The first time I made Avgolemono Greek Lemon Chicken Soup, I was blown away by how incredible this soup turned out with just a handful of ingredients. It’s creamy, zesty, and the perfect balance of heartiness and lightness. The tender chicken, rich broth, and bright lemon flavors all come together beautifully.
This recipe is now my go-to comfort food, and every spoonful feels like a little hug in a bowl. Whether you’re looking for something cozy on a chilly day or an elegant dish to impress, Avgolemono has you covered. You’ll fall in love with it just like I did!
Ingredients You’ll Need to Make Avgolemono
This simple list of ingredients creates the magic in Avgolemono.
- 1 tablespoon olive oil: To start the aromatics off right with a rich base.
- 1 medium onion, diced: Adds sweetness and depth.
- 1 carrot, diced: Offers natural sweetness and balance.
- 1 celery stalk, diced: Brings a mild, earthy touch.
- 2 garlic cloves, minced: A humble flavor booster.
- 2 bay leaves: Enhances the savory aroma.
- 2 chicken breasts: Boneless and skinless are ideal for easy shredding.
- 6 cups chicken stock: Homemade or a high-quality store option works best.
- ½ cup orzo: A classic pasta choice for this silky soup.
- 2 large egg yolks: The secret to that creamy, velvety broth.
- ¼ cup fresh lemon juice: Bright, tangy, and absolutely essential.
- 2 tablespoons fresh dill, chopped: Adds an herby finish.
- Salt and ground black pepper to taste: Essential to balance the flavors.
Note: This recipe serves 4–6 people. Adjust quantities based on your needs!
Fun Variations for Avgolemono
Avgolemono is easy to customize to suit your preferences or dietary needs!
- Swap the Orzo: Use rice for a more traditional approach, or quinoa for added protein.
- Gluten-Free Fix: Replace orzo with gluten-free pasta or cauliflower rice.
- Veggie Boost: Add zucchini, spinach, or kale for extra color and nutrition.
- Try Different Herbs: If fresh dill isn’t your thing, parsley or cilantro work wonderfully.
Cooking Time
Here’s how quickly you can achieve creamy, tangy perfection.
- Prep Time: 10 minutes
- Cooking Time: 40 minutes
- Total Time: 50 minutes
What Equipment Do You Need?
Gather these handy tools to make cooking Avgolemono effortless.
- Large Stock Pot: For creating your flavorful soup in one go.
- Mixing Bowl: Necessary for tempering the egg yolks.
- Whisk: Helps blend the egg-lemon mixture smoothly and evenly.
How to Make Avgolemono Greek Lemon Chicken Soup?
Avgolemono is surprisingly simple to prepare. Follow these steps to make it flawlessly!
Sauté the Aromatics
Start by heating olive oil in a large stock pot over medium heat. Toss in the diced onion, carrot, and celery, and sauté for 8–10 minutes until softened. Add the minced garlic and stir for another minute to release its fragrance without burning it.
Build the Flavor Base
Add the chicken stock and drop in the bay leaves to infuse a robust flavor. Carefully submerge the chicken breasts and bring it all to a gentle boil. Lower the heat and simmer for about 15 minutes, allowing the chicken to cook through and the broth to absorb the aromatics.
Cook the Orzo and Prep the Chicken
Once the chicken has cooked, remove it along with the bay leaves from the pot. Add the orzo to the simmering broth and cook for 10 minutes or until tender. Meanwhile, shred the chicken with two forks and set it aside to return to the soup later.
Make the Avgolemono Mixture
Now, it’s time to create that signature creamy texture! Whisk together the egg yolks and fresh lemon juice in a mixing bowl. Slowly ladle in 1–2 scoops of the hot broth while whisking constantly to temper the eggs. This step is critical to avoid curdling.
Finish and Serve
Return the shredded chicken to the pot, then slowly stir in the tempered egg-lemon mixture. Keep the heat low and cook for about 5 minutes, letting the soup thicken slightly. Stir in the fresh dill, adjust salt and pepper to taste, and serve it piping hot.
