There’s something about Avgolemono Soup that hits different when the leaves start to fall and the chill creeps into your bones. Maybe it’s the silky lemon-egg broth, or maybe it’s the tender bites of chicken and orzo dancing in every spoonful. Either way, this Greek-inspired bowl of sunshine has saved my dinner plans more times than I can count—especially on those nights when time is tight, but hearts are hungry.
This recipe has become a weekday favorite in my house—light enough for lunch, cozy enough for dinner, and fancy enough to serve when friends stop by unexpectedly (which they do, often, because they know I always have soup simmering). And bonus—it uses ingredients most of us already have in the fridge or pantry.
So if you’re searching for a dish that’s quick, nourishing, and loaded with flavor? Avgolemono Soup just might be your new go-to.
Table of Contents
Why You’ll Love This Avgolemono Soup Recipe
- Ready in under 45 minutes (perfect for busy weeknights)
- One pot = less cleanup and more time for you
- Creamy and rich without any cream—thank you, egg and lemon!
- Great way to use up leftover chicken or rice
- Loved by both picky eaters and the “I just want something light” crowd
I first fell in love with this soup on a trip to a small Greek village during my pre-kid, backpacking days. The woman who served it had a name I couldn’t pronounce and a kitchen that smelled like heaven. I left with a full belly and a handwritten note of ingredients I kept tucked into my passport holder for years.
What Does Avgolemono Soup Taste Like?
Imagine chicken noodle soup got a zesty, Mediterranean glow-up. Avgolemono is tangy, bright, and deeply comforting. The lemon flavor is upfront but never overpowering—just enough to lift the richness from the chicken broth and eggs.
The texture? Think velvety, almost creamy—but with no dairy in sight. It’s one of those dishes that feels indulgent but is secretly pretty light.
Ingredients You’ll Need for Avgolemono Soup
Here’s what you’ll want to grab for this comforting bowl of goodness:
- 1 whole chicken breast (about 8 oz, boneless and skinless)
- 6 cups chicken broth – homemade or a good low-sodium store-bought
- 1/3 cup orzo or long-grain rice – orzo cooks faster; rice gives a heartier texture
- 3 large eggs – the secret to that luscious texture
- 1/4 cup fresh lemon juice (about 2 lemons) – don’t skimp here!
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 1 small onion, finely diced
- 1–2 garlic cloves, minced
- 2 tbsp fresh dill, chopped – adds that fresh herby layer
- 2 tbsp fresh parsley, chopped (optional)
- Salt and black pepper to taste
- Lemon slices and extra dill for garnish
- Olive oil or butter for sautéing (optional)
- Crusty bread for serving – because soup loves company
👉 Craving more veggie-packed soups? Try my One Pot Creamy Vegetable Soup next.
How to Make Avgolemono Soup (Step-by-Step)
If this is your first time making Avgolemono Soup, don’t worry—I’m walking you through it step by step so you can feel confident from your first chop to the last ladle. This recipe is forgiving, cozy, and even a little therapeutic once you get into the rhythm.
Let’s get cooking:
Step 1: Sauté the Aromatics
Start by heating a large pot over medium heat. You can use a drizzle of olive oil or a small pat of butter, whichever you prefer. While this step is technically optional, I highly recommend it—it deepens the base flavor of the soup and gives it that slow-cooked taste without needing hours on the stove.
Once the oil is shimmering, toss in your diced carrot, celery, onion, and garlic. Sauté for about 5–6 minutes, stirring occasionally. You’re looking for the veggies to soften and the onions to turn translucent. This blend creates a fragrant, savory foundation that will carry through every bite.
👉 Want more veggie-forward soups? Check out my Creamy Roasted Veggie Soup next—it’s a reader favorite!
Step 2: Simmer the Chicken in Broth
Next, pour in 6 cups of chicken broth and add the whole chicken breast directly to the pot. If you’re using pre-cooked or rotisserie chicken, skip ahead to step 4, but let me tell you—cooking it in the broth makes it incredibly tender and flavorful.
