Avgolemono is the soup Greek yiayias have been making for generations, and this version keeps the silky egg-lemon finish while adding tender shredded chicken and plump orzo so it eats like a full meal. The magic is tempering beaten eggs with hot broth so they thicken the soup into something creamy without a drop of cream.
Advertisements1
You only need one pot, about 50 minutes, and a handful of pantry staples: chicken, rice-shaped orzo, fresh lemon, and eggs. The result is bright, comforting, and surprisingly light at under 300 calories a bowl.
The one rule that matters is whisking constantly once the eggs go in and never letting the pot boil again. Do that and you get a glossy, lemony soup that tastes like a restaurant bowl on a Sunday afternoon.
Why You'll Love This Recipe
About the Ingredients
1.5 lbs (680g) bone-in, skin-on chicken thighs
Bone-in thighs give the broth its gelatinous body; boneless breasts work but taste thinner. Look for thighs with intact skin so you can skim the fat easily.
8 cups (1.9L) low-sodium chicken broth
Use a good-quality boxed broth or homemade stock; if yours is salted, taste before adding extra salt. Vegetable broth makes a fine vegetarian swap.
1 cup (180g) dried orzo pasta
Orzo is rice-shaped pasta; small pastina or broken spaghetti work in a pinch. Buy a brand you trust, since cheap orzo turns gluey fast.
3 large eggs, at room temperature
Room-temperature eggs temper more smoothly and are less likely to curdle. For a lighter version, use 2 whole eggs plus 1 yolk.
2 large lemons, about 1/2 cup (120ml) fresh juice
Always squeeze fresh; bottled lemon juice tastes flat and metallic. Roll the lemons on the counter before juicing to release more juice.
1 medium yellow onion, finely diced (about 1 cup)
Yellow onion melts into the broth; shallots are a sweeter substitute. Skip red onion, which tints the soup pink.
2 medium carrots, peeled and diced (about 3/4 cup)
Carrots add sweetness and color; parsnips or celery are good swaps. Cut them small so they cook through in the same time as the orzo.
2 celery stalks, diced (about 1/2 cup)
Use the inner stalks for tenderness; fennel bulb is a lovely anise-scented substitute.
3 garlic cloves, minced
Fresh garlic only here; jarred garlic tastes bitter in broth. Add it last so it doesn't scorch.
2 tbsp olive oil
Extra-virgin olive oil for finishing, regular olive oil for sautéing. Butter can replace it for a richer base.
1 tsp dried oregano
Crush it between your palms to wake it up; fresh oregano needs triple the amount. Marjoram is the closest substitute.
1/2 cup chopped fresh dill, plus more for serving
Dill is the classic Greek finish; parsley or a little mint works if dill isn't your thing. Add most of it off the heat to keep it green.
Tips & Tricks
Temper the Eggs Slowly
Ladle hot broth into the beaten eggs one spoon at a time while whisking, or you'll get scrambled egg ribbons instead of a silky soup.
Never Boil After the Eggs Go In
Keep the pot at a bare simmer, around 185F (85C), and stir constantly; a rolling boil will split the emulsion.
Cook the Orzo Separately for Leftovers
If you plan to eat this over several days, boil the orzo in a separate pot and add it to bowls so it doesn't drink all the broth.
Salt at the End
Broth and lemons both vary in saltiness, so taste after the eggs are in and adjust with salt and a pinch of pepper.
Pro Tips
Step-by-Step Instructions
1. Build the Base
Heat the olive oil in a large Dutch oven over medium heat (350F/175C) and sauté the onion, carrot, and celery for 7 to 8 minutes until softened and the onion is translucent, not browned.
2. Add Garlic and Herbs
Stir in the garlic and oregano and cook 45 seconds until fragrant; do not let the garlic brown or it will turn bitter in the broth.
3. Simmer the Chicken
Add the chicken thighs and broth, bring to a gentle boil, then reduce to a simmer (about 195F/90C) and cook 20 minutes until the chicken reaches 165F (74C) on an instant-read thermometer and pulls apart easily.
4. Shred the Chicken
Transfer the chicken to a plate, shred with two forks, and discard the skin and bones; skim any foam from the surface of the broth.
5. Cook the Orzo
Return the broth to a simmer and stir in the orzo, cooking 9 to 10 minutes until al dente with a slight bite at the center; stir occasionally so it doesn't stick.
6. Temper the Eggs
Whisk the eggs with the lemon juice in a bowl, then slowly ladle in 1 cup of hot broth while whisking constantly until the mixture is warm and smooth.
7. Finish the Soup
Reduce the heat to low, pour the egg mixture into the pot in a thin stream while stirring, and cook 2 to 3 minutes until the soup thickens enough to coat a spoon; do not boil.
