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.
A silky, egg-thickened broth with bright citrus and tender chicken
Greek Lemon Chicken Soup (Avgolemono)
Photo source: RecipePool
Greek Lemon Chicken Soup (Avgolemono)
40 minMedium
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
RecipePool Soups & Stews Desk
Editorially reviewed for image relevance, instructions, ingredient clarity, and page quality.
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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.
Visual checkpoints
What to look for as you cook
Use these checkpoints alongside the written instructions to judge texture, timing, and final presentation.
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.
Final cue
Return the shredded chicken to the pot.
Ingredients
- 8 cups 8 cups chicken broth (preferably homemade)
- 1 lb 1 lb boneless, skinless chicken breasts
- 0.75 cup 3/4 cup orzo pasta
- 3 3 large eggs
- 0.33 cup 1/3 cup fresh lemon juice (about 2-3 lemons), freshly squeezed
- 1 Zest of 1 lemon, zested
- 2 tablespoons 2 tablespoons fresh dill, chopped, chopped
- 1 tablespoon 1 tablespoon olive oil
- Kosher salt and white pepper to taste, to taste
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.
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
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
For Greek Lemon Chicken Soup (Avgolemono), keep the pot at a steady simmer rather than a hard boil so the texture stays clean and the flavors have time to come together. Taste near the end for salt and acidity after the main ingredients have softened.
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.
Explore More
RecipePool Soups & Stews Desk
Recipes in the current editorial catalog are reviewed for image relevance, instruction clarity, ingredient fit, and page quality before they remain public. Pages that do not meet that standard are removed from the live catalog until they are rebuilt.
Photo source: RecipePool
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