There is nothing more comforting than a warm bowl of Greek Lemon Chicken Soup. Known traditionally as Avgolemono, this soup is a silky, rich, and tangy masterpiece that feels like a hug in a bowl. Our recipe delivers that classic, creamy texture without any cream, relying on a magical emulsion of egg and lemon. Perfect for a chilly evening, a comforting meal when you’re under the weather, or simply when you crave something deeply satisfying. This is the ultimate guide to creating the perfect bowl of Avgolemono every time.
We’ve perfected the technique to ensure your soup is creamy and smooth, never curdled. Follow along to bring the heart of a Greek kitchen into your home.
What is Greek Lemon Chicken Soup (Avgolemono)?
Avgolemono (pronounced av-gho-LE-mo-no) is the heart and soul of this dish. It’s a classic Greek sauce made from eggs and lemon juice, used to thicken broths and sauces. When gently tempered and stirred into a rich chicken and orzo soup, it creates the signature silky, creamy texture that defines Greek Lemon Chicken Soup. It’s a culinary tradition passed down through generations, celebrated for its bright flavor and nourishing qualities.
Why You’ll Love This Greek Lemon Chicken Soup Recipe
Incredibly Flavorful: The combination of rich chicken broth, tangy lemon, and fresh dill is simply irresistible.
Creamy Without Cream: The Avgolemono sauce creates a velvety texture that feels indulgent but is completely dairy-free.
Nourishing and Comforting: It’s the perfect feel-good meal, packed with protein and wholesome ingredients.
Foolproof Technique: Our step-by-step instructions demystify the tempering process, guaranteeing a smooth, curd-free soup.
Key Ingredients for the Perfect Avgolemono
The beauty of this soup lies in its simple, high-quality ingredients. Here’s what you’ll need to create this authentic Greek Lemon Chicken Soup.
The secret to perfectly creamy Avgolemono is all in the technique!
For the Soup Base:
Chicken: Use a whole chicken or bone-in chicken breasts for a richer, more flavorful broth.
Vegetables: Carrots, celery, and onion create the aromatic foundation of the soup.
Broth: High-quality chicken broth or stock is essential.
Orzo: This small, rice-shaped pasta is traditional, but rice can also be used.
For the Avgolemono Sauce:
Eggs: Large, fresh eggs are crucial for a stable emulsion. Make sure they are at room temperature.
Lemons: Freshly squeezed lemon juice provides the signature bright, tangy flavor.
Herbs: Fresh dill or parsley adds a final touch of freshness.
How to Make Greek Lemon Chicken Soup: A Step-by-Step Guide
Making this iconic soup is a rewarding process. We’ve broken it down into four simple stages to ensure you have a perfect result.
Step 1: Make the Chicken and Broth
First, place the chicken, carrots, celery, onion, and chicken broth in a large pot or Dutch oven. Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 1-1.5 hours, or until the chicken is cooked through and tender. Carefully remove the chicken and vegetables. Shred the chicken meat, discarding the bones and skin. Strain the broth through a fine-mesh sieve for a clear soup.
Step 2: Cook the Orzo
Return the strained broth to the pot and bring it to a gentle boil. Add the orzo and cook according to package directions, typically around 8-10 minutes, until al dente. Stir occasionally to prevent it from sticking. Once cooked, reduce the heat to the lowest setting.
Step 3: Master the Art of the Egg-Lemon Sauce (Avgolemono)
This is the most critical step. In a medium bowl, whisk the eggs vigorously for about 2-3 minutes until they are frothy and pale. While continuously whisking, slowly stream in the fresh lemon juice. This continuous motion is key to preventing the eggs from curdling and creating a stable base for the sauce.
The simple ingredients that come together to make something truly special.
Step 4: Temper the Eggs and Finish the Soup
While still whisking the egg-lemon mixture, slowly ladle in about 2 cups of the hot broth from the soup pot. Add the broth a little at a time to gently raise the temperature of the eggs without scrambling them. Once the mixture is warm and incorporated, slowly pour it back into the pot of soup, stirring constantly. Add the shredded chicken back into the soup. Let it cook gently over low heat for another 5 minutes to thicken, but do not let it boil. Stir in fresh dill before serving.
Expert Tips for a No-Curdle Avgolemono
Use Room Temperature Eggs: Cold eggs are more likely to scramble when introduced to hot liquid.
