There’s something so comforting about a warm bowl of soup, especially when it’s Avgolemono, the classic Greek lemon chicken soup. If you’ve never tried it before, you’re in for a treat. This soup is velvety, tangy, and hearty, with a perfect balance of lemony brightness and rich chicken broth. Every time I make this dish, it transports me to a cozy family meal, where we’d huddle around the table, savoring each spoonful. It’s one of those meals that warms you from the inside out, and honestly, it’s hard to stop at just one bowl.

But what really makes Avgolemono special is the combination of lemon and egg yolks, creating a silky texture that coats your taste buds with every bite. That zing from the lemon juice is unexpected but oh-so-refreshing, especially when paired with tender shreds of chicken and delicate orzo. I’m convinced this soup could cure just about anything—whether it’s a chilly evening or simply a long day. Let’s dive into what makes this dish so irresistible.

Avgolemono — Greek Lemon Chicken Soup Recipe

My love affair with Avgolemono

I first discovered Avgolemono during a trip to Greece a few years ago. It was a chilly, rainy afternoon, and after exploring the winding streets of Athens, my husband and I ducked into a small taverna to warm up. The waiter recommended a bowl of their homemade Avgolemono, and from the first spoonful, I was hooked. The soup was tangy and rich at the same time, with tender bits of chicken and orzo. But what really stood out was the texture—it wasn’t like any soup I’d had before. Creamy without being heavy, with that vibrant lemon flavor lifting everything up.

Back home, I knew I had to recreate it. After a few trial-and-error runs (I may or may not have curdled the eggs the first time), I finally nailed down the method that works perfectly every time. Now, Avgolemono has become a regular on our dinner table, especially when I’m craving something comforting but not too heavy.

A brief history of Avgolemono

Avgolemono is as Greek as it gets, but it didn’t actually start that way. Interestingly enough, its roots are traced back to Sephardic Jews who brought a lemon-egg sauce to Greece during the Middle Ages. Over time, this sauce was transformed into a soup, with rice or orzo, and chicken or sometimes lamb, becoming its most common base. The name itself—”Avgolemono”—is a simple combination of two words: “avgo” meaning egg, and “lemono” meaning lemon. The technique of whisking eggs and lemon juice into hot broth is what gives this soup its signature creamy texture, without the need for any cream or dairy. It’s been passed down through generations, and while you’ll find variations of Avgolemono across different regions of Greece, the core ingredients and method remain beautifully simple.

Let’s talk ingredients: the essentials and substitutions

The ingredients in Avgolemono might seem straightforward, but each one plays a crucial role in building the soup’s flavor and texture.

Olive oil: I always start with a good quality extra virgin olive oil. It’s the base that helps sauté the vegetables, adding a subtle richness. If you’re out of olive oil, a mild vegetable oil can work, but it won’t have quite the same depth of flavor.
Onion, carrot, and celery: These are the aromatics that create a flavorful base for the soup. Together, they add a hint of sweetness and depth. If you’re out of one of these, don’t worry—I’ve made the soup with just onion and celery before, and it still turned out delicious.
Garlic: Garlic brings a nice little kick to the broth. Just be careful not to overcook it, or it can turn bitter. If you don’t have fresh garlic, garlic powder can be a decent stand-in—just use about half a teaspoon.
Chicken breasts: I prefer chicken breasts because they cook quickly and shred beautifully. However, you can also use chicken thighs for a more tender result. If you’re vegetarian, sub the chicken for chickpeas or white beans. They’ll add a lovely creaminess when pureed slightly.
Orzo: Orzo is the pasta that makes this soup so hearty. If you don’t have orzo on hand, rice is a traditional substitute, or even couscous for a fun twist. Just keep an eye on the cooking time—different grains might need a few more or fewer minutes.
Lemon juice: Freshly squeezed lemon juice is the heart of Avgolemono. That bright, zesty flavor is what makes this soup unique. In a pinch, bottled lemon juice can work, but fresh is always best. (Pro tip: Roll the lemon on the counter before cutting—it’ll release more juice!)
Egg yolks: The egg yolks are what give the soup its creamy consistency without any dairy. If you want a vegan version, you can whisk in a bit of cornstarch slurry instead, but it won’t have quite the same richness.
Fresh dill: Dill brings a lovely herbal note that brightens up the soup. If dill isn’t your thing, parsley or even a touch of thyme can work as a substitute. And if you’re wondering—yes, dill is packed with antioxidants, so that’s a nice bonus!

