Avgolemono — Greek Lemon Chicken Soup | Easy Family Soup

There’s something comforting about the gentle bubbling of Avgolemono — Greek Lemon Chicken Soup as it simmers on a crisp afternoon. I’ve tested this tangy, silky soup half a dozen times, noting how the glossy surface deepens to a warm honey hue and how the aroma of lemon and chicken wafts through the kitchen. Through those trials, I learned the precise moment to pull off the heat so the eggs thicken without curdling, and I’ll share those discoveries here.

Why You’ll Love Avgolemono — Greek Lemon Chicken Soup

• Bright citrus lift balances rich chicken broth.
• Silky texture from the egg-lemon emulsion.
• Hands-on technique that builds confidence.
• Cultural touchstone—centuries-old Greek tradition.

A Little Background

My first taste of avgolemono came on a winter visit to Athens, where a steaming bowl felt like a warm hug. Back home, I experimented with bay leaves versus fresh dill and found the classic blend of aromatics shines brightest. Each batch taught me more about balancing acidity without losing that silky mouthfeel.

Key Ingredients for Avgolemono — Greek Lemon Chicken Soup

• Chicken Breasts (2): lean protein source—try butterflying for faster, even cooking.
• Orzo (½ cup): provides tender bite; rice works too but alters texture.
• Eggs (3 large): whisked until frothy to create that signature silky swirl.
• Lemon Juice (¼ cup): use freshly squeezed for vibrant acidity.
• Chicken Bouillon Cubes (2): concentrate flavor; swap for stock if preferred.

How to Make Avgolemono — Greek Lemon Chicken Soup

1. In a large pot, bring 8 cups of water and 2 bouillon cubes to a rolling boil.
2. Add 2 chicken breasts, 1 quartered onion, 2 chopped carrots, 2 chopped celery stalks, 2 bay leaves and 1 tsp dried thyme; reduce heat and simmer for 20 minutes until the chicken reaches 165°F.
3. Use tongs to transfer chicken to a plate; strain the broth through a fine mesh to discard vegetables and aromatics, then return the clear liquid to the pot.
4. Stir in ½ cup orzo; simmer for 10 minutes until al dente, the grains tender with slight bite.
5. Meanwhile, in a bowl, whisk 3 eggs with ¼ cup lemon juice until the mixture is silky smooth and pale.
6. Ladle about 1 cup of hot broth into the egg mixture in a slow stream, whisking constantly to temper.
7. Pour the tempered eggs back into the soup, stirring gently. Heat for 2 minutes over low—avoid boiling to prevent curdling.
8. Shred the cooled chicken into bite-sized pieces; stir into the soup and taste for salt and pepper adjustments.
9. Remove bay leaves, ladle into bowls, and finish with chopped parsley.

Pro Tips & Troubleshooting

• Tempering mastery: whisk vigorously and add broth in a thin stream to prevent tiny egg bits.
• If the soup thins out after chilling, gently reheat and whisk in a splash of hot stock to revive silkiness.
• Swap thyme for fresh dill in spring for a herbal twist.
• To halve, maintain ingredient ratios and shorten simmer time by 5 minutes.

Storage & Make-Ahead Guide

Allow soup to cool at room temperature no more than 2 hours, then refrigerate in airtight containers for up to 3 days or freeze for 2 months. Reheat gently on the stovetop to 165°F, whisking occasionally to preserve texture. Always discard soup left out over 2 hours to ensure safety.

Serving Suggestions

Pair with crusty whole-grain bread for dipping, or add blanched spinach ribbons on top for color. A drizzle of extra-virgin olive oil and a sprinkle of cracked black pepper elevate each spoonful.

Frequently Asked Questions

• How do you stop avgolemono soup from curdling? Whisk eggs and lemon until smooth, then temper slowly with hot broth while stirring constantly.
• Can I substitute rice for orzo in avgolemono soup? Yes—swap ½ cup orzo for ⅓ cup long-grain rice, but extend cooking by 5–7 minutes.
• What is the best way to reheat avgolemono soup? Gently warm on low heat, stirring, until it reaches 165°F; avoid boiling to keep texture silky.
• How long can I store avgolemono soup in the fridge? Up to 3 days in a sealed container; label with date to stay safe.
• Can I freeze avgolemono soup? Freeze up to 2 months; thaw overnight in the fridge and whisk gently when reheating.
• What ingredients make avgolemono soup creamy? Eggs and lemon juice create the signature silky emulsion without cream.

Final Thoughts

Whether you’re nursing a cold or craving something soothing, my Avgolemono — Greek Lemon Chicken Soup has become my go-to for simplicity and depth of flavor. I love swirling in a handful of fresh spinach just before serving. Let me know how your batch turns out—and don’t hesitate to share your own tweaks!

More Recipes You’ll Love

• Instant Pot Chicken Noodle Soup – pressure-cooked chicken and noodles come together in under an hour, just like avgolemono’s cozy warmth.
• Slow Cooker Chicken Noodle Soup – set it and forget it for a rich, hands-off broth that complements avgolemono’s lemon brightness.
• Pressure Cooker Chicken Soup – intense flavors in minutes make this a speedy cousin to the classic avgolemono technique.
• French Onion Chicken Orzo Casserole – hearty bake featuring orzo and chicken, perfect alongside a bowl of tangy lemon broth.