Whip up a cozy bowl of Greek Lemon Chicken Soup (Avgolemono) with tender chicken, zesty lemon, creamy eggs, and orzo. Perfect for chilly nights or sniffle seasons—comfort in under an hour!
Let’s talk about the soup that’s been warming Greek souls since, well, forever. Avgolemono is the culinary equivalent of a hug from your yia-yia (that’s Greek for grandma, by the way). This silky, lemon-kissed chicken soup walks the line between humble comfort food and dinner-party superstar, thanks to its velvety egg-lemon broth and hearty fillers like orzo and shredded chicken. It’s the dish Greeks turn to for everything from Sunday dinners to post-cold recovery—and once you try it, you’ll see why. Ready to unlock the secrets behind that tangy, creamy magic? Let’s dive in
What Makes This Greek Lemon Chicken Soup (Avgolemono) Special?
Avgolemono isn’t just soup—it’s a mood. Here’s why this recipe stands out:
- The “Avgolemono” Technique: Whisking eggs and lemon into broth sounds risky (curdle alert!), but nailing that silky texture feels like winning the culinary Olympics. We’ll guide you through tempering eggs like a pro—no stress, just creamy perfection.
- Bright + Comforting = Unbeatable Combo: Tart lemon cuts through rich broth, while tender chicken and orzo keep it hearty. It’s like sunshine and a weighted blanket in a bowl.
- Weeknight Hero or Sick-Day Savior: From stovetop to table in 45 minutes? Check. Gentle on sore throats but bold enough for dinner guests? Double-check.
- Flexibility FTW: Swap orzo for rice, add veggies, or go vegan—this soup rolls with the punches.
Ingredient Notes
Great soup starts with great ingredients. Here’s the lowdown:
- Bone-In, Skin-On Chicken Thighs: Bones = flavor bombs. Skin = golden fat for richness. Trust us, boneless skinless breasts can’t compete.
- Unpeeled Onion: Leaving the skin on adds depth and a gorgeous golden hue to the broth. Plus, fewer tears—win-win!
- Orzo: These rice-shaped pasta bits add heft without heaviness. Substitute with rice if you’re feeling ~traditional~.
- Fresh Lemon Juice: Bottled lemon juice? Gasp. Freshly squeezed is non-negotiable for that zippy, vibrant tang.
- Fresh Herbs: Dill or oregano add a fragrant finish. Pro tip: If your oregano’s MIA, thyme whispers, “I’ve got you, fam.”
How To Make Greek Lemon Chicken Soup (Avgolemono)
Don’t let the eggs intimidate you—we’ve got your back.
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- Step 1: Simmer chicken thighs with onion, peppercorns, and salt to create a broth that’ll make your kitchen smell like a Santorini taverna. Skim off any foam for a clearer broth.
- Step 2: Strain the broth, reserving 2 cups, and shred the chicken. Discard the bones and skin—unless you’re into gnawing, which we won’t judge.
- Step 3: Cook the orzo directly in the broth. It’s like risotto’s low-maintenance cousin.
- Step 4: Whisk eggs and lemon juice into oblivion, then slowly temper with reserved broth. This is your “don’t let the eggs scramble” zen moment.
- Step 5: Stir the avgolemono mix into the soup, let it thicken gently, and boom—creamy, dreamy soup without a single drop of cream.
Storage and Reheating
Fridge: Store in an airtight container for up to 3 days. The orzo will drink some broth, so add a splash of water or stock when reheating.
Freezer: Skip the eggs and freeze just the broth and chicken. Rewarm, then redo the avgolemono step fresh.
Reheating: Low and slow! High heat = egg curdling. Stir gently on the stovetop while whispering sweet nothings to your soup.
Variations and Substitutions
Make it yours without losing its soul:
- Grain Swap: Orzo → Arborio rice for risotto vibes, or quinoa for gluten-free cred.
- Veggie Boost: Spinach, kale, or shredded carrots add color and nutrients.
- Vegan Avgolemono: Use tofu broth, chick’n strips, and silken tofu blended with lemon.
- Herb Switch-Up: No dill? Basil or parsley bring their own flair.
- Extra Lemon Zest: For the citrus fiends (you know who you are).
If chicken soup is the universal language of comfort, Avgolemono is its poetic, lemony dialect. It’s the dish that’ll make you side-eye canned soups forever, all while requiring less effort than folding a fitted sheet. Whether you’re battling a cold, impressing your in-laws, or just craving something that tastes like a sunny day in Athens, this soup delivers. So grab that whisk and channel your inner Greek nonna—your taste buds (and possibly your soul) will thank you.
Greek Lemon Chicken Soup (Avgolemono)
Ingredients
For the Soup:
- 6 bone-in skin-on chicken thighs (approximately 2 pounds)
- 8 cups cold water
- 1 large yellow onion unpeeled and quartered
- 2 tablespoons whole black peppercorns
- 1 tablespoon kosher salt
- ½ cup dried orzo pasta
- 4 large eggs
- ¼ cup freshly squeezed lemon juice from 1 large lemon
Optional Garnish:
- Thinly sliced lemon rounds
- Fresh dill or oregano sprigs
- Freshly ground black pepper
Instructions
- Prepare the Broth: In a 5-quart or larger Dutch oven, combine the chicken thighs, cold water, quartered onion, black peppercorns, and kosher salt. Cover and bring to a boil over high heat. Reduce heat to maintain a gentle simmer. Cook until the chicken is fully tender and cooked through, 45 minutes to 1 hour. If foam forms on the surface, skim and discard using a slotted spoon.
- Strain and Shred: Using tongs, transfer the cooked chicken to a cutting board. Strain the broth through a fine-mesh sieve into a large heatproof bowl; discard the solids. If desired, skim excess fat from the broth using a spoon or fat separator. Reserve 2 cups of the broth in a separate measuring cup. Return the remaining broth to the Dutch oven and keep warm over low heat.
- Shred the Chicken: Once the chicken is cool enough to handle, remove and discard the skin and bones. Shred the meat into bite-sized pieces using your hands or two forks. Set aside.
- Cook the Orzo: Bring the strained broth in the Dutch oven back to a boil over medium-high heat. Add the orzo and cook, stirring occasionally, until al dente, 7-9 minutes. Stir in the shredded chicken and reduce heat to low.
- Prepare the Avgolemono Sauce: In a medium bowl, vigorously whisk the eggs until lightened in color and frothy, about 2 minutes. While continuously whisking, slowly pour in the lemon juice. Gradually drizzle the reserved 2 cups of warm broth into the egg-lemon mixture, whisking constantly to temper the eggs and prevent curdling.
- Thicken the Soup: Pour the tempered egg-lemon mixture into the Dutch oven with the chicken and orzo. Stir gently to combine. Cook over low heat, stirring frequently, until the soup thickens slightly, 3-5 minutes. Do not allow the soup to boil.
- Serve: Ladle the soup into bowls. Garnish with lemon slices, fresh herbs, and a sprinkle of black pepper. Serve immediately.
