Ingredients
Scale
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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
Instructions
- Heat theolive oilin a large stock pot orDutch ovenand cook the onion, carrot and celery for 8-10 minutes over medium heat until softened.
- Add the garlic and cook for another minute, then add thebay leaves, chicken andchicken stock.
- Bring to a boil, then lower the heat to medium-low, cover with a lid and simmer for 15 minutes.
- Take out the chicken breasts andbay leaves. Add the orzo to the pot and continue to cook for 10 minutes.
- Shred the chicken with two forks and add it back to the pot.
- 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.
- Stir in thefresh dill, adjust the seasoning and serve immediately, with some extrafresh dillon top if you like.
- 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
- how much heavy creamReply
- 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
- 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
- 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
- I think that would work — it’s actually a great idea!Reply
- 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
- 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
- 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
- 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
- This is definitely a great soup. The lemon makes it delicious
- 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
- 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
- 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
- Traditionally this soup is gluten free and made with rice.Reply
- 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
- riced cauliflower makes a great gluten and carb free alternative!Reply
- I’m making it with chickpeas for a gluten-free option. I think that cauliflower or diced potatoes would be good too.Reply
- 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
- I would only do through #5 and then add the fresh lemon, egg, orzo and dill on serving day.Reply
- Excellent recipe! I added some lemon zest, used homemade chicken bone broth, and modified with chickpea orzo. Will make again and again!Reply
- 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
- Absolutely, you can use as much lemon as you like.Reply
- 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
- 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
- This was AMAZING! The flavor is incredible, especially with some added lemon slices 😀Reply
- 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
- 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
- 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
- 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.
- 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.
- 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
- 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
- Yes, you can freeze it for up to 3 months.Reply
- 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
- 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
- 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
- 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.
- 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.
- if we double the recipe, do we double all the ingredients?
- I would double them all, yes.
- 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.
- 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.
- How much lemon? When do you add lemon?Thank you.Reply
- This was absolutely delicious!Reply
- Made with freshly made chicken stock. Used cilantro as the herb. Delicious!Reply
- 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
- I’d use half the quantity with macaroni, Susan.Reply
- 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
- I’m so glad you liked the recipe, Donna, and thank you for taking the time to leave a review 🙂Reply
- 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.
- 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.
- I have used with dried dill, it’s not the same, but a great back up. Also tarragon is lovely too.
- If using rice do you still use 3/4 cup?ReplyYes, it should still be 3/4 cup.Reply
- Yes, it should still be 3/4 cup.Reply
- 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
- I think it would work ok in a Crock Pot but I haven’t tested it for times etc.Reply
- 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
- The soup freezes well but I’d definitely leave the orzo out until you’re ready to serve it.Reply
- 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
- I’m so happy everyone liked the soup, Robin!Reply
- 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.
- 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.
- I 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.
- Absolutely love this soup and so easyReply
- Do I cook the chicken first? Or just put it in as is?ReplyYou don’t need to cook the chicken first, Heather.Reply
- You don’t need to cook the chicken first, Heather.Reply
- 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
- 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
- Absolutely, just cook them a bit longer. The flavor should be amazing, indeed!Reply
- This is DELICIOUS!!! Made tonight.Hubby thumbs up.👍👍👍Reply
- 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
- I’d double the time for rice.Reply
- 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
- So happy you liked it, Melanie!Reply
- 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
- Thank you for trying out the recipe and leaving such a lovely comment!Reply
- 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