Greek Lemon Chicken Soup (Avgolemono) | Easy 30-Minute Recipe

Greek Lemon Chicken Soup, known as Avgolemono, is a beloved classic that perfectly balances rich comfort with bright, refreshing flavor. This magical soup features a rich chicken broth, tender shreds of chicken, and orzo pasta, all brought together by a luxuriously creamy sauce made from eggs and fresh lemon juice. Unlike heavy cream-based soups, Avgolemono gets its signature silky texture from a delicate cooking technique, resulting in a dish that is both light and deeply satisfying.

Often called a “cure-all” soup, it’s cherished for its ability to warm you up and lift your spirits. The best part? This authentic-tasting recipe comes together in one pot in about 30 minutes, using simple ingredients. It’s the perfect quick dinner, elegant starter, or nourishing meal when you need a bowl of something special.

Why You’ll Love This Recipe

• Authentic & Flavorful: Captures the true taste of traditional Greek Avgolemono.
• Quick & Easy: Ready in 30 minutes with minimal, simple steps.
• Unique Silky Texture: The egg-lemon sauce creates a creamy feel without any dairy.
• Bright & Comforting: The perfect balance of rich chicken broth and zesty lemon.
• Versatile: Perfect as a light dinner, impressive starter, or soothing sick-day meal.

Ingredients & Substitutions

Core Ingredients:

• 1 tbsp olive oil
• 1 small onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 6 cups low-sodium chicken broth
• 1 lb boneless, skinless chicken breasts
• ½ cup orzo pasta (or rice)
• 3 large eggs
• ⅓ cup fresh lemon juice (about 2 lemons)
• Salt and white pepper to taste (black pepper is fine)

For Serving (Optional):

• Fresh dill or parsley, chopped
• Extra lemon wedges

Easy Substitutions:

• Chicken: Use rotisserie chicken for ultimate speed. Shred 3 cups and add it with the orzo.
• Pasta: Substitute orzo with pastina, acini di pepe, or long-grain white rice.
• Broth: A good-quality, low-sodium broth is key. Homemade chicken stock is ideal.
• Vegetables: Feel free to add a handful of spinach at the end.

Step-by-Step Instructions

1. Sauté Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion, carrot, and celery. Cook for 5-7 minutes until softened.
2. Simmer Chicken: Add the chicken broth and chicken breasts to the pot. Bring to a boil, then reduce heat to a simmer. Cook for 15-20 minutes, or until the chicken is cooked through.
3. Cook Orzo & Shred Chicken: Remove the chicken breasts and set aside. Add the orzo to the simmering broth and cook according to package directions (usually 7-9 minutes). While the orzo cooks, shred the chicken using two forks.
4. Prepare the Avgolemono Sauce (Key Step): In a medium bowl, whisk the eggs vigorously until frothy. While continuing to whisk constantly, very slowly drizzle in the fresh lemon juice. This tempers the eggs and prevents curdling.
5. Temper the Sauce: Once the orzo is cooked, reduce the soup heat to low. Take one ladle (about ½ cup) of the hot broth and, while whisking the egg-lemon mixture constantly, slowly drizzle the hot broth into the bowl. This slowly raises the temperature of the eggs.
6. Finish the Soup: Gradually pour the tempered egg-lemon mixture back into the pot, stirring constantly. Add the shredded chicken back in. Heat gently for 2-3 minutes, stirring frequently, until the soup thickens slightly. DO NOT BOIL, or the eggs will curdle.
7. Season & Serve: Turn off the heat. Season generously with salt and white pepper. Ladle into bowls and garnish with fresh dill and a lemon wedge.

Expert Tips for Perfect Avgolemono

• The Tempering Technique is Everything: Going slow when adding the hot broth to the eggs is the single most important step for a smooth, creamy, curdle-free soup.
• Use Fresh Lemons: Bottled lemon juice cannot replicate the bright, fresh flavor of freshly squeezed lemons.
• Low and Slow at the End: After adding the egg sauce, keep the heat on low and never let the soup come to a simmer. Gentle heat is your friend.
• White Pepper: Using white pepper keeps the soup looking beautifully pale and creamy, but black pepper works just fine for flavor.
• Storage: This soup is best enjoyed fresh. If reheating leftovers, do so very gently over low heat, stirring constantly. Do not microwave on high power.

Nutrition (Per Serving, makes 4-6): Approximately 280 calories | 28g Protein | 22g Carbohydrates | 9g Fat

If you love creamy, comforting soups, you must try our Marry Me Chicken Soup. For another bright and citrusy dish, check out our Classic Chicken Vegetable Soup with lemon and parsley. This recipe was inspired by the authentic method and comforting qualities of the Greek Lemon Chicken Soup from An Organized Chaos.