This Greek avgolemono chicken soup is cozy, nourishing, and surprisingly elegant.
With tender chicken, lemony brightness, and a velvety texture from eggs, it’s a traditional Mediterranean dish that brings warmth and flavor to your table.
Why You’ll Love This Recipe
Bright citrus flavor – Fresh lemon juice adds lightness and zip.
Ultra-creamy (without cream) – Eggs give the soup a naturally rich, velvety texture.
Simple ingredients – Pantry staples + rotisserie chicken make it weeknight-friendly.
Soothing and hearty – Great for chilly nights or when you need comfort in a bowl.
What You’ll Need (Ingredient Highlights)
Olive oil – For sautéing and depth of flavor.
Onion & garlic – Aromatic base for the soup.
Chicken broth – Use good-quality broth for best flavor.
Rice or orzo – Either works; rice for a rustic feel, orzo for tradition.
Shredded cooked chicken – Rotisserie or homemade—both are perfect.
Eggs & lemon juice – Classic avgolemono combo for creaminess and tang.
Fresh dill – Adds a light herbal note to finish.
Lemon wedges – A final touch for brightness at the table.
Pro Tips Before You Start
Whisk the eggs well – You want them frothy for the creamiest soup.
Temper carefully – Avoid scrambling by slowly introducing heat to the eggs.
Don’t boil after adding eggs – Gentle heat keeps the soup silky.
Garnish last minute – Fresh dill adds brightness, but can wilt if overheated.
How to Make Greek Avgolemono Chicken Soup – Step by Step
Step 1: Sauté Onion and Garlic
Heat olive oil in a large pot, add onion and saute for a few minutes until soft.
Add minced garlic and stir until fragrant.
Step 2: Cook the Rice (or Orzo)
Pour the stock into a pot and bring to a boil.
Add the rice or orzo, reduce heat and cook until tender.
Step 3: Prepare the Avgolemono Base
Beat the eggs in a bowl until light and fluffy, then slowly add the lemon juice and stir well.
Step 4: Temper the Egg-Lemon Mixture
Ladle 1–2 cups hot broth into the lemon-egg mixture while whisking constantly.
Once warmed, slowly pour it back into the pot, stirring to combine.
Step 5: Add Chicken & Season
Stir in 2 cups shredded chicken.
Let it warm through for about 5 minutes.
Season with salt and pepper to taste, but do not boil to maintain the creamy texture.
Step 6: Serve & Garnish
Ladle soup into bowls.
Garnish with fresh chopped dill and serve with lemon wedges on the side.
What to Serve It With
Crusty bread or pita – Perfect for dipping.
Greek salad – Bright, crisp flavors pair beautifully.
Roasted vegetables – For a more complete meal.
Variations & Substitutions
Use quinoa or couscous – Great grain alternatives.
Try lime juice – For a slightly different citrus profile.
Add spinach – A handful at the end for color and nutrients.
Make it vegetarian – Use veggie broth and skip the chicken.
Storage Tips
Refrigerate in an airtight container for up to 3 days.
Reheat gently on low—do not boil, or the eggs may curdle.
Not ideal for freezing – The egg emulsion can separate after thawing.
FAQs
Can I use leftover chicken?
Absolutely! This soup is perfect for using up leftover roast or poached chicken.
Is it okay to use bottled lemon juice?
Fresh is best here—it really makes the soup shine.
Why does the soup curdle sometimes?
That usually happens if the egg-lemon mix isn’t tempered properly or if you reheat it too aggressively.
Can I make it with orzo?
Yes—just cook until tender, about 8–10 minutes.
What type of broth is best?
Homemade or low-sodium chicken broth lets the lemon flavor come through.
Can I double the recipe?
Yes, but be careful with the tempering process—do it in batches if needed.
Final Thoughts
This avgolemono chicken soup is more than comfort food—it’s a soul-soothing bowl of brightness.
With silky texture and lemony lift, it’s a dish I turn to when I need warmth, wellness, or just something wonderfully simple and satisfying.
