The Perfect Avgolemono Lemon Chicken Soup Recipe for Cozy Nights

When comfort meets culinary magic, this hearty avgolemono lemon chicken soup becomes the ultimate Mediterranean embrace.

Creamy, tangy, and soul-warming, this Greek classic transforms simple ingredients into pure magic.

Tender chicken pieces swim in a velvety broth that balances bright citrus notes with rich, silky egg-lemon sauce.

Each spoonful tells a story of traditional Greek cooking, passed down through generations of home cooks.

Fragrant herbs and delicate eggs create a luxurious texture that melts in your mouth.

Packed with protein and zesty flavor, this soup offers a delightful escape from ordinary meal routines.

Gather your ingredients and prepare to savor a bowl of pure, comforting bliss.

FAQs

• What is the key technique for making the egg-lemon mixture without curdling?

Slowly temper the egg yolks by gradually adding hot soup to them while whisking constantly. This prevents the eggs from scrambling and ensures a smooth, creamy texture.

• Can I use a different type of pasta instead of orzo?

Yes, you can substitute orzo with small pasta shapes like small shells or stelline. Just adjust cooking time according to the pasta package instructions to maintain the soup’s consistency.

• How do I know the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (74°C). You can check this with a meat thermometer or cut into the thickest part to ensure no pink remains.

Avgolemono Greek Lemon Chicken Soup Appeal

• Whip Up Comfort: A soul-warming soup that wraps you in cozy Greek culinary tradition, perfect for chasing away any chill.
• Master with Ease: Beginner-friendly recipe with straightforward steps that transform simple ingredients into a restaurant-quality dish anyone can create.
• Nutrition Powerhouse: Packed with protein from chicken, vibrant vegetables, and bright lemon, delivering a balanced meal that supports wellness and satisfies hunger.
• Versatile Crowd-Pleaser: Equally delightful for weeknight dinners, potlucks, or when someone needs a healing meal, making it a go-to recipe for multiple occasions.

Avgolemono Soup Ingredient Essentials

• Chicken: Tender protein that forms the hearty base of this traditional Greek soup.
• Egg Yolks: Rich binding agent that creates the signature creamy texture of avgolemono.

• Onion, Carrot, Celery: Classic mirepoix that provides a flavor foundation and aromatic base for the soup.
• Garlic: Adds depth and traditional savory notes to the soup.
• Bay Leaves: Subtle herb that infuses a delicate herbal essence.
• Dill: Fresh herb that brings a bright, tangy finish to the dish.

• Chicken Stock: Flavorful liquid that creates the soup's rich broth.
• Olive Oil: Smooth cooking fat used for sautéing vegetables.
• Lemon Juice: Bright citrus element that gives the soup its signature tangy character.
• Orzo: Small pasta that adds texture and substance to the soup.

Steps for Greek Lemon Chicken Soup

Step 1: Prepare Aromatic Base

Heat olive oil in a large pot.

• Onion
• Carrot
• Celery

Cook for 8-10 minutes, stirring occasionally to prevent burning.

Step 2: Enhance Flavor Profile

Add minced garlic and cook for an additional minute.

The kitchen will fill with a wonderful aroma.

Drop in bay leaves, whole chicken, and chicken stock.

Step 3: Gentle Chicken Cooking

Bring the mixture to a boil, then reduce heat.

Cover the pot and let it simmer for 15 minutes.

Carefully remove the chicken and discard bay leaves.

Step 4: Introduce Pasta Element

Add orzo to the simmering broth.

Cook for 10 minutes until pasta reaches al dente texture.

While pasta cooks, shred the chicken into bite-sized pieces and return to the pot.

Step 5: Create Silky Egg-Lemon Liaison

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

Slowly temper the egg mixture by adding hot soup liquid, stirring constantly.

Pour the tempered mixture back into the pot.

Cook for an additional 5 minutes, allowing the soup to thicken slightly.

Step 6: Final Touch and Serving

Stir in fresh chopped dill.

Season with salt and pepper to taste.

Garnish with extra dill sprigs when serving.

The soup is best enjoyed immediately while hot and creamy.

Tips for Creamy Avgolemono Soup

• Slowly add hot soup to egg mixture while whisking constantly to prevent scrambling and ensure smooth, silky texture.
• Use high-quality, fresh lemons and homemade chicken stock for the most vibrant and authentic avgolemono flavor.
• Adjust orzo quantity to achieve desired consistency – less pasta for lighter soup, more for heartier version.
• Keep soup at gentle simmer after adding egg-lemon mixture and avoid boiling to maintain creamy, delicate texture.
• Substitute orzo with cauliflower rice or quinoa for a low-carb, gluten-free alternative that maintains the soup's traditional taste.

