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A bowl of creamy Greek lemon chicken soup (Avgolemono) with orzo pasta, shredded chicken, and a garnish of fresh dill.
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Greek Lemon Chicken Soup (Avgolemono)

This authentic Greek Lemon Chicken Soup (Avgolemono) is creamy, bright, and deeply comforting. Made with simple ingredients like chicken, orzo, and a magical egg-lemon sauce, it's a healthy, one-pot wonder ready in 30 minutes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, Lunch, Soup
Cuisine: Greek
Keyword: avgolemono soup, easy greek soup, egg lemon soup, greek lemon chicken soup, lemon chicken soup
Servings: 4 servings
Calories: 280kcal
Author: Angela

Equipment

  • Large Dutch Oven or Soup Pot
  • Whisk Essential for the egg-lemon sauce.
  • Medium Mixing Bowl

Ingredients

  • 1 tbsp olive oil
  • 1 small onion, finely diced
  • 2 carrots, finely diced
  • 2 stalks celery, finely diced
  • 6 cups low-sodium chicken broth
  • 1 lb boneless, skinless chicken breasts
  • 0.5 cup orzo pasta
  • 3 large eggs
  • 0.33 cup fresh lemon juice (about 2 lemons)
  • 1 tsp salt (or to taste)
  • 0.25 tsp white or black pepper

Instructions

  • In a large pot, heat olive oil over medium heat. Sauté diced onion, carrot, and celery until soft, about 5-7 minutes.
  • Add chicken broth and chicken breasts. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes until chicken is cooked through.
  • Remove cooked chicken and shred with two forks. Add orzo to the simmering broth and cook for 7-9 minutes until al dente.
  • In a medium bowl, whisk eggs until frothy. While whisking constantly, slowly drizzle in the fresh lemon juice.
  • Reduce soup heat to low. Take one ladle of hot broth and, while whisking the egg-lemon mixture constantly, slowly stream the hot broth into the bowl to temper the eggs.
  • Gradually pour the tempered egg-lemon mixture back into the pot, stirring constantly. Add shredded chicken. Heat gently for 2-3 minutes until slightly thickened. Do not boil. Season with salt and pepper.

Notes

Pro Tips: The key to a silky, curdle-free soup is tempering the eggs. Whisk the eggs and lemon juice vigorously, then very slowly drizzle in a ladle of hot broth while whisking constantly before adding it all back to the pot. Always use fresh lemon juice for the brightest flavor. Once the avgolemono sauce is added, keep the heat very low and never let the soup boil—gentle heat is essential. For the best texture, serve immediately. If reheating, do so gently over low heat while stirring.