Greek Lemon Chicken Soup is a bowl of sunshine on a cold day and a simple, soulful dish that’s worth making from scratch. This classic, also known as avgolemono, features tender chicken and a bright, silky lemon-egg broth that feels both refreshing and deeply comforting. With main ingredients like chicken breast, orzo (or rice), carrots, celery, and that luscious lemon-egg emulsion, the texture is silky and slightly creamy while the flavor balances warm savory notes with a lively citrus tang—perfect for cooler seasons or when you need a lift. If you enjoy variations on lemony chicken soup, you might also like a quick lemon chicken orzo soup that shares the same cheerful spirit.
Ingredients & Equipment
Ingredients
- 1 lb chicken breast
- 6 cups chicken broth
- 1 cup orzo or rice
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 onion, chopped
- Salt and pepper to taste
- Fresh parsley for garnish
Notes on ingredients
- Use low-sodium chicken broth if you want more control over salt; adjust seasoning at the end.
- Orzo cooks faster and gives a slightly creamier mouthfeel; rice is heartier and keeps texture longer when reheating.
- Fresh lemon juice is strongly recommended for the cleanest flavor; bottled lemon juice will work in a pinch but may taste flatter.
- Feel free to use boneless skinless chicken thighs instead of breasts for richer flavor and a bit more fat.
Equipment and helpful tools
- Large heavy-bottomed pot or Dutch oven (big enough for simmering the soup)
- Cutting board and sharp chef’s knife
- Measuring cups and spoons
- Whisk and medium bowl (for tempering the eggs)
- Ladle (for moving hot broth safely)
- Tongs or slotted spoon (for removing chicken)
- Forks for shredding chicken (or two forks)
Optional helpful tools - Immersion blender if you like a slightly puréed, thicker base (use sparingly)
- Thermometer to check that chicken reaches 165°F (74°C) for safety
- Fine mesh strainer if you prefer a clearer broth
Step-by-Step Instructions (with tips)
In a large pot, heat the chicken broth and bring it to a gentle simmer. Add the chicken, chopped carrots, chopped celery, and chopped onion. Cook until the chicken is fully cooked, about 20 minutes.
- Tip: Keep the simmer low so the chicken stays tender. A rolling boil can make chicken stringy. If using bone-in chicken, add 5–10 extra minutes and simmer until meat pulls away from bone.
Remove the chicken from the pot and set it on a cutting board to cool slightly. Continue simmering the vegetables in the broth while you shred the chicken.
- Tip: Reserve a small ladle of the broth to cool and use when tempering the eggs.
Add the orzo or rice to the pot and cook according to package instructions (usually 8–10 minutes for orzo, 15–20 minutes for white rice). Adjust timing if you used brown rice (it takes longer).
- Tip: Stir occasionally to prevent the orzo from sticking. If the pan looks too full while the pasta/rice expands, remove a cup of broth and keep it warm; add back later as needed.
While the orzo/rice is cooking, whisk together the 2 large eggs and 1/4 cup fresh lemon juice in a medium bowl until smooth and pale. This is the heart of avgolemono—the egg-lemon mixture that thickens and brightens the soup.
- Tip: For a slightly richer result, use one whole egg and one egg yolk.
Temper the eggs: gradually add a ladle of hot broth to the egg mixture while whisking constantly to slowly raise the temperature of the eggs. Repeat with 2–3 ladles until the mixture is warm and smooth.
- Tip: This step prevents the eggs from scrambling when they go into the pot. Continue whisking so the eggs integrate evenly.
Slowly stir the tempered egg-lemon mixture back into the pot off the heat (or with the burner on the lowest setting) and add the shredded chicken back in. Heat gently—do not boil—until the soup thickens slightly and becomes silky.
- Tip: The soup will thicken as it sits; if it gets too thick, stir in a bit of warm broth or water to loosen the texture.
Season with salt and pepper to taste. Serve hot, garnished with fresh chopped parsley. Enjoy immediately.
- Tip: Add a drizzle of extra virgin olive oil or a sprinkle of cracked black pepper at serving time if desired.
Variations and substitutions
- Roasted vs. boiled chicken: For a deeper flavor, roast the chicken breasts on a baking tray with a drizzle of olive oil and salt at 400°F (200°C) for 20–25 minutes, then shred and add at step 6. Roasted chicken will lend a toasty note.
- Vegetarian swap: Substitute vegetable broth and omit chicken; add cannellini beans for protein and heartiness. The avgolemono technique still works beautifully.
- Grain swaps: Use gluten-free pasta or quinoa in place of orzo; adjust cooking times.
- Herb options: Dill or mint can replace or complement parsley for a fresh Greek twist.
Quick kitchen safety tip
- Always temper eggs when adding them to hot liquid to prevent curdling, and keep the soup below a simmer after adding the eggs for a smooth finish.
If you’re looking for a cozy soup with familiar, comforting flavors that play well with other homey mains, try combining this bowl with recipes inspired by chicken pot pie flavors—here’s a similar comfort idea: chicken pot pie soup.
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- Refrigerator: Cool the soup to room temperature (no more than two hours at room temp), then store in an airtight container for up to 3–4 days. Because of the eggs and cooked rice/orzo, the texture will change with time; keep that in mind for storing.
- Portioning: Divide into single-serving containers for easy reheating and grab-and-go lunches.
