Greek Lemon Chicken Soup greets you with a bowl of sunshine and memory. “Try this—one spoonful and you’ll be back for more,” I told my neighbor last winter as we huddled over steaming bowls. I still remember her face when the tang of lemon met the silky egg broth and tender chicken; she closed her eyes and said, “This tastes like home.” This recipe features simple, honest ingredients—chicken, orzo (or rice), fresh lemon, eggs, and spinach—and it’s the kind of cooking that turns a cold evening into an intimate gathering. If you love from-scratch comfort food, this recipe will be your new go-to. For a weeknight dinner or a cozy weekend project, it’s forgiving, fast, and remarkably satisfying. If you’re interested in another comforting chicken option, my take on Greek chicken bowls pairs beautifully with the flavors here.

Why You’ll Love This Recipe

Quick and easy to prepare: ready in about 40 minutes without complicated technique.
Made with simple, accessible ingredients you likely already have.
Perfect for chilly nights, post-illness recovery, or when you crave something bright and nurturing.
Comforting and elegant enough to serve guests—impressive without the fuss.

What makes this version unique is the balance: bright lemon and silky eggs create a sumptuous, velvety broth (the classic avgolemono technique), while tender shredded chicken and orzo add substance. The fresh spinach and herbs lift the whole bowl, making it feel simultaneously restorative and celebratory. Emotionally, this soup is the kind of recipe that becomes a family ritual—passed around, praised, and requested again and again.

Ingredients Needed

For clarity, I’ve grouped the ingredients and added little notes so you know how to choose the best versions at the store.

For the soup base

6 cups low-sodium chicken broth (use high-quality or homemade for the best depth)
1 tablespoon olive oil (for sautéing; optional, can use butter)

For the aromatics and body

1 medium yellow onion, diced (about 1 cup)
3 cloves garlic, finely minced
1 lb boneless, skinless chicken breasts (about 2 medium breasts — you can use thighs if you prefer darker meat; see notes)
1 cup orzo pasta (or rice if you prefer—short-grain or long-grain both work; see variations)
Salt and freshly ground black pepper, to taste

For the avgolemono (egg-lemon emulsion)

4 large eggs, at room temperature (helps emulsify and prevent curdling)
Juice of 2 lemons (about 3–4 tablespoons; adjust to taste)

For greens and garnish

2 cups fresh spinach, roughly chopped (or baby spinach leaves)
Fresh herbs for garnish: dill or flat-leaf parsley, chopped (a tablespoon or two)

Quick clarifying notes

Fresh vs frozen: Fresh spinach works best for texture; frozen spinach can be used, well-drained, and added at the end.
Eggs at room temperature temper better—if you forgot to set them out, warm them briefly in a bowl of warm water for 5 minutes.
Broth saltiness varies; always season at the end after the avgolemono is added, since the emulsion can taste saltier.

Ingredients & Equipment Notes

Useful kitchen tools that make this recipe easier:

Large heavy-bottomed pot or dutch oven: even heat distribution prevents scorching and helps build flavor.
Sharp chef’s knife and a cutting board: for cleanly dicing onion and chopping herbs.
Fine mesh strainer or slotted spoon: useful if you want to remove foam or any solids.
Mixing bowl and whisk: to beat and temper the eggs and lemon into a smooth emulsion.
Tongs and fork: to remove and shred the cooked chicken.
Ladle: for transferring hot broth when tempering the eggs.

How they help

A heavy pot keeps heat steady so your broth simmers gently, which helps the chicken stay tender.
A whisk and ladle are essential for tempering the eggs without scrambling—this is the key to the glossy finish of avgolemono.

Instructions – How to Make “Greek Lemon Chicken Soup”