Greek Lemon Soup Flavor Variations

• Vegetarian Transformation: Replace chicken with firm tofu or white beans, use vegetable broth instead of chicken stock, maintain all other ingredients and cooking steps.
• Gluten-Free Option: Swap orzo with quinoa or rice, ensuring the same cooking time and liquid absorption, keeping the signature lemony egg sauce intact.
• Mediterranean Herbal Upgrade: Incorporate fresh oregano and parsley alongside dill, add a pinch of ground cumin for deeper flavor complexity, use same base technique.
• Spicy Greek Adaptation: Stir in red pepper flakes or chopped jalapeños during vegetable sautéing, add zest of one extra lemon for brighter heat, maintain traditional egg-lemon mixture method.

Serving Avgolemono Soup to Impress

• Cozy Comfort Serving: Ladle the steaming soup into deep bowls, perfect for chilly evenings or when you need a warm hug.
• Mediterranean Mezze Pairing: Serve alongside warm pita bread, Greek olives, and a small feta cheese salad to create an authentic Greek dining experience.
• Herbal Brightness Boost: Sprinkle extra fresh dill and a squeeze of lemon on top to enhance the citrusy flavor and add a vibrant green garnish.
• Protein Power Upgrade: Top with shredded rotisserie chicken or crispy chickpeas for additional protein and a delightful textural contrast.

Avgolemono Soup Storage Solutions

• – Refrigerate Promptly transfer leftover soup to an airtight container and cool completely before sealing to prevent bacterial growth.
• – Store Safely keep the soup in the refrigerator for 3-4 days, ensuring it's covered tightly to maintain freshness and prevent absorption of other food odors.
• – Freeze Carefully pour soup into freezer-safe containers, leaving some space at the top for expansion, and freeze for up to 2 months for later enjoyment.
• – Reheat Gently warm the soup on the stovetop over low heat, stirring occasionally and adding a splash of chicken stock if the soup has thickened too much during storage.

Avgolemono Lemon Chicken Soup Recipe

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4.8 from 38 reviews

• Total Time: 50 minutes
• Yield: 4 1x

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Description

Mediterranean comfort meets zesty charm in this Avgolemono lemon chicken soup, where creamy egg-enriched broth dances with tender chicken and bright citrus notes. Silky, tangy, and deeply satisfying, you’ll savor each spoonful of this Greek classic that warms both body and soul.

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Ingredients

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Protein:

• 2 chicken breasts (about 12 ounces/350 grams)
• 6 cups (1.5 liters) chicken stock

Vegetables and Aromatics:

• 1 medium onion, diced
• 1 medium carrot, diced
• 2–3 celery stalks, diced
• 2–3 cloves garlic, finely chopped
• 2 bay leaves

Pantry and Finishing Ingredients:

• 3/4 cup (175 grams) orzo
• 1 tablespoon olive oil
• 2 egg yolks
• Juice of 1 lemon
• Fresh dill
• Salt
• Freshly ground black pepper

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Instructions

1. Warm olive oil in a large pot and gently sauté onions, carrots, and celery until they become translucent and tender, approximately 8-10 minutes.
2. Introduce minced garlic and cook briefly for 30-45 seconds until fragrant. Add bay leaves, whole chicken pieces, and chicken stock.
3. Increase heat to bring liquid to a gentle boil, then reduce temperature, cover the pot, and let simmer for 15 minutes until chicken is completely cooked through.
4. Remove chicken from the pot and discard bay leaves. Shred the chicken meat into bite-sized pieces.
5. Pour orzo into the simmering broth and cook for 10 minutes until pasta reaches al dente consistency.
6. Return shredded chicken to the pot while preparing the egg-lemon mixture by whisking egg yolks with fresh lemon juice.
7. Carefully temper the egg mixture by slowly adding hot broth while continuously whisking to prevent curdling.
8. Gently incorporate the tempered egg-lemon mixture into the soup, stirring constantly and cooking for an additional 3-5 minutes.
9. Finish the soup by stirring in fresh chopped dill, adjusting seasoning with salt and pepper, and garnishing with extra dill if desired.

Notes

• Vegetable Precision Sauté vegetables slowly to develop deep, rich flavors without burning, ensuring a soft, translucent texture that enhances the soup’s overall taste.
• Chicken Tenderness Choose bone-in chicken breasts for more moisture and flavor, and avoid overcooking by removing when just cooked through to prevent dryness.
• Egg Technique Carefully temper egg mixture by slowly adding hot soup to prevent scrambling, creating a silky, creamy texture that defines this classic Greek soup.
• Dietary Adaptations Swap orzo with cauliflower rice for a low-carb version, or use gluten-free pasta to make the recipe suitable for different dietary needs.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dinner, Appetizer
• Method: Sautéing
• Cuisine: Greek

Nutrition

• Serving Size: 4
• Calories: 250
• Sugar: 1g
• Sodium: 600mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 18g
• Cholesterol: 90mg