Soups & Stews

Serving

Avgolemono (Greek Lemon Chicken Soup)

Name: Avgolemono (Greek Lemon Chicken Soup)
Total time: 40 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 6 cups chicken broth; 1/2 cup orzo pasta; 2 cups shredded cooked chicken; 3 eggs; 1/3 cup fresh lemon juice; salt and black pepper, to taste; fresh dill, for garnish

A creamy, tangy Greek soup thickened with egg and brightened with fresh lemon juice.

40 minutes

Serves 4

Dinner

14 min prep

22 min cook

Contains common allergens

Egg Wheat

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Good to know

One-pot

Matched from this dish's own ingredients and timing. Browse more: one-pot dinners

Instructions

6 steps

1
Bring chicken broth to a boil in a pot and add orzo; cook until al dente, about 9 minutes.
2
Stir in shredded chicken and reduce heat to a low simmer.
3
In a bowl, whisk eggs with lemon juice until frothy.
4
Slowly ladle in about a cup of hot broth into the egg mixture while whisking constantly to temper it.
5
Slowly pour the tempered egg mixture back into the pot, stirring constantly, and heat gently until slightly thickened; do not boil.
6
Season with salt and pepper and garnish with fresh dill before serving.

Avgolemono (Greek Lemon Chicken Soup) — plated and served — Serving moment. How Avgolemono (Greek Lemon Chicken Soup) looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

74/100

Good fit for most families

Allergen-friendly 80

Kid-friendly 85

Weeknight-easy 64

Budget-friendly 86

Great leftovers 71

Pantry-friendly 44

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

315

Calories

32 g

Protein

14 g

Carbs

15 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Avgolemono means egg-lemon in Greek, and the name refers to both a sauce and a family of soups thickened with beaten egg and sharpened with lemon. In home kitchens, the soup is often built from chicken broth with rice or small pasta, then finished gently so it turns silky rather than scrambled.

Listahan note

This version keeps the soup weeknight-friendly by using cooked shredded chicken and orzo. The main focus is the tempering step, because that is what turns simple broth, eggs, and lemon into a creamy soup without adding cream.

Technique cues

Keep the pot below a boil after the egg-lemon mixture goes in. Gentle heat lets the eggs thicken the broth smoothly instead of forming curds.
Whisk the hot broth into the eggs slowly at first, then more confidently once the bowl feels warm. That gradual temperature change is the whole trick of avgolemono.
Taste for lemon and salt at the end, not before tempering. The broth concentrates as the orzo cooks, and the lemon reads brighter once the soup thickens.

Kitchen flow

Parallel prep: While the broth comes to a boil, shred the cooked chicken, juice the lemon, and whisk the eggs so the tempering step can happen without rushing.
Make-ahead: Cook the broth, orzo, and chicken ahead, then warm gently and temper in the egg-lemon mixture shortly before serving for the smoothest texture.
Leftover move: Turn thickened leftovers into a quick lunch by adding a splash of broth or water and serving with extra dill and cracked black pepper.
Cleanup rhythm: Use one soup pot and one mixing bowl; rinse the egg bowl right after tempering so the mixture does not dry onto the sides.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

Chicken broth

Soup base

Purpose: The broth carries most of the flavor, so a full-tasting chicken broth makes the finished soup feel complete even with a short ingredient list.

Handling: Bring it to a steady boil before adding the orzo so the pasta cooks evenly.

Adaptation: Turkey broth gives a similar savory profile, while vegetable broth makes the soup lighter and less chicken-forward.

Orzo pasta

Starch and body

Purpose: Orzo adds small, tender bites and releases enough starch to help the broth feel fuller.

Handling: Cook it just to al dente because it will keep softening in the hot soup.

Adaptation: Cooked white rice gives a more traditional-feeling bowl; add it near the end so it does not break down.

Shredded cooked chicken

Main protein

Purpose: Already-cooked chicken makes the soup fast while still giving it the comfort of a chicken soup.

Handling: Stir it in after the orzo cooks and warm it at a low simmer so it stays tender.

Adaptation: Leftover roast chicken works well; chopped cooked turkey makes the soup a little leaner and more holiday-leftover friendly.

Eggs

Thickener

Purpose: Eggs give avgolemono its creamy texture without dairy, binding the broth and lemon into a smooth finish.

Handling: Whisk them until fully blended and slightly frothy before adding the lemon juice.

Adaptation: Use two whole eggs plus one yolk for a richer texture, or one fewer egg for a looser, brothier soup.

Fresh lemon juice

Bright acid

Purpose: Fresh lemon gives the soup its clean tang and balances the richness of the eggs and chicken.

Handling: Juice it before tempering so you can whisk it into the eggs without pausing.

Adaptation: Start with slightly less lemon if your broth is very salty, then add more at the table for a sharper bowl.

Fresh dill

Herbal finish

Purpose: Dill adds a green, grassy note that lifts the warm egg-lemon broth.

Handling: Add it at serving so the flavor stays fresh and the color stays bright.

Adaptation: Flat-leaf parsley is milder, while a small amount of mint makes the soup feel cooler and more aromatic.

Technique notes

Take the pot off direct high heat before pouring in the tempered eggs. Residual heat and a low burner are enough to thicken the soup.
Pour the egg mixture back into the pot in a thin stream while stirring the soup, not all at once. That movement keeps the texture even from edge to center.
If the soup looks thin after tempering, give it a few minutes over low heat while stirring. Do not chase thickness with a boil.

Ingredient swaps

Rice path: Use cooked white rice instead of orzo and add it after the chicken is warmed; the soup will be softer and a little more traditional in texture.
Extra-lemon finish: Hold back a spoonful of lemon juice and add it after thickening if you want a brighter, sharper bowl.
Shortcut broth boost: Simmer the chicken broth with a few dill stems before adding the orzo, then remove them for a quick fresh-herb note.
Brothier version: Use one fewer egg or add an extra splash of broth at the end for a lighter soup that eats more like classic chicken noodle.

Serve alongside

Greek village salad
Warm pita with olive oil
Roasted lemon potatoes
Cucumber and tomato salad
Sparkling water with lemon
Unsweetened iced tea
Dry white wine

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate in a sealed container once cooled; the orzo will continue absorbing broth as it sits.
Reheat gently over low heat with a splash of broth or water, stirring often and keeping the soup below a boil.
Freeze only if texture changes are acceptable; thaw overnight and rewarm slowly, whisking to bring the broth back together.

Equipment

Medium soup pot
Ladle
Mixing bowl
Whisk

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