This Greek lemon chicken orzo soup is rich and velvety, prepared Greek-style with authentic avgolemono (egg-lemon sauce) from scratch. The fragrant lemon adds a bright and tangy zing to simple, healthy ingredients. And it is thick and comforting without being heavy. This quick and easy version takes just 30 minutes to make, making it the perfect, delicious weeknight meal.
Kotosoupa avgolemono (κοτόσουπασούπας αβγολέμονο), or avgolemono soup, is prepared in many homes in both Greece and Cyprus, and is considered to be a comfort food. This Mediterranean soup is the best. I absolutely love it. It's the perfect hearty, comforting dish to warm up with in cold weather, but I would eat a bowl of this any time of the year. If you haven't tried it yet, you are really in for a treat.
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Looking for other tasty ways to use lemons? This soba noodle salad is bright with fresh lemons, and this cucumber lemonade is insanely refreshing and flavourful.
What is avgolemono?
Avgolemono (αυγολέμονο), pronounced 'ahv-goh-lem-uh-noh', refers to a tempered sauce made from egg, lemon juice, and warm broth. This silky and fragrant sauce is used in Greek recipes, especially soups, and serves as a thickening agent - giving it a wonderfully silky and creamy texture with no dairy products and a tangy lemon flavour.
Often considered classic Greek, this sauce was actually originally Sephardic Jewish, made in Iberia before their expulsion from Spain. Called 'agristada,' initially the acidic ingredient used was pomegranate juice, bitter orange juice, or verjuice. However, later lemon juice became the standard.
Ingredients
- Boneless, skinless chicken breasts - Traditionally, whole chicken would be boiled in this soup for hours to make homemade stock then shredded. But in this faster and just as tasty weeknight version I like to sauté the chicken to have seasoned, tender, bite-sized pieces.
- Olive oil - A nice extra virgin olive oil is best for this dish.
- Carrot
- Onion
- Garlic
- Chicken broth
- Bay leaves
- Dry orzo - Also known as risoni, orzo is a small, rice-shaped pasta. Rice is also often used (see the substitutions section below). The starch of the pasta or rice helps to stabilize the egg-lemon sauce emulsion.
- Freshly squeezed lemon juice - It's important to use fresh lemon juice.
- Large eggs - Used to thicken the soup. These should be at room temperature.
- Salt
- Freshly ground black pepper
- Red pepper flakes
- Garnish with: Chopped, fresh herbs - parsley, dill, or chives (my favourite)
Find the printable recipe card with quantities below.
Substitutions
- Cooked, shredded chicken can be used instead of cooking raw chicken. You can boil is yourself or use rotisserie chicken to save time. Add it into the pot right before you add in the avgolemono sauce.
- Rice can be used instead of orzo for a more traditional style and thicker soup. Arborio rice, an Italian short-grain rice, is often used because it thickens the soup nicely. If you don't have arborio, another short grain rice would be best. However, any type of rice can be used, such as jasmine, basmati, or brown. If you use rice, rinse it well first. And the simmer time will be longer until the rice is tender (about 15-20 minutes or so).
Variations
- More vegetables - Stir in baby spinach or arugula at the end for an extra addition of greens in your Greek lemon chicken orzo soup.
- Vegetarian - For a meatless version of avgolemono soup, omit the chicken and substitute the chicken broth with vegetable broth.
- Gluten-free - Substitute the orzo with rice for a gluten-free version of this soup. See the notes on how to do this in the substitutions section above.
Instructions
Small dice the onion and carrot, and mince the cloves of garlic. Cut the chicken into small, bite-sized pieces and season them with salt and pepper.
Heat a tablespoon of oil in a dutch oven or large pot over medium heat. Sauté the chicken for 2-3 minutes, then remove from the pan and set aside for now.
Add another tablespoon of oil to the pot. Sauté the diced onion and carrot for 3-4 minutes, then add in the garlic and cook for 1 minute.
Add in the chicken broth and bay leaves, and raise the temperature to high heat.
