About the Recipe
Warm, comforting, and bursting with bright lemon flavor, this Greek Lemon Chicken Soup is the perfect balance of creamy and zesty. Made with tender chicken, silky egg-lemon broth, and orzo, it's a classic Mediterranean dish that’s both hearty and refreshing. Whether you're looking for a cozy meal on a chilly night or a soothing bowl of homemade goodness, this Avgolemono soup delivers big on flavor with minimal ingredients. Serve it with warm pita or a crisp Greek salad for a complete and satisfying meal!
Ingredients
1 tablespoon olive oil
1 medium onion, diced
2-3 medium carrots, diced
2-3 celery stalks, diced
2-3 garlic cloves, finely chopped
2 bay leaves
2 chicken breasts (about 12 oz /350 g total)
6 cups (1.5 liter) chicken stock
3⁄4 cup (175 g) orzo
Juice of 1 lemon 2 egg yolks
A handful fresh dill
Salt and freshly ground black
pepper to taste
Salt & Pepper to taste
Preparation
1. Sauté the vegetables – In a
large stockpot or Dutch oven,
heat the olive oil over medium
heat. Add the onion, carrot, and
celery, cooking for 8-10 minutes
until softened. Stir in the garlic
and cook for another minute, until
fragrant.
2. Simmer the soup – Add the bay
leaves, chicken breasts, and
chicken stock. Bring to a boil,
then reduce heat to medium-low,
cover, and let simmer for 15
minutes.
3. Cook the orzo – Remove the
chicken and bay leaves from the
pot. Stir in the orzo and let it cook
for 10 minutes, stirring
occasionally.
4. Prepare the egg-lemon mixture
– In a medium bowl, whisk
together the lemon juice and egg
yolks. Slowly ladle in 1-2 scoops
of hot broth, whisking constantly
to temper the eggs.
5. Shred & season – Shred the
chicken and return it to the pot.
Slowly drizzle the tempered eggs
back into the soup pot while
continuously stirring to ensure
they incorporate smoothly without
scrambling. Cook for another 5
minutes on low heat, without
boiling, to maintain a creamy
texture.
6. Finish the soup – Stir in the
dill—fresh is ideal, but dried
works well too. Season with salt
and black pepper to taste, then
remove from heat.
7. Serve – Ladle into bowls, garnish
with extra dill, and enjoy!