There are few dishes in this world that embody clean comfort food quite like a warm bowl of Greek Lemon Chicken Soup, also known as Avgolemono. This traditional Greek recipe blends the tang of fresh lemon, the richness of chicken broth, the silkiness of whisked eggs, and the hearty bite of orzo or rice into a soup that’s as soothing as it is bright.
Whether you’re seeking a cozy dinner, fighting off a cold, meal prepping for the week, or simply craving something both nourishing and satisfying, this lemony chicken soup will never disappoint.
Let’s take a deep dive into this wholesome recipe — exploring its ingredients, history, variations, and all the little tricks that make it “The Best Soup” in your rotation.
What Is Greek Lemon Chicken Soup?
Greek Lemon Chicken Soup is a staple dish in Mediterranean cuisine, specifically from Greece. Known in Greek as Avgolemono (from “avgo” meaning egg and “lemono” meaning lemon), this beloved soup is made by tempering a mixture of eggs and lemon juice into hot chicken broth. The result? A creamy yet dairy-free texture that makes this dish feel like pure comfort.
Unlike other creamy soups that rely on flour, butter, or heavy cream, this one achieves a luscious, velvety consistency from simple whole ingredients — making it a popular option among those who value clean soups and healthy chicken soup recipes.
Why You’ll Fall in Love with Avgolemono Soup
There’s a reason why this soup is a Mediterranean favorite, and here’s why it will become a go-to in your kitchen too:
- ✅ Bright, zesty flavor – The lemon cuts through the richness, making every bite refreshing.
- ✅ Naturally creamy without dairy – The eggs emulsify into the broth for a luxurious texture.
- ✅ Hearty and satisfying – With orzo, shredded chicken, and veggies, it’s a complete meal.
- ✅ Clean-eating approved – No processed ingredients, just real, whole foods.
- ✅ Meal-prep friendly – Make a big batch and enjoy it throughout the week.
The Origins: A Glimpse into Greek Culinary Tradition
Avgolemono is more than just a recipe — it’s a piece of Greek heritage passed down through generations. Some historians trace its roots to Sephardic Jewish communities, where egg-lemon sauces were used to enhance soups and stews. Over time, it evolved into the deeply loved dish we know today in Greek households.
Often served at family gatherings, Easter celebrations, or during cold weather, it’s considered both healing and celebratory — a testament to the Greek philosophy of food as medicine and joy.
Ingredients You’ll Need
Let’s break down the ingredients you need for an authentic yet approachable bowl of Greek Lemon Chicken Soup:
Base Ingredients:
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 8 cups chicken broth (low-sodium or homemade preferred)
- 1 cup orzo or white rice (gluten-free if preferred)
- 2½ cups cooked shredded chicken (leftover rotisserie or poached)
For the Avgolemono Mixture:
- 3 large eggs
- Juice of 2–3 lemons (around 1/3 to ½ cup, to taste)
Garnish:
- Fresh chopped dill or parsley
- Fresh cracked black pepper
- Extra lemon wedges for serving
🔥 Pro Tip: Use bone broth for a deeper, collagen-rich soup base that’s both delicious and great for gut health.
Step-by-Step Instructions
Step 1: Sauté the Aromatics
In a large soup pot, heat olive oil over medium heat. Add diced onions, carrots, and celery. Sauté for 5–7 minutes until the vegetables are soft and the onions are translucent. Add minced garlic and stir for 1 more minute.
Step 2: Add the Broth and Orzo
Pour in the chicken broth and bring to a gentle boil. Stir in the orzo or rice and a pinch of sea salt. Lower the heat to a simmer and cook for 10–12 minutes, or until the pasta is tender.
Step 3: Whisk the Avgolemono Sauce
In a medium bowl, whisk the eggs until frothy. Slowly add the fresh lemon juice and continue to whisk. The mixture should be smooth and light yellow.
Step 4: Temper the Eggs
This is the key step. Slowly ladle a bit of the hot soup (about 1 cup) into the egg-lemon mixture while whisking constantly. Repeat this step with another ½–1 cup of hot soup. This prevents the eggs from scrambling and allows them to blend seamlessly.
Step 5: Combine Everything
Turn the stove to low heat. Stir the shredded chicken into the soup, then slowly add the tempered avgolemono mixture while stirring. Let it warm gently without boiling.
Step 6: Finish and Serve
Taste and adjust the seasoning. Add freshly chopped dill or parsley. Serve hot with lemon wedges and extra black pepper.
Nutrition Breakdown (Per 1.5 Cup Serving)
- Calories: 340
- Protein: 27g
- Fat: 12g
- Carbohydrates: 28g
- Fiber: 2g
- Sugar: 2g
- Sodium: Varies based on broth used
This soup fits well into high-protein, low-carb, and clean eating meal plans. It’s also naturally gluten-free if made with rice.
Delicious Pairing Ideas
Want to round out your meal? Try pairing your lemon chicken soup with:
- 🥗 Greek Village Salad with tomatoes, cucumbers, olives, and feta
- 🫓 Warm pita bread brushed with olive oil and oregano
- 🧀 Baked feta with herbs and cherry tomatoes
- 🍷 A glass of white wine like Assyrtiko or Sauvignon Blanc
Variations & Add-Ons
Make it your own with these tasty and creative spins:
1. Lemon Dill Chicken Soup with Spinach
Toss in a few handfuls of baby spinach at the end for extra greens.
2. Avgolemono Soup with Quinoa
Swap out the orzo or rice for cooked quinoa to make it even more protein-rich and gluten-free.
3. Keto Avgolemono Soup
Skip the grains and load up on chicken, egg, and broth. Add zucchini noodles or cauliflower rice for a low-carb alternative.
4. Mediterranean Vegetable Twist
Add roasted red peppers, zucchini, or sun-dried tomatoes to the mix for more color and nutrients.
Storage & Reheating Tips
🧊 Storing:
- In the fridge: Store in airtight containers for up to 4 days.
- In the freezer: Freeze the soup base without the egg-lemon mixture. Add the avgolemono fresh after thawing and reheating.
🔥 Reheating:
Always reheat gently on the stovetop over low heat. Avoid boiling to preserve the creamy texture and prevent curdling.
Troubleshooting Avgolemono Soup
- Soup curdled? You likely added the egg mixture too quickly or boiled it afterward. Be patient when tempering!
- Too sour? Start with less lemon and adjust to taste. Add a pinch of sugar if needed.
- Too thick? Add more broth to loosen the texture.
- Too bland? Don’t skimp on salt. A dash of sea salt or a splash of olive oil can brighten the flavor.
The Healing Power of Lemon Chicken Soup
Avgolemono isn’t just delicious — it’s also incredibly healing. Here’s why:
- Lemon boosts vitamin C and alkalizes the body.
- Chicken broth offers hydration and gut-healing properties.
- Eggs are rich in protein and essential amino acids.
- Garlic and dill add antibacterial and antioxidant benefits.
This soup is ideal when you’re feeling under the weather, coming back from a workout, or simply need a warm, clean meal to nourish your body and soul.
Final Thoughts: A Soup for All Seasons
Whether you’re meal prepping for a busy week, looking to impress dinner guests with something traditional yet fresh, or seeking a go-to cozy recipe that aligns with your clean eating goals — Greek Lemon Chicken Soup hits every note.
It’s a staple worth mastering and sharing, especially in a world where we crave both comfort and clarity on our plates.
