Go Back
Avgolemono is a rich and cozy Greek soup. It combines chicken, lemon, and egg. The key ingredients make it special.

Avgolemono Greek Lemon Chicken Soup

Dive into the comforting world of Avgolemono Greek Lemon Chicken Soup, a classic dish that will warm your heart and soul. With tender chicken, zesty lemon, and rich broth, this soup delivers authentic Greek flavors right at your dinner table. Follow our easy step-by-step guide for a creamy, delicious meal that you can customize to your taste. Click through to discover the full recipe and bring this delightful comfort dish to life!
Print Recipe Pin Recipe

Ingredients
  

1 whole chicken (about 4 lbs), cut into pieces

8 cups chicken broth

1 large onion, chopped

2 cloves garlic, minced

2 carrots, sliced

2 celery stalks, sliced

1 cup orzo pasta

4 large eggs

1/4 cup fresh lemon juice (about 2 lemons)

1/4 cup fresh dill, chopped (or 2 tablespoons dried dill)

Salt and pepper to taste

Olive oil for cooking

Lemon wedges for serving

Instructions
 

In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.

    Stir in the minced garlic, sliced carrots, and celery. Cook for another 3 minutes.

      Add the chicken pieces to the pot and pour in the chicken broth. Bring to a boil, then reduce heat to medium-low and let simmer for about 30 minutes, or until the chicken is cooked through.

        Carefully remove the chicken from the pot and let it cool slightly. When cool enough to handle, shred the meat and discard the bones and skin.

          While the soup continues to simmer, stir in the orzo and cook according to package instructions (about 8-10 minutes).

            Once the orzo is tender, return the shredded chicken to the pot.

              In a separate bowl, whisk together the eggs and lemon juice until smooth. Slowly ladle a few cups of the hot broth into the egg mixture while whisking constantly (this tempers the eggs and prevents them from curdling).

                Gradually pour the egg and broth mixture back into the pot, stirring gently. Heat the soup over low heat until warmed through, about 5 minutes. Avoid boiling to keep the soup creamy.

                  Stir in the chopped dill and season with salt and pepper to taste.

                    Serve hot, garnished with lemon wedges and extra dill if desired.

                      Prep Time: 15 min | Total Time: 60 min | Servings: 6