Extra Tips for an Even Tastier Avgolemono
Make your Avgolemono truly shine with these handy tricks I’ve learned.
- Fresh Lemon Is Key: Don’t cut corners here. Freshly squeezed lemon juice gives the best flavor.
- Go Slow with Tempering: Add the broth to the egg mixture slowly to ensure a silky finish.
- Mind the Orzo: Don’t overcook it. Al dente orzo keeps the soup from becoming too thick.
- Dill at the End: Adding dill at the finish preserves its fresh, herby flavor.
How to Serve Avgolemono Like a Pro?
Make this soup feel extra special with these serving suggestions.
- Keep It Classic: Garnish with lemon slices and fresh dill for a simple yet stunning presentation. Pair with warm, crusty bread for dipping.
- Add a Sprinkle: A pinch of cracked black pepper or a drizzle of olive oil adds an extra touch of flavor.
- Family Style: Serve the soup straight from the pot for a warm, inviting meal.
Nutritional Information
Here’s a quick nutritional breakdown for Avgolemono per serving.
- Calories: 377
- Protein: 32g
- Carbohydrates: 32g
- Fat: 13g
Make Ahead and Storage
Avgolemono is as practical as it is delicious!
- Fridge Storage: Store leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop.
- Freezer Instructions: Freeze the soup without the orzo. Reheat and add freshly cooked orzo to maintain its texture.
- Make Ahead: Prepare the base up to one day ahead and add fresh lemon and egg mixture just before serving.
Avgolemono Greek Lemon Chicken Soup is a timeless recipe that offers comfort, flavor, and simplicity all in one pot. Whether you’re serving it as a starter or making it the star of the meal, it’s bound to impress and delight. Give it a try, and see why this creamy, citrusy delight has been a cherished favorite for generations. Enjoy!
Avgolemono Greek Lemon Chicken Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 1 carrot diced
- 1 celery stalk diced
- 2 garlic cloves minced
- 2 bay leaves
- 2 chicken breasts boneless and skinless
- 6 cups chicken stock
- ½ cup orzo or rice for a traditional approach
- 2 large egg yolks
- ¼ cup fresh lemon juice
- 2 tablespoons fresh dill chopped
- Salt and ground black pepper to taste
Instructions
- Start by heating olive oil in a large stock pot over medium heat. Toss in the diced onion, carrot, and celery, and sauté for 8–10 minutes until softened. Add the minced garlic and stir for another minute to release its fragrance without burning it.
- Add the chicken stock and drop in the bay leaves to infuse a robust flavor. Carefully submerge the chicken breasts and bring it all to a gentle boil. Lower the heat and simmer for about 15 minutes, allowing the chicken to cook through and the broth to absorb the aromatics.
- Once the chicken has cooked, remove it along with the bay leaves from the pot. Add the orzo to the simmering broth and cook for 10 minutes or until tender. Meanwhile, shred the chicken with two forks and set it aside to return to the soup later.
- Now, it’s time to create that signature creamy texture! Whisk together the egg yolks and fresh lemon juice in a mixing bowl. Slowly ladle in 1–2 scoops of the hot broth while whisking constantly to temper the eggs. This step is critical to avoid curdling.
- Return the shredded chicken to the pot, then slowly stir in the tempered egg-lemon mixture. Keep the heat low and cook for about 5 minutes, letting the soup thicken slightly. Stir in the fresh dill, adjust salt and pepper to taste, and serve it piping hot.
Notes
- Fresh Lemon Is Key: Fresh lemon juice is crucial for the best flavor.
- Go Slow with Tempering: Add broth to the egg mixture gradually to avoid curdling.
- Mind the Orzo: Cook orzo al dente to prevent the soup from becoming too thick.
- Dill at the End: Add dill at the end to preserve its fresh flavor.
