Image relevance check
The hero image is reviewed against the dish title and alt text: A bowl of creamy avgolemono soup with orzo and shredded chicken, garnished with fresh dill. The page also includes 3 visual checkpoints.
A silky, egg-thickened broth with bright citrus and tender chicken
Greek Lemon Chicken Soup (Avgolemono)
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Servings
6
About 8 cups
Difficulty
Medium
Cost
Budget
$
Greek Lemon Chicken Soup (Avgolemono)
A silky, egg-thickened broth with bright citrus and tender chicken
Avgolemono is Greece's answer to chicken soup — a velvety, lemony broth thickened with eggs and loaded with tender chicken and orzo. Elegant comfort food at its finest.
10m
Prep Time
30m
Cook Time
40m
Total Time
6
Servings
Medium
Difficulty
Budget $
Cost
Recipe by Hannah Okoye
Reviewed by RecipePool Soups & Stews Desk
Editorially reviewed for image relevance, instruction clarity, ingredient fit, visual checkpoints, and practical home-cooking usefulness.
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If you have never had avgolemono, you are in for a revelation. This traditional Greek soup transforms a simple chicken broth into something silky, rich, and electrifyingly bright, all without a drop of cream. The magic is in the egg-lemon liaison — a mixture of beaten eggs and fresh lemon juice that gets tempered with hot broth and stirred back into the pot, creating a velvety texture that coats your mouth like liquid gold.
The flavor is unlike any other chicken soup you have had. It is warm and savory from the broth, but the lemon gives it an almost startling brightness that wakes up your palate. The orzo pasta adds body and makes it substantial enough for a full meal, while shredded chicken contributes protein and heartiness.
Avgolemono is traditional Greek home cooking at its best — the kind of recipe that Greek grandmothers have been making by feel for generations. It is simple, elegant, and deeply nourishing. Once you try it, you will understand why it has endured for centuries.
Recipe-specific review checks
Why this recipe is in the public catalog
Last reviewed Apr 26, 2026 by RecipePool Soups & Stews Desk. The checks below are tied to this recipe's image, cooking method, and reader support sections.
Method support check
The instructions are supported by stovetop cues for a soup & stew result, including timing, doneness, troubleshooting, and scaling guidance.
Reader-usefulness check
This page includes 5 tips, 3 recipe FAQs, and an editor note: Taste Greek Lemon Chicken Soup (Avgolemono) before serving and adjust salt or acid at the end.
Greek Lemon Chicken Soup (Avgolemono) remains public because its image, method cues, notes, tips, FAQs, and internal links clear the current review gate.
Kitchen intelligence
Kitchen notes for Greek Lemon Chicken Soup (Avgolemono)
Before you start
Set up the first moves
Start by having boneless, skinless chicken breasts, chicken broth (preferably homemade), and orzo pasta ready, then bring the chicken broth to a boil in a large pot over medium-high heat.
Timing read
40 minutes, mostly cooking
Plan for 10 minutes prep and 30 minutes cooking. Midway check: A gentle simmer produces tender chicken.
Flavor logic
Built around boneless, skinless chicken breasts
boneless, skinless chicken breasts, chicken broth (preferably homemade), orzo pasta, and eggs carry the main flavor and texture, so measure them before you adjust seasoning or heat.
Serving plan
6 servings, About 8 cups
For Mediterranean and Soup & Stew, the finish should match this final cue: Return the shredded chicken to the pot.
Visual checkpoints
What to look for as you cook
Reference
Finished dish reference
Greek Lemon Chicken Soup (Avgolemono) should look close to this before serving: distinct textures, clear color contrast, and a ready-to-eat finish.
Cue
Prep
Prep checkpoint
Have 8 cups chicken broth (preferably homemade), 1 lb boneless, skinless chicken breasts, 3/4 cup orzo pasta measured and ready before heat goes on. Bring the chicken broth to a boil in a large pot over medium-high heat.
Cue
Finish
Final cue
Return the shredded chicken to the pot.
Ingredients
- 8 cups 8 cups chicken broth (preferably homemade)More Chicken Broth
- 1 lb 1 lb boneless, skinless chicken breastsMore Chicken Breast
- 0.75 cup 3/4 cup orzo pasta
- 3 3 large eggsMore Eggs
- 0.33 cup 1/3 cup fresh lemon juice (about 2-3 lemons), freshly squeezedMore Lemon
- 1 Zest of 1 lemon, zestedMore Lemon
- 2 tablespoons 2 tablespoons fresh dill, chopped, chopped
- 1 tablespoon 1 tablespoon olive oilMore Olive Oil
- Kosher salt and white pepper to taste, to taste
Ingredient notes
Ingredients worth checking
Shopping focus
Prioritize boneless
Boneless, chicken broth (preferably homemade), orzo pasta, and eggs carry most of the flavor. Spend attention there first.
