Greek Lemon Chicken Soup (Avgolemono)

If you’ve ever craved something comforting yet refreshing, Greek Lemon Chicken Soup, or Avgolemono, is the answer. This classic Mediterranean dish brings together a velvety broth, tender chicken, and a burst of lemon that brightens every spoonful. What makes Avgolemono truly special is the egg-lemon mixture, which thickens the soup to a creamy perfection without feeling heavy.

I first made this recipe on a chilly afternoon when nothing sounded better than a warm, soothing bowl of soup. The citrusy aroma filled my kitchen, instantly lifting my spirits and warming my soul. Every bite was like a hug from the inside, making it the perfect antidote to the cold.

What I love most about Avgolemono is how easy it is to prepare while still impressing anyone who takes a bite. With simple ingredients and minimal hands-on time, this soup is perfect for a cozy weeknight dinner or a special gathering. Whether you’re new to Greek cuisine or a seasoned cook, Avgolemono is bound to become a favorite.

Why You’ll Love This Recipe

Rich and Velvety Texture

One of the standout features of Greek Lemon Chicken Soup is its wonderfully velvety texture. Thanks to the egg-lemon mixture, the broth takes on a smooth, creamy consistency without being overly rich. The eggs help thicken the soup just enough, creating a comforting mouthfeel that’s light yet satisfying.

The trick to achieving this luxurious texture is tempering the eggs. By slowly adding hot broth to the egg mixture, you prevent the eggs from curdling, resulting in that silky-smooth soup that’s so irresistible. It’s all about the little details, and this step is crucial for achieving the perfect Avgolemono every time.

Simple Ingredients, Big Flavor

Sometimes, the simplest ingredients make the most flavorful dishes, and this soup is a perfect example. All you need are a few pantry staples: chicken, orzo (or rice), eggs, fresh lemon, and chicken broth. These ingredients come together to create a soup that’s fresh, hearty, and bursting with flavor.

The chicken provides a satisfying base, the orzo (or rice) adds a comforting bite, and the lemon gives the soup its signature brightness. When combined, these ingredients create a harmony of flavors that’s greater than the sum of its parts.

Quick and Easy Preparation

Don’t let the rich, creamy texture fool you—this soup is quick and easy to make. You can have it ready in under an hour, making it perfect for busy weeknights or when you’re craving something comforting without spending hours in the kitchen.

The best part? There’s very little hands-on time. After sautéing the onion and garlic, the soup simmers with the chicken and orzo, practically cooking itself. Once you add the egg-lemon mixture and simmer for a few more minutes, your soup is ready to enjoy!

Customizable to Your Taste

One of the things I love most about Greek Lemon Chicken Soup is how customizable it is. While the recipe calls for orzo, you can easily swap it out for rice or even quinoa for a different texture. Want to add more veggies? Go ahead—spinach, carrots, or celery would make a lovely addition.

And if you prefer a more intense lemon flavor, feel free to adjust the lemon juice to suit your taste. This recipe is meant to be flexible, so you can tweak it until it’s just right for you. Whether you like it tangy or more mellow, Avgolemono is all about making it your own.

Ingredients

Here’s everything you’ll need to make a comforting bowl of Greek Lemon Chicken Soup (Avgolemono). The beauty of this recipe lies in its simplicity, yet the combination of these ingredients creates a dish that’s rich in flavor and texture.

Main Ingredients:

• 1 tablespoon olive oil: Adds richness and depth to the base of the soup.

• 1 medium onion, finely chopped: Brings a subtle sweetness and savory flavor to the broth.

• 2 cloves garlic, minced: Adds a fragrant kick that perfectly complements the lemon.

• 6 cups chicken broth: The heart of the soup, providing a flavorful, savory base.

• 1 cup cooked chicken, shredded: The protein that makes this soup filling and hearty.

• 1/2 cup orzo pasta: The tiny pasta adds a pleasant texture to the soup, absorbing the flavors without overpowering.

• 3 large eggs: These form the basis of the silky egg-lemon mixture that thickens the soup.

• 1/4 cup fresh lemon juice: The star of the dish, providing a bright, tangy burst of flavor.

• Salt and pepper to taste: Enhances all the flavors in the soup, bringing everything together.

• Fresh parsley for garnish: Adds color and freshness to your bowl.

• Lemon slices for garnish: A beautiful touch that emphasizes the lemony flavor.

Optional Ingredients:

• Carrots: For a subtle sweetness and a bit of texture.

• Celery: Adds a light crunch and freshness.

• Spinach or kale: Adds a pop of color and a nutritious element.

Each ingredient has a role to play, from the richness of the olive oil and chicken to the fresh, zesty lemon. Together, they create a soup that’s not only satisfying but also perfectly balanced in flavor.

How to Make Greek Lemon Chicken Soup

Ready to make this comforting Greek classic? Follow these simple steps to create a bowl of soup that will warm you from the inside out. Don’t worry—this recipe is easy to follow and quick to make!

Step-by-Step Instructions:

1. Sauté the onion and garlic
   Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and garlic, sautéing for about 5 minutes until softened and fragrant. This step helps build the base flavors of the soup.

2. Add the chicken broth
   Pour in the chicken broth, bringing the mixture to a gentle simmer. This is the foundation of your soup, so let it simmer for a few minutes to develop the flavor.

3. Cook the orzo and chicken
   Stir in the shredded chicken and orzo pasta. Let the soup simmer for about 10-12 minutes, or until the orzo is tender. This is the perfect time to check the seasoning and adjust with salt and pepper.

4. Prepare the egg-lemon mixture
   While the soup is simmering, whisk the eggs and fresh lemon juice together in a separate bowl until smooth. This step is crucial for creating the signature silky texture of Avgolemono.

