This Greek Lemon Chicken Soup is bright, cozy, and full of fresh flavor. Made with tender shredded chicken, delicate orzo pasta, fresh dill, parsley, and a silky egg-lemon broth, this comforting soup is nutritious and luxurious. And the fresh flavors make you feel at home during the warmer months!
Why you’ll love this Greek Lemon Chicken Soup:
Inspired by the traditional avgolemono soup, this family-friendly version is creamy without the heavy cream and perfect for a chilly dinner, meal prep lunch, or anytime you need a comforting bowl of warm, fresh food.
- Bright and refreshing lemon flavor
- Creamy texture without cream
- Rich in protein and comforting
- Fresh herbs add amazing flavor
- Perfect for meal prep and leftovers
This soup strikes the perfect balance between hearty comfort food and fresh Mediterranean-inspired flavors.
What makes Avgolemono soup special?
Traditional Greek avgolemono soup uses eggs and lemon juice to create a naturally creamy broth without dairy. The result is a rich, yet light, velvety soup that balances flavorful chicken broth with fresh citrus notes.
Tips for the Best Greek Lemon Chicken Soup:
Do not boil
After adding the egg mixture, let the soup simmer slowly to maintain a smooth texture.
Use fresh lemon juice
Fresh lemon adds a unique bright flavor to the soup and makes a big difference.
Rotisserie chicken works great
Using pre-cooked chicken makes this recipe even quicker for busy weeknights.
Add more broth if needed.
Orzo absorbs liquid as soon as it sits, so it’s a good idea to add stock when reheating leftovers.
Easy variations:
Add more vegetables
Try adding the following:
Make it Gluten Free
Swap the orzo for rice.
Add protein
If you want a richer flavor, use chicken thigh meat.
Storage and Meal Preparation:
refrigerator
Store in an airtight container for up to 4 days.
reheat
Heat the egg-based broth slowly over low heat to avoid overheating.
freezing
For the best texture, freeze the egg-lemon mixture before adding it.
More summer-friendly soup recipes:
Greek Lemon Chicken Soup
This velvety Greek Lemon Chicken Soup is bright and cozy, thickened with egg yolks. It has a rich yet light taste and a fresh citrus scent.
Serving Size: 6
Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped onion and sauté for 4-5 minutes until soft. Add the garlic and cook for another 30 seconds until fragrant.
Add chicken breast and chicken broth to the pot. Once boiling, reduce heat to medium, cover, and simmer for 15 minutes.
Take out the chicken breast. Add orzo to pot and continue cooking for 10 minutes. Meanwhile, shred the chicken with two forks and return to the pot. Reduce the heat to low.
In a medium bowl, whisk egg yolks and fresh lemon juice until smooth. Slowly pour about 1 cup of the warm broth into the egg mixture, stirring constantly until the eggs are smooth.
Slowly pour the tempered egg mixture back into the soup pot, stirring constantly. Do not boil after adding the eggs. Keep the heat low to prevent condensation.
Stir in dill and parsley. Season to taste with salt and pepper. Serve warm, with extra lemon wedges and fresh herbs, if desired.
