Name: Greek Lemon Chicken Soup with Orzo (Avgolemono)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 2 tablespoons (30 ml) olive oil; 1 medium yellow onion, about 1 cup diced (150 g); 2 medium carrots, about 1 cup diced (150 g); 2 celery ribs, about 1 cup diced (100 g); 8 cups (1.9 L) low-sodium chicken broth, plus a little more for thinning if needed; 1 pound (454 g) boneless, skinless chicken breast, preferably one or two pieces of similar thickness; 1 bay leaf; 1 teaspoon (5 g) kosher salt, plus more to taste; use less if your broth is salted; ½ teaspoon (1 g) freshly ground black pepper; ¾ cup (130 g) dry orzo; 3 large eggs, about 150 g without shells, brought close to room temperature if convenient; 4 large lemons, enough for about ½ cup (120 ml) juice, with the zest of 1 lemon finely grated; ¼ cup (15 g) chopped fresh parsley, plus a little more for serving; Lemon wedges, from 1 additional lemon, for serving if desired

Greek Lemon Chicken Soup with Orzo (Avgolemono)

Greek lemon chicken soup, often called avgolemono, is a comforting Greek soup made with chicken, broth, eggs, and plenty of lemon; this version includes tender orzo and vegetables. Tempering the eggs with hot broth gives the soup a silky, lightly thickened finish, while a generous measure of fresh lemon keeps every spoonful bright.

Ingredients

2 tablespoons (30 ml) olive oil
1 medium yellow onion, about 1 cup diced (150 g)
2 medium carrots, about 1 cup diced (150 g)
2 celery ribs, about 1 cup diced (100 g)
8 cups (1.9 L) low-sodium chicken broth, plus a little more for thinning if needed
1 pound (454 g) boneless, skinless chicken breast, preferably one or two pieces of similar thickness
1 bay leaf
1 teaspoon (5 g) kosher salt, plus more to taste; use less if your broth is salted
½ teaspoon (1 g) freshly ground black pepper
¾ cup (130 g) dry orzo
3 large eggs, about 150 g without shells, brought close to room temperature if convenient
4 large lemons, enough for about ½ cup (120 ml) juice, with the zest of 1 lemon finely grated
¼ cup (15 g) chopped fresh parsley, plus a little more for serving
Lemon wedges, from 1 additional lemon, for serving if desired

Instructions

Prepare the vegetables and lemons. Dice the onion, carrots, and celery into small, even pieces so they soften at a similar pace. Finely grate the zest from one lemon, then juice the lemons and measure out ½ cup (120 ml). Strain out seeds. If your lemons yield more juice, save the extra for adjusting the soup at the end.
Soften the vegetables. Heat the olive oil in a large, heavy pot or Dutch oven over medium heat. Add the onion, carrots, and celery with the salt and pepper. Cook for about 8 minutes, stirring now and then, until the onion is translucent and the vegetables are beginning to soften. They do not need to brown; a gentle start keeps the broth clean-tasting.
Poach the chicken. Pour in the chicken broth and add the chicken breast and bay leaf. Bring the pot to a gentle boil, which usually takes about 5 minutes, then reduce the heat so the broth simmers steadily rather than bubbling hard. Cook the chicken for about 16–20 minutes, depending on its thickness. Check the thickest part with a food thermometer; USDA FSIS safe minimum temperature for poultry is 165°F (74°C). Lift the chicken onto a plate as soon as it reaches that temperature. Remove and discard the bay leaf.
Cook the orzo. Bring the broth back to a simmer and stir in the orzo. Cook according to the package timing, usually 8–10 minutes, stirring occasionally so it does not settle or stick. Taste a piece; it should be tender but still hold its shape. Meanwhile, shred or cut the cooked chicken into bite-size pieces. Keep the broth at a gentle simmer, not a rolling boil.
Whisk the lemon-egg mixture. In a medium heatproof bowl, whisk the eggs until smooth and slightly foamy. Whisk in the lemon juice and zest. Slowly ladle about 1½ cups (355 ml) of hot broth into the bowl in a thin stream, whisking continuously as you pour. Adding the broth gradually warms the eggs without shocking them and helps prevent scrambled bits.
Finish the soup gently. Reduce the pot to low heat. While stirring the soup, slowly pour in the tempered egg and lemon mixture. Add the shredded chicken and parsley. Stir continuously and heat gently for about 2–4 minutes, until the soup is hot and reaches 160°F (71°C), the USDA FSIS safe minimum temperature for an egg dish. Check with a food thermometer, taking care not to let the soup boil; high heat can make the eggs curdle and the texture grainy.
Adjust and serve. Turn off the heat and taste. Add more salt, pepper, or lemon juice as needed; for a pronounced lemon flavor, add juice a tablespoon at a time until it tastes bright but still balanced. If the soup seems too thick, stir in warm broth or water a little at a time. Ladle into warm bowls and finish with parsley and lemon wedges.

Tips

Keep the simmer gentle. A steady, low simmer cooks the chicken evenly and helps the egg mixture stay smooth. Once the lemon and eggs are in the pot, avoid boiling the soup, even briefly.
Temper slowly and keep whisking. Pouring hot broth into the eggs in a gradual stream is more reliable than adding the eggs straight to the pot. If the broth is especially hot, start with a small ladleful, whisk well, and then continue.
Choose your lemon intensity. Half a cup of juice gives this soup a distinct, generous citrus flavor. Lemons vary in size and sharpness, so reserve a little juice and add it at the end to suit your taste rather than pouring in every lemon at once.
Plan for orzo to absorb broth. Orzo continues to swell as it sits, so the soup thickens after cooking. Keep extra broth nearby for serving or reheating, and cook the orzo just until tender rather than letting it soften for several extra minutes.

