What is Greek lemon chicken soup?

Greek lemon chicken soup, also known as avgolemono, is a classic Mediterranean dish made with chicken, rice or orzo, and a creamy lemon-egg sauce. This authentic Greek lemon chicken soup is comforting, tangy, and family-friendly, perfect for one-pot meals or weeknight dinners.

Can I make Greek lemon chicken soup without eggs?

Yes, you can make an egg-free version of Greek lemon chicken soup by using cornstarch or a plant-based thickener while keeping the tangy lemon flavor. The soup remains creamy and flavorful, offering the same authentic Greek lemon chicken soup experience.

What’s the difference between rice and orzo in Greek lemon chicken soup?

Rice gives Greek lemon chicken soup a hearty, traditional texture, while orzo creates a delicate pasta-like consistency. Both options absorb the lemony broth beautifully, making the soup a versatile and family-friendly one-pot meal.

How do I store and reheat Greek lemon chicken soup?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to maintain the creamy texture of the avgolemono sauce. Avoid boiling to prevent the eggs from curdling.

Can I add vegetables or herbs to Greek lemon chicken soup?

Yes, adding leeks, spinach, or fresh herbs like dill and parsley enhances the flavor and freshness of your Greek lemon chicken soup. It’s a customizable, healthy one-pot meal suitable for any occasion.

Greek Lemon Chicken Soup – Authentic, Creamy, Family-Friendly 2026

Name: Greek Lemon Chicken Soup
Prep time: 15 min
Cook time: 60 min
Total time: 1 h 15 min
Yield: 4-6 servings
Cuisine: Greek
Ingredients: 1 whole chicken (about 3–4 lbs) or 4 bone-in chicken breasts; 8 cups water or chicken broth; 2 medium onions, chopped; 2–3 carrots, sliced; 2 celery stalks, sliced; 1–2 leeks, cleaned and sliced (optional); 2–3 garlic cloves, minced; 1 cup orzo or rice; Salt and pepper to taste; 2 bay leaves; Fresh dill or parsley for garnish; 3 large eggs; Juice of 2–3 lemons (about ½ cup); ½ cup reserved hot soup broth (for tempering)

Description

A classic Greek comfort soup made with tender chicken, rice or orzo, and a bright lemon-egg sauce called avgolemono. Creamy, tangy, and wholesome, it’s perfect for cozy dinners or when you’re craving a little Mediterranean sunshine in a bowl.

Ingredients

Scale

🛒 Ingredients (serves 4–6):

For the Soup:

1 whole chicken (about 3–4 lbs) or 4 bone-in chicken breasts
8 cups water or chicken broth
2 medium onions, chopped
2–3 carrots, sliced
2 celery stalks, sliced
1–2 leeks, cleaned and sliced (optional)
2–3 garlic cloves, minced
1 cup orzo or rice
Salt and pepper to taste
2 bay leaves
Fresh dill or parsley for garnish

For the Avgolemono (Egg-Lemon Sauce):

3 large eggs
Juice of 2–3 lemons (about ½ cup)
½ cup reserved hot soup broth (for tempering)

Instructions

📝 Instructions:

Step 1: Cook the Chicken

In a large pot, combine chicken, water/broth, onions, carrots, celery, leeks (if using), garlic, bay leaves, salt, and pepper.
Bring to a boil, then reduce to a simmer. Cook until chicken is fully cooked, about 45–50 minutes.
Remove chicken and let cool slightly. Shred the meat, discarding bones and skin.

Step 2: Cook the Rice or Orzo

Add rice or orzo to the simmering broth. Cook until tender, about 10–15 minutes.

Step 3: Prepare the Avgolemono

In a bowl, whisk eggs until frothy.
Gradually whisk in lemon juice.
Temper the egg-lemon mixture by slowly adding ½ cup hot broth while whisking constantly to prevent curdling.

Step 4: Combine Soup and Avgolemono

Slowly stir the tempered egg-lemon mixture into the hot soup.
Add shredded chicken. Heat gently (do not boil) until warmed through and slightly thickened.

Step 5: Serve

Ladle soup into bowls.
Garnish with fresh dill or parsley.
Serve with crusty bread for dipping.

Notes

No Egg Version: Use 2–3 tbsp cornstarch mixed with cold water to thicken the soup and add lemon juice for flavor.
Make Ahead: Soup can be made a day ahead; reheat gently to preserve the avgolemono creaminess.
Variations: Swap orzo for rice or add chopped spinach for extra greens.

Prep Time: 15 minutes
Cook Time: 50–60 minutes
Category: Soup / Comfort Food
Method: Stovetop / Simmered
Cuisine: American