This Greek Lemon Chicken Soup is bright, comforting, and full of refreshing flavor. Made with tender shredded chicken, delicate orzo pasta, fresh dill, parsley, and silky egg-lemon broth, this comforting soup feels both nutritious and luxurious. And the refreshing taste makes it feel right at home during the warmer months!
Why you’ll love this Greek Lemon Chicken Soup:
Inspired by traditional avgolemono soup, this family-friendly version is creamy without the heavy cream and perfect for cool evenings, meal prep lunches, or whenever you need a comforting bowl of something warm and refreshing.
- Bright, refreshing lemon flavor
- Creamy texture without cream
- Protein rich and comforting
- Fresh herbs add incredible flavor
- Perfect for meal prep and leftovers
This soup strikes the perfect balance between hearty comfort food and refreshing Mediterranean-inspired flavors.
What makes Avgolemono soup special?
Traditional Greek avgolemono soup uses eggs and lemon juice to create a naturally creamy broth without dairy. The result is a velvety soup that is light yet rich, balancing the flavorful chicken broth with the fresh citrus flavor.
Tips for the Best Greek Lemon Chicken Soup:
don’t let it boil
Once the egg mixture is added, keep the soup on low heat to maintain the silky texture.
Use fresh lemon juice
Fresh lemon gives the soup its distinctive bright flavor and makes a big difference.
Rotisserie chicken works great
Using pre-cooked chicken makes this recipe even faster for busy weeknights.
Add more broth if needed
Orzo tends to absorb liquid as it sits, so you may want to add additional broth when reheating leftovers.
Easy Variations:
add more vegetables
Try adding:
Make it gluten-free
Substitute orzo for cooked rice.
add extra protein
Use chicken thighs for more flavor.
Storage and preparation of food:
refrigerator
Store in an airtight container for up to 4 days.
hot again and again
Heat the egg-based broth gently over low heat to avoid overheating.
to solidify
Freeze the egg-lemon mixture before adding it for the best texture.
More Summer-Friendly Soup Recipes:
Greek Lemon Chicken Soup
This Velvety Greek Lemon Chicken Soup is a bright, comforting soup – thickened with egg yolks, it’s rich but light with a refreshing citrus flavor.
Servings: 6
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In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add chopped onion and sauté for 4-5 minutes until soft. Add garlic and cook for 30 seconds, until fragrant.
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Add the chicken breasts and chicken broth to the pot. Let it boil, then reduce the flame to medium-low, cover with a lid and cook on low flame for 15 minutes.
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Take out the chicken breasts. Add orzo to the pot and continue cooking for 10 minutes. Meanwhile, shred the chicken with two forks and return to the pot. Reduce the heat to low.
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In a medium bowl, whisk together the egg yolks and fresh lemon juice until smooth. To temper the eggs, slowly pour about 1 cup of hot broth into the egg mixture, stirring constantly.
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Slowly pour the tempered egg mixture back into the soup pot while stirring constantly. Do not boil after adding the eggs – keep the heat low to prevent curdling.
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Stir in dill and parsley. Season with salt and pepper to taste. Serve hot with additional lemon slices and fresh herbs, if desired.