Prep notes
4 ingredient prep cues
Fresh lemon juice (about 2-3 lemons) freshly squeezed, zest of 1 lemon zested, and fresh dill chopped before heat goes on.
Adjustment logic
Orzo can flex
If needed, use Arborio rice or long-grain white rice in place of Orzo. Traditional avgolemono often uses rice instead of orzo. Use the same amount and adjust cooking time per package directions.
Optional items
Keep the core intact
Keep the main items intact; use garnish, heat, or acidity for small adjustments.
Shopping guide
Shopping notes for Greek Lemon Chicken Soup (Avgolemono)
Buy first
Check boneless quality
Boneless and eggs are the ingredients most likely to affect freshness and texture.
Package check
Match package size to the recipe
Chicken broth (preferably homemade), orzo pasta, and fresh lemon juice (about 2-3 lemons) may come in larger containers than needed; confirm amounts before buying backups.
Cost control
6 budget-friendly servings
Use store brands, pantry staples, or simpler sides before changing the core ingredients.
Storage planning
Shop with leftovers in mind
Store in an airtight container in the refrigerator for up to 3 days.
Useful Kitchen Picks
Gear and pantry options that fit this recipe
These are optional, recipe-relevant searches for tools or pantry staples that can make this specific recipe easier to repeat.
DepthPantry
Helpful Pick
Olive Oil
Pantry upgrade
Why the olive oil matters
On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.
This is a pantry upgrade you can keep using across similar recipes.
- Useful in dressings, sauces, and finishing
- Improves flavor without changing the recipe structure
A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.
Shop olive oil for this recipeAs an Amazon Associate I earn from qualifying purchases. Product links are included when they are directly relevant to the recipe.
What You'll Need
Equipment
- Large pot or Dutch oven
- Ladle
- Chef knife
- Cutting board
Instructions
- 1165°F internal15-18 minutes
Bring the chicken broth to a boil in a large pot over medium-high heat. Add the chicken breasts, reduce heat to a gentle simmer, and cook for 15-18 minutes until the chicken is cooked through (165°F internal). Remove the chicken to a cutting board and shred with two forks.
Note:A gentle simmer produces tender chicken. A rolling boil will make it tough and stringy.
- 28-9 minutes
Return the broth to a boil and add the orzo. Cook for 8-9 minutes until the orzo is al dente. Reduce heat to low.
- 3
While the orzo cooks, make the avgolemono: In a medium bowl, whisk the eggs vigorously until frothy and lightened in color, about 1 minute. Whisk in the fresh lemon juice and lemon zest until combined.
- 4
Here is the crucial step — tempering. Very slowly, one ladle at a time, pour about 2 cups of hot broth into the egg-lemon mixture, whisking constantly. This gradually raises the temperature of the eggs so they do not scramble.
Note:Whisk the entire time you are adding the hot broth. If you add the broth too fast, the eggs will curdle.
- 5
Remove the pot from heat. Slowly pour the tempered egg mixture back into the pot, stirring constantly. The soup should immediately turn silky, opaque, and creamy-looking.
Note:Never let the soup boil after adding the egg mixture — high heat will cause the eggs to curdle and the soup to become grainy.
- 6
Return the shredded chicken to the pot. Stir in the olive oil and fresh dill. Season with salt and white pepper to taste. Serve immediately.
Technique notes
Technique checkpoints
Key method moments pulled from the written steps.
Prep phase
3 steps
Key move
Bring the chicken broth to a boil in a large pot over medium-high heat.
Why it matters
Keep the moisture steady here so the main ingredients soften before final seasoning.
Watch for
A gentle simmer produces tender chicken.
Finish phase
3 steps
Key move
Here is the crucial step — tempering.
Why it matters
Mix until the sauce or seasoning looks consistent before moving on.
Watch for
Whisk the entire time you are adding the hot broth.
Doneness cues
Doneness checks for Greek Lemon Chicken Soup (Avgolemono)
Look for
Boneless, skinless chicken breasts should look ready
A gentle simmer produces tender chicken.
Heat cue
Target 165°F internal
Use the written temperature as the anchor, then confirm by texture before serving Greek Lemon Chicken Soup (Avgolemono).
Timing cue
30 minutes cook window
The clearest timed instruction is: Bring the chicken broth to a boil in a large pot over medium-high heat.
Final adjustment
Taste and adjust at the end
Taste Greek Lemon Chicken Soup (Avgolemono) before serving and adjust salt or acid at the end.
Troubleshooting
Fixes while cooking Greek Lemon Chicken Soup (Avgolemono)
Texture check
If the texture seems off
Check this step before adding heat or liquid: A gentle simmer produces tender chicken.
Timing check
Built around 30 minutes of cooking
Greek Lemon Chicken Soup (Avgolemono) starts with about 10 minutes prep. Watch texture and seasoning at the midpoint.
