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Bowl of Greek Lemon Chicken Soup garnished with fresh herbs and lemon slices.

Greek Lemon Chicken Soup (Avgolemono)

A comforting and vibrant Greek Lemon Chicken Soup featuring tender chicken, orzo, fresh lemon, and a silky egg-lemon emulsion that warms the soul and brings a taste of home.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Greek
Calories: 400
Ingredients Method Notes

Ingredients
  

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; thighs can be used for darker meat)
  • 1 cup orzo pasta (or rice if preferred—short-grain or long-grain both work)
  • 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
  • 2 lemons Juice of (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)

Method
 

Preparation
  1. Prepare your mise en place. Dice the onion, mince the garlic, measure the orzo (or rice), and juice the lemons. Set eggs aside to reach room temperature.
  2. 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.
  3. Pour in the chicken broth and bring to a rolling simmer over medium-high heat.
  4. Add the chicken breasts to the simmering broth. Lower the heat and cook until the chicken is cooked through, about 18–22 minutes. Remove the chicken and let rest briefly before shredding.
  5. Stir in the orzo (or rice) and simmer until tender, typically 8–10 minutes for orzo.
Egg-Lemon Emulsion
  1. While the orzo cooks, whisk the eggs in a medium bowl until blended. Add the lemon juice and whisk until smooth. Temper the eggs by ladling hot broth into the egg-lemon bowl while whisking constantly.
  2. Slowly pour the tempered mixture back into the soup while stirring the pot constantly.
Finishing Touches
  1. Add the chopped spinach and stir until wilted, about 1–2 minutes.
  2. Taste and season with salt and freshly ground black pepper. Serve warm in bowls, garnishing with dill or parsley.

Notes

Serve with a drizzle of olive oil, crusty bread, or a simple Greek salad. Store in airtight containers for up to 3–4 days. For freezing, consider storing broth and chicken separately from orzo.