Name: Avgolemono Lemon Chicken Soup
Prep time: 40 min
Cook time: 1 h 20 min
Total time: 2 h
Yield: 6-8 servings
Ingredients: 1.5-2 lbs boneless, skinless chicken breasts or thighs; 8 cups unsalted chicken broth; 1 medium yellow onion, roughly chopped; 2 celery stalks, roughly chopped; 2 carrots, roughly chopped; 2-3 bay leaves; 1 tsp whole black peppercorns, crushed; 2 tbsp olive oil; Salt and black pepper, to taste; 1/2 cup orzo pasta; 1-2 fresh carrots, finely diced; 1-2 fresh celery stalks, finely diced; Fresh dill or parsley, chopped (for garnish); 3 large eggs, room temperature; 1/2 cup fresh lemon juice

Avgolemono Lemon Chicken Soup is more than just a meal; it’s a culinary embrace, a bowl of liquid sunshine that promises profound comfort with every spoonful. Originating from Greece, this iconic soup holds a cherished place in the hearts of many, revered for its ability to soothe the soul and invigorate the palate, especially during times of need or simply as a wholesome, warming delight. What truly sets this dish apart is its uniquely luscious, creamy texture, achieved without a single drop of dairy, thanks to the ingenious emulsification of eggs and fresh lemon juice.

This traditional method creates a beautifully velvety broth that perfectly balances the savory richness of tender chicken with a vibrant, zesty tang that brightens every bite. It’s the kind of restorative meal that feels like a warm hug on a chilly evening or a bright, uplifting tonic when you need a little pick-me-up. There’s something truly magical about how such simple ingredients come together to form such a profoundly satisfying experience. When prepared correctly, the delicate balance of flavors in this Avgolemono Lemon Chicken Soup is simply unparalleled, offering a taste of authentic Mediterranean warmth. I’m incredibly excited to guide you through crafting this timeless classic in your own kitchen.

Ingredients:

For the Chicken and Broth:
- 1.5-2 lbs boneless, skinless chicken breasts or thighs (or a mix), I often prefer thighs for more flavor and juiciness.
- 8 cups good quality chicken broth or stock, unsalted or low-sodium is best so you can control the seasoning.
- 1 medium yellow onion, roughly chopped into large pieces.
- 2 celery stalks, roughly chopped.
- 2 carrots, peeled and roughly chopped (these are mostly for flavoring the broth, but you can save some for the final soup if you like).
- 2-3 bay leaves, for that subtle, aromatic depth.
- 1 teaspoon whole black peppercorns, crushed slightly.
- 2 tablespoons olive oil, for searing.
- Salt and freshly ground black pepper to taste.
For the Soup Base:
- 1/2 cup orzo pasta (or medium-grain rice if you prefer a traditional Greek style), uncooked.
- 1-2 fresh carrots, finely diced (about 1/2 inch pieces), if you want more texture and sweetness in the final soup.
- 1-2 fresh celery stalks, finely diced (about 1/2 inch pieces), for added crunch and aromatic freshness.
- Fresh dill or flat-leaf parsley, finely chopped, for garnish and a burst of fresh flavor.
For the Avgolemono (the creamy, lemony magic!):
- 3 large eggs, preferably at room temperature. This helps them emulsify better.
- 1/2 cup fresh lemon juice (from about 2-3 lemons), I always recommend fresh – it makes all the difference!

Preparing the Chicken and Broth Base

Ah, the foundation of any great soup is its broth, and our Avgolemono Lemon Chicken Soup is no exception. We’re going to create a deeply flavorful base that will sing with every spoonful. First things first, take your chicken out of the fridge and pat it thoroughly dry with paper towels. This step is crucial for getting a nice sear, which adds a layer of depth and savory goodness to our broth. Season both sides of your chicken generously with salt and freshly ground black pepper. Don’t be shy here; remember, you’re seasoning the chicken itself, and some of that flavor will transfer to the broth.

