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A close-up, slightly elevated view of a bowl of hearty Greek Lemon Chicken Soup, showing the rich texture of the shredded chicken, orzo, and diced vegetables.

Greek Lemon Chicken Soup: An Authentic, Creamy Avgolemono Recipe

This Greek Lemon Chicken Soup is a creamy, comforting, and authentic Avgolemono recipe. Learn the secret to a rich and velvety soup using orzo, shredded chicken, and fresh dill, with no cream required.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Lunch, Soup
Cuisine: Greek, Mediterranean
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp Extra Virgin Olive Oil 30ml
  • 2 medium Carrots finely diced
  • 2 stalks Celery finely diced
  • 3 cloves Garlic minced
  • 8 cups Chicken Broth 1.9L, low-sodium
  • 1.5 lbs Boneless, Skinless Chicken 680g, breasts or thighs
  • 1 cup Orzo Pasta 200g, uncooked
  • 1 tsp Kosher Salt 6g
  • 0.5 tsp Black Pepper 1g, freshly cracked
  • 3 large Eggs at room temperature
  • 0.5 cup Lemon Juice 120ml, freshly squeezed
  • 0.25 cup Fresh Dill 10g, chopped, plus more for garnish

Equipment

  • 1 Large Pot or Dutch Oven
  • 1 Whisk
  • 1 Mixing Bowl

Method
 

  1. In a large pot, heat olive oil over medium heat. Add diced carrots and celery and sauté for 5-7 minutes until tender. Add minced garlic and cook for 1 more minute until fragrant.
  2. Pour in chicken broth, salt, and pepper; bring to a simmer. Add chicken and poach for 15-20 minutes until cooked through. Remove chicken and shred with two forks.
  3. Return the broth to a simmer and stir in the orzo. Cook for 8-10 minutes, or according to package directions, until al dente.
  4. While orzo cooks, whisk eggs in a medium bowl until pale and frothy. Slowly whisk in the fresh lemon juice until combined.
  5. Reduce soup heat to low. Slowly ladle about 2 cups of hot broth into the egg-lemon mixture, whisking constantly. This prevents the eggs from scrambling.
  6. Slowly pour the tempered mixture back into the pot, stirring constantly. Add the shredded chicken and half the dill. Heat gently for 2-3 minutes to thicken, but DO NOT BOIL. Serve immediately, garnished with more dill, pepper, and a lemon wedge.

Notes

Low and Slow is the Tempo: Once you add the tempered Avgolemono sauce to the pot, heat is your enemy. Keep it on the lowest possible setting and never, ever let it boil, or the eggs will curdle.
Room Temperature is Key: Using room temperature eggs allows them to combine more easily with the lemon juice and accept the hot broth more gently during tempering.
Constant Whisking: Don’t stop whisking when you add the hot broth to the eggs. This constant motion is what creates a silky, emulsified sauce.
Fresh Lemon Juice Only: The vibrant, bright flavor of this soup comes from fresh lemons. Bottled juice has a muted, often metallic taste that will compromise the final dish.