Seasoning check
Adjust late, not early
Before changing seasoning, check this tip: The tempering step is the make-or-break moment.
Leftover check
Keep leftovers useful
Reheat very gently on the stovetop over low heat, stirring frequently.
Scaling guide
Scaling notes for Greek Lemon Chicken Soup (Avgolemono)
Half batch
Plan for about 3 servings
For Greek Lemon Chicken Soup (Avgolemono), halve the main ingredients evenly and season lightly until the final taste check.
Double batch
Scale toward 12 servings
For Greek Lemon Chicken Soup (Avgolemono), use a wider pan, larger pot, or second tray so the moderate ingredient list has room.
Timing changes
Prep time changes more than cook time
Cook time starts around 30 minutes; prep starts around 10 minutes.
Leftover math
About 8 cups
Store in an airtight container in the refrigerator for up to 3 days.
Make-ahead timeline
Make-ahead notes for Greek Lemon Chicken Soup (Avgolemono)
Earlier in the day
Prep what will slow you down
Start with this setup step: Bring the chicken broth to a boil in a large pot over medium-high heat.
Before serving
40 minutes total planning window
Plan around 10 minutes of prep and 30 minutes of cooking so the final step lands near serving time.
Leftover plan
6 servings to manage
Store in an airtight container in the refrigerator for up to 3 days.
Reheat without damage
Use gentle heat
Reheat very gently on the stovetop over low heat, stirring frequently.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Meal fit
Meal pairings for Greek Lemon Chicken Soup (Avgolemono)
Meal role
Comfort meal for 6
Pair this soup & stew with sides that add contrast: crisp, fresh, acidic, or starchy as needed.
Best timing
40 minutes standard dinner window
Moderately involved timing for Greek Lemon Chicken Soup (Avgolemono). Add a small buffer if serving guests.
Diet fit
Mediterranean
Stay in the mediterranean lane with sides and condiments.
Occasion fit
Stovetop
Give the stovetop step enough space, heat, and attention.
Substitutions
OrzoArborio rice or long-grain white rice
Traditional avgolemono often uses rice instead of orzo. Use the same amount and adjust cooking time per package directions.
Chicken breastRotisserie chicken (shredded)
Skip the poaching step and stir in shredded rotisserie chicken after adding the egg-lemon mixture. This cuts 15 minutes from the recipe.
Fresh dillFresh flat-leaf parsley
Parsley is more traditional in some Greek regions. Both work beautifully.
Tips & Storage
Pro Tips
The tempering step is the make-or-break moment. Go slowly, whisk constantly, and your soup will be silky. Rush it, and you will have lemon-flavored egg drop soup.
Never bring the soup back to a boil after adding the egg mixture. Keep it on very low heat if you need to keep it warm, or serve immediately.
Use homemade chicken broth if at all possible — the soup has so few ingredients that the quality of the broth really shows.
Avgolemono thickens substantially as it cools. When reheating, you will need to add extra broth to thin it back out.
White pepper is traditional and gives a more subtle heat than black pepper without the visual specks in the creamy broth.
Storage
Store in an airtight container in the refrigerator for up to 3 days. The soup will thicken significantly as it chills — this is normal. Do not freeze avgolemono, as the egg-thickened broth does not hold up well to freezing and thawing (it will separate and become grainy).
Reheating
Reheat very gently on the stovetop over low heat, stirring frequently. Add chicken broth a splash at a time to thin the soup back to your desired consistency, as the orzo absorbs liquid overnight. Do not let it boil or the egg will curdle and the texture will become grainy. Microwave reheating in short bursts on medium power also works but stir between each burst.
Cooking Notes
Editor's Note
Taste Greek Lemon Chicken Soup (Avgolemono) before serving and adjust salt or acid at the end. It will thicken as it sits, so loosen leftovers with a little stock or water when reheating.
Nutrition Facts
Per serving (About 1 1/3 cups) · 6 servings
Calories260
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein24g
Carbohydrates22g
Fat8g
Fiber1g
Sugar2g
Sodium650mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why did my soup curdle?
- The eggs scrambled because the hot broth was added too quickly to the egg mixture, or the soup was heated too high after the eggs were added. The tempering step must be done slowly and the soup should never return to a boil.
- Can I make this soup ahead of time?
- You can make the broth, cook the chicken and orzo, and shred the chicken ahead of time. Store everything together. Add the avgolemono (egg-lemon mixture) only when you are ready to serve for the best texture.
- How lemony is this soup?
- It is distinctly lemony — that is the defining characteristic of avgolemono. If you prefer a milder citrus flavor, start with 1/4 cup lemon juice and add more to taste. But we encourage you to embrace the tartness — it is what makes this soup special.
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Greek Lemon Chicken Soup (Avgolemono) is kept in the public catalog after review for image relevance, ingredient fit, instruction clarity, and practical page quality.
