Traditional Greek lemon chicken soup is a classic comfort dish known as “Avgolemono” in Greece. This velvety soup combines simple, wholesome ingredients with a bright and zesty flavor profile, making it a favorite in many households. Traditional Greek lemon chicken soup is the perfect recipe to warm you up on a chilly day or soothe you when you’re feeling under the weather. The rich creaminess from the egg-lemon blend, paired with hearty orzo and tender chicken, delivers warmth and deliciousness in every bite. Let’s dive into how to make this cozy Greek favorite in under an hour.
Why You’ll Love This Traditional Greek Lemon Chicken Soup
This traditional Greek lemon chicken soup is not just another chicken soup recipe. It’s unique in flavor, rich in history, and incredibly satisfying. The balance of tender chicken, soft orzo, and the signature lemon-egg sauce makes it hearty yet refreshing. You’ll love how the citrusy tang pairs with the savory chicken broth, and the addition of fresh dill adds an aromatic touch. Whether you’re new to Greek cuisine or a long-time fan, this dish will earn a permanent place in your recipe rotation.
Ingredients
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1 tablespoon olive oil
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1 medium onion, diced
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1 medium carrot, diced
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2–3 celery stalks, diced
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2–3 garlic cloves, finely chopped
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2 bay leaves
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2 chicken breasts (about 12 oz / 350 g total)
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6 cups (1.5 liters) chicken stock
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3/4 cup (175 g) orzo
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Juice of 1 lemon
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2 egg yolks
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A handful of fresh dill
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Salt and freshly ground black pepper to taste
Step-by-Step: How to Make Traditional Greek Lemon Chicken Soup
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In a large stock pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for 8 to 10 minutes until the vegetables are soft and fragrant.
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Stir in the chopped garlic and cook for 1 more minute, being careful not to let it burn.
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Stir in the bay leaves, whole chicken breasts, and pour in the chicken stock.
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Turn up the heat and bring the soup to a rolling boil.
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Once boiling, reduce the heat to medium-low, cover the pot with a lid, and let it simmer for 15 minutes.
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Gently take out the chicken breasts and bay leaves from the soup. Set the chicken aside on a plate.
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Add the orzo to the soup and let it simmer for 10 minutes until tender.
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As the orzo simmers, use two forks to shred the chicken into bite-sized pieces.
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In a small bowl, whisk the egg yolks and lemon juice together until well combined.
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Gradually whisk hot broth into the egg-lemon mixture to temper it, then gently stir it into the soup off the heat or on low to avoid curdling.
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Return the shredded chicken to the pot and cook everything together for another 5 minutes.
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Stir in the fresh dill and season with salt and freshly ground black pepper to taste.
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Serve hot, garnished with extra dill if desired.
Helpful Tips
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Use freshly squeezed lemon juice for the brightest flavor.
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When tempering the eggs, whisk constantly and add the broth slowly to avoid curdling.
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Swap in pre-cooked or leftover chicken for a faster version.
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Homemade chicken stock adds depth and richness to the soup.
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Dice your vegetables in advance to cut down prep time.
Substitutions And Variations
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Chicken: Boneless thighs or rotisserie chicken are excellent alternatives.
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Grain: Use rice, pastina, or couscous in place of orzo.
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Herbs: Replace dill with parsley, mint, or even chives.
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Egg-Free: Skip the eggs and use a splash of cream or extra lemon juice for a lighter broth.
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Vegan Version: Use vegetable broth, add chickpeas for protein, and skip the egg-lemon mixture.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium heat, stirring occasionally. Avoid boiling the soup after adding the egg-lemon mixture to prevent curdling. If freezing, do so before adding the eggs and lemon. When it’s time to serve, simply thaw and reheat the soup, then stir in freshly prepared eggs and lemon juice.
Nutritional Information
Approximate values per serving (4 servings total):
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Calories: 350
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Protein: 30g
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Fat: 10g
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Carbohydrates: 32g
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Fiber: 3g
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Sugar: 3g
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Sodium: 700mg
This soup is both nourishing and balanced, making it ideal for a wholesome lunch or a light dinner.
Serving Suggestions
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Serve with warm crusty bread, pita, or garlic toast.
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Add a simple Greek salad on the side for a complete meal.
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Garnish with extra dill, lemon zest, or crumbled feta cheese.
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Pair with a light white wine or sparkling water infused with lemon or cucumber.
Frequently Asked Questions About Traditional Greek Lemon Chicken Soup
Can I use pre-cooked chicken?
Absolutely! Shredded rotisserie chicken or leftover cooked chicken works beautifully and saves time.
Is it safe to use raw eggs in the soup?
Yes, the eggs are gently cooked by tempering them with hot broth before adding them to the pot, which prevents curdling and ensures safety.
What if I don’t have orzo?
You can easily substitute orzo with cooked rice, couscous, or any small pasta shape.
Can I freeze this soup?
Yes, but it’s best to freeze the soup before adding the egg-lemon mixture. This keeps the texture smooth when reheated later.
How do I prevent the eggs from curdling?
The secret is to slowly whisk hot broth into the egg-lemon mixture to temper it, then gently stir it into the soup off the heat or on very low heat while stirring.
Final Thoughts
Thank you so much for stopping by and exploring this Traditional Greek Lemon Chicken Soup recipe. It’s one of those dishes that brings warmth, flavor, and comfort in every bowl. I personally love how easy it is to prepare, yet it delivers such a unique and satisfying taste. I hope this becomes a staple in your kitchen just as it is in mine. Happy cooking, and may your home be filled with the delicious aroma of lemon, herbs, and happiness. Enjoy!
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Traditional Greek Lemon Chicken Soup
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
Traditional Greek Lemon Chicken Soup is a cozy, creamy, and citrusy classic made with orzo, chicken, fresh lemon, and egg yolks. This comforting one-pot recipe is easy to make and perfect for chilly days or whenever you need a warm, satisfying meal.
Ingredients
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 liters) chicken stock
3/4 cup (175 g) orzo
Juice of 1 lemon
2 egg yolks
A handful of fresh dill
Salt and freshly ground black pepper to taste
Instructions
-
In a large stock pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for 8 to 10 minutes until the vegetables are soft and fragrant.
-
Stir in the chopped garlic and cook for 1 more minute, being careful not to let it burn.
-
Stir in the bay leaves, whole chicken breasts, and pour in the chicken stock.
-
Turn up the heat and bring the soup to a rolling boil.
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Once boiling, reduce the heat to medium-low, cover the pot with a lid, and let it simmer for 15 minutes.
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Gently take out the chicken breasts and bay leaves from the soup. Set the chicken aside on a plate.
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Add the orzo to the soup and let it simmer for 10 minutes until tender.
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As the orzo simmers, use two forks to shred the chicken into bite-sized pieces.
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In a small bowl, whisk the egg yolks and lemon juice together until well combined.
-
Gradually whisk hot broth into the egg-lemon mixture to temper it, then gently stir it into the soup off the heat or on low to avoid curdling.
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Return the shredded chicken to the pot and cook everything together for another 5 minutes.
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Stir in the fresh dill and season with salt and freshly ground black pepper to taste.
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Serve hot, garnished with extra dill if desired.
Notes
Use fresh lemon juice for the best flavor.
Temper the eggs slowly with hot broth to prevent curdling.
Substitute orzo with rice or couscous if desired.
For faster prep, use pre-cooked or rotisserie chicken.
Freeze the soup before adding the egg-lemon mixture for better texture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl (approx. 2 cups)
- Calories: 350
- Sugar: 3g
- Carbohydrates: 32g
- Protein: 3g