Creamy Greek Lemon Chicken Soup Recipe

Introduction

Greek Lemon Chicken Soup, also known as Avgolemono, is a bright and comforting dish featuring tender chicken, orzo pasta, and a creamy lemony broth made without any cream. It’s a perfect mix of tangy and cozy flavors that comes together in under an hour, ideal for a wholesome weeknight meal.

Ingredients

• 1.5 tbsp olive oil
• 1 onion (diced)
• 1 carrot (diced)
• 3 celery stalks (diced)
• 3 garlic cloves (minced)
• 2 bay leaves
• 12 oz chicken breast (cut into 1-inch pieces)
• 6.5 cups chicken stock
• 0.75 cup orzo
• 1.5 lemons (juiced)
• 2 egg yolks
• 1 generous handful fresh dill
• 0.5 tsp dried oregano
• Salt to taste
• Black pepper to taste

Instructions

1. Step 1: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery, and sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and the onion becomes translucent. Add the minced garlic and cook for 1 minute more until fragrant.
2. Step 2: Add the bay leaves, chicken pieces, dried oregano, and chicken stock to the pot. Bring to a boil, then reduce heat and simmer gently for 15 minutes until the chicken is fully cooked through and tender.
3. Step 3: While the chicken cooks, whisk together the egg yolks and fresh lemon juice in a small bowl until smooth. Set aside.
4. Step 4: Remove the chicken from the pot with a slotted spoon and discard the bay leaves. Add the orzo to the broth and cook for 10 minutes until tender, stirring occasionally to prevent sticking.
5. Step 5: Shred the cooked chicken into bite-sized pieces. Slowly ladle about 1 cup of hot broth into the egg-lemon mixture while whisking constantly to temper the eggs and prevent scrambling. Continue whisking until smooth and pale.
6. Step 6: Remove the pot from heat, then gradually stir the tempered egg-lemon mixture back into the soup. Stir continuously to create a creamy, slightly thickened broth. Add the shredded chicken and fresh dill, then season with salt and black pepper to taste.
7. Step 7: Serve the soup hot, ladled into bowls. Enjoy it fresh to fully appreciate the delicate creamy texture.

Tips & Variations

• If orzo is unavailable, substitute with small pasta shapes like ditalini or rice (cook rice earlier as it takes longer).
• Use chicken thighs for more flavor and moisture, or shredded rotisserie chicken to save time.
• Fresh lemon juice is crucial for the bright flavor; avoid bottled lemon juice.
• Tempering the eggs slowly with hot broth prevents curdling and keeps the soup silky.
• If fresh dill is not available, fresh parsley or 1 teaspoon dried dill works well as substitutes.
• For a safer egg option, use 2 whole eggs instead of yolks and temper them the same way.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. The orzo will absorb some broth and thicken the soup, so add a splash of chicken stock or water when reheating. This soup freezes well for up to 3 months, but freeze before adding the egg-lemon mixture to avoid separation. Reheat gently on the stovetop over medium-low heat, stirring often, or in the microwave at 50% power, stirring every minute. A squeeze of fresh lemon juice added after reheating brightens the flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg yolks?

Yes, you can use 2 whole eggs instead of just egg yolks. Temper the eggs carefully by slowly whisking in hot broth before adding them back to the soup to prevent scrambling.

How do I prevent the egg-lemon mixture from curdling?

Temper the eggs by slowly whisking in a ladle of hot broth before mixing them into the soup, and always remove the pot from heat before adding the egg mixture. Stir constantly while combining to keep the soup smooth and creamy.

Creamy Greek Lemon Chicken Soup Recipe

Pin Recipe

Print Recipe

★★★★★

5 from 65 reviews

This Creamy Greek Lemon Chicken Soup combines tender chicken, orzo pasta, and a bright lemon-egg mixture called avgolemono to create a comforting yet refreshing soup with vibrant Mediterranean flavors. Perfect for a wholesome meal on busy weeknights, this soup is easy to prepare using simple ingredients and offers a protein-packed, healthy comfort food that’s ready in under an hour.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 52 minutes
• Yield: 5 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Greek
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Soup Base

• 1.5 tbsp olive oil
• 1 onion, diced
• 1 carrot, diced
• 3 celery stalks, diced
• 3 garlic cloves, minced
• 2 bay leaves
• 0.5 tsp dried oregano
• salt to taste
• black pepper to taste

Main Ingredients

• 12 oz boneless, skinless chicken breast, cut into 1-inch pieces
• 6.5 cups chicken stock (organic free-range chicken broth preferred)
• 0.75 cup orzo pasta

Avgolemono (Egg-Lemon Mixture)

• 2 egg yolks
• 1.5 lemons, juiced (fresh lemon juice only)
• 1 generous handful fresh dill

Instructions

1. Build the Aromatic Base: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery, and sauté for 8-10 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent. Add the minced garlic and cook for 1 more minute until fragrant, creating a flavorful base for the soup.
2. Simmer the Chicken and Build the Broth: Add the bay leaves, chicken pieces, chicken stock, and dried oregano to the pot. Bring to a boil, then reduce heat to a gentle simmer and cook for 15 minutes until the chicken is fully cooked and tender. Avoid rapid boiling to keep the broth clear and chicken moist.
3. Cook the Orzo and Prepare the Egg-Lemon Mixture: While the chicken cooks, whisk together the egg yolks and fresh lemon juice in a small bowl until smooth. After removing the chicken with a slotted spoon and discarding the bay leaves, add the orzo to the broth and cook for about 10 minutes until tender, stirring occasionally to prevent sticking.
4. Shred the Chicken and Temper the Egg Mixture: Shred the cooked chicken into bite-sized pieces. Ladle about 1 cup of hot broth into the egg-lemon mixture slowly, whisking constantly to temper the eggs and prevent scrambling. Continue until the mixture is smooth and slightly warm.
5. Finish the Soup and Season: Slowly pour the tempered egg-lemon mixture back into the pot with the orzo and broth, stirring constantly to create a creamy texture. Remove the pot from heat immediately, then stir in fresh dill. Season with salt and black pepper to taste, adjusting to keep the lemon flavor bright and balanced.
6. Serve: Ladle the soup into bowls and serve immediately while hot to enjoy the soup at its best texture and flavor.

Notes

• Tempering the egg mixture is crucial to avoid scrambled eggs in the soup.
• Cook orzo until just al dente to prevent overcooking as it will absorb liquid even after cooking.
• Use fresh lemon juice for the best flavor; bottled lemon juice will not provide the same brightness.
• You can substitute chicken thighs for chicken breasts for moister meat and more flavor.
• Leftover rotisserie chicken can be used to skip cooking chicken.
• Fresh dill can be substituted with fresh parsley or dried dill if necessary.
• Store leftover soup in an airtight container in the fridge up to 4 days; add extra broth when reheating if too thick.
• This soup freezes well without the egg-lemon mixture; add it fresh after thawing and reheating.
• Reheat gently either on the stovetop over medium-low heat or in the microwave at 50% power, stirring frequently.

Keywords: Greek lemon chicken soup, avgolemono, chicken soup, lemon egg soup, Greek soup recipe, creamy chicken soup, orzo chicken soup, healthy chicken soup