If you are craving a bowl of comfort that feels like a warm embrace, look no further than Avgolemono — Greek Lemon Chicken Soup Recipe. This classic Greek soup marries the bright, tangy zing of lemon with tender chicken and silky egg, creating a beautifully balanced dish that’s both nourishing and bursting with vibrant flavor. Each spoonful delivers a cozy texture enhanced by orzo pasta and the fresh touch of dill, making it a standout favorite for any occasion or whenever you need a pick-me-up meal that feels truly special.
Ingredients You’ll Need
Getting the ingredients for this Avgolemono — Greek Lemon Chicken Soup Recipe is wonderfully straightforward. Each component plays a key role, from the aromatic vegetables that build depth to the delicate lemon and egg mixture that gives the soup its signature creaminess and brightness.
- Olive oil: Used to gently soften the vegetables, releasing their flavors and creating a flavorful base.
- Onion: Provides sweetness and a subtle savory backbone to the soup.
- Carrot: Adds a natural hint of sweetness and vibrant orange color.
- Celery stalks: Contribute earthiness and freshness to balance the broth.
- Garlic cloves: Infuse the soup with a gentle pungent warmth.
- Bay leaves: Impart subtle herbal notes that deepen the overall flavor.
- Chicken breasts: Tender protein that becomes the heart of the soup once shredded.
- Chicken stock: Forms a rich and comforting liquid foundation.
- Orzo: Tiny pasta pearls that add satisfying texture and body.
- Lemon juice: The star ingredient providing zesty brightness and balancing richness.
- Egg yolks: Whisked into the soup to create a luxuriously smooth and silky finish.
- Fresh dill: A fragrant herb that beautifully complements the lemon and chicken.
- Salt and freshly ground black pepper: Essential for seasoning and enhancing all flavors.
How to Make Avgolemono — Greek Lemon Chicken Soup Recipe
Step 1: Sauté the Vegetables
Begin by warming olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery, allowing them to soften gently for about 8 to 10 minutes. This step develops a rich base for our soup, transforming simple vegetables into a fragrant, flavor-packed foundation that makes every bite special.
Step 2: Add Garlic, Bay Leaves, Chicken, and Stock
Next, toss in the finely chopped garlic and cook just until it becomes aromatic—about a minute. Then, add the bay leaves for a subtle herbal touch, nestle in the chicken breasts, and pour in the chicken stock. This combination simmers into a deeply satisfying broth with tender chicken on the way.
Step 3: Simmer to Perfection
Bring the pot to a light boil, then reduce the heat to medium-low and cover with a lid. Let the broth simmer gently for 15 minutes, giving the chicken time to cook through and infuse the soup with its savory goodness.
Step 4: Remove Chicken and Bay Leaves, Add Orzo
Carefully fish out the chicken breasts and bay leaves from the pot. Now, stir in the orzo, the tiny pasta that will soften and absorb the delicious broth over about 10 minutes, adding heartiness and lovely texture.
Step 5: Shred the Chicken and Return It
While the orzo cooks, shred the chicken using two forks into bite-sized, tender pieces. Return the shredded chicken to the simmering pot, blending it seamlessly with the warm, comforting broth.
Step 6: Temper the Egg and Lemon Mixture
In a small bowl, whisk together the egg yolks and fresh lemon juice until smooth. To avoid curdling, ladle 1 or 2 spoonfuls of the hot soup into this mixture slowly, stirring constantly to temper the eggs. Then, pour this vibrant, silky mixture back into the pot, stirring while it cooks for 5 more minutes. This magical step gives Avgolemono — Greek Lemon Chicken Soup Recipe its signature creamy texture and bright, tangy flavor.
Step 7: Finish with Fresh Dill and Season
Stir in a handful of chopped fresh dill for a burst of herbal freshness. Season the soup generously with salt and freshly ground black pepper to taste. Your soup is now ready to serve, bursting with layers of flavor and the warmth of a true Greek classic.
How to Serve Avgolemono — Greek Lemon Chicken Soup Recipe
Garnishes
To elevate your serving, add a sprinkle of extra fresh dill on top for a pop of green and aroma. A few thin lemon slices placed delicately on the bowl’s edge can add beauty and remind guests of the soup’s lovely citrus notes.
Side Dishes
This soup shines as a light main course, but pairing it with warm crusty bread or traditional Greek pita makes a perfect, satisfying meal. A simple Greek salad or roasted vegetables bring balance and introduce complementary textures and flavors.
Creative Ways to Present
Serve Avgolemono — Greek Lemon Chicken Soup Recipe in rustic bowls for a homey feel or elegant white ceramic dishes for a refined touch. For a playful twist, spoon the soup over a small mound of fluffy rice or serve it alongside grilled lemon-marinated chicken for double lemon delight!
