Greek Lemon Chicken Soup (Avgolemono)

Get ready to experience the ultimate comfort soup that’s like sunshine in a bowl! This Greek lemon chicken soup (avgolemono) combines silky smooth texture with bright citrus notes and tender chicken for a bowl of pure Mediterranean magic.

What makes this soup truly special is the unique egg-lemon sauce that transforms ordinary chicken soup into liquid gold. The orzo pasta soaks up all the flavors while providing the perfect tender bite, and fresh dill adds that distinctive Greek finish that’ll transport you straight to a seaside taverna.

Ingredients

For the Base:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 medium carrot, diced
• 2-3 celery stalks, diced
• 2-3 garlic cloves, finely chopped
• 2 bay leaves
• 2 chicken breasts (about 12 oz / 350 g total)
• 6 cups (1.5 liter) chicken stock

For the Avgolemono:

• ¾ cup (175 g) orzo
• Juice of 1 lemon
• 2 egg yolks
• 1 handful fresh dill
• Salt and freshly ground black pepper to taste

Steps

1. Heat 1 tablespoon olive oil in a large stock pot over medium heat. Add diced onion, carrot, and celery, cooking for 8-10 minutes until vegetables are softened but not browned. You’ll know they’re ready when the onions become translucent.
2. Add minced garlic and cook for 1 minute until fragrant – watch carefully as garlic can burn quickly. Add bay leaves, chicken breasts, and chicken stock. The chicken should be fully submerged in the liquid.
3. Increase heat to high and bring to a boil. Once boiling, reduce heat to medium-low, cover, and simmer for 15 minutes or until chicken registers 165°F (74°C) on an instant-read thermometer.
4. Remove chicken breasts and bay leaves. Add orzo to the simmering broth and cook for 10 minutes until al dente. Stir occasionally to prevent sticking.
5. While orzo cooks, shred chicken using two forks, pulling against the grain for the best texture. Return shredded chicken to the pot.
6. In a medium bowl, whisk egg yolks and lemon juice until well combined. The crucial step: temper the eggs by slowly adding 1-2 ladles of hot soup while constantly whisking. This prevents the eggs from curdling. Pour the tempered mixture back into the pot and cook for 5 minutes at a gentle simmer – never let it boil.
7. Finally, stir in fresh dill and season with salt and pepper to taste. Serve immediately while hot, garnished with extra dill if desired. The soup should be silky smooth with a subtle lemony brightness.

Smart Swaps

• Replace orzo with 1 cup (200g) cauliflower rice for a low-carb version
• Use rotisserie chicken instead of raw – reduce cooking time by 15 minutes
• Substitute 2 cups (500ml) vegetable stock + 4 cups (1L) water for chicken stock

Make It Diabetes-Friendly

• Use shirataki rice instead of orzo (reduces carbs by 30g per serving)
• Add extra vegetables like zucchini to increase fiber content
• Portion into 1½ cup (375ml) servings for approximately 15g carbs each
• Pair with a side salad dressed with olive oil to slow glucose absorption

Pro Tips

• Never boil the soup after adding the egg mixture – keep it at a gentle simmer
• Room temperature eggs and lemon juice make for easier tempering
• For meal prep, store egg-lemon mixture separately and add when reheating