Greek Lemon Chicken Soup (Avgolemono)
The very first time I made Greek Lemon Chicken Soup, or Avgolemono, I was immediately struck by how comforting and bright it was at the same time. There’s something magical about the way the lemon brings out the richness of the chicken while still keeping the whole dish light and zesty. It reminded me of a warm hug with a sunny twist, perfect for a chilly evening or a sick day pick-me-up.
I wanted to share this version because it’s the one I come back to over and over again. I use tender shredded chicken, fresh vegetables, and whisk in eggs and lemon juice at the end to create that signature silky finish. The balance of savory and citrus is just divine, and every time I serve it, I watch bowls get scraped clean.
This recipe doesn’t require anything complicated, but the end result feels like it came from a cozy Greek kitchen. Whether you’re familiar with Avgolemono or trying it for the first time, this recipe delivers both heartiness and elegance in a bowl.
Why You’ll Love This Greek Lemon Chicken Soup
This soup is a beautiful blend of wholesome ingredients and Mediterranean charm. The lemony brightness lifts the soul, while the creamy texture, achieved without any cream at all, makes it feel indulgent. It’s naturally gluten-free, simple to make, and can be prepared with leftovers or from scratch. It’s the kind of dish that surprises people by how nourishing and refreshing it is at once. And best of all, it only gets better the next day.
How to Make Greek Lemon Chicken Soup (Step 1, 2, 3…)
Step 1: Start by cooking your chicken breasts or thighs in a large pot with some water or broth until fully cooked and tender. You can also use pre-cooked shredded chicken if you want to speed things up.
Step 2: Remove the chicken and shred it into bite-sized pieces. Set aside. In the same pot, add olive oil and sauté diced onions, carrots, and celery until they begin to soften.
Step 3: Stir in garlic and a touch of salt and pepper. Add chicken broth and bring to a gentle boil. Then toss in some orzo or rice and let it simmer until the grains are tender.
Step 4: In a separate bowl, whisk together eggs and fresh lemon juice until frothy. To temper the eggs, slowly pour in a ladle of the hot soup broth while continuously whisking. Repeat with another ladle to bring the temperature up gradually.
Step 5: Slowly stir the egg-lemon mixture into the soup, making sure the heat is low to avoid curdling. Continue to stir until the broth becomes creamy and lightly thickened.
Step 6: Return the shredded chicken to the pot. Add fresh dill or parsley, and adjust salt and pepper to taste. Let it warm through but do not boil.
Recipe Variations and Possible Substitutions
If you’re short on time, using rotisserie chicken works wonderfully and still gives a rich flavor. For a low-carb option, you can substitute cauliflower rice for orzo. Prefer a vegetarian version? Use chickpeas instead of chicken and vegetable broth as your base.
Fresh dill is traditional, but parsley or even mint can be used if that’s what you have. Rice gives a thicker texture, while orzo creates a more delicate finish—use whichever you love. Finally, feel free to adjust the lemon to your taste. Some prefer just a hint, while I tend to go bold for a bright citrusy punch.
Serving and Pairing Suggestions
Greek Lemon Chicken Soup is filling enough to stand on its own, especially with the orzo or rice making it hearty. That said, I often like to pair it with a crusty sourdough slice or warm pita bread for dipping. A side of Greek salad with cucumbers, feta, and olives adds a cool, crisp contrast that perfectly balances the warmth of the soup.
You could also serve this soup as a starter for a bigger Mediterranean meal. Think grilled lamb, stuffed grape leaves, or baked feta with tomatoes. The tang of the soup sets the stage for richer dishes beautifully.
Storage and Reheating Tips
This soup keeps well in the fridge for up to 4 days. Store it in an airtight container and reheat it gently on the stove over medium-low heat. Because it contains eggs, avoid boiling the soup again as that could cause it to curdle. Stir frequently to help it heat evenly.
If you plan to freeze it, I recommend freezing the soup before adding the egg-lemon mixture. When you’re ready to eat, reheat the base, then whisk in the tempered eggs and lemon juice fresh to preserve the silky texture.
Frequently Asked Questions
How lemony is this soup?
You can adjust the lemon to your liking. I use the juice of two lemons for a noticeable tang, but you can scale back if you prefer it milder.
Can I make this ahead of time?
Yes! Just store the soup base and add the egg-lemon mixture fresh when reheating.
What kind of rice or pasta should I use?
Short-grain white rice, arborio, or orzo all work beautifully. Choose what you have or what suits your texture preference.
Is this soup gluten-free?
Yes, if you use rice or gluten-free orzo, the soup is entirely gluten-free.
Can I use leftover turkey instead of chicken?
Absolutely. Turkey is a great substitute and works just as well with the lemon and herbs.
Related Recipe You’ll Like
If you enjoyed the comforting warmth of this Avgolemono, I think you’ll love my Lemon Herb Quinoa Soup. It shares the same citrusy brightness but with a plant-based twist, using quinoa and chickpeas to create a hearty, nourishing meal that feels just as cozy and revitalizing. It’s a great alternative when you’re craving something similar but meatless.
You might also enjoy my Mediterranean Lentil Soup, a spiced and earthy option that’s packed with vegetables and healthy protein. Both are wonderful choices to add to your weekly rotation.
Save and Share This Recipe for Later
If this Greek Lemon Chicken Soup hit the spot, don’t forget to save it for next time. Pin this recipe to your favorite board on Pinterest so you can easily find it whenever the craving strikes. Share it with friends and family too—especially anyone who could use a bowl of comfort and brightness. You can also share it on Facebook, Instagram, or wherever you swap good food ideas. Let’s spread the love for lemony goodness!
Greek Lemon Chicken Soup (Avgolemono)
This Greek Lemon Chicken Soup, also known as Avgolemono, is a traditional Mediterranean dish made with tender shredded chicken, vegetables, and orzo or rice. The broth is enriched with a silky blend of eggs and fresh lemon juice, giving it a creamy texture without any dairy. The soup is both light and comforting, perfect for cold days, cozy dinners, or a nourishing meal when you're under the weather. It’s naturally gluten-free if made with rice, and packed with bright, savory flavor. A healthy, one-pot recipe that feels both homey and elegant.
Ingredients
- 2 boneless, skinless chicken breasts or thighs (or 2 cups shredded cooked chicken)
- 8 cups chicken broth
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- ½ cup orzo or white rice
- 2 large eggs
- Juice of 2 lemons
- Salt and pepper to taste
- Fresh dill or parsley, chopped (for garnish)
Instructions
- In a large pot, cook the chicken in water or broth over medium heat until fully cooked. Remove and shred.
- In the same pot, heat olive oil and sauté onions, carrots, and celery until soft.
- Add garlic, salt, and pepper. Stir for a minute.
- Pour in the chicken broth and bring to a gentle boil.
- Add orzo or rice and simmer until tender (about 10-12 minutes).
- In a separate bowl, whisk eggs with lemon juice until frothy.
- Temper the eggs by slowly whisking in 1-2 ladles of hot broth.
- Reduce the soup to low heat and slowly stir in the tempered egg-lemon mixture.
- Return the shredded chicken to the pot and heat through without boiling.
- Garnish with chopped dill or parsley and serve.
Notes
- For vegetarian version, replace chicken with chickpeas and use vegetable broth.
- Add more lemon juice if you prefer a tangier soup.
- Do not reboil the soup after adding the egg mixture to prevent curdling.
- Keeps well refrigerated for 4 days; reheat gently on the stove.
- Freeze the soup base without the egg-lemon mix for longer storage.
