Greek Avgolemono – Lemon Chicken Soup for Healing

When you need something that’s comforting but still light and fresh, Greek lemon chicken soup is the answer. It’s silky and rich, yet there’s no cream involved. The magic comes from eggs, whisked into a flavorful broth with a squeeze of bright, fresh lemon. It’s the kind of soup that warms you up from the inside out, whether it’s a chilly day, you’re feeling under the weather, or you just want something nourishing and homemade. Greek families have been making Avgolemono (Lemon Chicken Soup) for generations, and once you try it, you’ll understand why it’s a staple.

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Why You’ll Love This Recipe

• Naturally creamy without any dairy, thanks to the egg-lemon technique.
• Balanced with protein from the chicken and eggs, plus just enough carbs to keep it satisfying.
• A nourishing, feel-good meal that’s perfect for cold nights, post-illness recovery, or even a light, refreshing meal in warmer weather.
• Comes together in under 40 minutes using simple ingredients you probably already have.
• A classic Greek dish that brings Mediterranean flavors straight to your table.

What is Greek Lemon Chicken Soup (Avgolemono)?

Avgolemono is more than just soup—it’s a technique that’s been used in Greek kitchens for centuries. The word itself translates to “egg-lemon,” which is the heart of this dish. Instead of using cream or flour to thicken the broth, whisked eggs and lemon juice create a velvety texture that’s rich but still light. The key is tempering the eggs properly, so they blend seamlessly into the soup instead of scrambling. If you’ve never had Avgolemono (Lemon Chicken Soup) before, think of it as a Mediterranean take on chicken soup, but silkier, tangier, and even more comforting.

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Health Benefits of Avgolemono Soup

This soup isn’t just about flavor—it’s nutrient-packed and incredibly healing.

Ingredient	Health Benefits
Chicken Broth	Supports gut health, joint health, and immunity.
Eggs	High in protein, rich in healthy fats, and add a creamy texture.
Lemon Juice	Provides vitamin C, aids digestion, and brightens the flavor.
Rice or Orzo	Adds comforting texture and provides slow-digesting carbs.

It’s the kind of meal that feels light but keeps you full, which is exactly what you want when you’re looking for something nourishing.

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How to Make Authentic Greek Lemon Chicken Soup

Ingredients

• 4 cups chicken broth
• 1 cup shredded cooked chicken
• ½ cup orzo pasta or rice
• 2 large eggs
• ¼ cup fresh lemon juice
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon olive oil (optional, for extra richness)
• Fresh parsley or dill for garnish

Instructions

1. Cook the Orzo & Chicken

Bring the chicken broth to a gentle boil in a large pot. Add the orzo or rice and let it cook until tender, about 10 minutes. Stir in the shredded chicken so it warms through.

2. Prepare the Egg-Lemon Mixture

In a separate bowl, whisk the eggs and lemon juice together until completely smooth. Slowly ladle in about 1 cup of hot broth, whisking continuously so the eggs warm up gently without scrambling.

3. Thicken the Soup

Lower the heat on the pot and slowly pour the egg-lemon mixture back in, stirring the soup as you go. The soup will start to thicken and take on a silky consistency. Keep stirring for another 2-3 minutes, but don’t let it boil.

4. Serve & Garnish

Taste the soup and adjust the seasoning if needed. Ladle it into bowls and garnish with fresh dill or parsley.

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Craving more international comfort foods? Check out our Japanese Miso Soup for a light, umami-packed bowl!

What to Serve with Greek Lemon Chicken Soup

You don’t need much to turn this into a full meal, but a few simple sides will make it even better:

• Crusty Bread – Perfect for soaking up every last drop of broth.
• Greek Salad – A refreshing contrast with feta, olives, and crisp veggies.
• Grilled Vegetables – Zucchini, eggplant, or roasted bell peppers complement the soup beautifully.

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Storage & Meal Prep Tips

If you have leftovers, store them properly to keep the flavors fresh:

• Refrigerate: Store in an airtight container for up to 3 days.
• Reheat gently: Warm it over low heat, stirring occasionally, so the eggs don’t curdle.
• Freezing tip: If you plan to freeze it, don’t add the eggs before freezing. Instead, reheat the soup and mix in freshly prepared egg-lemon sauce.

Common Mistakes & How to Avoid Them

• Adding the eggs too fast – If the eggs aren’t tempered properly, they’ll scramble. Always whisk warm broth into the eggs slowly before adding them back into the pot.
• Boiling after adding eggs – The heat should be low when you add the egg mixture, or the soup will turn grainy instead of smooth.
• Not using fresh lemon juice – Bottled lemon juice won’t have the same brightness, so squeeze fresh lemons for the best results.

Frequently Asked Questions

Why did my Lemon Chicken soup curdle?

Most likely, the eggs weren’t tempered properly or the heat was too high after adding them. Keep the temperature low and whisk everything gradually.

Can I make this soup ahead of time?

Yes! Just store it in the fridge and reheat gently. If you know you’ll be making it in advance, wait to add the egg-lemon mixture until just before serving.

Can I make it vegetarian?

Yes! Use vegetable broth instead of chicken broth and swap the shredded chicken for chickpeas or another plant-based protein.

What’s the best pasta for Avgolemono?

Orzo is the most traditional, but rice or small pasta like acini di pepe also work great.

Save This Recipe for Later

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This is the kind of soup that never gets old. Whether you make it for a cozy night in, a quick meal prep option, or something soothing when you’re feeling off, it’s always a winner. Pin this recipe to your Pinterest board or share it with family and friends—once they try it, they’ll be hooked, too!