5. Temper the egg mixture
   Here’s where you’ll want to be careful: Slowly add a ladleful of hot broth to the egg-lemon mixture while whisking constantly. This step helps prevent the eggs from curdling by gently warming them up.

6. Add the egg-lemon mixture to the soup
   Slowly pour the tempered egg mixture into the simmering soup, stirring constantly. Continue cooking the soup for another 2-3 minutes. The soup should thicken slightly, becoming creamy and smooth. This is where the magic happens, so take your time!

7. Final seasoning
   Taste the soup and adjust the seasoning with more salt, pepper, or lemon juice if needed. You can also add a bit more chicken broth if you prefer a lighter consistency.

8. Serve and garnish
   Ladle the soup into bowls and garnish with fresh parsley and lemon slices. The bright green parsley and vibrant lemon slices not only make the soup look beautiful but also add an extra layer of flavor.

Tips for Perfect Texture and Flavor:

• Don’t rush the tempering process: Adding the hot broth slowly to the egg mixture helps prevent curdling and ensures a creamy texture.

• Taste as you go: The balance of lemon and salt is key in Avgolemono, so adjust according to your preferences. More lemon for a zingier soup or more salt for extra flavor.

• Watch the heat: Keep the soup at a low simmer once the egg mixture is added. High heat can cause the eggs to curdle, leaving you with a lumpy soup.

What to Serve with This Recipe

Greek Lemon Chicken Soup is a hearty dish on its own, but pairing it with a few complementary sides can elevate the meal to another level. Here are a few suggestions:

• Crusty bread: A warm, crusty loaf is perfect for dipping into the creamy soup, soaking up all the delicious flavors. Think rustic, crunchy baguette or sourdough.

• Greek salad: A fresh, vibrant Greek salad with cucumbers, tomatoes, olives, and feta balances the soup’s richness and adds a refreshing crunch.

• Light white wine: Pair this soup with a crisp, dry white wine like Sauvignon Blanc or Pinot Grigio. The acidity and lightness of these wines complement the lemony soup without overpowering it.

These pairings add freshness and texture, creating a well-rounded meal that’s satisfying yet light, perfect for any occasion.

Variations and Substitutions

While this recipe is delicious as is, there are several ways to customize it to suit different dietary preferences or personal tastes.

• Gluten-Free Option: If you’re avoiding gluten, you can easily swap the orzo pasta for gluten-free pasta, rice, or quinoa. Just keep in mind that the texture will slightly change, but the soup will still be comforting and satisfying.

• Vegetarian Version: For a vegetarian take on Avgolemono, omit the chicken and use vegetable broth instead of chicken broth. You can add extra vegetables like carrots, celery, or zucchini to make it heartier.

• Dairy-Free: This soup is naturally dairy-free, but if you prefer a richer flavor, you can substitute the egg mixture with a non-dairy thickener like coconut milk or a cornstarch slurry.

• Extra Protein: If you love a protein-packed soup, you can add beans (like chickpeas) or extra shredded chicken. It’ll add more texture and make the soup even more filling.

These variations allow you to make the recipe work for any dietary need while still maintaining its soul-warming flavors.

Storage Instructions

This soup makes great leftovers, and you can easily store it for future meals. Here’s how to keep it fresh:

• Refrigeration: Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat to preserve the texture. If the soup thickens too much in the fridge, just add a little water or broth to thin it out.

• Freezing: While you can freeze Avgolemono, it’s best to freeze the soup before adding the egg-lemon mixture. Freezing after the eggs have been added can cause the soup to become grainy. To freeze, let the soup cool completely, then store in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat on the stove.

• Reheating: When reheating, do so over low heat and stir occasionally. If you froze the soup without the egg mixture, you can add the tempered egg-lemon mixture when reheating.

Proper storage ensures you’ll have this delightful soup on hand whenever the craving strikes!

Recipe Tips and Tricks

Here are a few expert tips to help you make the perfect Avgolemono every time:

• Use room temperature eggs: Cold eggs can cause the soup to seize up or curdle when added. Let your eggs sit out for a few minutes before mixing them with the lemon juice.

• Adjust the lemon juice: The amount of lemon juice in the soup can be adjusted depending on your personal taste. If you prefer a more tangy flavor, feel free to add extra lemon.

• Add the egg mixture slowly: When incorporating the egg-lemon mixture into the hot broth, pour it in slowly while stirring constantly. This prevents the eggs from curdling and ensures a smooth, creamy texture.

• Stir gently: After adding the egg mixture, avoid stirring too vigorously to maintain the smoothness of the soup.

These tips will ensure that your soup turns out creamy, flavorful, and just the way you like it.

FAQs

Here are some frequently asked questions to help you make the most of this recipe:

Can I use rice instead of orzo?
Yes, you can substitute orzo with rice or even quinoa. Keep in mind that the texture will change slightly, but the soup will still be delicious.

How can I make the soup thicker?
If you prefer a thicker soup, you can add more orzo or rice, or slightly reduce the broth while simmering. You can also add a bit more egg mixture for added richness.

Can I freeze Avgolemono soup?
Yes, you can freeze the soup, but it’s best to freeze it before adding the egg-lemon mixture. After thawing, you can reheat and then add the egg mixture for a fresh, creamy texture.

Can I make Avgolemono without chicken?
Absolutely! You can make a vegetarian version by using vegetable broth and adding extra vegetables for flavor and texture.

These answers should help clear up any questions you might have as you prepare this delicious Greek dish.

Conclusion

Greek Lemon Chicken Soup (Avgolemono) is the perfect dish for any time you need something comforting yet bright. With its creamy texture and tangy lemon flavor, it’s sure to become a favorite in your kitchen. I hope you enjoy making this easy and delicious recipe—whether you stick to the classic or add your own twist.

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