This warming Greek lemon chicken soup (Avgolemono) combines tender orzo pasta, shredded chicken, and a velvety egg-lemon broth that’s both comforting and sophisticated.
Ready in just over an hour, this Mediterranean classic delivers bright citrus notes and creamy textures in every spoonful.
Whether you’re fighting off winter chills or seeking a light yet satisfying meal, this authentic Greek recipe offers the perfect balance of familiar and exotic flavors that your whole family will love.
Fresh & Vibrant Greek Soup Ingredients
- Chicken Thighs: 6 pieces with skin and bone intact for maximum flavor
- Red Onion: 1 large, adds wonderful aromatic depth
- Carrots: 2 fresh ones, bringing natural sweetness
- Orzo: 120g (4 oz), perfect tiny pasta for soups
- Eggs: 2 large, for creating that signature silky texture
- Lemon: Juice from 1 fresh lemon, adds bright citrus notes
- Fresh Dill: Small handful, brings herbaceous freshness
- Seasonings: Salt and freshly ground pepper to taste
- Water: 5 cups (1.2L), as base for the broth
Step-by-Step Cooking Instructions
- Create the Base: Combine chicken thighs, halved onion, and chopped carrots in a large pot. Cover with water, season well, and bring to a boil before simmering for 30 minutes.
- Prepare Chicken: Remove chicken, let cool slightly. Shred meat and return bones to pot for extra flavor.
- Cook Pasta: Add orzo to the broth, cook covered for 15 minutes until tender.
- Make Avgolemono: Reserve some hot broth. Whisk eggs until frothy, add lemon juice, then slowly incorporate hot broth while whisking.
- Finish Soup: Return egg mixture and shredded chicken to pot. Adjust consistency if needed.
- Final Touch: Stir in fresh dill just before serving for that authentic Greek finish.
Key Techniques for Perfect Avgolemono
The magic of this soup lies in the egg-lemon mixture (avgolemono). To get silky smooth results every time, remember to whisk the eggs until just frothy – overbeating can make the soup too foamy. When adding the hot broth to the eggs, pour it in very slowly while whisking non-stop. This gentle process, called tempering, prevents the eggs from scrambling and creates that signature creamy texture.
Simple Swaps & Changes
While traditional avgolemono uses orzo pasta, you can swap it for rice or small pasta shapes like pastina. Boneless chicken breasts work instead of thighs, though thighs give more flavor. Fresh parsley makes a nice stand-in for dill. Short on time? Use 4 cups of ready-made chicken broth plus 2 cups water instead of cooking the chicken from scratch. Just add cooked, shredded chicken near the end.
Storing & Reheating Tips
This soup keeps well in the fridge for 3-4 days in an airtight container. When reheating, warm it gently over low heat and stir often – high heat can make the eggs separate. Add a splash of water or broth if it’s too thick. The orzo will continue soaking up liquid as it sits, so you might need extra broth when reheating. For the freshest taste, add a small squeeze of lemon just before serving.
Serving Ideas
Serve this cozy soup with warm pita bread or crusty sourdough for dunking. A simple Greek salad on the side makes it a complete meal. For extra zing, offer lemon wedges at the table. Some Greek families serve it with a sprinkle of grated kefalograviera cheese on top, though it’s just as wonderful without it.
Greek Lemon Chicken Soup with Orzo (Avgolemono)
Equipment
- Large pot
- Sieve
- Whisk
Ingredients
- 6 skin on bone in chicken thighs
- 1 large red onion peeled and halved
- 2 carrots peeled and finely chopped
- 5 cups water (1.2 L)
- 120 g orzo (4 oz)
- 2 large eggs
- 1 lemon juiced
- 1 small handful fresh dill roughly chopped
Instructions
- Place the chicken thighs in a large pot with the red onion, peeled and halved, and the carrots, peeled and finely chopped. Season well and add the water, adding more if needed to make sure the chicken pieces are completely covered. Bring to the boil before reducing the heat to low. Allow to simmer with the lid on for 30 minutes.
- Remove the chicken thighs from the pan and set aside. Check the seasoning and add more salt and pepper to the soup if needed. Add the orzo and turn the heat up to medium. Cook with the lid on for another 15 minutes, or until the pasta is just tender.
- Meanwhile, once the chicken is cool enough to touch discard the skins and shred the meat from the bone, returning the bones to the pot as soon as you can.
- Once the orzo is tender, remove the chicken bones and red onion, and remove 3-4 ladles of hot soup from the pot into a jug, using a sieve to leave any carrot or orzo pieces behind.
- Whisk the eggs until just frothy and then whisk in the lemon juice. Whisking constantly, slowly pour the hot soup into the egg mixture until loose, light and creamy. Then slowly whisk it back into the soup pot.
- Return the shredded chicken to the soup. Add a little more water if needed, and check the seasoning again. Once the chicken has warmed through remove from the heat and stir through the chopped dill before serving.