Avgolemono Soup

If there’s one bowl of soup that feels like a warm hug after a long day, it’s Avgolemono Soup. Bright, cozy, and surprisingly filling, this Greek lemon chicken soup has a way of making everything feel just a little more manageable—laundry piles included.

Between work, family, and the never-ending question of “What’s for dinner?”, this recipe is a total lifesaver. It’s simple, wholesome, and made with everyday ingredients, yet it tastes like something you’d order at a charming little café by the sea.

This is one of those meals that proves comfort food doesn’t have to be heavy. It’s light but satisfying, creamy without cream, and full of fresh, sunny flavor thanks to lemon and dill. Once you try it, Avgolemono Soup might just earn a permanent spot in your weeknight rotation.

Why You’ll Love This Avgolemono Soup

Let me count the ways—because there are plenty.

First, it’s one-pot magic. Everything comes together in a single pot, which means fewer dishes and more time to actually sit down and enjoy your meal.

Second, it’s comforting without being heavy. The egg-lemon mixture gives the soup a silky texture that feels indulgent, but it’s surprisingly light.

Third, it’s family-friendly. The flavors are gentle and cozy, which makes this a great option for picky eaters or anyone who’s not into spicy food.

And finally? It’s weeknight realistic. No fancy techniques. No hard-to-find ingredients. Just honest, good food that works with your schedule, not against it.

What Is Avgolemono Soup, Anyway?

If you’re new to it, Avgolemono Soup is a classic Greek lemon chicken soup thickened with eggs instead of cream. “Avgolemono” literally refers to the egg-lemon mixture that gives the soup its signature creamy texture and tangy flavor.

The combination might sound unusual if you’ve never tried it, but trust me—this is one of those “where have you been all my life?” recipes.

Ingredients You’ll Need

Here’s everything that goes into this cozy bowl of goodness:

• Olive oil
• Onion, carrot, and celery (the classic soup base)
• Garlic
• Bay leaves
• Chicken breasts
• Chicken stock
• Orzo
• Fresh lemon juice
• Egg yolks
• Fresh dill
• Salt and freshly ground black pepper

Nothing fancy. Nothing intimidating. Just simple ingredients doing beautiful things together.

How to Make Avgolemono — Greek Lemon Chicken Soup

Let’s walk through this step by step. Take a deep breath—this is easier than it looks.

1. Build the flavor base

Start by heating olive oil in a large stock pot or Dutch oven. Add the diced onion, carrot, and celery, and let them cook gently for about 8–10 minutes. You’re not rushing here—this step builds flavor. The veggies should be soft and fragrant, not browned.

2. Add garlic, chicken, and stock

Stir in the garlic and let it cook for about a minute, just until fragrant. Then add the bay leaves, chicken breasts, and chicken stock. Bring everything to a boil, then lower the heat, cover, and let it simmer for 15 minutes.

This is the part where your kitchen starts smelling like something amazing is happening. Because it is.

3. Cook the orzo

Remove the chicken breasts and bay leaves from the pot. Add the orzo and let it cook right in the broth for about 10 minutes. The orzo absorbs flavor as it cooks, making the soup extra comforting.

While that’s happening, shred the chicken with two forks and set it aside.

4. Temper the egg-lemon mixture

In a bowl, whisk together the egg yolks and lemon juice until smooth. This step is key. Slowly pour 1–2 ladles of hot soup into the egg mixture while whisking constantly. This gently warms the eggs so they don’t scramble.

Think of it as introducing them slowly—no surprises.

5. Bring it all together

Add the shredded chicken back into the pot. Slowly stir in the tempered egg-lemon mixture. Let the soup cook gently for another 5 minutes. Don’t let it boil—keep the heat low.

6. Finish and serve

Stir in the fresh dill, taste, and adjust the seasoning with salt and pepper. Serve immediately, with a little extra dill on top if you’re feeling fancy.

Cooking Tips for the Best Avgolemono Soup

• Low heat is your friend. Once the egg-lemon mixture goes in, keep the heat gentle to maintain that silky texture.
• Whisk like you mean it. When tempering the eggs, steady whisking makes all the difference.
• Soup too thick? Add a splash of warm stock or water. Too thin? Let it simmer gently for a few more minutes.
• Fresh lemon matters. Bottled lemon juice just doesn’t give the same bright flavor here.

