Name: Avgolemono Greek Lemon Chicken Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Greek
Ingredients: 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 / 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 of fresh dill; Salt and freshly ground black pepper, to taste

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This Avgolemono Soup is a comforting Greek classic. Creamy, tangy from the lemon, and rich with chicken and orzo, it’s like a warm hug in a bowl. Plus, the addition of egg yolks gives the broth that silky texture without needing cream. Trust me, once you try this, it’ll be your go-to soup when you need something cozy but fresh.

Why You’ll Love This Recipe

Bright & Tangy: The lemon juice adds a fresh brightness to this rich, comforting soup.
Easy Comfort Food: It’s a perfect balance of hearty and refreshing, especially on a chilly day.
One Pot Meal: Less mess, more deliciousness!

Ingredients

Olive Oil: 1 tablespoon to sauté the veggies.
Onion: 1 medium, diced for that base flavor.
Carrot: 1 medium, diced for a little sweetness.
Celery: 2-3 stalks, diced for a nice crunch.
Garlic: 2-3 cloves, finely chopped for that extra flavor punch.
Bay Leaves: 2 to add depth to the broth.
Chicken Breasts: 2 (about 12 oz / 350 g), for protein-packed goodness.
Chicken Stock: 6 cups (1.5 liters), to keep things nice and brothy.
Orzo: ¾ cup (175 g), for some satisfying carbs.
Lemon Juice: Juice of 1 lemon, for that classic tang.
Egg Yolks: 2 to make the broth rich and creamy.
Fresh Dill: A handful, chopped for a pop of freshness.
Salt & Pepper: To taste.

Variations

Add Spinach: Stir in a couple of handfuls of fresh spinach right before serving for a boost of greens.
Make it Heartier: Add shredded chicken thighs or drumsticks if you prefer dark meat.
Rice Instead of Orzo: Swap orzo for rice if you prefer a more traditional version of this soup.

How to Make the Recipe

1. Sauté the Vegetables

Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery, stirring occasionally. Sauté for about 8-10 minutes until the veggies are softened and smelling amazing.

2. Add Garlic and Chicken

Stir in the finely chopped garlic and cook for just another minute until fragrant—don’t let it burn! Toss in the bay leaves, chicken breasts, and pour in the chicken stock.

3. Simmer the Chicken

Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover the pot and let it simmer for 15 minutes, just enough time for the chicken to cook through.

4. Remove Chicken and Bay Leaves

Take the cooked chicken breasts and the bay leaves out of the pot. Let the chicken cool slightly so you can shred it in a bit.

5. Cook the Orzo

Add the orzo to the simmering broth and cook for about 10 minutes until the orzo is tender. Keep an eye on it so it doesn’t overcook.

6. Shred the Chicken

While the orzo is cooking, shred the chicken breasts using two forks. Add the shredded chicken back into the pot once the orzo is done.

7. Prepare the Egg-Lemon Mixture

In a small bowl, whisk together the egg yolks and lemon juice. Here’s the trick—slowly ladle in some of the hot soup (about 1-2 ladles) while whisking continuously. This will temper the eggs so they don’t scramble when added to the soup.

8. Add Egg-Lemon Mixture

Once the egg-lemon mixture is tempered, pour it back into the soup. Stir well and let it cook for another 5 minutes, allowing the soup to thicken slightly.

9. Stir in Fresh Dill

Finally, stir in the fresh dill and season the soup with salt and freshly ground black pepper. Garnish with extra dill if you’re feeling fancy, and serve immediately.

How to Serve

With Crusty Bread: Perfect for soaking up that flavorful broth.
As a Main Course: This soup is hearty enough to be a meal on its own.
Topped with Fresh Herbs: Add a sprinkle of extra dill or parsley for a fresh finish.

Make Ahead

Fridge: This soup stores well in the fridge for up to 3 days. Reheat gently on the stove to avoid overcooking the egg.
Freezer: You can freeze this soup (minus the egg-lemon mixture) for up to 3 months. When ready to serve, thaw, reheat, and then add the egg-lemon mixture.

FAQs

Can I use leftover chicken?
Absolutely! If you have pre-cooked or leftover chicken, just skip the step where you cook the chicken and add it in when you add the orzo.

Can I make this dairy-free?
It already is! The creamy texture comes from the egg yolks, not dairy.

How can I prevent the eggs from curdling?
Tempering is key. Slowly whisk hot broth into the eggs and lemon to gently bring up their temperature before adding them to the soup.

There you have it—fresh, creamy, and absolutely comforting. This Avgolemono Greek Lemon Chicken Soup is sure to warm you up from the inside out. Enjoy!