Avgolemono with orzo is a creamy Greek lemon chicken soup that’s naturally thickened with egg whisked into the broth to create a silky smooth and tangy soup that’s quick and easy to make.
Comforting chicken soups are part of every culture’s feel-good classic recipe collection. Like my homemade Chicken Noodle Soup, Matzo Ball Soup, and Chicken Enchilada Soup, this Greek Lemon Chicken Soup is not just only good for the soul, but healthful too. Traditionally known as Avgolemono (Greek for egg-lemon), this Greek chicken soup uses whole eggs plus two egg yolks whisked into the warm chicken broth to create a velvety soup without any cream or butter. This soup gets its signature lemony tang from an infusion of lemon peel cooked in the broth and fresh lemon juice whisked into the tempered egg that thickens and flavors. I poach the chicken in the chicken stock but leftover or rotisserie chicken works well. And instead of rice, I use orzo in this soup, but either adds starch and body and tastes delicious.
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Why You’ll Love This Recipe
- This Greek lemon chicken soup calls for minimal ingredients for maximum flavor.
- There’s no butter or cream in the soup yet it’s so comforting and creamy.
- Save even more time by using rotisserie shredded chicken or leftover pasta or rice instead of cooking them directly in the broth.
What’s In Greek Lemon Chicken Soup
- Boneless, skinless chicken breasts
- Kosher salt
- Olive oil
- Yellow onion
- Lemons
- Chicken stock or broth
- Orzo pasta
- Whole eggs + egg yolks
- Cayenne pepper
- Fresh dill
Find the complete recipe with measurements below.
How to Make Greek Lemon Chicken Soup aka Avgolemono
- Season the chicken breast with salt then set aside. A quick sprinkling of salt brines, tenderizes, and adds flavor to the chicken.
- Flavor the chicken stock with sautéed onion and lemon peel. I use this peeler to make long ribbons of lemon peel. Avoid the white pith, it’s bitter-tasting.
- Poach the chicken in the broth. Turn the heat on the lowest setting so the chicken gently poaches in the broth. Cook for about 10 minutes.
- Remove the chicken from the broth and discard the lemon peel.
- Bring the broth back to a boil and add the orzo. Cook the orzo for 12-15 minutes.
- Shred the chicken breast. I find using my hands is just as quick and easy as shredding chicken with two forks. Or, try the stand mixer method for shredding chicken for a snappy hack.
- Whisk the eggs, egg yolks, lemon juice, and cayenne pepper. Adding extra egg yolks gives this broth a silky, lush mouth feel.
- Temper the eggs with the chicken broth so they don’t turn into scrambled eggs. Slowly whisk ¼ cup of the warm broth into the egg mixture until smooth. Repeat with another ¼ cup of the broth, whisking until smooth.
- Add the tempered egg mixture to the broth then stir in the shredded chicken and chopped dill. Cook for another 5 minutes or until the chicken is warmed through. Taste for seasoning and serve.
Recipe Additions and Substitutions
- Instead of orzo, try arborio, basmati rice, or broken pasta
- Use shredded rotisserie chicken instead of cooking the chicken breast in the chicken broth
- Use leftover cooked white rice instead of cooking it in the broth
- Add diced carrot or celery to the broth to cook at the same time as the orzo
- Add chopped spinach to the soup
Storage Tips
- Avgolemono soup will last 3-4 days in the refrigerator. To reheat, warm slowly on the stove or warm in the microwave.
- Can you freeze Greek lemon chicken soup? I don’t suggest freezing this Greek lemon chicken soup given it could get grainy when reheating after freezing.
What to Serve With This Soup
- Horiatiki Traditional Greek Salad
- Arugula Salad with Shaved Parmesan
- Easy Lemon Rice
- Greek Chickpea Salad
- Pork Souvlaki
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo, and tag me on Instagram with #foodiecrusheats.
Avgolemono (Greek Lemon Chicken Soup)
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 teaspoon kosher salt , divided
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 8 cups chicken broth
- 3 lemons , to make ½ cup juice plus the peel of one lemon
- 1 cup uncooked orzo
- 2 eggs
- 2 egg yolks
- pinch cayenne pepper
- ¼ cup chopped fresh dill
Instructions
- Quarter the chicken breast into four pieces, place in a bowl, season with 1 teaspoon of kosher salt, then set aside. In a large Dutch oven or heavy bottom pot, heat the olive oil over medium. Add the onion and cook for 4-5 minutes until softened. Be careful not to brown or the onion will taste bitter.
- Add the chicken broth, lemon peel, and the remaining 1 teaspoon kosher salt. Bring to a boil then reduce to the lowest simmer. Add the quartered chicken breast to the broth so it is submerged, cover with a lid, and cook for 10 minutes. Remove the chicken from the broth. Shred the chicken and set aside.
- Bring the broth back to a boil then add the orzo pasta and cook for 15 minutes. Remove the lemon peel and discard.
- Whisk the eggs and egg yolks in a small bowl with the lemon juice and cayenne pepper. While whisking, slowly drizzle ¼ cup of the hot chicken broth into the egg mixture. Whisk quickly so it doesn't turn into scrambled eggs. Whisk in an additional ¼ cup broth. Slowly drizzle the tempered broth into the orzo and broth mixture while continuing to whisk. Add the shredded chicken and cook for another 3-4 minutes or until the chicken is warmed through. Taste for seasoning and add more salt if needed. Sprinkle with chopped dill and serve.
Nutrition
More Chicken Soup Recipe Ideas
- Slow Cooker Thai Chicken Soup
- Lemony Chicken Stew with Orzo
- Homemade Chicken Noodle Soup
- Slow Cooker Chicken Enchilada Soup
- Instant Pot Creamy Chicken and Wild Rice Soup
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