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Cozy & Creamy Greek Lemon Chicken Soup

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This Greek Lemon Chicken Soup (Avgolemono) is the ultimate Mediterranean comfort food! Creamy yet dairy-free, this soup is made with tender shredded chicken, orzo pasta, fresh lemon juice, and eggs, creating a rich, velvety texture without any cream. The combination of savory chicken broth and bright citrus flavors makes it a perfectly balanced dish, whether you need a cozy meal for winter or a light, refreshing soup for summer.

With just a few simple ingredients and easy step-by-step instructions, you can prepare this Greek classic in under 30 minutes. Serve it with crusty bread, a Greek salad, or grilled vegetables for a complete Mediterranean feast! 🍋🍲

Ingredients

Scale

For the soup:

  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 1 cup cooked chicken, shredded
  • 1/2 cup uncooked orzo pasta
  • 2 large eggs
  • 1/4 cup fresh lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried oregano

For garnish:

  • Fresh parsley, chopped
  • Lemon slices

Instructions

  1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes. Add minced garlic and cook for another 30 seconds.
  2. Pour in the chicken broth and bring to a gentle boil. Add the orzo pasta and cook for about 8-10 minutes, until tender.
  3. Reduce the heat to low and stir in the shredded chicken, salt, black pepper, and dried oregano.
  4. In a separate bowl, whisk together the eggs and lemon juice. Slowly add a ladle of the hot broth to the egg mixture, whisking continuously to temper the eggs.
  5. Gradually pour the egg mixture back into the soup, stirring constantly. Cook on low heat for another 2-3 minutes without boiling to prevent curdling.
  6. Remove from heat and let the soup sit for a couple of minutes before serving. Garnish with fresh parsley and lemon slices.

 

 

Notes

✔ Use Fresh Lemons – Bottled lemon juice won’t give the same fresh, zesty flavor. Always opt for freshly squeezed lemons.

✔ Temper the Eggs Properly – To avoid curdling, slowly whisk hot broth into the egg mixture before adding it back to the soup.

✔ Keep the Heat Low – Once you add the egg mixture, never let the soup boil. Gentle heat ensures a creamy, smooth texture.

✔ Orzo vs. Rice – Orzo is traditional, but short-grain rice can be used for a heartier, gluten-free option.

✔ Make It Ahead – The soup base (without the egg-lemon mixture) can be stored in the fridge for 3 days or frozen. Add the eggs and lemon when reheating for the best texture.

✔ Extra Flavor Boost – A pinch of turmeric, saffron, or fresh dill can elevate the flavors and add a unique twist.

This Avgolemono Soup is a must-try for lovers of Greek cuisine and Mediterranean flavors—light yet comforting, creamy yet refreshing. Would you add extra lemon for a tangier twist? 🍋

Find it online: https://claradelish.com/cozy-creamy-greek-lemon-chicken-soup/