3. Can I freeze avgolemono soup?
Yes, but I recommend freezing it without the orzo, as it can become mushy when thawed. Add freshly cooked orzo when reheating.

4. What can I use instead of fresh dill?
If you’re not a fan of dill or can’t find it, parsley or fresh oregano are great alternatives. They’ll give a slightly different flavor but still complement the soup.

5. Can I use leftover chicken?
Definitely! If you have leftover cooked chicken, just shred it and add it to the soup after the orzo has cooked. It’s a great way to use up leftovers.

Print