Once the broth is boiling, add in the cooked chicken, dry orzo, red pepper flakes, salt and pepper. Reduce the heat to medium low, and simmer until the orzo has cooked, about 10-12 minutes. Remove the soup pot from the heat.
In a medium bowl, whisk together the lemon juice with the eggs.
Then very slowly pour in 2 ladle-fulls of broth from the pot, all the while continuing to whisk. The slow addition of the warm broth will temper the eggs, creating the avgolemono sauce. (Adding the broth too quickly will result in cooked pieces of egg.)
Pour the avgolemono sauce into the pot and stir it in to combine.
Serve and optionally garnish with some chopped fresh herbs.
Equipment
To make this recipe you will need the following:
- A dutch oven or large pot
- A cutting board and knife
- A medium mixing bowl
- A ladle
- A whisk
How to serve it
Serve this Greek lemon chicken orzo soup with a slice of crusty sourdough bread, and maybe a side of fresh greek salad for a satisfying lunch or dinner.
Storage
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. The orzo will soak up some of the broth, making the soup thicker. If you want to thin it out you can add some chicken broth. Personally, I don't mind it as it is still incredibly delicious.
Because there is no dairy in this soup, it freezes well. However, the orzo will get puffy. If you plan to freeze it, you may want to cook the orzo separately and add it after thawing. Freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight.
Tip: For meal planning, you can freeze this soup in individually portioned freezer-safe containers and thaw in the refrigerator overnight.
Reheating instructions: Reheat in a saucepan over low to medium-low heat until heated through but do not let it come to a boil. This can cause the soup to 'break' and you will have pieces of scrambled eggs like an egg drop soup. Stop heating before it bubbles. Add more chicken broth if you need to thin the soup.
Tip for success
- Properly temper the avgolemono sauce. Add the hot broth very slowly with a ladle in one hand while whisking with a whisk in your other hand the whole time. Don't add the broth too quickly. If you find this two-hand method difficult, ask for some help. Do not skip this step.
- Never let avgolemono soup boil once you've added the avgolemono sauce into the pot. This includes when reheating leftovers. Doing so can cause the soup to 'break' and there will be floating, scrambled egg whites.
FAQ
Avgolemono soup tastes like a rich and flavourful chicken soup made slightly tart and tangy with fresh lemon, and it has a silky, velvety texture.
Yes, this soup is great for making it ahead as you can store it in the refrigerator for up to 4 days. If making it ahead you may wish to cook the orzo separately and add it in as you reheat the soup to prevent them from soaking up the broth. Or, you can top it off with more chicken broth. Make sure to reheat over low to medium-low heat and do not allow it to heat to the point of bubbling / boiling.
Yes, if this recipe is followed properly, the eggs are completely cooked and safe to be consumed while pregnant.
Yes, avgolemono soup is kind of the Mediterranean version of chicken noodle soup. This warm, healthy, and nutritious soup has extra vitamin C from the fresh lemon juice, too. Next time someone has the sniffles be sure to make a pot of this delicious soup.
Yes, avgolemono is dairy-free. It is made creamy by tempering eggs and lemon juice with warm broth.
Yes, avgolemono sauce is gluten-free. Make sure to use rice in the soup instead of orzo.
📖 Recipe
Greek Lemon Chicken Orzo Soup (Kotosoupa Avgolemono)
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Soups
- Cuisine: Greek
Description
This delicious Greek lemon chicken orzo soup is rich, velvety, and tangy, prepared with authentic avgolemono egg-lemon sauce.
Ingredients
2 boneless, skinless chicken breasts
2 tablespoons olive oil, divided
1 medium carrot, diced small
1 small onion, diced small
3 cloves garlic, minced
10 cups chicken broth
2 bay leaves
1 cup orzo, dry
1 teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon red pepper flakes
½ cup freshly squeezed lemon juice
3 large eggs, room temperature
fresh herbs, chopped (Optional garnish. Parsley, dill, or chives.)
Instructions
Small dice the onion and carrot, and mince the cloves of garlic. Cut the chicken into small, bite-sized pieces and season them with salt and pepper.