Bring everything to a gentle boil, then reduce the heat to a simmer. Cover loosely and let it cook for 15 to 20 minutes, or until the chicken is cooked through. You’ll know it’s ready when the juices run clear, and it pulls apart easily with two forks.
This step also builds a deeper broth—perfect for when you want that made-from-scratch flavor without the fuss.
Step 3: Add the Orzo (or Rice)
Once the chicken is done, remove it from the pot and place it on a plate to cool slightly. Don’t discard the broth—this is liquid gold.
Now, stir in 1/3 cup of orzo (or substitute with long-grain white rice if that’s what you have on hand). If you’re going with rice, it’ll take a bit longer—about 15–18 minutes, depending on the variety. Orzo, on the other hand, cooks in about 8–10 minutes.
👉 Looking for more orzo recipes? You’ll love my Creamy Orzo with Garlic Butter Asparagus.
Let the orzo cook at a gentle simmer, uncovered, while you move to the next step.
Step 4: Shred the Chicken
Once the chicken is cool enough to handle, shred it into bite-sized pieces using two forks or your fingers. This is also a great moment to check for any little bits of cartilage or gristle—nobody wants to bite into that!
You can cover it loosely with foil to keep warm while the orzo finishes cooking.
Step 5: Prepare the Egg-Lemon Mixture
This is the magic step, where Avgolemono Soup becomes its silky, signature self.
In a medium bowl, whisk together 3 large eggs and 1/4 cup fresh lemon juice until the mixture is smooth and pale yellow. It should be frothy but not overly foamy. This step only takes about 1–2 minutes, but don’t rush it—this is where the creaminess comes from.
The fresh lemon juice gives this soup its bright flavor, so if possible, use freshly squeezed lemons rather than bottled juice. (Trust me on this—it makes a world of difference!)
Step 6: Temper the Eggs (The Key Step by Step Moment!)
This part is crucial, and it’s what sets Avgolemono Soup apart from any ordinary chicken soup. You need to temper the egg-lemon mixture—meaning, warm it up slowly so you don’t end up with scrambled eggs in your pot.
Here’s how:
- Ladle out about 1 cup of hot broth from the soup pot.
- Slowly drizzle it into the egg-lemon mixture while whisking constantly. Keep that whisk moving!
- Once fully combined and warmed, pour the tempered egg mixture back into the soup pot, again whisking gently as you pour.
Keep the heat low at this point. The soup should never boil after the eggs go in—that would curdle the mixture. If you’re unsure, remove the pot from the heat entirely before adding the tempered eggs.
Step 7: Bring It All Together
Now, stir the shredded chicken back into the soup. Add in your chopped dill, and parsley if using. Taste and season with salt and pepper to your liking.
Let the soup sit over very low heat for 2–3 minutes. It will thicken slightly as it rests, and the flavors will continue to mingle beautifully.
Step 8: Serve and Savor
Ladle the soup into warm bowls and garnish with a thin lemon slice and a sprinkle of fresh dill on top. Serve with crusty bread, pita, or even a few crackers on the side for dipping.
🥣 If you love lemony soups, don’t miss my Lemony Greek Chickpea Soup—it’s plant-based and oh-so-satisfying.
Final Step-by-Step Notes
- Keep the heat low after adding eggs—no bubbling or boiling!
- Prep everything ahead if you’re in a hurry—especially the lemon juice and eggs.
- This soup is best served fresh but keeps well for 3–4 days.
By following this step by step guide, you’ll create a bowl of Avgolemono Soup that’s silky, satisfying, and bursting with lemony comfort. Whether it’s your first time making it or your fiftieth, the process becomes a ritual—a delicious, lemon-scented reminder to slow down and savor.
Tips and Tricks for Perfect Avgolemono Soup
- Tempering is key: Don’t skip the step of slowly adding broth to the egg mixture. It prevents scrambled egg disaster.