Next, grab a large, heavy-bottomed pot or Dutch oven – something that can comfortably hold all your ingredients. Heat 2 tablespoons of olive oil over medium-high heat until it shimmers. Carefully place your seasoned chicken into the hot oil. I usually work in batches if needed to avoid overcrowding the pot, ensuring each piece gets good contact with the heat. Sear the chicken for about 3-4 minutes per side, until it develops a beautiful golden-brown crust. We’re not aiming to cook it through at this point, just to build flavor on the exterior. Once seared, remove the chicken from the pot and set it aside on a plate.

Now, into that same pot, where all those delicious browned bits (fond) are clinging, add your roughly chopped onion, celery, and carrots. If the pot seems a little dry, you can add another splash of olive oil. Sauté these aromatics for about 5-7 minutes, stirring occasionally, until they start to soften and become fragrant. They’ll release some moisture, helping to deglaze the bottom of the pot and lift all that flavorful fond. This is where a lot of the magic happens, developing the backbone of our broth.

Once the vegetables have softened, return the seared chicken to the pot. Pour in your 8 cups of chicken broth. If you’re using unsalted broth, I recommend adding about 1/2 teaspoon of salt at this stage. Toss in the bay leaves and the slightly crushed black peppercorns. Bring the mixture to a gentle boil, then immediately reduce the heat to low, cover the pot, and let it simmer for at least 45 minutes to an hour. I find that a longer, slower simmer really extracts maximum flavor from the chicken and vegetables. During this time, you might see some foam rise to the surface; I like to skim this off with a spoon to ensure a clearer, cleaner-tasting broth for our Avgolemono Lemon Chicken Soup.

After simmering, carefully remove the chicken from the pot and let it cool slightly on a cutting board. Once it’s cool enough to handle, you can either shred it into bite-sized pieces using two forks or dice it into small cubes. This shredded chicken will be added back to the soup later. Next, strain the broth through a fine-mesh sieve into another clean pot or a large bowl, discarding the cooked vegetables, bay leaves, and peppercorns. While those vegetables have given their all to flavor the broth, they’ve done their job, and we’re aiming for a silky, refined broth for our Avgolemono. Taste the strained broth and adjust the seasoning with salt if necessary. This beautiful, flavorful liquid is our canvas for the Avgolemono Lemon Chicken Soup.

Cooking the Orzo and Vegetables

With our rich chicken broth ready and waiting, it’s time to bring our Avgolemono Lemon Chicken Soup closer to its final form by adding the pasta and fresh vegetables. Pour your strained, flavorful chicken broth back into your clean, large pot. Bring the broth to a gentle simmer over medium heat. You want it hot enough to cook the pasta efficiently, but not a rolling boil that might evaporate too much of our precious liquid.

Once the broth is simmering, add your 1/2 cup of orzo pasta. Orzo is a fantastic choice for Avgolemono because its small, rice-like shape provides substance without being overwhelming, and it cooks relatively quickly. Stir the orzo immediately and frequently for the first few minutes to prevent it from sticking to the bottom of the pot. Trust me, nobody wants a glob of pasta at the bottom of their delicious soup! Continue to cook the orzo according to package directions, which is typically about 8-10 minutes, until it’s perfectly al dente. We want it tender but still with a slight bite.

At the same time, or perhaps a few minutes after adding the orzo (depending on how tender you like your vegetables), add your finely diced fresh carrots and celery. I like to add them around this point so they cook to a tender-crisp texture, adding a lovely freshness and subtle crunch to the soup. If you prefer softer vegetables, you can add them along with the orzo. Cook everything together until the orzo is done and the vegetables are tender but still vibrant.

Finally, stir in your shredded or diced cooked chicken that we prepared earlier. Allow it to heat through gently for a minute or two in the simmering broth. At this point, your soup should be looking wonderfully inviting, a clear, savory broth with tender chicken, pasta, and bright vegetables. This is the stage just before we introduce the star of the show: the avgolemono. Ensure your soup is hot but not boiling aggressively when you’re ready for the next step. If it’s boiling too much, simply turn off the heat and let it rest for a minute or two to cool down slightly before proceeding. This attention to temperature control is vital for a silky smooth Avgolemono Lemon Chicken Soup.

