Greek Lemon Chicken Soup

Greek Lemon Chicken Soup, also known as Avgolemono, is a beloved Mediterranean comfort food that combines tender chicken, creamy egg-lemon sauce, and aromatic herbs in one satisfying bowl. This traditional recipe brings warmth and brightness to any meal with its perfect balance of tangy lemon and rich chicken broth.

Why This Greek Lemon Chicken Soup Recipe Works

This recipe succeeds because it follows the traditional Greek technique of tempering eggs with hot broth. The gradual temperature adjustment prevents the eggs from scrambling while creating that signature creamy texture.

The combination of fresh vegetables, quality chicken stock, and proper timing ensures each ingredient maintains its distinct flavor. The orzo pasta adds heartiness without overwhelming the delicate lemon-egg base.

Why You’ll Love This Greek Lemon Chicken Soup

This soup offers the perfect comfort food experience with its creamy, tangy broth and tender chicken pieces. The fresh dill adds an authentic Greek touch that elevates the entire dish.

It’s versatile enough for weeknight dinners yet elegant enough for entertaining. The bright lemon flavor makes it refreshing while still being deeply satisfying and nourishing.

What You’ll Need

Ingredients

Tools

How to Make Greek Lemon Chicken Soup

Serving and Storage Tips

Serving Tips

Serve this Greek Lemon Chicken Soup immediately while hot for the best texture and flavor. Garnish with extra fresh dill and a crack of black pepper.

Pair with crusty bread or pita for a complete meal. This soup works wonderfully as a starter or main course, depending on portion size.

Store leftovers in the refrigerator for up to 3 days. When reheating, do so gently over low heat to prevent the egg from curdling. You can freeze the soup for up to 3 months, but add fresh orzo when serving.

Mistakes to Avoid

Never add the egg mixture directly to boiling soup without tempering. This will result in scrambled eggs rather than a smooth, creamy texture.

Don’t overcook the orzo pasta, as it will become mushy and absorb too much liquid. Cook until just tender.

Avoid using dried dill as a substitute for fresh – the flavor difference is significant in this traditional recipe. Fresh herbs make all the difference in authentic Greek cooking.

Tips and Tricks for Greek Lemon Chicken Soup

For extra richness, add 1-2 tablespoons of butter along with the olive oil. This creates a more luxurious mouthfeel without overwhelming the bright lemon flavor.

Try using whole eggs instead of just yolks for additional protein. Some cooks prefer this variation for a heartier soup.

Make the soup gluten-free by substituting orzo with rice, quinoa, or gluten-free pasta alternatives. Cooking times may vary slightly.

Suggestions for Greek Lemon Chicken Soup

Consider adding vegetables like zucchini or spinach for extra nutrition and color. Add them during the last few minutes of cooking to maintain their texture.

For a heartier version, use chicken thighs instead of breasts. They add more flavor and remain tender even with longer cooking times.

Experiment with herbs like fresh parsley or mint alongside the dill for different flavor profiles. Each brings its own Mediterranean flair to the dish.

This soup pairs beautifully with other Mediterranean-inspired dishes for a complete themed meal.

FAQ for Greek Lemon Chicken Soup

Conclusion

Greek Lemon Chicken Soup offers the perfect combination of comfort and brightness in every spoonful. This traditional recipe brings authentic Mediterranean flavors to your kitchen with simple ingredients and straightforward techniques.

The key to success lies in proper tempering of the egg mixture and using fresh, quality ingredients. With practice, you’ll master this beloved Greek classic that’s perfect for any occasion.

Whether you’re seeking comfort food or wanting to explore traditional Greek cuisine, this soup delivers on all fronts. Serve it to family and friends for a memorable meal that celebrates the wonderful flavors of Greece.

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Greek Lemon Chicken Soup Recipe