Freezing
- Freezing avgolemono is possible but has caveats: the lemon-egg emulsion can separate and the orzo or rice can become mushy upon thawing. If you plan to freeze:
- Freeze the broth and vegetables without the egg-lemon mixture or freshly cooked orzo/rice.
- Freeze shredded chicken in a separate bag or container.
- When ready to eat, thaw and reheat the broth-base, add freshly cooked orzo/rice, then temper and stir in the egg-lemon mixture for best texture.
Make-ahead
- Make the broth and simmer the vegetables a day ahead; cool and refrigerate. Reheat, add fresh orzo/rice and finish with the egg-lemon emulsion when you’re ready to serve. This keeps the final soup bright and silky.
- Alternatively, cook the orzo/rice separately and add it to individual bowls before ladling the soup over top—this preserves texture better for leftovers.
Reheating tips
- Gently reheat soup on the stovetop over low heat to avoid boiling (which can break the emulsion). If the soup is too thick, add a splash of broth or water. Do not reheat in the microwave at high power without stirring occasionally.
How to Use / Serve This Dish
Serving ideas
- Classic bowl: Ladle hot soup into bowls and garnish with a generous sprinkle of fresh parsley and a lemon wedge on the side.
- With bread: Serve with warm crusty bread, pita, or slices of a herb focaccia to sop up the broth.
- Light lunch: Pair with a green salad—arugula with a lemon-olive oil vinaigrette complements the soup’s brightness.
- Heartier meal: Serve alongside a Mediterranean grain salad or roasted vegetables for a more substantial dinner.
Creative variations
- Add greens: Stir in a handful of baby spinach or Swiss chard in the last few minutes of cooking for color and nutrition.
- Spicy twist: A pinch of crushed red pepper flakes or a drizzle of chili oil can add a pleasant heat that plays well with lemon.
- Mediterranean additions: Olives or capers can be added sparingly for briny contrast; add at the end to maintain texture.
If you like the way aromatics change a simple chicken soup, check out this ginger-garlic noodle soup for inspiration on how bold aromatics can transform a bowl: aromatic ginger garlic chicken noodle soup.
FAQ
Q: Can I make this soup with leftover roast chicken?
A: Yes—leftover roast or rotisserie chicken works beautifully. Add the shredded cooked chicken at step 6 and heat gently. Reduce initial simmer time since the chicken is already cooked.
Q: How long will Greek lemon chicken soup keep in the fridge?
A: Store in an airtight container and use within 3–4 days. The lemon-egg emulsion will mellow and the orzo/rice may soften, so texture will change; reheat gently.
Q: Can I use lemon zest instead of lemon juice?
A: Zest adds aroma but not the acidity needed to brighten the soup and help set the texture. Use fresh lemon juice for the main lemon flavor; a little zest can be added for extra fragrance, but do not omit the juice.
Q: My eggs curdled when I added them—what went wrong?
A: Curdling usually happens when the egg mixture is added too quickly or the soup is boiling. Temper the eggs by whisking in hot broth gradually and keep the pot off a direct boil when you stir the mixture in. If it curdles, you can strain the soup or start a small slurry of egg and lemon tempered with more warm broth to salvage texture.
Conclusion
There’s a reason Greek Lemon Chicken Soup (avgolemono) is a beloved classic: it’s simple, bright, and deeply comforting—perfect for any season but especially warming during chilly months. The silky lemon-egg broth paired with tender shredded chicken and little pockets of orzo or rice transforms humble ingredients into something special. If you try this recipe and love its light yet satisfying character, you may enjoy reading other takes and variations on avgolemono for additional techniques and inspiration like the one at Avgolemono — Greek Lemon Chicken Soup – Skinny Spatula, a detailed traditional approach at BEST Authentic Avgolemono Soup Recipe | the Mediterranean Dish, and another flavorful version with its own twists at Greek Lemon Chicken Soup – A Spicy Perspective. Try it, savor it, and share your favorite tweaks—this is the kind of recipe that improves with each family variation.
Greek Lemon Chicken Soup
Ingredients
Main Ingredients
- 1 lb chicken breast Feel free to use boneless skinless chicken thighs for richer flavor.
- 6 cups chicken broth Use low-sodium for more control over salt.
- 1 cup orzo or rice Orzo cooks faster and gives a creamier texture.
- 2 large eggs One whole egg and one yolk for a richer result.
- ¼ cup fresh lemon juice Fresh lemon juice is strongly recommended.
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 medium onion, chopped
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Preparation
- In a large pot, heat the chicken broth and bring it to a gentle simmer. Add the chicken, chopped carrots, chopped celery, and chopped onion. Cook until the chicken is fully cooked, about 20 minutes.
- Remove the chicken from the pot and set it on a cutting board to cool slightly. Continue simmering the vegetables in the broth while you shred the chicken.
- Add the orzo or rice to the pot and cook according to package instructions (usually 8–10 minutes for orzo, 15–20 minutes for white rice).
- While the orzo/rice is cooking, whisk together the eggs and lemon juice in a medium bowl until smooth and pale.
- Temper the eggs: Gradually add hot broth to the egg mixture while whisking constantly until warm and smooth.
- Slowly stir the tempered egg-lemon mixture back into the pot off the heat and add the shredded chicken back in. Heat gently until the soup thickens slightly.
- Season with salt and pepper to taste. Serve hot, garnished with fresh chopped parsley.
