Enjoy the vibrant flavors of Greece with our easy-to-make Greek lemon chicken soup. It's the perfect blend of citrusy zest and savory goodness.
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Craving a comforting and flavorful soup to warm you up this soup season? Give this Greek chicken soup, inspired by the traditional Avgolemono soup, a try. It's a Mediterranean favorite like our chicken gnochi soup.
Bursting with the tangy goodness of lemon and the savory taste of chicken broth, this creamy delight is loved by many for its unique flavor profile. Made with tender shredded chicken breast, this soup recipe creates a truly satisfying dish.
When you need a quick weeknight meal or a delicious starter, this Greek lemon chicken soup is sure to hit the spot.
Reasons To Love This Soup
- The perfect balance of flavors. The savory chicken broth provides a comforting base, while the tanginess of the lemon adds a refreshing twist.
- A filling meal idea. It is loaded with tender chicken and hearty vegetables.
- Warm and satisfying. It warms you up on chilly evenings and makes you feel cozy all over.
Ingredients
This super easy to make Avgolemono soup recipe combines tender chicken and orzo pasta to create a classic Greek dish that is both comforting and delicious. With just a few simple ingredients, you can whip up a homemade meal in no time.
Here are the ingredients needed to make the dish:
- shredded chicken (use rotisserie chicken for convenience)
- butter
- onion
- celery
- matchstick carrots
- orzo
- garlic
- oregano
- egg yolk
- chicken stock or broth
- lemon juice
- salt and pepper
Scroll down to the recipe card for quantities used.
Instructions
Ready to make this soup? Start by melting the butter in a pot over medium heat.
Add the onions to the butter.
Mix in the celery and sauté until softened.
Add oregano.
And the minced garlic.
Add the shredded chicken.
And the matchstick carrots. Stir and sauté for another minute.
Pour in the broth, cover, and bring the mixture to a low boil.
Stir in the orzo, cover and simmer for another 10 minutes.
Place egg yolk in a small bowl.
Add a squeeze of fresh lemon juice and a scoop of the broth from the soup to the egg yolk while whisking together.
Pour the egg yolk mixture into the pot and stir to combine.
Season with salt and pepper to taste before serving.
Hint: It's important to temper the egg-lemon mixture before adding it to the hot soup. This ensures that the eggs don't curdle when introduced to the hot liquid, resulting in a smooth and velvety soup. To do this, slowly whisk a small ladle of the hot broth into the beaten eggs and lemon juice while continuously stirring. Gradually increasing the temperature of the egg-lemon mixture will prevent any unwanted curdling, and it can then be gently incorporated into the main soup pot.
Variations
By making small changes to the recipe, you can create easy variations that suit your taste preferences.
- Rice - use rice instead of orzo for a different texture. It will make an absolutely delicious chicken and rice soup.
- Spinach - add some baby spinach to enhance the flavor and nutrition.
- Spicy - spice it up with a pinch of cayenne pepper or red pepper flakes.
- Noodles - You can use your favorite noodles instead of orzo for a tasty chicken noodle soup.
See this spicy version of this recipe on my website! (placeholder for in-content link)
Tips
Top tip: Use homemade chicken broth made with leftover bones and skin from a whole chicken carcass. While store-bought broth can be convenient, making your own by simmering cooked chicken bones, aromatic vegetables, and spices allows you to have better control over the flavor and quality of the soup.
- Season to taste. Before serving your Greek lemon chicken soup, make sure to season it with salt and pepper according to your taste preferences.
- Sauté the vegetables. Sautéing your onions, garlic, and other veggies in olive oil before adding any liquid will infuse your soup with a rich and aromatic taste.
Serving suggestions
Now that you know how to make the soup, it's time to enjoy it. This comforting soup pairs beautifully with warm, crusty artisan bread or homemade pita chips. You can also add a chopped Greek salad on the side.
To take it up a notch, garnish your soup with a sprinkle of fresh dill or parsley for an added burst of freshness. And if you're feeling adventurous, add a dollop of tangy Greek yogurt on top.
Storage
Allow your Greek lemon soup to cool at room temperature for about 30 minutes and then refrigerate it. You can use an airtight container or cover the pot with plastic wrap or aluminum foil. Make sure the soup is completely cooled before sealing it to prevent condensation and bacterial growth. Stored properly, it can last in the refrigerator for up to 4 days.
You can also freeze Greek lemon chicken soup if you want to store it for longer periods of time. Simply transfer the cooled soup into freezer-safe containers or ziplock bags, leaving some space for expansion, and freeze for up to 3 months. Thaw frozen soup overnight in the refrigerator before reheating.
Related Recipes
Looking for more tasty soup and stew recipes that won't leave you with tons left over? Here are some of our favorites:
- Shrimp and corn bisque is perfect for seafood lovers.
- Italian minestrone soup is made heartier by adding sausage.
- Potato soup is an easy vegetarian dish for a light meal or side.
- Navy bean and ham soup is a great way to use leftover meat.
- Beef stew is a classic comfort food for cooler days.
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Recipe
Greek Lemon Chicken Soup (Avgolemono Soup)
Ingredients
- 1 cup shredded chicken
- 2 tablespoons butter
- ½ small onion chopped
- 1 stalk celery chopped
- ⅓ cup matchstick carrots
- ¼ cup uncooked orzo
- 1 teaspoon minced garlic
- ½ teaspoon oregano
- 1 egg yolk
- 2 cup chicken broth
- 1 squeeze of lemon juice
- salt and pepper to taste
Instructions
- Melt the butter in a pot over medium heat.
- Add in the onions and celery, and saute until softened.
- Mix in the oregano, matchstick carrots, garlic and chicken, and saute for another minute.
- Pour in the broth, cover, and bring the mixture to a low boil.
- Stir in the orzo, cover and simmer for another 10 minutes.
- Whisk together the egg yolk and lemon juice in a bowl, and spoon in a few ladles of the broth from the soup, whisking continuously while you do.
- Pour the egg yolk mixture into the pot, and stir to combine.
- Season with salt and pepper to taste before serving.
Megan
I'm glad I found this recipe. Very interesting. I love the citrusy flavor. I topped it on hot rice and it was a winner. Thank you for the tip, the egg didn't curdle and the soup consistency came out perfect.
Sage Scott
I'm not afraid to admit we eat a LOT of soup during the winter at our house. After substituting olive oil for butter, this recipe fits the dietary restrictions we have at our house, so I was excited to give a new soup a try. Oh, my! So yummy! We're putting this one in rotation until spring!
Kala
This is so good! Such a hearty dish! It's like arroz caldo but better!
Belinda
This is the dish that introduced me to how yummy orzo is! I love being able to make this with leftover chicken. So hearty and filling. Sometimes I add an extra egg yolk since the eggs from my backyard chickens tend to be a bit smaller.
Sheena
I made this recipe for the first time and it was amazing! I loved how creamy it was. I still don't know exactly how to pronounce its name but I'll be making it again for sure!
Megan
I’ve made this soup a few times now and it’s super easy to make. It’s delicious and has lots of flavor too. I love this recipe!