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Ingredients

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• Make sure you don’t skip the tempering the eggs step -it’s essential to avoid scrambling. You don’t want to end up with egg drop soup.
• Make the soup creamier and richer by adding 1-2 tablespoons of butter with theolive oil.
• Serve this Greek lemon soup with a bit of freshly crackedblack pepperand extra dill on top if you like.
• 1 tablespoonolive oil
• 1 medium onion, diced
• 1 medium carrot, diced
• 2–3 celery stalks, diced
• 2–3 garlic cloves, finely chopped
• 2bay leaves
• 2 chicken breasts (about 12 oz / 350 g total)
• 6 cups (1.5 liter)chicken stock
• ¾ cup (175 g)orzo
• Juice of 1 lemon
• 2 egg yolks
• A handfulfresh dill
• Salt and freshly groundblack pepperto taste
• I made hollandaise sauce this morning and have some left over, do you think I could use about 1/2 cup. It had egg yolk water lemon juice and butterReplyHello Wendy, even though I’ve never tried it, I think you can use your leftover hollandaise in the Avgolemono soup. The egg yolk and lemon juice in it should complement the soup nicely. Just be mindful of the butter content as it may slightly alter the texture.
• Hello Wendy, even though I’ve never tried it, I think you can use your leftover hollandaise in the Avgolemono soup. The egg yolk and lemon juice in it should complement the soup nicely. Just be mindful of the butter content as it may slightly alter the texture.
• Simply delicious! I have always wanted to make this soup myself because it’s one of my favorite menu items to order when I’m dining in a Greek restaurant. But frankly, I was intimidated for some reason. Well it is so much easier than I thought! My only edits were I used the whole egg for extra protein; Arborio rice instead of orzo to make it gluten free; and closer to 4-5 tablespoons of lemon. Thank you for this recipe. It will be in regular rotation at my house!Reply
• I typically use the juice of a regular-sized lemon, which is about 2-3 tablespoons. You can adjust to your taste, though.ReplyOh wow! One of my new favorite dishes for sure! Lazy me put thighs in the air fryer with some Greek seasoning, then shredded it and added it. This is a beautiful soup.
• Oh wow! One of my new favorite dishes for sure! Lazy me put thighs in the air fryer with some Greek seasoning, then shredded it and added it. This is a beautiful soup.
• Yes, it should still be 3/4 cup.Reply

