Greek avgolemono soup is a classic, comforting dish made from a simple chicken broth, orzo pasta, and a silky egg-lemon sauce that thickens and flavors the soup without any cream. The lemon brightens the rich broth, while the eggs give it a velvety, custard-like texture that feels luxurious yet light. This version uses shredded chicken and orzo for a satisfying, complete meal that comes together in about 40 minutes.
Ingredients
- 1 tbsp (15 ml) olive oil
- 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
- 2 garlic cloves, minced
- 8 cups (1.9 L) low-sodium chicken broth
- 1 lb (450 g) boneless, skinless chicken breasts or thighs
- 1 cup (180 g) orzo pasta
- 3 large eggs
- 1/2 cup (120 ml) fresh lemon juice (from 2–3 lemons)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) fresh dill, chopped (optional, for garnish)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring, until softened, about 4 minutes. Add the garlic and cook for 1 minute more.
- Pour in the chicken broth, add the chicken breasts, and bring to a boil. Reduce heat to low, cover, and simmer gently until the chicken is cooked through and reaches a safe minimum internal temperature of 165°F (74°C) as checked with a food thermometer, about 15–20 minutes.
- Remove the chicken to a cutting board and let cool slightly. Shred the meat with two forks; set aside.
- Bring the broth back to a boil over medium-high heat. Add the orzo and cook according to package directions (usually 8–10 minutes) until al dente. Reduce heat to low.
- While the orzo cooks, prepare the avgolemono sauce. In a medium bowl, whisk the eggs until frothy. Slowly whisk in the lemon juice.
- To temper the eggs, ladle about 1 cup of the hot broth into the egg mixture in a slow, steady stream, whisking constantly. This prevents the eggs from curdling.
- Pour the tempered egg mixture back into the pot, stirring gently and continuously. Cook over low heat for 2–3 minutes, until the soup thickens slightly. Do not let it boil, or the eggs will scramble.
- Stir in the shredded chicken, salt, and pepper. Taste and adjust seasoning. Serve immediately, garnished with fresh dill if desired.
Tips
- Keep the heat low: After adding the egg-lemon mixture, keep the soup below a simmer. Boiling will cause the eggs to curdle and turn the soup into a cloudy, lumpy mess. If you see bubbles, remove from heat immediately.
- Use fresh lemon juice: Bottled lemon juice has a flat, bitter taste. Freshly squeezed lemons give the soup its signature bright, clean flavor.
- Adjust consistency: The soup thickens as it sits because the orzo absorbs liquid. If you prefer a thinner soup, add a splash of extra broth or water when reheating.
- Substitute chicken: If you have leftover rotisserie chicken, skip step 2 and simply add the shredded chicken to the broth after the orzo is cooked. Simmer for 5 minutes to heat through.
Serving Suggestions
Serve this soup as a main course with a side of crusty bread or a simple Greek salad. It also pairs well with roasted vegetables or a light green salad with a lemon vinaigrette. For a heartier meal, add a dollop of Greek yogurt or feta cheese on top.
Variations
- Vegetarian: Use vegetable broth and omit the chicken. Add chickpeas or white beans for protein.
- Rice instead of orzo: Substitute 1/2 cup (100 g) of long-grain rice for the orzo. Adjust cooking time to about 15–18 minutes.
- Extra vegetables: Add sliced carrots or celery with the onion for more texture and nutrients.
- Herb swap: If you don’t have dill, use fresh parsley or mint for a different flavor profile.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup will thicken as the orzo absorbs liquid; add a little water or broth when reheating. Reheat gently on the stovetop over medium-low heat, stirring often, until hot (165°F / 74°C). Avoid boiling to keep the eggs smooth. Freezing is not recommended, as the texture of the eggs and orzo will become grainy and mushy upon thawing.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Yes, thighs are more flavorful and stay moist. Cook them the same way, and ensure they reach 165°F (74°C) before shredding.
Why did my soup curdle? Curdling usually happens if the soup boiled after adding the egg mixture, or if the eggs were not tempered properly. Always whisk constantly and add the hot broth slowly to the eggs. Keep the soup on low heat afterward.
Can I make this soup ahead of time? Yes, but the orzo will absorb broth and the soup will become very thick. To serve later, undercook the orzo slightly (about 8 minutes) and add extra broth when reheating. Store in the fridge for up to 3 days.
Is this soup gluten-free? No, orzo is made from wheat. Use gluten-free orzo or rice instead (rice is naturally gluten-free).
Can I freeze avgolemono soup? Not recommended. The egg-based sauce separates and becomes watery when frozen and thawed, ruining the texture. It’s best enjoyed fresh or within 3 days refrigerated.
What can I use instead of eggs? For a vegan version, try a slurry of 2 tablespoons cornstarch mixed with 1/4 cup cold water, added at the end to thicken. It won’t have the same tangy richness, but it will thicken the broth.
Related
- Michael Symon Chicken Paprikash Recipe (Easy)
- Milk Street Chicken Paprikash Recipe
- Khachapuri Recipe with Cheese (Georgian Cheese Bread)
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).