8. Season and Serve
Return the shredded chicken, stir in the dill, and season with salt and pepper; ladle into bowls and top with extra dill and a lemon wedge.
Delicious Variations
Rice Version
Swap the orzo for 3/4 cup long-grain white rice and simmer 18 minutes for a gluten-free bowl.
Spinach and Chickpea
Add 2 cups baby spinach and a drained can of chickpeas in the last 3 minutes for a heartier vegetarian soup.
Spicy Avgolemono
Finish with a pinch of crushed red pepper and a drizzle of chili oil for a warming kick.
How to Store Greek Lemon Chicken Orzo Soup
Refrigerator
Store in an airtight container in the refrigerator up to 4 days; the orzo will absorb broth, so thin with a splash of stock when reheating.
Freezer
Freeze the soup without the orzo for up to 3 months in freezer-safe containers; thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently over low heat, stirring often, until steaming but not boiling, about 5 minutes; never microwave on high or the eggs may separate.
Frequently Asked Questions
Q: Why did my Greek lemon chicken soup curdle?
It curdled because the eggs were added to broth that was too hot or the soup was boiled afterward. Temper the eggs slowly with hot broth while whisking and keep the pot at a bare simmer once they're in.
Q: Can I make Greek lemon chicken orzo soup without eggs?
Yes, you can thicken it with a cornstarch slurry instead, using 1 tablespoon cornstarch whisked into 2 tablespoons cold water. The soup will be less silky but still bright and lemony.
Q: How do I keep the orzo from getting mushy in the soup?
Cook the orzo separately and add it to bowls, or cook it in the soup and serve immediately. Orzo keeps absorbing broth as it sits, so leftovers thicken overnight.
Q: Is Greek lemon chicken orzo soup healthy?
Yes, it's a balanced bowl at roughly 285 calories per serving with lean chicken protein, vegetables, and no cream. It is moderate in sodium, so use low-sodium broth if you're watching salt.
Q: Can I use chicken breast instead of thighs?
Yes, boneless chicken breasts work, but poach them only 15 to 18 minutes until they hit 165F (74C) so they stay juicy. Thighs give a richer broth, so add an extra teaspoon of olive oil if using breast.
Make this Greek lemon chicken orzo soup this week and let the bright lemon and silky broth do the comforting for you. Snap a photo of your steaming bowl, tag me, and tell me in the comments whether you went classic or added spinach.
Greek Lemon Chicken Orzo Soup
This Greek lemon chicken orzo soup is healthy, easy to make, and is sure to become your go-to cozy dinner on chilly nights.
🧂 Ingredients
- 1.5 lbs (680g) bone-in, skin-on chicken thighs
- 8 cups (1.9L) low-sodium chicken broth
- 1 cup (180g) dried orzo pasta
- 3 large eggs, at room temperature
- 2 large lemons, about 1/2 cup (120ml) fresh juice
- 1 medium yellow onion, finely diced (about 1 cup)
- 2 medium carrots, peeled and diced (about 3/4 cup)
- 2 celery stalks, diced (about 1/2 cup)
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1/2 cup chopped fresh dill, plus more for serving
📋 Instructions
- 1Build the Base — Heat the olive oil in a large Dutch oven over medium heat (350F/175C) and sauté the onion, carrot, and celery for 7 to 8 minutes until softened and the onion is translucent, not browned.
- 2Add Garlic and Herbs — Stir in the garlic and oregano and cook 45 seconds until fragrant; do not let the garlic brown or it will turn bitter in the broth.
- 3Simmer the Chicken — Add the chicken thighs and broth, bring to a gentle boil, then reduce to a simmer (about 195F/90C) and cook 20 minutes until the chicken reaches 165F (74C) on an instant-read thermometer and pulls apart easily.
- 4Shred the Chicken — Transfer the chicken to a plate, shred with two forks, and discard the skin and bones; skim any foam from the surface of the broth.
- 5Cook the Orzo — Return the broth to a simmer and stir in the orzo, cooking 9 to 10 minutes until al dente with a slight bite at the center; stir occasionally so it doesn't stick.
- 6Temper the Eggs — Whisk the eggs with the lemon juice in a bowl, then slowly ladle in 1 cup of hot broth while whisking constantly until the mixture is warm and smooth.
- 7Finish the Soup — Reduce the heat to low, pour the egg mixture into the pot in a thin stream while stirring, and cook 2 to 3 minutes until the soup thickens enough to coat a spoon; do not boil.
- 8Season and Serve — Return the shredded chicken, stir in the dill, and season with salt and pepper; ladle into bowls and top with extra dill and a lemon wedge.