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Instructions

1. Heat theolive oilin a large stock pot orDutch ovenand cook the onion, carrot and celery for 8-10 minutes over medium heat until softened.
2. Add the garlic and cook for another minute, then add thebay leaves, chicken andchicken stock.
3. Bring to a boil, then lower the heat to medium-low, cover with a lid and simmer for 15 minutes.
4. Take out the chicken breasts andbay leaves. Add the orzo to the pot and continue to cook for 10 minutes.
5. Shred the chicken with two forks and add it back to the pot.
6. While theorzois cooking, whisk the egg yolks and lemon juice in a bowl. Take out 1-2 ladles of soup and pour it over the egg-lemon mixture to temper it. Add this mix to the pot and continue to cook for 5 minutes.
7. Stir in thefresh dill, adjust the seasoning and serve immediately, with some extrafresh dillon top if you like.
8. This was absolutely delicious. The lemon does not over power, I did add some heavy cream for a little richness. My family loved this, they approved it making the dinner rotation!Replyhow much heavy creamReply
9. how much heavy creamReply
10. I used store bought frozen lemon juice equivalent to juice of 1 lemon and it was too much. I’d go by tablespoon next month and start with less, adjust the amount as required. The only way I could eat the soup was by adding sour cream as the lemon taste was overpowering. All good in the end.Reply
11. My whole family under the weather and I was craving home made chicken soup with some lemon twist – this was AMAZING. SO SO good. I used a small twist pasta because that is what I had and didn’t use dill (because not a huge fan) but this was by far my favorite chicken soup I’ve ever made! Thank you!! Family loved it so much we didn’t end up with any leftovers (and there is only 4 of us!) so next time doubling it! Also just a tip from other soups I have made – I make the pasta separately and add to bottom of soup – I find it helps save it better because pasta doesn’t soak up all your broth! In this case I had NO leftovers but still allows everyone to add as much or as little pasta to their soup depending on preference (kids like a LOT haha!)Reply
12. Can I substitute already cooked lentils for the orzo to add more protein and fiber?Thank you!ReplyI think that would work — it’s actually a great idea!ReplyThis soup is regularly in the rotation. It is awesome!However I noticed when the reheating this soup the egg gets a little weird (even when reheated low on the stove), therefore I usually leave the egg out. It’s fantastic either way. I’ve also done rice (only add to the personal bowl so it doesn’t get gummy) very good as wellReply
13. I think that would work — it’s actually a great idea!Reply
14. This soup is regularly in the rotation. It is awesome!However I noticed when the reheating this soup the egg gets a little weird (even when reheated low on the stove), therefore I usually leave the egg out. It’s fantastic either way. I’ve also done rice (only add to the personal bowl so it doesn’t get gummy) very good as wellReply
15. I made this soup several times during the last few months of my father’s cancer journey. He absolutely loved it. I haven’t been able to bring myself to make it again until today. I’m going to sit with my feelings and enjoy a bowl tonight.ReplyDear Erica,Thank you for sharing such a touching and personal story. I’m deeply moved that this soup brought comfort to your father during his cancer journey. It’s wonderful that you’re finding the strength to make it again. I hope each spoonful brings back warm memories of your time with him. Sending you comfort and positive thoughts.ReplyYour dad will be smiling down from heaven being proud of you for the love you shared.It’s a special memoryHe lives on forever in your heart and the memoriesReplyThis is definitely a great soup. The lemon makes it delicious
16. Dear Erica,Thank you for sharing such a touching and personal story. I’m deeply moved that this soup brought comfort to your father during his cancer journey. It’s wonderful that you’re finding the strength to make it again. I hope each spoonful brings back warm memories of your time with him. Sending you comfort and positive thoughts.Reply
17. Your dad will be smiling down from heaven being proud of you for the love you shared.It’s a special memoryHe lives on forever in your heart and the memoriesReplyThis is definitely a great soup. The lemon makes it delicious
18. This is definitely a great soup. The lemon makes it delicious
19. This is a great starting point for the soup. I like to brown the chicken to get extra flavor, use bone broth instead of regular broth, two lemons instead of one, three egg yokes instead of two. This makes a heartier soup. Thanks for the recipe!Reply
20. Is there a gluten free option to substitute for the orzo?ReplyIf you can find some gluten free orzo, that’s the easiest solution. DeLallo makes it from what I know. Alternatively, you could use quinoa or any other small gluten-free pasta shapes.ReplyTraditionally this soup is gluten free and made with rice.ReplyYES, absolutely! That’s what I did. We use Jovial in our household so you could use their cassava orzo or for tonight’s dinner, I opted in for their brown rice stelline. Super yummy!Replyriced cauliflower makes a great gluten and carb free alternative!ReplyI’m making it with chickpeas for a gluten-free option. I think that cauliflower or diced potatoes would be good too.Reply
21. If you can find some gluten free orzo, that’s the easiest solution. DeLallo makes it from what I know. Alternatively, you could use quinoa or any other small gluten-free pasta shapes.Reply
22. Traditionally this soup is gluten free and made with rice.Reply
23. YES, absolutely! That’s what I did. We use Jovial in our household so you could use their cassava orzo or for tonight’s dinner, I opted in for their brown rice stelline. Super yummy!Reply
