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Avgolemono Greek Lemon Chicken Soup Recipe
Ash Tyrrell

Avgolemono Greek Lemon Chicken Soup Recipe

The first time I made Avgolemono, 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.
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Prep Time 10 minutes
Cook Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. Add the minced garlic and stir for another minute to release its fragrance without burning it.
  3. 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.
  4. 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.
  5. Meanwhile, shred the chicken with two forks and set it aside to return to the soup later.
  6. 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.
  7. Return the shredded chicken to the pot, then slowly stir in the tempered egg-lemon mixture.
  8. 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: 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.