The Creamiest Avgolemono Chicken Soup Recipe to Warm Your Soul

Comfort arrives in a steaming bowl of hearty avgolemono chicken soup, a Greek culinary treasure that warms the soul.

This classic recipe brings together tender chicken, silky eggs, and bright lemon in a harmonious blend.

Fragrant herbs dance through the broth, creating layers of rich, comforting flavor.

Generations of home cooks have perfected this soul-soothing dish, passed down through family kitchens.

The creamy texture and zesty notes make this soup a standout among traditional comfort foods.

Each spoonful tells a story of Mediterranean tradition and culinary love.

Embrace the magic of this simple yet extraordinary soup that promises to nourish and delight.

Creamy Greek Lemon Soup: Zesty Comforts

• Whip Up Comfort: A soul-warming soup that wraps you in cozy, zesty flavors perfect for chilly evenings or when you need a nutritious pick-me-up.
• Master Simple Techniques: Beginner-friendly recipe with straightforward steps that teach essential cooking skills like tempering eggs and building layered flavors.
• Family-Friendly Nutrition: Packed with protein from chicken, vegetables for balanced nutrients, and a lemony twist that makes healthy eating deliciously exciting.
• Quick Weeknight Winner: One-pot meal that comes together smoothly, minimizing kitchen cleanup and delivering maximum taste with minimal effort.

Ingredients in Creamy Greek Lemon Soup

• Chicken: Protein base that provides hearty flavor and substance to the soup.
• Orzo: Small pasta that adds texture and helps thicken the soup.
• Egg Yolks: Creates a rich, creamy consistency and helps bind the soup.
• Lemon Juice: Provides bright, tangy flavor characteristic of Greek cuisine.

• Onion, Carrot, Celery: Classic mirepoix blend that builds a deep, savory foundation for the soup.
• Garlic: Adds robust, aromatic flavor to enhance the overall taste profile.

• Bay Leaves: Contributes subtle herbal undertones during cooking.
• Dill: Fresh herb that adds a delicate, distinctive flavor to the soup.
• Salt, Pepper: Basic seasonings that balance and elevate the soup's taste.

• Chicken Stock: Provides the primary liquid and foundational flavor for the soup.
• Olive Oil: Used for sautéing vegetables and adding a smooth, rich undertone.

Greek Lemon Soup – Preparation Steps

Step 1: Sizzle Veggie Foundations

Start by heating olive oil in a large pot.

Toss in chopped onions, carrots, and celery.

Let them dance and soften, releasing their aromatic flavors for 8-10 minutes.

Stir occasionally to prevent sticking and ensure even cooking.

Step 2: Build Savory Liquid Base

Introduce minced garlic and bay leaves to the sautéed vegetables.

Add shredded chicken and rich chicken stock.

Bring the mixture to a rolling boil, then reduce heat and let it simmer gently, covered, for about 15 minutes to develop deep, comforting flavors.

Step 3: Create Pasta Dimension

Carefully remove the chicken from the pot.

Drop in orzo and let it cook, absorbing the delicious broth for 10 minutes.

While the pasta cooks, shred the chicken into tender, bite-sized pieces using two forks.

Step 4: Craft Silky Egg Emulsion

In a separate bowl, whisk egg yolks with bright, zesty lemon juice.

Slowly stream in a bit of the hot soup to temper the eggs, preventing them from scrambling.

This technique creates a luxuriously smooth texture.

Step 5: Final Flourish

Gently pour the egg mixture back into the pot, stirring continuously.

Let it cook for an additional 5 minutes, allowing the soup to thicken beautifully.

Sprinkle in fresh dill, then season with salt and pepper to taste.

The result is a velvety, tangy Greek-inspired soup that warms both body and soul.

Greek Lemon Soup – Tips for Perfection

• Sauté onions, carrots, and celery slowly to release their natural sweetness and create a rich flavor base for the soup.
• Remove chicken before adding orzo to prevent overcooking and ensure tender, juicy meat that shreds perfectly.
• Gradually whisk hot soup into egg mixture to prevent curdling, creating a silky smooth and creamy soup consistency.
• Add fresh dill at the end of cooking to preserve its bright flavor and vibrant green color.
• Taste and add more lemon juice if needed for a bright, tangy finish that cuts through the creamy soup.

Greek Lemon Soup – New Takes to Try

• Vegetarian Avgolemono: Replace chicken with tofu or chickpeas, use vegetable stock for a plant-based version that maintains the soup's creamy texture and bright lemon flavor.
• Gluten-Free Greek Soup: Swap orzo with quinoa or rice, ensuring those with gluten sensitivities can enjoy this classic Mediterranean recipe without compromising taste.
• Dairy-Free Adaptation: Use coconut milk or almond milk instead of egg yolks to create a similar creamy consistency for those avoiding dairy products.
• Spicy Greek Soup: Add red pepper flakes or diced jalapeños to introduce a warming heat that complements the zesty lemon and herb profile of the traditional recipe.

