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Creamy Greek lemon chicken soup (Avgolemono) with orzo, chicken, fresh dill, and lemon slices in a white bowl.

Avgolemono is a creamy and comforting Greek lemon chicken soup made with tender chicken, orzo, egg yolks, and bright lemon juice. This easy, authentic recipe creates a silky texture without any cream — a traditional favorite full of Mediterranean flavor.
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Course: Dinner, Lunch, Soup
Cuisine: Greek, Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion (diced)
  • 1 medium carrot (diced)
  • 2–3 stalks celery (diced)
  • 2–3 cloves garlic (finely chopped)
  • 2 bay leaves
  • 2 chicken breasts (about 12 oz / 350 g total)
  • 6 cups chicken stock
  • 3/4 cup orzo (175 g)
  • 1/4 cup fresh lemon juice (juice of 1 lemon)
  • 2 egg yolks
  • 1 handful fresh dill (chopped)
  • Salt and freshly ground black pepper (to taste)

Equipment

  • large stock pot or Dutch oven
  • Whisk
  • Two Forks for shredding chicken
  • Measuring Cups and Spoons
  • Ladle

Method
 

  1. Dice onion, carrot, and celery. Finely chop garlic. Prep all ingredients before starting.
  2. Heat olive oil in a large pot over medium heat. Sauté onion, carrot, and celery for 8–10 minutes until soft and fragrant.
  3. Add garlic, bay leaves, chicken breasts, and chicken stock. Bring to a boil.
  4. Reduce to medium-low, cover, and simmer for 15 minutes until chicken is fully cooked.
  5. Remove chicken and bay leaves. Add orzo to broth and cook for 10 minutes until al dente. Shred the chicken.
  6. In a separate bowl, whisk egg yolks and lemon juice. Slowly add 1–2 ladles of hot broth, whisking constantly to temper.
  7. Stir tempered egg-lemon mixture into the soup. Cook over very low heat for 5 minutes without boiling.
  8. Return shredded chicken to the pot. Stir in fresh dill. Season with salt and pepper to taste. Serve hot.

Notes

Use chicken thighs or rotisserie chicken for convenience. If you don’t have orzo, substitute it with rice or other small pasta. Always temper the eggs slowly and never boil after adding them to avoid curdling. Fresh dill and lemon juice are essential for authentic flavor.