Kitchen gear: what you need (and what you can totally skip)

You don’t need a lot of fancy tools to whip up a delicious pot of Avgolemono, which is part of what makes it so approachable. A few key pieces of kitchen equipment will make the process easier:

Large stock pot or Dutch oven: This is your main cooking vessel. A heavy-bottomed Dutch oven helps distribute heat evenly, which is great for cooking the vegetables and simmering the soup.
Whisk: You’ll need this to whisk together the egg yolks and lemon juice, as well as to temper the egg mixture with the soup broth. I’ve learned from experience that a fork just doesn’t cut it here—the whisk is key to getting that smooth, creamy texture.
Ladle: A ladle is essential for transferring some of the hot broth to the egg mixture. Trust me, you don’t want to try to pour from the pot—you’ll end up with broth everywhere.

If you don’t have a whisk, you can use a fork in a pinch, but be prepared for a bit more elbow grease to get everything smooth.

Step-by-step: my foolproof method (and a few hard-learned lessons)

Alright, let’s get cooking! Here’s my tried-and-true method for making Avgolemono:

Sauté the veggies: Start by heating the olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery, and cook for 8-10 minutes until they’ve softened but haven’t browned. This step builds the flavor base. (Tip: if your veggies start browning too fast, lower the heat and add a splash of water.)
Add garlic and stock: Stir in the garlic and cook for just a minute—any longer and it can burn. Then, add the bay leaves, chicken breasts, and chicken stock. Bring it to a boil, then reduce the heat to medium-low. Cover the pot and let it simmer for about 15 minutes, or until the chicken is cooked through.
Cook the orzo: Remove the chicken breasts and bay leaves from the pot. Shred the chicken using two forks and set it aside for later. Now, add the orzo to the pot and let it cook for about 10 minutes, stirring occasionally to prevent sticking.
Temper the eggs: While the orzo is cooking, whisk together the egg yolks and lemon juice in a small bowl. To temper the eggs (so they don’t scramble when added to the hot soup), slowly ladle in 1-2 scoops of the hot broth, whisking constantly. Once the egg mixture is warm, pour it back into the pot and stir well.
Finish the soup: Add the shredded chicken back into the pot, and stir in the fresh dill. Let everything cook together for another 5 minutes, allowing the flavors to meld. Taste and adjust the seasoning with salt and pepper.

Variations and adaptations: let’s mix it up!

Avgolemono is such a versatile recipe, and there are plenty of ways to adapt it to suit different tastes and dietary needs:

Vegan Avgolemono: Replace the chicken stock with vegetable broth, and swap the chicken for chickpeas or another protein-rich legume. To replace the eggs, whisk in a slurry made of 1 tablespoon cornstarch mixed with 2 tablespoons of water to thicken the soup. You’ll still get that creamy texture, just without the egg yolks.
Gluten-free: Simply replace the orzo with gluten-free pasta or rice. I’ve used Arborio rice in the past, and it gives the soup a nice risotto-like texture.
Herb swaps: While dill is the traditional herb for this soup, I’ve also used parsley, cilantro, and even a touch of mint for different flavor profiles. If you’re not a big fan of dill, feel free to experiment with your favorite fresh herbs.
Adding greens: For an extra boost of nutrition, toss in a handful of fresh spinach or kale at the end of cooking. They’ll wilt beautifully into the hot soup, adding color and nutrients without changing the flavor too much.

How to serve Avgolemono (and impress your guests)

If you’re serving Avgolemono for a dinner party or a cozy meal with friends, a few simple presentation touches can elevate the dish:

Garnish: I love adding a little sprinkle of fresh dill on top for a pop of green. You could also add a few lemon slices on the side of the bowl for extra visual appeal.
Side dishes: Serve the soup with some crusty bread on the side for dunking. A simple Greek salad with cucumber, tomato, and feta would be a perfect light accompaniment. And if you’re feeling indulgent, a spanakopita (Greek spinach pie) on the side is never a bad idea.