Serving Suggestions

Serve avgolemono hot in shallow bowls, with lemon wedges and chopped parsley on the table so everyone can adjust the citrus and herbs. Crusty bread is useful for catching the last of the broth, while warm pita or a simple loaf makes the meal feel substantial without competing with the soup’s lemony flavor. A crisp green salad with cucumber, tomato, and a light vinaigrette is another good side; keep the dressing restrained so it does not overwhelm the soup.

This soup can be a filling main course because it contains chicken, orzo, and vegetables. For a larger spread, offer olives, sliced cucumber, or a small plate of roasted vegetables. Serve promptly after finishing the egg-lemon mixture, when the broth is at its silkiest and the orzo has not had much time to absorb liquid.

Variations

Use rice instead of orzo. Rice is a familiar choice in many versions of avgolemono and makes the soup gluten-free if the broth and other ingredients are also gluten-free. Replace the orzo with ½ cup (95 g) long-grain rice and simmer until tender, usually 15–20 minutes depending on the rice. Because rice absorbs broth too, check the liquid as it cooks and add more broth if necessary.

Make it with leftover cooked chicken. Skip poaching the raw chicken and use about 3 cups (400–450 g) cooked, shredded chicken. Simmer the vegetables in the broth until tender, cook the orzo, and stir in the chicken when you add the tempered egg mixture. Since the chicken is already cooked, this shortens the cooking time; heat the finished soup to 165°F (74°C) when reheating leftovers, but do not boil it.

Try chicken thighs. Boneless, skinless thighs work in place of breast meat and have a richer flavor. Their cooking time can vary with size, so rely on a thermometer rather than the clock: poultry must reach 165°F (74°C). Shred the meat before returning it to the pot.

Change the herb or pasta. Dill can replace some or all of the parsley for a more herbal finish. Small pasta shapes such as ditalini can stand in for orzo in the same amount by volume, but follow the package timing and expect the broth to thicken differently. For a version without pasta, leave it out and serve the soup with bread; the broth will be lighter.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking. Store the soup in a covered container for 3–4 days. The orzo will continue to take up broth in the refrigerator, and the egg-lemon broth may look slightly less smooth when cold; both are normal. Stir in a splash of broth or water before reheating to loosen it.

Reheat only the portion you plan to eat in a saucepan over low to medium-low heat, stirring often and avoiding a boil. Use a food thermometer to confirm leftovers reach 165°F (74°C), the USDA FSIS reheating temperature. Microwave portions in a covered microwave-safe bowl, pausing to stir every 30–45 seconds so the soup warms evenly; check the center with a thermometer. The texture can become grainier if it is overheated, but gentle stirring and added broth help.

For the best texture, freeze the soup before adding the egg-lemon mixture and orzo: freeze the chicken-and-vegetable broth base in a freezer-safe container, leaving room for expansion, for up to 2–3 months. Thaw it in the refrigerator, bring it to a simmer, cook fresh orzo in the broth, then temper and add the eggs and lemon as directed. Freezing the finished soup is possible, but the orzo can soften and the egg mixture may separate after thawing.

Frequently Asked Questions

What does avgolemono mean?

Avgolemono combines Greek words for egg and lemon and refers to an egg-and-lemon mixture used in soups and sauces. In this soup, whisked eggs and lemon juice are tempered with hot broth, then stirred back into the pot to make the broth lightly creamy without adding dairy. Greek households and regions have different approaches, including variations in the starch, herbs, and thickness.

How do I keep the eggs from scrambling?

Whisk the eggs thoroughly, add hot broth to them gradually while whisking, and return the mixture to a pot over low heat. Keep stirring and use a thermometer to bring the finished soup to 160°F (71°C), the safe minimum for an egg dish, without letting it boil. A sudden addition of eggs to boiling broth or high heat at the end is the main cause of a curdled texture.

Can I make Greek lemon soup ahead?

Yes. For the best texture, prepare the chicken-and-vegetable broth ahead, then cook the orzo and add the egg-lemon mixture shortly before serving. If you make the complete soup in advance, refrigerate it within 2 hours and expect the pasta to absorb liquid. Reheat gently with extra broth and confirm it reaches 165°F (74°C).

Can I use bottled lemon juice?

Fresh lemon juice is preferable here because it tastes brighter and you can add finely grated zest for extra aroma. Bottled juice can work in a pinch; begin with a little less than the listed amount, taste after tempering, and add more gradually. Bottled juice usually lacks the fresh fragrance of lemon zest, so the finished soup may taste less vivid.

Is this soup gluten-free?

As written, it contains orzo, which is made from wheat. Use rice instead and check that your chicken broth and any other packaged ingredients are labeled gluten-free. Rice cooks for a different length of time and may absorb more broth, so follow the timing in the variation above and keep extra broth available.

Why did my soup turn out too thick?

Orzo absorbs liquid as it cooks and continues doing so while the soup stands, so a thicker consistency is common, especially the next day. Stir in warm chicken broth or water until the soup reaches the consistency you like, then taste again for salt and lemon. Add liquid gradually so the broth does not become diluted.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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