If there’s one dish that can instantly transport you to a sun-drenched Greek kitchen, it’s Greek Lemon Chicken Soup (Avgolemono). With its creamy texture, lively lemony tang, and satisfying heartiness, this classic soup is comfort in a bowl — and surprisingly simple to make at home. Whether you’re new to Greek cuisine or a longtime fan, Greek Lemon Chicken Soup (Avgolemono) is a must-try recipe that brings together the very best of Mediterranean flavors.
Ingredients You’ll Need
The magic of Greek Lemon Chicken Soup (Avgolemono) lies in its short, straightforward ingredient list. Each element is carefully chosen to build depth, richness, and that signature bright finish. Here’s what you’ll need and why it matters:
- Chicken broth: The soul of the soup, providing a savory base that ties everything together.
- Orzo or rice: Adds body and texture; rice gives a thicker, creamier consistency, while orzo delivers a delicate bite.
- Cooked shredded chicken: Brings protein and heartiness; using rotisserie or leftover chicken makes things extra easy.
- Large eggs: The secret to avgolemono’s signature velvety, creamy texture without a drop of cream.
- Fresh lemon juice: The star flavor — bright, zesty, and utterly refreshing.
- Salt: Essential for bringing out all the flavors in the soup.
- Black pepper: Adds just the right touch of warmth and a gentle kick.
- Chopped fresh parsley or dill (optional): A fresh, herbal garnish for a pop of color and a whisper of garden flavor.
How to Make Greek Lemon Chicken Soup (Avgolemono)
Step 1: Boil the Broth and Cook the Orzo or Rice
Start by pouring your chicken broth into a large pot and bringing it to a gentle boil over medium-high heat. Once it’s bubbling, add your orzo or rice and let it cook until tender — usually about 8 to 10 minutes. The grains soak up the broth, giving the soup its signature body and making every spoonful satisfying.
Step 2: Add the Shredded Chicken
Lower the heat to a simmer and stir in your cooked, shredded chicken. This is a great moment to use up leftovers or pick up a rotisserie chicken for maximum ease. The chicken will warm through quickly and become infused with the flavors of the broth.
Step 3: Prepare the Egg-Lemon Mixture
In a medium bowl, whisk the eggs until they’re nice and frothy. Slowly whisk in the fresh lemon juice; this blend is the secret to Greek Lemon Chicken Soup (Avgolemono)’s creamy, tangy personality. The eggs act as a natural thickener and give the soup its beautiful pale gold hue.
Step 4: Temper the Egg-Lemon Mixture
This step is key! While whisking the egg-lemon mixture constantly, slowly ladle about 1 cup of hot broth from the pot into the bowl. This gently warms the eggs, preventing them from scrambling when added to the soup. The result? A gorgeously silky soup base that’s pure Greek comfort.
Step 5: Combine and Finish
Now, slowly pour the tempered egg-lemon mixture back into the pot, stirring gently the whole time. Keep the heat on low — you don’t want the soup to boil, or the eggs may curdle. Season with salt and black pepper to taste. Ladle into bowls, and if you like, shower with a sprinkle of fresh parsley or dill for color and freshness. Your Greek Lemon Chicken Soup (Avgolemono) is ready to be devoured!
How to Serve Greek Lemon Chicken Soup (Avgolemono)
Garnishes
For the perfect finishing touch, top each bowl with a generous handful of chopped fresh parsley or dill. These herbs add a pop of color and a fresh, fragrant lift, which complements the creamy, lemony soup beautifully. If you love a little extra zing, try a twist of black pepper or a sprinkle of lemon zest just before serving.
Side Dishes
This soup shines solo, but you can round out the meal with a side of crusty bread or warm pita for dipping. A crisp Greek salad loaded with tomatoes, cucumbers, olives, and feta pairs wonderfully, adding crunch and vibrancy. For a heartier spread, serve alongside roasted vegetables or simple spanakopita.
Creative Ways to Present
Want to give this classic soup a fun twist? Serve Greek Lemon Chicken Soup (Avgolemono) in small cups as a starter for a Greek-inspired dinner party, or ladle it into wide, shallow bowls and top with extra herbs, a drizzle of olive oil, or even a few crumbled feta cubes. For a cozy touch, tuck in a lemon wedge on the side for your guests to squeeze over their own bowl.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Greek Lemon Chicken Soup (Avgolemono), simply let it cool to room temperature, then refrigerate in an airtight container. It will keep well for up to three days. The texture may thicken a bit as the rice or orzo continues to absorb the broth, but the flavor will stay rich and satisfying.
Freezing
Freezing avgolemono soup can be a bit tricky because the egg-lemon mixture may separate when thawed. If you want to freeze, try freezing the broth, chicken, and grains together, then add freshly made egg-lemon mixture after reheating. If you do freeze the finished soup, thaw gently in the refrigerator before reheating to help preserve its creamy texture.
Reheating
To reheat, warm the soup slowly over low heat, stirring frequently. Avoid letting it come to a boil, which can curdle the eggs. If the soup has thickened too much, add a splash of chicken broth or water to loosen it to your desired consistency. Taste and adjust the seasoning if needed before serving.
FAQs
Can I make Greek Lemon Chicken Soup (Avgolemono) gluten-free?
Absolutely! Simply use rice instead of orzo for a naturally gluten-free version. The texture becomes extra creamy, making it just as comforting — if not more!
What kind of chicken works best?
Any cooked chicken will do, but rotisserie or leftover roast chicken is perfect for ease and flavor. Just be sure to shred it finely so it melds with the soup’s silky texture.
Is it safe to add eggs directly to hot soup?
Yes, as long as you temper the eggs by slowly whisking in hot broth first. This step gently cooks the eggs and prevents them from scrambling, ensuring the soup turns out creamy and smooth.
Can I use bottled lemon juice?
Fresh lemon juice really is best for Greek Lemon Chicken Soup (Avgolemono). It gives a brighter, cleaner flavor that bottled juice can’t quite match, so squeeze those lemons if you can!
Why can’t I let the soup boil after adding the eggs?
Boiling can cause the eggs to curdle, resulting in a grainy or separated texture. Keep the heat low and stir gently for that signature creamy finish.
Final Thoughts
Greek Lemon Chicken Soup (Avgolemono) is the kind of dish that wins hearts with its simplicity, comfort, and bold, sunny flavors. Give it a try — you might just discover your new favorite homemade soup. Let this classic Greek recipe brighten your table and bring a little Mediterranean warmth to your kitchen!