Heat a tablespoon of oil in a dutch oven or large pot over medium heat. Sauté the chicken for 2-3 minutes, then remove from the pan and set aside for now.
Add another tablespoon of oil to the pot. Sauté the diced onion and carrot for 3-4 minutes, then add in the garlic and cook for 1 minute.
Add in the chicken broth and bay leaves, and raise the temperature to high heat.
Once the broth is boiling, add in the cooked chicken, dry orzo, red pepper flakes, salt and pepper. Reduce the heat to medium low, and simmer until the orzo has cooked, about 10-12 minutes. Remove the soup pot from the heat.
In a medium bowl, whisk together the lemon juice with the eggs.
Then very slowly pour in 2 ladle-fulls of broth from the pot, all the while continuing to whisk. The slow addition of the warm broth will temper the eggs, creating the avgolemono sauce. (Adding the broth too quickly will result in cooked pieces of egg.)
Pour the avgolemono sauce into the pot and stir it in to combine.
Serve and optionally garnish with some chopped fresh herbs.
Notes
- Cooked, shredded chicken can be used instead of cooking raw chicken. You can boil is yourself or use rotisserie chicken to save time. Add it into the pot right before you add in the avgolemono sauce.
- Rice can be used instead of orzo for a more traditional style and thicker soup. Arborio rice, an Italian short-grain rice, is often used because it thickens the soup nicely. If you don't have arborio, another short grain rice would be best. However, any type of rice can be used, such as jasmine, basmati, or brown. If you use rice, rinse it well first. And the simmer time will be longer until the rice is tender (about 15-20 minutes or so).
Nutrition
- Serving Size:
- Calories: 141
- Sugar: 2.2 g
- Sodium: 1020.2 mg
- Fat: 5.7 g
- Carbohydrates: 13 g
- Protein: 9.8 g
- Cholesterol: 74.9 mg
Ophelia says
I haven't had this soup in a long, long time. My grandmotther made it when we visited Greece a few years back.
This recipe tastes just like hers. Definitely both creamy and dreamy. Thank you for sharing.
Asha says
So glad to hear that my recipe could be compared to your grandmother's. Thanks for the kind review 🙂
Deanna says
Perfect for this cool autumn day. Delicious too.
Asha says
Thanks! 🙂
Carrie says
This soup is totally new to me and I was not sure it would turn out. Eggs and lemon.
The final results put my concerns at ease. The flavour won me over immediately.
I like making new food for company so this is on my list.
Asha says
Thanks so much 🙂 I love making new things all the time, too.
Evelyn says
This soup did my soul good. Sick of the cold already. I was being adventurous so first time trying soup with lemon.
Definitely will make again.
Asha says
Glad you like it 🙂 It's going to be a regular for me this winter too.
Evie says
Oh my goodness I never imagined having lemon is soup. It is so good.
Asha says
Thanks! It really works, doesn't it?
Nick says
Fabulous flavour. Great recipe.
Asha says
Thanks!
Mindy says
Absolutely amazing flavour.
Asha says
Thank you 🙂
Pam L. says
Our family really enjoyed this soup.
Asha says
That's great, thank you
Jami says
Nice change from my go-to chicken noodle soup.Not only tastes great but the lemon adds a health benefit for this time of colds, flu and whatever.
Asha says
Thank you! Yes, it's the perfect soup for cold season. So cozy too.
Heather says
This soup is a pick-me-upper. It's a keeper.
Asha says
Thanks! I completely agree 🙂
Ricky says
Great tasting. Really enjoyed and was very happy there were seconds.
Asha says
Thanks Ricky, that's so great to hear 🙂
Carrie says
This is so good. I could eat it every day. Very heatthy.
Asha says
Thanks! I always make extra so I can savour it over a couple days.
Melanie says
This soup is super heathy and delicious. Will be making often.
Asha says
Thanks Melanie 🙂
Pam says
Made this soup yesterday. Finishing up tonight. Just WoW.
Amazing!!
Asha says
Thanks, I love it too!
Leanne says
First time for making this soup. I was amazed with the flavor. It's a keeper.
Asha says
Thank you!