24. riced cauliflower makes a great gluten and carb free alternative!Reply
25. I’m making it with chickpeas for a gluten-free option. I think that cauliflower or diced potatoes would be good too.Reply
26. If making ahead to freeze can you make it entirely then freeze or should I only do through #5 and freeze then add lemon, egg, orzo and dill day plan on eating it?ReplyI would only do through #5 and then add the fresh lemon, egg, orzo and dill on serving day.Reply
27. I would only do through #5 and then add the fresh lemon, egg, orzo and dill on serving day.Reply
28. Excellent recipe! I added some lemon zest, used homemade chicken bone broth, and modified with chickpea orzo. Will make again and again!Reply
29. Made the soup today. It was a bit too much lemon flavoring for my taste. Can you just use less lemon or perhaps sub in another flavor?ReplyAbsolutely, you can use as much lemon as you like.Reply
30. Absolutely, you can use as much lemon as you like.Reply
31. If I am making soup in advance, should I add the lemon, egg, and orzo the day of cooking? Or is it OK to make it all ahead of time?ReplyHi Jean, great question! For the avgolemono soup, it’s best to add the lemon, egg, and orzo on the day of cooking to preserve their textures and flavors.Reply
32. Hi Jean, great question! For the avgolemono soup, it’s best to add the lemon, egg, and orzo on the day of cooking to preserve their textures and flavors.Reply
33. This was AMAZING! The flavor is incredible, especially with some added lemon slices 😀Reply
34. This is by far the best chickensoup I have ever made and I absolutely love it.it will be my go to soup.i grew up in Europe and soups where at every meal.thank you for the wonderful recipe.Reply
35. This is the best soup! Why eat out when food can taste so good at home .ReplyThank you, Pam! I’m thrilled to hear you enjoyed the soup so much. It’s wonderful to know that homemade meals are bringing such joy to your dining table.Reply
36. Thank you, Pam! I’m thrilled to hear you enjoyed the soup so much. It’s wonderful to know that homemade meals are bringing such joy to your dining table.Reply
37. Such a delicious recipe! It was enjoyed by the whole family! I have been sick for 5 days and finally got my taste back in time to enjoy this! Thanks for your notes about tempering the egg yolks with broth. Saving this recipe and will be making it again! Can’t wait to try some of your others!ReplyI made hollandaise sauce this morning and have some left over, do you think I could use about 1/2 cup. It had egg yolk water lemon juice and butterReplyHello Wendy, even though I’ve never tried it, I think you can use your leftover hollandaise in the Avgolemono soup. The egg yolk and lemon juice in it should complement the soup nicely. Just be mindful of the butter content as it may slightly alter the texture.
38. I made hollandaise sauce this morning and have some left over, do you think I could use about 1/2 cup. It had egg yolk water lemon juice and butterReplyHello Wendy, even though I’ve never tried it, I think you can use your leftover hollandaise in the Avgolemono soup. The egg yolk and lemon juice in it should complement the soup nicely. Just be mindful of the butter content as it may slightly alter the texture.
39. Hello Wendy, even though I’ve never tried it, I think you can use your leftover hollandaise in the Avgolemono soup. The egg yolk and lemon juice in it should complement the soup nicely. Just be mindful of the butter content as it may slightly alter the texture.
40. My husband makes this soup but to keep it slightly lower in carbs we use cauliflower rice instead of rice/orzo. We also use whole eggs not just yolks. It’s delicious.Reply
41. Can you freeze this?ReplyYes, you can freeze it for up to 3 months.ReplyThank you for this wonderful recipe!I never thought a veggies and chicken soup could be so flavorful and satisfying!I added zucchini (just because I had it in my fridge) and was so good!Reply
42. Yes, you can freeze it for up to 3 months.Reply
43. Thank you for this wonderful recipe!I never thought a veggies and chicken soup could be so flavorful and satisfying!I added zucchini (just because I had it in my fridge) and was so good!Reply
44. This was absolutely incredible. I needed a nice easy recipe tonight. My husband loves it as well. Thank you so much!!ReplySimply delicious! I have always wanted to make this soup myself because it’s one of my favorite menu items to order when I’m dining in a Greek restaurant. But frankly, I was intimidated for some reason. Well it is so much easier than I thought! My only edits were I used the whole egg for extra protein; Arborio rice instead of orzo to make it gluten free; and closer to 4-5 tablespoons of lemon. Thank you for this recipe. It will be in regular rotation at my house!Reply
45. Simply delicious! I have always wanted to make this soup myself because it’s one of my favorite menu items to order when I’m dining in a Greek restaurant. But frankly, I was intimidated for some reason. Well it is so much easier than I thought! My only edits were I used the whole egg for extra protein; Arborio rice instead of orzo to make it gluten free; and closer to 4-5 tablespoons of lemon. Thank you for this recipe. It will be in regular rotation at my house!Reply
46. Can you double this recipe? Or is I do, should I not double the lemon and egg mixture?ReplyHi Robin, you can certainly double the recipe. I’d double the egg mixture, too.Replyif we double the recipe, do we double all the ingredients?I would double them all, yes.
47. Hi Robin, you can certainly double the recipe. I’d double the egg mixture, too.Replyif we double the recipe, do we double all the ingredients?I would double them all, yes.
48. if we double the recipe, do we double all the ingredients?
49. I would double them all, yes.