Prepare your mise en place. Dice the onion, mince the garlic, measure the orzo (or rice), and juice the lemons. Room-temperature eggs will temper better; set them on the counter while you start the soup.
Warm the pot over medium heat and add the olive oil. When it shimmers, add the diced onion. Sauté until the onion becomes translucent and fragrant—about 4–6 minutes. Add the minced garlic for the last 30–60 seconds and stir until aromatic (avoid browning).
- Why this matters: Gently sweat the onion to build a savory base for the broth without adding bitterness.
- Visual cue: The onions should be soft and glossy, not browned.
Pour in the 6 cups of chicken broth and bring the pot to a rolling simmer over medium-high heat.
- Mini tip: If you’re using homemade broth, skim any foam for a clearer soup.
Add the chicken breasts to the simmering broth. Lower the heat to maintain a gentle simmer and cook until the chicken is cooked through—about 18–22 minutes depending on thickness. The internal temperature should reach 165°F (74°C).
- Why this matters: A gentle simmer keeps the chicken juicy. A violent boil can toughen lean breast meat.
- Visual cue: Chicken will be opaque throughout and slightly springy to the touch.
Remove the chicken to a cutting board and let rest briefly (5 minutes). Shred the chicken using two forks or chop into bite-sized pieces; return the shredded chicken to the pot.
- Mini-tip: Shredding while slightly warm gives a better texture than shredding ice-cold chicken.
Stir in the orzo (or rice) and simmer until tender—typically 8–10 minutes for orzo, longer for most rice varieties (follow package times).
- Visual and texture cue: The orzo becomes plump and almost pillow-like; the soup will thicken slightly from the starch.
While the orzo cooks, whisk the 4 eggs in a medium bowl until well blended. Add the lemon juice and whisk until smooth. This is your avgolemono mixture.
- Why this matters: Combining the eggs and lemon creates the emulsion that will thicken and flavor the broth.
Temper the eggs: ladle about one cup of hot broth into the egg-lemon bowl while whisking constantly. Add another ladleful and continue whisking until the mixture is warm to the touch. Slowly pour the warmed mixture back into the soup while stirring the pot constantly.
- Critical tip: Go slowly. Tempering the eggs prevents curdling and yields a silky, glossy broth.
- Visual cue: The soup will become creamier and slightly thickened immediately after incorporating the egg-lemon emulsion.
Add the chopped fresh spinach and stir until wilted—about 1–2 minutes.
- Why this matters: Spinach adds color, nutrients, and a fresh brightness that complements the lemon.
Taste and season with salt and freshly ground black pepper. Remember: chicken broth variety and whether you used salted butter or oil earlier influences the salt level.
- Mini variations: If you like more lemon brightness, add a teaspoon more lemon juice at the end and taste again.
Serve warm in bowls and garnish generously with chopped dill or parsley.
- Presentation tip: A small sprig of dill and a thin lemon wedge on the rim makes bowls look celebratory and inviting.

Serving Suggestions & Storage Tips

Serving ideas and presentation

Serve bowls with a drizzle of extra-virgin olive oil and a light sprinkling of fresh dill or parsley. Add a wedge of lemon on the side for guests who love extra brightness.
Offer crusty bread or toasted pita on the side to soak up the silky broth—garlic-rubbed bread is especially comforting.
For a heartier meal, serve this soup alongside a simple Greek salad (cucumber, tomato, olive oil, and a little feta) so you get crisp textures against the warm bowl.
If you want a lighter course, pair small bowls with a lemony herb orzo salad.

Pairings and accompaniments

A crisp, green salad with a lemon vinaigrette complements the soup’s citrus notes.
Breadcrumb-dusted roasted vegetables make a warm side without overpowering the soup.
For dessert, a light lemon cake echoes the citrus theme—my favorite is a zesty lemon-blueberry cake; if dessert ideas are on your mind, see this lemon layer cake recipe for inspiration: lemon blueberry cake.

Storage and make-ahead tips

Refrigerator storage: Cool soup to room temperature (no longer than two hours), then store in airtight containers for up to 3–4 days.
Freezing: Avgolemono can be frozen, but the texture of the egg-thickened broth may change slightly. If you plan to freeze, consider cooking the orzo separately and freezing the broth and shredded chicken only; add freshly cooked orzo when reheating. Frozen broth and chicken keep well for up to 3 months.
Reheating: Gently reheat on the stovetop over low heat. If the broth appears too thick after refrigeration, whisk in a splash of warm chicken broth or water. If you cooked orzo ahead, add it in while reheating to prevent over-softening.
Tip to preserve texture: If using orzo, slightly undercook it (al dente) by 1–2 minutes in the initial cook; it will finish softening when reheating.

Helpful Notes & Variations

Ingredient swaps and substitutions

Chicken thighs: If you prefer a richer, more forgiving meat, use boneless, skinless chicken thighs instead of breasts. They remain juicy and add deeper flavor.
Rice instead of orzo: Use short-grain rice or medium-grain for a comforting, risotto-like texture. Brown rice works but will increase cooking time and change the mouthfeel.
Vegetarian adaptation: Replace chicken broth with a robust vegetable broth and skip the shredded chicken. Add white beans or chickpeas for protein. Keep the avgolemono technique—eggs and lemon will still create that lovely texture.
Gluten-free: Use gluten-free orzo (made from rice or corn) or rice to make this recipe gluten-free.

