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A close-up macro shot of authentic Greek Lemon Chicken Soup, showing the texture of shredded chicken, orzo, and carrots in a pale yellow broth.

Greek Lemon Chicken Soup: A Creamy, Authentic Avgolemono Recipe

This authentic Greek Lemon Chicken Soup (Avgolemono) is a rustic, hearty masterpiece. Learn the secret to its creamy, pale yellow texture, packed with shredded chicken, orzo, and fresh dill. An easy, comforting, and mouth-watering recipe.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Greek, Mediterranean
Calories: 410
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Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp Extra virgin olive oil 30ml
  • 1 medium Yellow onion finely diced
  • 2 large Carrots finely diced
  • 2 stalks Celery finely diced
  • 8 cups Low-sodium chicken broth 1.9 liters
  • 1.5 lbs Boneless, skinless chicken breasts 680g
  • 1 cup Dry orzo 200g
  • 3 large Eggs at room temperature
  • 1/2 cup Freshly squeezed lemon juice 120ml, from 2-3 lemons
  • 1/2 cup Freshly chopped dill 20g, plus more for garnish
  • 1 tsp Kosher salt 6g, to taste
  • 1/2 tsp Freshly cracked black pepper 1g, to taste

Equipment

  • 1 Large Pot or Dutch Oven
  • 1 Whisk
  • 2 Mixing bowls

Method
 

  1. Place a Dutch oven over medium heat and add the olive oil. Once it shimmers, add the diced onion, carrots, and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
  2. Pour the chicken broth into the pot, add the chicken breasts, salt, and pepper. Bring the liquid to a gentle simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, until the chicken is cooked through.
  3. Carefully remove the cooked chicken breasts. Stir the dry orzo into the simmering broth and cook for 8-10 minutes until al dente. While the orzo cooks, use two forks to shred the chicken.
  4. In a medium bowl, whisk the eggs until pale and frothy. Slowly stream in the lemon juice while whisking. Very slowly, ladle about 2 cups of hot broth into the egg mixture while whisking constantly to temper the eggs.
  5. Turn heat to the lowest setting. Return shredded chicken to the pot. Slowly pour the tempered Avgolemono mixture into the soup, stirring constantly for 2-3 minutes until it thickens. Do not boil. Stir in the chopped dill and serve immediately.

Notes

Use Room Temperature Eggs: Cold eggs are more likely to curdle. Let them sit on the counter for 30 minutes before you start.
Never Boil the Final Soup: Once the Avgolemono sauce is added, high heat will cause the eggs to scramble.
Fresh is Best: The flavor hinges on fresh lemon juice and fresh dill. Do not substitute.
Don't Overcook the Orzo: Cook it just until al dente to avoid a mushy texture.