Avgolemono is a traditional Greek lemon chicken soup that's simply comfort in a bowl! It's a gorgeous, delicious soup made with egg yolks and loads of lemon juice for a warming and satisfying meal.
Love hearty and warming soups? I think you'll like my Chicken Enchilada Soup or this delicious Mexican Meatball Soup!
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Avgolemono is a classic Greek soup made with lemon and eggs, and it's possibly the best chicken soup I've ever tasted in my life.
It's an absolutely gorgeous soup with a beautiful yellow broth and incredibly aromatic from the fresh lemon juice. It's comfort food at its best and couldn't be easier to make.
Avgolemono actually refers to an egg-lemon mixture that's used in many other dishes in Greece to enhance their flavor with a bright lemon fragrance.
You'll find many versions of this Greek lemon chicken soup (or kotosoupa avgolemono as it's called in Greek).
Some of them are made with rice and others with orzo - I opted for the latter because it cooks quicker, and I like it best in this soup.
I used uncooked chicken to make this soup from scratch, but you can also cut some corners and use leftover cooked chicken.
Why you'll love this avgolemono soup recipe
- It's a fragrant and satisfying soup that will warm up your belly and soul.
- It's very easy to make in one pot with very simple ingredients.
- The silky broth infused with lemon juice will change the way you think about chicken soup!
What goes into Greek lemon soup
Olive oil - Use some quality extra virgin olive oil to saute the veggies in.
Onion, carrot and celery - Dice the veggies small so they cook quickly and evenly. You can add a lid on the pot for a couple of minutes so they sweat a bit while sauteeing.
Garlic - Fresh garlic is always best for flavor in this Greek lemon orzo soup.
Chicken - I used chicken breast to make this soup, but rotisserie chicken or simply shredded chicken leftovers from a Sunday roast also work here.
Alternatively, you can use some of these air fryer chicken bites.
Chicken stock - Both homemade and shop-bought chicken stock work well here.
If using shop-bought, use the best quality you can because it really makes a difference.
Orzo - Orzo is a type of small pasta that looks like oversized rice. It takes about 10 minutes to cook in the soup.
You can also use rice in avgolemono - just follow the directions on the package regarding cooking times.
Eggs - Some avgolemono recipes call for whole eggs, others just for yolks.
I prefer to use the egg yolk only because the whites are more likely to curdle. The eggs should be at room temperature.
Lemon - Freshly squeezed lemon juice is essential for avgolemono! Don't substitute it with bottled lemon juice.
Fresh herbs - I love fresh dill in avgolemono, but you can also use parsley or a mix of both.
How to make avgolemono soup
Heat the olive oil in a large stock pot or Dutch oven and cook the onion, carrot and celery for 8-10 minutes over medium heat until softened.
Add the garlic and cook for another minute, then add the bay leaves, chicken and chicken stock.
Bring to a boil, then lower the heat to medium-low, cover with a lid and simmer for 15 minutes.
Take out the chicken breasts and bay leaves. Add the orzo to the pot and continue to cook for 10 minutes.
Shred the chicken with two forks and add it back to the pot.
While the orzo pasta is cooking, whisk the egg yolks and lemon juice in a bowl.
Take out 1-2 ladles of hot broth from the pot and pour it over the egg lemon mixture to temper it.
Add this mix to the pot and continue to cook for 5 minutes.
Stir in the fresh dill, adjust the seasoning and serve immediately, with some extra fresh dill on top if you like.
Leftovers and storage
- Leftovers will keep well in the fridge for up to 3 days in an airtight container.
- Reheat this Greek chicken soup gently on the stovetop or in the microwave. Don't bring it to a boil to prevent curdling the eggs.
- The orzo will soak up some of the liquid so you may need to add some chicken broth when reheating.
- You can freeze the soup for up to 3 months.
Recipe notes and tips
- Make sure you don't skip the tempering the eggs step -it's essential to avoid scrambling. You don't want to end up with egg drop soup.
- Make the soup creamier and richer by adding 1-2 tablespoons of butter with the olive oil.
- Serve this Greek lemon soup with a bit of freshly cracked black pepper and extra dill on top if you like.
If you liked this avgolemono soup recipe, you might also like some of my other easy soup recipes:
- Vegetarian Dumpling Soup
- Kielbasa Potato Soup
- Easy Italian Meatball Soup
- Creamy Vegetarian Tortellini Soup
- Creamy White Lasagna Soup
Looking for more delicious inspiration? Follow Skinny Spatula on Instagram, Facebook, and Pinterest!
Avgolemono — Greek Lemon Chicken Soup
Avgolemono is a traditional Greek lemon chicken soup that's simply comfort in a bowl! It's a gorgeous, delicious soup made with egg yolks and loads of lemon juice for a warming and satisfying meal.
Ingredients
- 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 liter) chicken stock
- ¾ cup (175 g) orzo
- Juice of 1 lemon
- 2 egg yolks
- A handful fresh dill
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large stock pot or Dutch oven and cook the onion, carrot and celery for 8-10 minutes over medium heat until softened.