Crafting the Avgolemono – The Heart of the Soup

Now, for the part that truly defines our Avgolemono Lemon Chicken Soup: creating the creamy, tangy avgolemono liaison. This is where patience and technique come into play, but I promise you, the result is absolutely worth it! This magical emulsion of eggs and lemon is what gives the soup its signature velvet texture and bright, zesty flavor. Get ready to whisk!

First, crack your three large eggs into a medium-sized mixing bowl. I always recommend using eggs that are at room temperature, as they emulsify more easily and create a smoother mixture. Begin by whisking the eggs vigorously for about 2-3 minutes. You want them to become light, frothy, and pale yellow, almost airy. This aeration is important for the texture of the avgolemono.

Once your eggs are nice and frothy, it’s time to add the fresh lemon juice. Pour in the 1/2 cup of fresh lemon juice, continuing to whisk constantly. The acidity of the lemon juice will start to “cook” the eggs slightly and prevent them from scrambling when hot liquid is added. Keep whisking until the mixture is well combined, homogenous, and has a lovely pale yellow color. You should have a thick, foamy, and somewhat viscous consistency.

Now comes the most critical step: tempering the eggs. This process gradually raises the temperature of the egg mixture using hot broth from the soup, preventing the eggs from curdling or scrambling when added to the main pot. If you rush this, you’ll end up with scrambled egg bits, which is not what we want for a silky Avgolemono Lemon Chicken Soup.

With one hand, very slowly and steadily drizzle a ladleful (about 1/2 cup) of the hot chicken broth from your soup into the egg and lemon mixture. As you do this, your other hand should be continuously and vigorously whisking the egg mixture. This is not a time to stop whisking! The goal is to slowly bring the temperature of the egg mixture up. After the first ladle, continue adding hot broth, one ladleful at a time, whisking constantly after each addition. I usually add about 3-4 full ladles of broth in total, which is roughly 1.5 to 2 cups of broth, into the egg mixture. You’ll notice the mixture becoming warmer, thinner, and more like a creamy liquid. It should be warm to the touch, and you shouldn’t feel any resistance from the eggs. This is your perfectly tempered avgolemono base.

Some people also like to make sure the soup pot is removed from direct heat for a minute or two before adding the avgolemono, just to ensure the temperature isn’t too aggressively high. This little pause gives an extra layer of security against curdling, contributing to the perfect finish of your Avgolemono Lemon Chicken Soup.

Combining and Finishing the Avgolemono Lemon Chicken Soup

We’re on the home stretch now, and this final step will bring all the beautiful flavors and textures together to create your exquisite Avgolemono Lemon Chicken Soup. This stage requires a gentle touch and careful attention to temperature, as we want to achieve that classic velvety consistency without curdling our precious avgolemono.

Before you pour the tempered avgolemono mixture into the main soup pot, make absolutely sure that your soup is no longer at a rolling boil. In fact, I highly recommend removing the soup pot from the heat entirely for a couple of minutes, or at least reducing the heat to its absolute lowest setting. This small pause helps to prevent the delicate egg-lemon mixture from shocking and curdling when it hits the hot broth. Patience here is key to a perfectly smooth Avgolemono Lemon Chicken Soup.

Now, with your soup pot off the direct heat, slowly and gradually pour the tempered avgolemono mixture into the soup. As you pour, gently stir the soup with a ladle or a wooden spoon. You don’t need to whisk aggressively at this point; a gentle, continuous stir is sufficient to ensure the avgolemono is evenly distributed throughout the broth. You will immediately notice the soup transforming, thickening slightly and taking on a beautiful, opaque, creamy appearance. The color will shift to a soft, inviting pale yellow.

Once the avgolemono is fully incorporated, return the pot to the stove over very low heat – or even just rely on the residual heat of the pot. Under no circumstances should you allow the soup to come to a boil after the avgolemono has been added. Boiling will cause the eggs to curdle, ruining that signature silky texture we’ve worked so hard to achieve. Gently heat the soup for another 2-3 minutes, stirring occasionally, just until it is thoroughly warmed through and slightly thickened to your desired consistency. The subtle steam rising from the pot is usually a good indicator that it’s ready.