Flavor enhancements or add-ins

Add a pinch of ground nutmeg to the egg-lemon mixture for subtle warmth.
Stir in a spoonful of Greek yogurt (tempered, like the eggs) for extra creaminess—add it at the end off the heat.
For extra herb flavor, incorporate finely chopped dill into the soup while it simmers and more fresh dill at the end as garnish.

Common mistakes to avoid

Adding the egg-lemon mixture directly to the hot pot without tempering: this can scramble the eggs. Always temper slowly.
Boiling the chicken aggressively: high heat tightens the meat fibers and produces dry chicken. Maintain a gentle simmer.
Overcooking the orzo: it will continue to absorb liquid; slightly undercook if you plan to store leftovers.
Using extremely cold eggs: they temper slowly and are more likely to curdle—room temperature is better.

Variations for seasonal or dietary preferences

Spring: Add a handful of peas and a few sprigs of fresh dill for a bright, seasonal rendition.
Autumn/Winter: Stir in roasted butternut squash cubes for warmth and a hint of sweetness that balances the lemon.
Low-sodium version: Use low-sodium broth and season to taste at the end.

Conclusion

Greek Lemon Chicken Soup (avgolemono) is a deceptively simple bowl that packs warmth, brightness, and comfort into every spoonful. This version keeps the method honest—tender shredded chicken, al dente orzo (or rice), a silky egg-lemon emulsion, and fresh spinach—so you get maximum flavor with minimal fuss. Whether you’re nursing a cold, feeding family after a long day, or looking to impress guests with a homestyle classic, this soup delivers on emotion and practicality: it’s nourishing, fast, and soulful.

If you’d like to explore how avgolemono is interpreted by other chefs, I enjoy this Avgolemono — Greek Lemon Chicken Soup – Skinny Spatula take for comparison, and this BEST Authentic Avgolemono Soup Recipe | the Mediterranean Dish has excellent background on technique. Now it’s your turn: try the recipe, leave a comment and star rating letting me know how it turned out, and share a photo on Pinterest or Instagram so I can see your bowls. Which part of this soup are you most excited to try—extra lemon brightness, the silky egg texture, or the comfort of shredded chicken?

Frequently Asked Questions

Q: Can I use rotisserie chicken instead of cooking chicken breasts?
A: Yes. If you want to make this even quicker, you can substitute pre-cooked rotisserie chicken—remove skin and bones, shred, and add during step 6 after heating the broth and orzo. Be mindful that rotisserie chicken can be saltier; taste before adding extra salt.

Q: My avgolemono curdled. How do I fix scrambled eggs in the soup?
A: If the eggs curdle, the texture is changed but the soup is still flavorful. For future attempts, ensure you temper slowly: whisk hot broth into the egg-lemon mixture in small increments until warmed, then stream the tempered mixture into the pot while stirring constantly off the heat or on very low heat. If curdling does occur, you can pass the soup through a fine mesh strainer and whisk in a small amount of warmed heavy cream or blended cauliflower purée to smooth it out.

Q: Can I make avgolemono without eggs?
A: The eggs are central to classic avgolemono—they create the silky, emulsified texture. For an egg-free version, consider a lemon-thinned velouté (a roux plus broth and lemon) or use a splash of blended silken tofu for creaminess, though it will not be the same.

Q: How can I make this soup ahead for a dinner party?
A: Prepare through step 6 (cook orzo slightly underdone and shred the chicken). Cool, then refrigerate the soup base and the avgolemono mixture separately (do not mix). Reheat the soup gently and temper in the egg-lemon just before serving to maintain the silky texture and freshness.

Q: Is avgolemono safe to make with raw eggs?
A: When you temper correctly, the heat of the broth cooks the eggs gently. Using room-temperature, pasteurized eggs reduces risk for those with immune concerns. If safety is a priority, use pasteurized eggs or cook the soup to at least 160°F after adding the tempered mixture.

Q: What’s the best herb to pair with lemon in this soup—dill or parsley?
A: Both are lovely. Dill gives a more traditionally Greek, bright anise-like lift. Parsley is fresh and gently herbaceous. I often use dill for authenticity and parsley when I want a milder finish.