- Add the garlic and cook for another minute, then add the bay leaves, chicken and chicken stock.
- Bring to a boil, then lower the heat to medium-low, cover with a lid and simmer for 15 minutes.
- Take out the chicken breasts and bay leaves. Add the orzo to the pot and continue to cook for 10 minutes.
- Shred the chicken with two forks and add it back to the pot.
- While the orzo is cooking, whisk the egg yolks and lemon juice in a bowl. Take out 1-2 ladles of soup and pour it over the egg-lemon mixture to temper it. Add this mix to the pot and continue to cook for 5 minutes.
- Stir in the fresh dill, adjust the seasoning and serve immediately, with some extra fresh dill on top if you like.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 377Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 154mgSodium: 679mgCarbohydrates: 32gFiber: 2gSugar: 8gProtein: 32g
Nutritional information is an estimate provided by an online nutrition calculator.
Blake says
My whole family under the weather and I was craving home made chicken soup with some lemon twist - this was AMAZING. SO SO good. I used a small twist pasta because that is what I had and didn't use dill (because not a huge fan) but this was by far my favorite chicken soup I've ever made! Thank you!! Family loved it so much we didn't end up with any leftovers (and there is only 4 of us!) so next time doubling it! Also just a tip from other soups I have made - I make the pasta separately and add to bottom of soup - I find it helps save it better because pasta doesn't soak up all your broth! In this case I had NO leftovers but still allows everyone to add as much or as little pasta to their soup depending on preference (kids like a LOT haha!)
Clyn says
Can I substitute already cooked lentils for the orzo to add more protein and fiber?
Thank you!
Alice says
I think that would work — it's actually a great idea!
Erica EB says
I made this soup several times during the last few months of my father’s cancer journey. He absolutely loved it. I haven’t been able to bring myself to make it again until today. I’m going to sit with my feelings and enjoy a bowl tonight.
Alice says
Dear Erica,
Thank you for sharing such a touching and personal story. I'm deeply moved that this soup brought comfort to your father during his cancer journey. It's wonderful that you're finding the strength to make it again. I hope each spoonful brings back warm memories of your time with him. Sending you comfort and positive thoughts.
Andy says
This is a great starting point for the soup. I like to brown the chicken to get extra flavor, use bone broth instead of regular broth, two lemons instead of one, three egg yokes instead of two. This makes a heartier soup. Thanks for the recipe!
Hilary Kozenko says
Is there a gluten free option to substitute for the orzo?
Alice says
If you can find some gluten free orzo, that's the easiest solution. DeLallo makes it from what I know. Alternatively, you could use quinoa or any other small gluten-free pasta shapes.
Brenda says
If making ahead to freeze can you make it entirely then freeze or should I only do through #5 and freeze then add lemon, egg, orzo and dill day plan on eating it?
Alice says
I would only do through #5 and then add the fresh lemon, egg, orzo and dill on serving day.
Ali says
Excellent recipe! I added some lemon zest, used homemade chicken bone broth, and modified with chickpea orzo. Will make again and again!
Deb says
Made the soup today. It was a bit too much lemon flavoring for my taste. Can you just use less lemon or perhaps sub in another flavor?
Alice says
Absolutely, you can use as much lemon as you like.
Jean Tiernan says
If I am making soup in advance, should I add the lemon, egg, and orzo the day of cooking? Or is it OK to make it all ahead of time?
Alice says
Hi Jean, great question! For the avgolemono soup, it's best to add the lemon, egg, and orzo on the day of cooking to preserve their textures and flavors.
Rachel says
This was AMAZING! The flavor is incredible, especially with some added lemon slices 😀
Inge sinclair says
This is by far the best chickensoup I have ever made and I absolutely love it.it will be my go to soup.i grew up in Europe and soups where at every meal.thank you for the wonderful recipe.
Pam says
This is the best soup! Why eat out when food can taste so good at home .
Alice says
Thank you, Pam! I'm thrilled to hear you enjoyed the soup so much. It's wonderful to know that homemade meals are bringing such joy to your dining table.
Adrienne Austin says
Such a delicious recipe! It was enjoyed by the whole family! I have been sick for 5 days and finally got my taste back in time to enjoy this! Thanks for your notes about tempering the egg yolks with broth. Saving this recipe and will be making it again! Can’t wait to try some of your others!
Wendy Woelmer says
I made hollandaise sauce this morning and have some left over, do you think I could use about 1/2 cup. It had egg yolk water lemon juice and butter
Alice says
Hello Wendy, even though I've never tried it, I think you can use your leftover hollandaise in the Avgolemono soup. The egg yolk and lemon juice in it should complement the soup nicely. Just be mindful of the butter content as it may slightly alter the texture.
Dee says
My husband makes this soup but to keep it slightly lower in carbs we use cauliflower rice instead of rice/orzo. We also use whole eggs not just yolks. It’s delicious.