This is the moment to taste your Avgolemono Lemon Chicken Soup and make any final adjustments. I often find that it benefits from a little extra salt and a generous grind of fresh black pepper. If you’re a lemon lover like me, you might even want to squeeze in a tiny bit more fresh lemon juice right at the end for an extra zesty kick. The beauty of Avgolemono is its balance of savory, tangy, and rich flavors.

To serve, ladle the warm, comforting Avgolemono Lemon Chicken Soup into bowls. Garnish generously with freshly chopped dill or flat-leaf parsley. The fresh herbs not only add a pop of vibrant color but also a wonderful aromatic contrast to the rich, lemony broth. This soup is traditionally served immediately, at the peak of its creaminess and warmth. It’s a perfect meal on its own, perhaps accompanied by some crusty bread for dipping. Every spoonful of this homemade Avgolemono Lemon Chicken Soup is a testament to simple ingredients transformed into something truly extraordinary.

Conclusion:

And there you have it, my friends! We’ve reached the end of our journey through this truly remarkable recipe. I genuinely hope you’re feeling as inspired as I am to get into your kitchen and experience the magic of this dish firsthand. It’s more than just a soup; it’s an embrace in a bowl, a vibrant symphony of flavors that manages to be both profoundly comforting and exhilaratingly fresh all at once. If you’ve ever doubted the power of simple ingredients to create something truly extraordinary, this recipe is here to change your mind. It’s the kind of dish that garners immediate praise, making you look like a culinary genius with surprisingly little effort. The creamy, velvety texture combined with that unmistakable zesty lemon kick and the savory depth of chicken and rice creates an irresistible harmony that will tantalize your taste buds and leave you yearning for just one more spoonful. This isn’t merely a meal; it’s an experience, a delightful culinary adventure waiting to unfold.

When it comes to serving, the traditional approach is wonderfully simple: a generous bowl alongside a hunk of warm, crusty bread – perhaps a good sourdough or a rustic baguette – perfect for soaking up every last drop of that glorious broth. A sprinkle of fresh parsley or dill adds a burst of color and an aromatic finish that really elevates the presentation. But don’t feel limited by tradition! For a more substantial meal, consider stirring in some leftover shredded chicken right at the end, or even a handful of finely chopped spinach or escarole for added greens and a slight bitterness that beautifully complements the lemon. If you’re feeling adventurous, a dollop of Greek yogurt or a sprinkle of crumbled feta cheese just before serving can introduce an extra layer of tangy richness. For those who enjoy a bit of heat, a tiny pinch of red pepper flakes can provide a subtle warmth that dances wonderfully with the lemon. You could also serve it as a lighter starter course, perhaps in smaller bowls, before a heartier main like roasted lamb or a fresh Mediterranean salad. The versatility of this dish truly knows no bounds.

Elevate Your Avgolemono Experience:

Thinking about variations? While the classic is perfect, feel free to experiment. For a vegetarian take, use a robust vegetable broth and replace the chicken with chickpeas, cannellini beans, or even some roasted cauliflower florets for added texture and nutrition. You could also swap out the rice for orzo pasta, tiny star pasta (stelline), or even a handful of couscous for a different mouthfeel. If you want to lean into the lemon even more, a few thin slices of fresh lemon floating in the bowl make for an attractive garnish and an extra hit of citrus aroma. In cooler months, a touch of finely grated nutmeg can add a surprising depth, while in warmer seasons, an extra squeeze of fresh lemon juice at the table can brighten it up even further. Remember, cooking is an art, and your kitchen is your canvas. Don’t be afraid to make this recipe truly your own, adapting it to your preferences and what you have on hand.

So, what are you waiting for? I wholeheartedly encourage you to carve out some time in your schedule, gather your ingredients, and immerse yourself in the delightful process of creating this incredible soup. Trust me, the aroma alone as it simmers on your stove will be reward enough! This Avgolemono Lemon Chicken Soup isn’t just a recipe; it’s an invitation to create warmth, flavor, and lasting memories in your home. Once you’ve had the pleasure of tasting your homemade creation, please come back and share your experience! I absolutely adore hearing about your culinary successes and any unique twists you added. Did you serve it with something unexpected? Did your family rave about it? Your feedback and stories are what make this community so vibrant and inspiring. Happy cooking, and may your bowls always be full of deliciousness!