Serving Up Creamy Greek Lemon Soup

• Cozy Soup Night Companion: Serve this hearty soup with warm, crusty bread for dipping and soaking up the delicious broth.
• Mediterranean Mezze Platter: Pair with Greek olives, feta cheese, cucumber slices, and a light tzatziki sauce to complement the soup's tangy flavors.
• Protein Power-Up: Top with additional shredded chicken or crumbled grilled chicken for extra protein and a satisfying meal.
• Fresh Herb Finish: Sprinkle extra fresh dill or chopped parsley just before serving to enhance the bright, zesty profile of the soup.

Storing Greek Lemon Soup

• Store in an airtight container for up to 3-4 days in the refrigerator. Cool completely before sealing to prevent bacterial growth.
• Keep leftover soup in separate container from egg mixture. Reheat gently over low heat, stirring constantly to maintain smooth texture.
• Avoid freezing this soup as egg-based creamy soups tend to separate and lose their silky consistency when thawed. Fresh is best for this delicate recipe.
• When reheating, add a splash of chicken stock or water to restore original creamy texture if soup becomes too thick after refrigeration.

FAQs

• What are the key ingredients in this Greek lemon soup?

The key ingredients are chicken, orzo pasta, eggs, lemon juice, chicken stock, onion, carrot, celery, garlic, bay leaves, and fresh dill.

• Is this soup healthy?

Yes, this soup is nutritious with lean protein from chicken, vegetables, and a light broth base that’s low in calories and high in flavor.

• Can I make this soup vegetarian?

You can substitute chicken stock with vegetable stock and replace chicken with tofu or additional vegetables to create a vegetarian version.

• Why do I need to temper the egg mixture?

Tempering prevents eggs from scrambling by gradually raising their temperature, which helps create a smooth, creamy soup texture without curdling.

Avgolemono Chicken Soup Recipe

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4.6 from 8 reviews

• Total Time: 45 minutes
• Yield: 4 1x

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Description

Greek grandmothers perfected Avgolemono chicken soup, blending silky egg-lemon sauce with tender chicken and comforting rice. Hearty Mediterranean flavors dance through each spoonful, promising warmth and nourishment you’ll savor down to your soul.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 chicken breasts (350 grams / 12.3 ounces)
• 6 cups (1.5 liters) chicken stock
• 3/4 cup (175 grams) orzo

Vegetables and Aromatics:

• 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

Finishing Ingredients:

• Juice of 1 lemon
• 2 egg yolks
• Fresh dill
• Salt and black pepper to taste

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Instructions

1. In a large pot, gently sauté diced onions, carrots, and celery in olive oil over medium heat until vegetables become translucent and softened, approximately 8-10 minutes.
2. Introduce minced garlic, bay leaves, whole chicken pieces, and chicken stock to the vegetable mixture. Bring liquid to a robust boil, then reduce heat and simmer covered for 15 minutes until chicken is thoroughly cooked.
3. Carefully remove chicken from the pot, shred meat using two forks, and set aside. Add orzo pasta to the simmering broth and cook for 10 minutes until pasta reaches al dente consistency.
4. Create a silky egg mixture by whisking egg yolks with fresh lemon juice. Gradually temper the egg mixture by slowly adding hot soup liquid while continuously whisking to prevent curdling.
5. Pour the tempered egg mixture back into the pot, stirring continuously. Allow soup to cook for an additional 5 minutes, ensuring smooth integration of ingredients. Finish by incorporating fresh chopped dill, then season with salt and pepper to taste. Return shredded chicken to the soup before serving.

Notes

• Swap chicken stock for vegetable broth to create a vegetarian version of the soup, ensuring everyone can enjoy this delightful dish.
• Try quinoa or rice instead of orzo for gluten-free alternatives that maintain the soup’s creamy texture.
• Carefully temper egg yolks by gradually adding hot soup to prevent scrambling, which keeps the soup silky smooth.
• Store leftovers in an airtight container for up to 3 days, gently reheating to preserve the soup’s delicate consistency.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dinner, Appetizer, Snacks
• Method: Sautéing
• Cuisine: Greek

Nutrition

• Serving Size: 4
• Calories: 300
• Sugar: 2g
• Sodium: 600mg
• Fat: 10g
• Saturated Fat: 1.5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 100mg