- Want it thicker? Add an extra egg or reduce the broth slightly next time.
- No dill? Fresh thyme or even a pinch of oregano works nicely too.
- Make it vegetarian: Use veggie broth and chickpeas instead of chicken.
- Use leftover rotisserie chicken to cut down on cook time.
Storage Tips
- Fridge: Store leftovers in an airtight container for up to 4 days. The soup may thicken as it sits—just add a splash of broth or water when reheating.
- Freezer: Not ideal. The egg-lemon mixture can separate or become grainy when frozen and thawed.
FAQs
Can I use pre-cooked chicken?
Yes! Just skip the simmering step and add it in with the shredded chicken at the end.
What if I only have bottled lemon juice?
It works in a pinch, but fresh lemons really do make a difference in this dish.
Can I make it in a slow cooker?
Not quite. The egg-lemon mix doesn’t hold up well to long cooking times—but you can use a slow cooker to make the broth and chicken, then finish on the stovetop.
Can I use other pasta?
Tiny pasta like pastina or ditalini works, but orzo is traditional (and my personal favorite).
Final Thoughts
If you’re craving a soup that feels like a hug in a bowl, Avgolemono Soup is your answer. It’s warm, zesty, and nourishing in all the right ways. Perfect for sick days, Sunday suppers, or when you just need something real and good without the fuss.
If you try this recipe, I’d love to hear how it turned out for you. Tag me on Instagram or leave a comment below—I read every one.
And if you’re on a soup kick, don’t miss my Healthy Chicken Pot Pie Soup next. It’s another keeper.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
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Avgolemono Soup: The Comforting Greek Classic Your Family Will Crave
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
A classic Greek comfort soup made with chicken, rice or orzo, fresh lemon juice, and eggs, Avgolemono Soup is rich, silky, and deeply nourishing.
Ingredients
- 1 whole chicken breast (about 8 ounces), boneless and skinless
- 6 cups chicken broth
- 1/3 cup orzo or long-grain rice
- 3 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 1 small onion, finely diced
- 1–2 garlic cloves, minced
- 2 tablespoons fresh dill, chopped (plus extra for garnish)
- 2 tablespoons fresh parsley, chopped (optional)
- Salt and black pepper to taste
- Lemon slices for garnish
- Olive oil or butter for sautéing (optional)
- Bread slices for serving
Instructions
1. In a large pot, warm a little olive oil or butter on medium heat (optional). Add the diced carrot, celery, onion, and garlic. Stir and cook until soft and fragrant, about 5 minutes.
2. Pour in the chicken broth and add the whole chicken breast. Bring the mixture to a boil, then lower the heat. Let it simmer uncovered for 15–20 minutes or until the chicken is fully cooked.
3. Take the chicken breast out of the pot and set it aside. Add the orzo or rice into the simmering broth. Cook until tender—around 8–10 minutes for orzo or following the package instructions for rice.
4. Shred the cooked chicken into pieces. In a medium bowl, beat the eggs and lemon juice together until combined.
5. Slowly pour about 1 cup of the hot broth from the soup into the egg-lemon mixture, whisking constantly to avoid scrambling the eggs. Then, gradually stir this warmed mixture back into the pot.
6. Keep the soup on low heat—do not let it boil after adding the eggs. Add the shredded chicken and stir in chopped dill (and parsley if you’d like). Season with salt and pepper to taste.
7. Ladle the soup into warm bowls. Garnish with lemon slices and a sprinkle of fresh dill. Serve hot with slices of crusty bread.
Notes
To prevent the eggs from curdling, be sure to temper the egg-lemon mixture slowly by whisking in hot broth. This gives the soup its signature creamy texture without any cream. Store leftovers in the fridge for up to 3 days. Reheat gently without boiling.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 3g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 120mg
Keywords: avgolemono, chicken soup, Greek soup, lemon soup, orzo, egg lemon