Terri says
Can you freeze this?
Alice says
Yes, you can freeze it for up to 3 months.
Lori says
This was absolutely incredible. I needed a nice easy recipe tonight. My husband loves it as well. Thank you so much!!
Monica says
Simply delicious! I have always wanted to make this soup myself because it’s one of my favorite menu items to order when I’m dining in a Greek restaurant. But frankly, I was intimidated for some reason. Well it is so much easier than I thought! My only edits were I used the whole egg for extra protein; Arborio rice instead of orzo to make it gluten free; and closer to 4-5 tablespoons of lemon. Thank you for this recipe. It will be in regular rotation at my house!
Robin says
Can you double this recipe? Or is I do, should I not double the lemon and egg mixture?
Alice says
Hi Robin, you can certainly double the recipe. I'd double the egg mixture, too.
tara andrews says
if we double the recipe, do we double all the ingredients?
Alice says
I would double them all, yes.
Pauline says
Oops apologies. I found the instructions re lemon. Still wondering how much lemon, but guess it's to taste by experimenting?
Thank you.
Alice says
I typically use the juice of a regular-sized lemon, which is about 2-3 tablespoons. You can adjust to your taste, though.
Amy says
Oh wow! One of my new favorite dishes for sure! Lazy me put thighs in the air fryer with some Greek seasoning, then shredded it and added it. This is a beautiful soup.
Pauline Giles says
How much lemon? When do you add lemon?
Thank you.
Paula Eckroth says
This was absolutely delicious!
Rebecca says
Made with freshly made chicken stock. Used cilantro as the herb. Delicious!
Susan says
I couldn’t find orzo. I have tiny macaroni. How much should I use and how long should I cook it?(I’ve doubled the recipe)
Alice says
I'd use half the quantity with macaroni, Susan.
Donna Powell says
Made this today. It is my new favorite chicken soup. Very tasty and refreshing. Love the lemon and dill. Thanks for sharing—
Alice says
I'm so glad you liked the recipe, Donna, and thank you for taking the time to leave a review 🙂
Donna says
Can I use dried dill instead of fresh and when would I add it to the recipe?
Alice says
It really won't be the same with dried dill.
Candace says
I have used with dried dill, it’s not the same, but a great back up. Also tarragon is lovely too.
Rachelle C. Sheppard says
If using rice do you still use 3/4 cup?
Alice says
Yes, it should still be 3/4 cup.
Savanna vance says
Can this be made in a crock pot?
Alice says
I think it would work ok in a Crock Pot but I haven't tested it for times etc.
Patricia Riesett says
Can this soup be frozen? I'm thinking if you leave the orzo out until you're ready to serve it, the orzo wouldn't be all mushy.
Alice says
The soup freezes well but I'd definitely leave the orzo out until you're ready to serve it.
Robin says
This soup was scrumptious! Everyone enjoyed it, even my pickiest eaters. I used an extra chicken breast and a little extra stock to make it go a little further. Will definitely make it again!
Blessings!
Robin
Alice says
I'm so happy everyone liked the soup, Robin!
Sara says
Can it be made without the egg yolks?
Alice says
Wouldn't quite be avgolemono without the egg yolks.
Shawn says
I have an egg sensitivity, would leaving the egg whites out change the flavor or consistency?
Alice says
Hi Shawn, the flavor won't be affected but the soup might be thinner.
Diane Warren says
Absolutely love this soup and so easy
Heather says
Do I cook the chicken first? Or just put it in as is?
Alice says
You don't need to cook the chicken first, Heather.
Cheryl Ann Nelson says
Avgolemono is the perfect soup for DASH dieters or others following a heart-healthy diet. Lemon brightens the flavor in place of a higher amount of salt.
My husband, who has to follow a heart-healthy diet for the rest of his life, loves this soup and lemon and chicken broth-based soups like it.
Because his doctor badgers him to eat more cruciferous veggies, I will experiment with subbing cauliflower rice for half of the orzo or rice.
Lisa says
I have bone in chicken breasts. Could I use those, just cook a bit longer? I feel it would just add to the flavor too? Can’t wait to try it! Sounds fabulous.
Alice says
Absolutely, just cook them a bit longer. The flavor should be amazing, indeed!
Michelle Moore says
This is DELICIOUS!!! Made tonight.
Hubby thumbs up.👍👍👍
Kandi Koppelman says
If I use rice how long should I simmer it? I’m really excited to try your recipe.
Alice says
I'd double the time for rice.
Melanie says
This is absolutely delicious. We had it for supper two nights in succession. Poaching the chicken in the stock made in soft and tasty. Thank you.
Alice says
So happy you liked it, Melanie!
Crissy says
This was a fantastic soup! We loved it so much! I used 8 cups of chicken stock!
Alice says
Thank you for trying out the recipe and leaving such a lovely comment!
Romina says
I’ve made this soup a few times now and it’s super easy to make. It’s delicious and lots of flavour too. Thank you for sharing it!