50. Oops apologies. I found the instructions re lemon. Still wondering how much lemon, but guess it’s to taste by experimenting?Thank you.ReplyI typically use the juice of a regular-sized lemon, which is about 2-3 tablespoons. You can adjust to your taste, though.ReplyOh wow! One of my new favorite dishes for sure! Lazy me put thighs in the air fryer with some Greek seasoning, then shredded it and added it. This is a beautiful soup.
51. I typically use the juice of a regular-sized lemon, which is about 2-3 tablespoons. You can adjust to your taste, though.ReplyOh wow! One of my new favorite dishes for sure! Lazy me put thighs in the air fryer with some Greek seasoning, then shredded it and added it. This is a beautiful soup.
52. Oh wow! One of my new favorite dishes for sure! Lazy me put thighs in the air fryer with some Greek seasoning, then shredded it and added it. This is a beautiful soup.
53. How much lemon? When do you add lemon?Thank you.Reply
54. This was absolutely delicious!Reply
55. Made with freshly made chicken stock. Used cilantro as the herb. Delicious!Reply
56. I couldn’t find orzo. I have tiny macaroni. How much should I use and how long should I cook it?(I’ve doubled the recipe)ReplyI’d use half the quantity with macaroni, Susan.Reply
57. I’d use half the quantity with macaroni, Susan.Reply
58. Made this today. It is my new favorite chicken soup. Very tasty and refreshing. Love the lemon and dill. Thanks for sharing—ReplyI’m so glad you liked the recipe, Donna, and thank you for taking the time to leave a review 🙂Reply
59. I’m so glad you liked the recipe, Donna, and thank you for taking the time to leave a review 🙂Reply
60. Can I use dried dill instead of fresh and when would I add it to the recipe?ReplyIt really won’t be the same with dried dill.ReplyI have used with dried dill, it’s not the same, but a great back up. Also tarragon is lovely too.
61. It really won’t be the same with dried dill.ReplyI have used with dried dill, it’s not the same, but a great back up. Also tarragon is lovely too.
62. I have used with dried dill, it’s not the same, but a great back up. Also tarragon is lovely too.
63. If using rice do you still use 3/4 cup?ReplyYes, it should still be 3/4 cup.Reply
64. Yes, it should still be 3/4 cup.Reply
65. Can this be made in a crock pot?ReplyI think it would work ok in a Crock Pot but I haven’t tested it for times etc.Reply
66. I think it would work ok in a Crock Pot but I haven’t tested it for times etc.Reply
67. Can this soup be frozen? I’m thinking if you leave the orzo out until you’re ready to serve it, the orzo wouldn’t be all mushy.ReplyThe soup freezes well but I’d definitely leave the orzo out until you’re ready to serve it.Reply
68. The soup freezes well but I’d definitely leave the orzo out until you’re ready to serve it.Reply
69. This soup was scrumptious! Everyone enjoyed it, even my pickiest eaters. I used an extra chicken breast and a little extra stock to make it go a little further. Will definitely make it again!Blessings!RobinReplyI’m so happy everyone liked the soup, Robin!Reply
70. I’m so happy everyone liked the soup, Robin!Reply
71. Can it be made without the egg yolks?ReplyWouldn’t quite be avgolemono without the egg yolks.ReplyI have an egg sensitivity, would leaving the egg whites out change the flavor or consistency?Hi Shawn, the flavor won’t be affected but the soup might be thinner.
72. Wouldn’t quite be avgolemono without the egg yolks.ReplyI have an egg sensitivity, would leaving the egg whites out change the flavor or consistency?Hi Shawn, the flavor won’t be affected but the soup might be thinner.
73. I have an egg sensitivity, would leaving the egg whites out change the flavor or consistency?
74. Hi Shawn, the flavor won’t be affected but the soup might be thinner.
75. Absolutely love this soup and so easyReply
76. Do I cook the chicken first? Or just put it in as is?ReplyYou don’t need to cook the chicken first, Heather.Reply
77. You don’t need to cook the chicken first, Heather.Reply
78. Avgolemono is the perfect soup for DASH dieters or others following a heart-healthy diet. Lemon brightens the flavor in place of a higher amount of salt.My husband, who has to follow a heart-healthy diet for the rest of his life, loves this soup and lemon and chicken broth-based soups like it.Because his doctor badgers him to eat more cruciferous veggies, I will experiment with subbing cauliflower rice for half of the orzo or rice.Reply
79. I have bone in chicken breasts. Could I use those, just cook a bit longer? I feel it would just add to the flavor too? Can’t wait to try it! Sounds fabulous.ReplyAbsolutely, just cook them a bit longer. The flavor should be amazing, indeed!Reply
80. Absolutely, just cook them a bit longer. The flavor should be amazing, indeed!Reply
81. This is DELICIOUS!!! Made tonight.Hubby thumbs up.👍👍👍Reply
82. If I use rice how long should I simmer it? I’m really excited to try your recipe.ReplyI’d double the time for rice.Reply
83. I’d double the time for rice.Reply
84. This is absolutely delicious. We had it for supper two nights in succession. Poaching the chicken in the stock made in soft and tasty. Thank you.ReplySo happy you liked it, Melanie!Reply
85. So happy you liked it, Melanie!Reply
86. This was a fantastic soup! We loved it so much! I used 8 cups of chicken stock!ReplyThank you for trying out the recipe and leaving such a lovely comment!ReplyI’ve made this soup a few times now and it’s super easy to make. It’s delicious and lots of flavour too. Thank you for sharing it!Reply
87. Thank you for trying out the recipe and leaving such a lovely comment!Reply
88. I’ve made this soup a few times now and it’s super easy to make. It’s delicious and lots of flavour too. Thank you for sharing it!Reply

Notes

• Store in an airtight container for up to 3 days.

Nutrition

• Serving Size: 1 serving
• Calories: 300 calories
• Sugar: 5g
• Sodium: 400mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 12g
• Cholesterol: 30mg