And if your soup looks extra creamy? Congratulations—you did it right.

A Little Story From My Kitchen

I first made this Avgolemono Soup during one of those weeks where everything felt loud and busy. Deadlines, errands, and the general chaos of life were all happening at once.

I needed something comforting but not heavy—something that felt nourishing without requiring a grocery store scavenger hunt. This soup delivered in every way. I remember sitting down with a warm bowl, steam rising, and thinking, Okay… maybe today isn’t so bad.

That’s the magic of a good soup.

FAQs About Avgolemono Soup

A Cozy Bowl Worth Repeating

There’s something truly special about Avgolemono Soup. It’s simple, comforting, and full of heart—exactly the kind of recipe that fits into real life. Whether you’re making it for a quiet night in, a family dinner, or a much-needed reset after a long day, this soup shows up every time.

If you’ve been craving something warm, fresh, and deeply comforting, this Avgolemono Soup is calling your name. And once you try it, don’t be surprised if it becomes one of those recipes you come back to again and again—because some meals just feel like home.

Keep the Comfort Going: More Cozy Recipes You’ll Love

If this bowl of Avgolemono — Greek Lemon Chicken Soup hit the spot, here are a few other comforting favorites you might love making next. They keep the same cozy, wholesome vibe and fit beautifully into easy weeknight cooking:

• Try slow cooker Greek chicken when you’re craving those herby, Mediterranean flavors with almost zero effort.
• If you enjoyed the lemony orzo in this soup, lemon chicken and veggie orzo stir fry is a lighter, fresh option that comes together fast.
• For another warm, nourishing bowl that feels like home, crockpot Italian chicken soup is always a cozy win on busy days.
• And if you’re curious about the classic roots of this dish, authentic Avgolemono soup from The Mediterranean Dish is a wonderful reference for traditional technique and flavor.
• Round out the meal with a simple side like Greek rice and cabbage—it pairs beautifully with lemony soups and cozy mains.

Think of this as your little comfort-food roadmap for the week—easy, nourishing, and full of recipes that feel just as good as they taste.

Avgolemono Soup

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• Author: Mounia
• Total Time: 50 minutes
• Yield: 4 servings 1x

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Description

Avgolemono Soup is a classic Greek lemon chicken soup made with tender shredded chicken, orzo, fresh dill, and a silky egg-lemon broth. Cozy, bright, and comforting without being heavy, it’s perfect for easy weeknight dinners or chilly days.

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Ingredients

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• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 medium carrot, diced
• 2–3 celery stalks, diced
• 2–3 garlic cloves, finely chopped
• 2 bay leaves
• 2 chicken breasts about 12 oz total
• 6 cups chicken stock
• 3/4 cup orzo
• Juice of 1 lemon
• 2 egg yolks
• Fresh dill, chopped
• Salt and freshly ground black pepper, to taste

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrot, and celery and cook for 8–10 minutes until softened.

2. Stir in garlic and cook for 1 minute. Add bay leaves, chicken breasts, and chicken stock.

3. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 15 minutes.

4. Remove chicken and bay leaves. Add orzo to the pot and cook for 10 minutes.

5. Shred the chicken and return it to the pot.

6. In a bowl, whisk egg yolks with lemon juice. Slowly whisk in 1–2 ladles of hot soup to temper.

7. Stir the egg-lemon mixture into the pot and cook gently for 5 minutes without boiling.

8. Stir in fresh dill, season with salt and pepper, and serve warm.

Notes

Keep the heat low after adding the egg-lemon mixture to avoid curdling.

Soup thickens as it sits; add extra broth when reheating if needed.

Fresh lemon juice is essential for best flavor.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Greek

Nutrition

• Serving Size: 1 bowl
• Calories: 320
• Sugar: 3g
• Sodium: 720mg
• Fat: 10g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 6.5 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 2 g
• Protein: 24 g
• Cholesterol: 155 mg