Greek Lemon Chicken Soup with Orzo, also known as Avgolemono, is a classic Mediterranean comfort soup celebrated for its silky texture, bright lemon flavor, and nourishing ingredients. This traditional Greek dish combines tender chicken, delicate orzo pasta, and a rich yet light broth thickened naturally with eggs and fresh lemon juice. The result is a creamy soup without cream—smooth, warming, and deeply satisfying.
Avgolemono has been enjoyed in Greek households for generations, often served during cooler months or when someone needs a comforting, healing meal. Its balance of protein, citrus, and comforting broth makes it both refreshing and soothing, perfect for lunch or dinner.
I love this recipe because it’s comforting without being heavy. The lemon adds a refreshing brightness, while the egg-thickened broth feels luxurious and nourishing. It’s one of those soups that feels like a hug in a bowl—perfect when you’re craving something warm, wholesome, and full of flavor.
This dish is a must-try because it’s unique, wholesome, and packed with Mediterranean flavor. If you enjoy soups that are creamy yet light and full of depth, Avgolemono is a wonderful change from traditional cream-based soups. It’s also naturally gluten-light and rich in protein.
For the Soup
For the Avgolemono Mixture
Prepare the Base
Sauté vegetables, add broth, and cook chicken.
Cook Orzo
Simmer orzo until tender.
Temper Eggs and Finish Soup
Whisk eggs with lemon and slowly add hot broth.
Step 1: Heat olive oil in a large pot over medium heat.
Step 2: Add onion, carrots, and celery; sauté until softened.
Step 3: Stir in garlic and cook for 30 seconds.
Step 4: Pour in chicken broth and bring to a gentle boil.
Step 5: Add chicken and simmer for 15 minutes until cooked through.
Step 6: Remove chicken, shred it, and return it to the pot.
Step 7: Add orzo and cook for 8–10 minutes until tender.
Step 8: In a bowl, whisk eggs and lemon juice until smooth.
Step 9: Slowly ladle hot broth into the egg mixture while whisking.
Step 10: Reduce heat and gently stir egg mixture back into soup.
Step 11: Cook gently for 2–3 minutes without boiling.
Step 12: Season with salt, pepper, and fresh herbs.
Serve Avgolemono hot, garnished with fresh dill or parsley and a lemon wedge. Pair with crusty bread, pita, or a simple Greek salad for a complete meal.
Rice Avgolemono
Replace orzo with short-grain rice.
Extra Lemon Avgolemono
Add more lemon juice for brighter flavor.
Vegetable Avgolemono
Skip chicken and add more vegetables.
Low-Carb Avgolemono
Omit orzo and add zucchini noodles.
Herb-Forward Version
Add extra dill or fresh thyme.
Storage
Store leftovers in the refrigerator for up to 3 days.
Freezing
Freezing is not recommended due to egg-based broth.
Reheating
Reheat gently over low heat without boiling.
Greek Lemon Chicken Soup with Orzo (Avgolemono) is a beautifully balanced, comforting dish that showcases the elegance of simple Mediterranean cooking. Creamy without cream, bright yet soothing, and deeply nourishing, this soup is perfect for cozy dinners or when you need a bowl of pure comfort. Once you try it, Avgolemono is sure to become a cherished favorite in your kitchen.
Greek Lemon Chicken Soup with Orzo, also known as Avgolemono, is a classic Mediterranean comfort soup celebrated for its silky texture, bright lemon flavor, and nourishing ingredients. This traditional Greek dish combines tender chicken, delicate orzo pasta, and a rich yet light broth thickened naturally with eggs and fresh lemon juice. The result is a creamy soup without cream—smooth, warming, and deeply satisfying.