Drinks that pair perfectly with Avgolemono

For drinks, you want something that complements the bright, tangy flavors of the soup:

White wine: A crisp, dry white wine like a Sauvignon Blanc or Assyrtiko pairs beautifully with Avgolemono. The acidity in the wine echoes the lemon in the soup without overpowering it.
Non-alcoholic: If you’re looking for a non-alcoholic option, try a sparkling water with a slice of lemon or cucumber for a refreshing, light accompaniment.
Herbal tea: A light herbal tea, like chamomile or mint, can be a soothing drink to enjoy with the soup, especially if you’re having it for lunch or dinner on a chilly evening.

Storing and reheating tips

Avgolemono soup actually stores quite well, though you’ll want to follow a few tips to maintain its creamy texture:

Storing: Store the soup in an airtight container in the fridge for up to 3 days. Just be aware that the orzo may soak up some of the broth as it sits, so you might need to add a splash of water or broth when reheating.
Reheating: Reheat the soup over low heat on the stovetop, stirring gently. Be careful not to bring it to a boil, as that could cause the egg mixture to curdle. If reheating in the microwave, heat in short bursts, stirring in between to avoid overheating.

Adjusting for different serving sizes

If you want to make a larger or smaller batch of Avgolemono, it’s pretty simple to scale the recipe:

Doubling: To double the recipe, just double all the ingredients—but be sure your pot is large enough to hold the extra broth and chicken. The cooking times will stay roughly the same, though you may need a bit longer for the orzo to cook through.
Halving: Halving the recipe is equally straightforward, though keep in mind that smaller batches may cook slightly faster. When making a smaller portion, I still use the full juice of one lemon—it gives the soup that signature zing, even in a smaller pot.

Common issues (and how to avoid them)

Curdling eggs: This is the most common issue when making Avgolemono. To avoid curdling, make sure to temper the egg mixture properly by slowly adding the hot broth while whisking continuously. Never pour the egg mixture directly into boiling soup—always reduce the heat first.
Too thick: If the soup turns out too thick (perhaps the orzo absorbed more liquid than expected), you can easily thin it out with a bit more broth or water. Just adjust the seasoning afterward.
Too sour: If you find the soup too lemony, you can balance it out with a little more chicken broth or a pinch of sugar. I’ve had this happen when I accidentally overdid it with the lemon, and a small tweak usually fixes it.

Give Avgolemono a try—your taste buds will thank you!

Avgolemono might sound a bit intimidating at first, but once you get the hang of tempering the eggs, it’s actually a simple, soul-warming dish that you’ll find yourself making on repeat. Plus, the bright lemony flavor and creamy broth are sure to win over even the pickiest eaters. I encourage you to give this recipe a try, and don’t be afraid to tweak it to your liking—whether you’re adding extra herbs, swapping the orzo for rice, or making it vegetarian. One thing’s for sure: it’s bound to become a favorite in your home, just like it has in mine.

Frequently asked questions

1. Can I freeze Avgolemono?
It’s not ideal to freeze Avgolemono because the egg mixture can separate when reheated. If you do freeze it, I recommend freezing the soup before adding the eggs and lemon. Then, when you reheat it, you can whisk in the egg-lemon mixture fresh.

2. What’s the best way to avoid curdling the eggs?
Temper the eggs by slowly adding hot broth while whisking constantly. Make sure the heat is low when you add the egg mixture back into the soup, and never let the soup boil after the eggs have been added.

3. Can I use a different pasta instead of orzo?
Absolutely! Rice, small pasta shapes like ditalini, or even couscous can work. Just adjust the cooking time accordingly based on the pasta you use.

4. Is this soup gluten-free?
The soup is not gluten-free if made with orzo, but you can easily substitute the orzo with gluten-free pasta or rice to make it gluten-free.

5. What if I don’t like dill?
No worries! You can swap the dill for parsley, cilantro, or even thyme for a different flavor profile.

Avgolemono — Greek Lemon Chicken Soup Recipe