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Classic Greek Lemon Chicken Soup (Avgolemono)

A traditional Greek soup featuring tender chicken, orzo, and vegetables in a creamy, dairy-free egg-lemon broth.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 Bowls
Course: Dinner, Lunch, Soup
Cuisine: Greek, Mediterranean
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1 tbsp olive oil
  • 1 onion finely chopped
  • 2 carrots sliced into rounds
  • 2 stalks celery sliced
  • 8 cups chicken broth low sodium
  • 1 lb chicken breast boneless, skinless
  • 1 cup orzo pasta uncooked
Avgolemono Sauce
  • 3 eggs large, room temperature
  • 0.5 cup lemon juice freshly squeezed
Garnish
  • 0.25 cup fresh dill chopped
  • 1 lemon sliced for serving

Equipment

  • Large pot or Dutch oven
  • Whisk
  • Mixing bowl
  • Ladle
  • Knife and Cutting Board

Method
 

  1. Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until softened (5-7 mins).
  2. Add chicken broth and bring to a boil. Add whole chicken breasts, reduce heat, cover, and simmer for 20 minutes until cooked through.
  3. Remove chicken to a plate. Bring broth back to a boil and stir in the orzo pasta. Cook for 8-10 minutes until tender.
  4. While orzo cooks, shred the chicken using two forks. Return shredded chicken to the pot and reduce heat to very low.
  5. In a bowl, whisk eggs and lemon juice until frothy. While whisking constantly, slowly ladle 1-2 cups of hot broth into the egg mixture to temper it.
  6. Pour the warm egg mixture back into the soup pot, stirring constantly. Cook on low heat for 3-5 minutes until thickened.
  7. Do not let the soup boil. Remove from heat, stir in fresh dill, and season with salt and pepper.
  8. Serve immediately with lemon slices and extra dill.

Notes

Reheat gently on low to prevent separation. Can substitute rice for orzo for gluten-free version.