Whisk Vigorously: A constant, energetic whisk is your best friend. It keeps the emulsion stable.
Temper Slowly: Add the hot broth to the eggs very gradually. Patience is key to a silky-smooth soup.
Don’t Boil: Once you add the Avgolemono sauce to the pot, the soup must not boil, or it will curdle. Keep it at a gentle simmer.
Variations and Substitutions
While the classic recipe is divine, feel free to make it your own. For a gluten-free option, substitute the orzo with long-grain white rice. You can also add a handful of fresh spinach at the end for extra nutrients. For a different flavor profile, consider one of our other delicious chicken recipes, like these Mediterranean Chicken Bowls or this simple One-Pan Balsamic Chicken.
What to Serve with Your Soup
This Greek Lemon Chicken Soup is a hearty meal on its own, but it pairs beautifully with crusty bread for dipping. A simple green salad with a light vinaigrette also makes a wonderful accompaniment. If you’re looking for another comforting soup, this Cream of Spring Vegetable Soup is a fantastic choice.
Storage and Reheating Instructions
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in a saucepan over low heat. Do not boil or microwave, as high heat can cause the sauce to break and curdle. Stir frequently until it’s warmed through.
Avgolemono is a classic Greek sauce made from eggs and lemon juice. It’s used as a thickener for soups and sauces, giving them a signature creamy texture and tangy flavor without any dairy.
The key is to temper the eggs. Whisk the eggs and lemon juice together, then very slowly add a few ladles of the hot soup broth while whisking constantly. This gently raises the eggs’ temperature. Also, never let the soup boil after the Avgolemono sauce has been added.
Yes, absolutely. You can substitute the orzo with an equal amount of long-grain white rice for a delicious gluten-free version. Adjust the cooking time according to the rice package instructions.
Yes, but it must be done gently. Reheat the soup in a saucepan over low heat, stirring frequently. Do not bring it to a boil or use a microwave, as the high heat can cause the egg-lemon sauce to separate or curdle.
For the most flavorful broth, we recommend using a whole chicken or bone-in, skin-on chicken breasts or thighs. The bones and skin add a rich depth to the soup base that you won’t get from boneless cuts.
More Delicious Recipes to Try
We hope you love this Greek Lemon Chicken Soup as much as we do. If you enjoyed this recipe, be sure to share your creations with us on Pinterest! Your comments and shares help us bring more delicious recipes to your kitchen.
Nothing beats a bowl of homemade Greek Lemon Chicken Soup. So creamy and comforting!
Greek Lemon Chicken Soup (Authentic Avgolemono)
FL Recipes
Greek Lemon Chicken Soup (Authentic Avgolemono)
Discover the best authentic Greek Lemon Chicken Soup (Avgolemono) recipe! This creamy, tangy, and comforting soup is made without cream, using a foolproof technique for a silky-smooth finish every time. Perfect for a nourishing meal.
In a large pot, combine the chicken, chicken broth, onion, carrots, and celery. Bring to a boil, then reduce heat to a simmer. Cover and cook for 1-1.5 hours until the chicken is tender. Remove chicken and vegetables. Strain the broth through a fine-mesh sieve and return it to the pot.
Once cool enough to handle, shred the chicken meat, discarding bones, skin, and the cooked vegetables. Set the shredded chicken aside.
Bring the strained broth to a boil. Add the orzo and cook according to package directions until al dente (about 8-10 minutes). Reduce the heat to the lowest setting.
In a medium bowl, whisk the room temperature eggs for 2-3 minutes until pale and frothy. While still whisking, very slowly stream in the lemon juice.
Continuing to whisk constantly, slowly ladle about 2 cups of the hot broth from the pot into the egg-lemon mixture. This must be done gradually to avoid scrambling the eggs.
Slowly pour the tempered egg mixture back into the soup pot, stirring constantly. Add the shredded chicken. Let the soup gently heat for 5 minutes to thicken, but do not let it boil. Season with salt and pepper to taste and stir in the fresh dill before serving.
Nutrition
Calories: 385kcalProtein: 32gFat: 15gFiber: 2g
Notes
Ensure your eggs are at room temperature to prevent curdling. Do not let the soup boil after adding the avgolemono sauce, as this will cause it to separate. Reheat gently on the stovetop over low heat, never in the microwave.
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