Jeff says
One of the best soup recipes that I have ever tasted.
Asha says
Thank you so much! I love it too 🙂
Clarisee says
This is my second time making this lemon soup. Wanted to share how much my family enjoys it. Will be making it regularly.
Asha says
Thanks so much for sharing ❤️
Kallee says
I never tried soup with lemon before and was not so sure any of my fussy eaters would touch it.
Well I was wrong. They loved it and wanted more. Great flavour. Thank you for another recipe I know I can serve without complaints around the table.
Asha says
Thanks, great to know it was enjoyed all around! 🙂
Dianne says
This soup recipe turned out amazingly. It's a keeper.
Asha says
Thank you!
Sammy says
Never dreamed of having lemon soup My family of five all loved it.
A new family favorite.
Asha says
That's awesome. My whole family loves it as well.
Yvonne says
This soup made my day. It's cold and dreary outside. Ready for spring. Delicious comforting soup helped me feel a little better about my day.
Asha says
So glad it could cheer you up. Thank you 🙂
Fiona says
Woke up to snow yesterday. Made this soup for the first time ever. Amazing flavor. Glad there's leftovers for dinner today. Something about soup makes dreary days not so dreary.
Asha says
Thanks so much! I completely agree with that statement 🙂
Bonnie says
This turned out perfectly. I was wanting a soup that was light yet satisfying.
Asha says
Glad you enjoyed it! 🙂
Christina Vanellis says
I don’t typically leave reviews on things like this, but that’s how good the soup was. Beyond authentic, just like my yia yia’s! It’s a labor of love, especially if you’re making it from scratch, so I also appreciated options for a quick prep! Thank you!!!
Asha says
Thank you so much! Really appreciate the kind words and I'm so glad you enjoyed it.
Annette-Marie Saiz says
Just made your delicious avolemono soup! It turned out amazing! I subbed the chicken broth with about 4 Tbsp of Better Than Boullion to the 10 cups of water and the chopped carrots with approximately 1 cup of organic shredded carrots. Oh my goodness this is my favorite meal! Thank you for sharing your wonderful recipes with us 💛
Asha says
Thank you, that makes me so glad to hear that 🥰
Denise says
Can this recipe be made a day or two before serving?
Asha says
Hi Denise, absolutely! This soup will taste even better if you make it ahead. The orzo pasta will soak up the broth a bit, making it thicker, but not enough to ruin the tasty soup. If you want to thin the soup you can add a bit of chicken broth while you are reheating it. Reheat over low - medium low heat and don't let it come to a boil. Remove it from the heat before it starts bubbling.
Dino C. says
I am 100% Greek , but raised in the US. My mother and grandmother made this soup my entire life growing up. I decided I wanted to have a go at it but tweak it slightly to a modern ‘mixed palate we have living in diverse food area. This was perfect! Turned out wonderfully! Slightly different than my family’s recipes as they don’t use garlic or chili peppers. But I actually loved that and the added dill at the end. It came came together quite well. Thanks for the recipe!! Definitely a keeper here
Asha says
Thank you so much for the kind words, I really appreciate it and I'm so glad that you enjoyed the recipe 🙂
Mary says
I’ve made this recipe twice. It is fantastic. Very tasty. The second time silly me I didn’t have carrots and I put celery in instead and it was just as delicious. A nice warm your soul bowl of soup.
Asha says
Thank you! That makes me so happy to hear 🥰
CarolAnn Jacques says
This was my first time making it, though I’ve eaten it many times. Yours was a great recipe! It’s delicious.
Asha says
Thank you! It's so kind of you to say that. I'm happy to hear you enjoyed it.
Angela Blattner says
Worked at a Greek restaurant that had Avgolemono on the menu, I absolutely loved this version, it tastes similar yet to my own tastes and much easier. Huge hit, will be making anytime I start to feel sick again. Thank you for recipe!
Asha says
That's so awesome to hear. Thank you, and I'm glad that you enjoy it!
Linda H says
I made the soup for a sick relative, and we both loved it!
Asha says
Awesome, thanks for sharing! 🙂 I hope they are feeling better now.