Make Ahead and Storage
Storing Leftovers
Let any leftovers cool completely before transferring them to airtight containers. Store in the fridge for up to 3 days, where the flavors can mellow beautifully while still tasting fresh and vibrant upon reheating.
Freezing
While freezing soup with egg yolks can be tricky, you can freeze the broth and chicken separately without the egg-lemon mixture. Freeze in portions for up to 2 months, then thaw and add a freshly tempered egg-lemon mixture when reheating to preserve the soup’s creamy texture and bright zing.
Reheating
Gently reheat Avgolemono — Greek Lemon Chicken Soup Recipe over low to medium heat, stirring frequently to keep it smooth and prevent curdling. Adding a splash of chicken stock will help loosen the texture if it thickens in the fridge.
FAQs
Can I use other types of pasta instead of orzo?
Absolutely! While orzo offers the perfect small, tender bite, tiny pastas like acini di pepe or small ditalini also work well without overpowering the soup’s delicate balance.
Is it possible to make this soup vegetarian?
You can swap out chicken and chicken stock for vegetable stock and hearty mushrooms or beans. The egg-lemon broth still provides that signature creamy tang, keeping the soul of Avgolemono intact.
How do I prevent the egg from scrambling during the cooking process?
The key is to temper the egg and lemon mixture by gradually adding hot soup before combining it back into the pot. Stir gently and cook on low heat to ensure a smooth, silky texture.
Can this soup be made in a slow cooker?
Yes! Use the slow cooker to gently simmer the vegetables, chicken, and stock until tender, then finish by stirring in the tempered egg-lemon mixture near the end of cooking off heat to avoid scrambling.
What’s the best way to get a strong lemon flavor without bitterness?
Freshly squeezed lemon juice adds brightness without bitterness. Avoid adding lemon zest or peel directly into the soup, as it can sometimes make the flavor too sharp or bitter.
Final Thoughts
There is something truly magical about making and sharing Avgolemono — Greek Lemon Chicken Soup Recipe. It fills your kitchen with inviting aromas and your soul with warmth and comfort that feels like a hug from a loved one. I promise once you try this bright, creamy, and satisfying soup, it will become a treasured favorite that you return to time and again, whether for a cozy dinner or to impress friends with a taste of Greek culinary tradition.
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Avgolemono — Greek Lemon Chicken Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
- Diet: Gluten Free
Description
Avgolemono is a classic Greek lemon chicken soup made with a flavorful chicken broth, tender shredded chicken, orzo pasta, and a tangy egg-lemon sauce that creates a creamy, comforting soup. This traditional recipe combines simple ingredients like chicken, lemon juice, eggs, and fresh dill to create a delicious and hearty soup perfect for any occasion.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2–3 celery stalks, diced
- 2–3 garlic cloves, finely chopped
- 2 bay leaves
- 2 chicken breasts (about 12 oz / 350 g total)
- 6 cups (1.5 liter) chicken stock
Pasta and Garnish
- 3/4 cup (175 g) orzo
- Juice of 1 lemon
- 2 egg yolks
- A handful fresh dill
- Salt and freshly ground black pepper to taste
Instructions
- Sauté Vegetables: Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery and cook for 8-10 minutes until softened and fragrant.
- Add Garlic and Broth: Stir in the finely chopped garlic and cook for an additional minute. Then add the bay leaves, chicken breasts, and chicken stock to the pot.
- Simmer Chicken: Bring the soup to a boil, then reduce the heat to medium-low, cover, and let it simmer for 15 minutes until the chicken is cooked through.
- Remove Chicken and Bay Leaves: Take the chicken breasts and bay leaves out of the pot. Add the orzo pasta to the simmering broth and cook for 10 minutes until the pasta is tender.
- Shred Chicken: While the orzo cooks, shred the chicken breasts using two forks. Return the shredded chicken back into the pot.
- Prepare Egg-Lemon Mixture: In a separate bowl, whisk together the egg yolks and lemon juice. To temper the eggs, slowly ladle 1-2 ladles of hot soup into the egg mixture while whisking continuously. Then gradually stir this tempered egg and lemon mixture back into the soup pot.
- Finish Soup: Continue cooking the soup gently for 5 more minutes so it thickens slightly but does not boil (to avoid curdling).
- Add Dill and Season: Stir in the fresh dill and season with salt and freshly ground black pepper to taste. Serve the soup immediately with extra dill sprinkled on top if desired.
Notes
- To avoid curdling, do not boil the soup after adding the egg-lemon mixture; cook gently on low heat.
- Use fresh lemon juice for the best tangy flavor.
- Orzo can be substituted with other small pasta shapes such as acini di pepe or broken vermicelli.
- This soup is best served fresh but can be stored in the fridge for up to 2 days; reheat gently.
- For a richer soup, you can add a splash of cream, but traditional avgolemono is dairy-free.
