Warm up with a soothing bowl of Avgolemono Soup! This Greek-inspired lemon chicken soup recipe is quick, easy to make, and a great way to repurpose leftover chicken or orzo. A perfect meal for chilly evenings and sick days!
Table of Contents
What is avgolemono soup?
If you’ve never heard of avgolemono soup (pronounced ah-vgoh-LEH-moh-no), prepare for a creamy, dreamy Greek lemon chicken soup featuring an egg-lemon sauce (avgolemono sauce). When tempered and whisked into the broth, this sauce brings the tanginess and silkiness that avgolemono soup is known for.
Packed with protein from the chicken and eggs, collagen from the broth, and a good dose of vitamin C from the lemon juice, this soup is just plain nourishing. It’s exactly what you need when you’re under the weather.
My version mostly stays true to tradition but incorporates a few tweaks to make it more convenient. While authentic avgolemono recipes often call for making the stock from scratch with fresh whole chicken, I used ready-made stock and leftover cooked chicken to quickly get it on the table. I also bulked it up with orzo and added lots of fresh dill to make it extra flavorful and satisfying.
Ingredient notes
- Bone broth – Bone broth is my favorite way to upgrade even the most simple soup recipes. It’s packed with collagen, gives this Greek soup a distinctive hearty feel, and is easy to make. Use my Slow Cooker Bone Broth or Instant Pot Bone Broth recipes if you’d like to give it a try! Otherwise, a good-quality store-bought bone broth or low-sodium chicken broth also works.
- Orzo – This small, rice-shaped pasta soaks up the flavors of the soup and adds bulk. If you can’t find orzo, use a similar small pasta, such as ditalini, acini di pepe, or elbow macaroni.
- Egg yolks – The yolks are blended with lemon juice to make the avgolemono sauce, which makes this soup creamy and velvety.
- Lemon juice
- Cooked chicken – This is the perfect soup to make when you have leftover rotisserie or roasted chicken in the fridge. My Instant Pot Shredded Chicken recipe is a lifesaver if you don’t have leftover chicken.
- Fresh dill
How to make avgolemono soup with orzo
- Heat the stock to a simmer in a large saucepan. Season it with salt and pepper to taste, then add the orzo and cook until it’s al dente (about 1 minute shy of the package instructions).
- Meanwhile, make the avgolemono sauce by adding the egg yolks and lemon juice to a blender. Blend on low speed while slowly pouring 1 cup of the hot broth from the saucepan into the blender. Puree until smooth.
- Stir the avgolemono sauce into the simmering stock. Add the cooked chicken, then simmer the soup until it’s thickened slightly.
- Stir in some fresh dill at the end, then ladle the hot soup into bowls. Serve and enjoy!
Tips and tricks
- Only cook the orzo until it’s al dente or somewhat soft with a slight bite. Overcooking will cause it to be mushy in the soup.
- Don’t pour the hot broth into the blender all at once! Slowly stream it in while it’s blending to temper the egg yolks, then slowly stir the puree into the simmering soup. This gradually warms up the eggs and prevents them from scrambling.
- A gentle simmer is all it takes to yield a classic creamy soup—no boiling needed. Remember: the eggs will curdle if the soup gets too hot, so keep an eye on it to make sure it never reaches a boil.
Variations
You can put your own spin on this recipe for Greek avgolemono soup using these ideas:
- Gluten-free – If you can’t find gluten-free orzo pasta, use medium-grain rice like arborio or brown rice. Cook the rice separately and add it to the soup at the end to avoid overcooking.
- Vegetarian – Swap the chicken for a can of drained and rinsed chickpeas or white beans. Also, replace the chicken broth with vegetable broth and consider adding more vegetables like carrots, spinach, peas, or zucchini.
- Low-carb – For a keto-friendly version, use cauliflower rice instead of orzo. Add it towards the end of the cooking process and simmer until it’s tender.
What to serve with it
In Greece, this soup is often enjoyed as a starter or a light main course with a slice of crusty bread, but almost any Greek-inspired dish will complement its rich, lemony flavors perfectly. Here are some pairing ideas:
- Tzatziki Sauce with Pita
- More → 39+ Greek Appetizer Recipes
Storing
- Store the leftover avgolemono soup in an airtight container in the refrigerator for up to 3 days.
- You can freeze avgolemono soup but the egg-lemon mixture may separate and become grainy after thawing. To avoid this, allow the soup to cool completely before transferring it to an airtight container, leaving space at the top for expansion, and freeze for up to 3 months.
- Thaw the leftovers in the refrigerator overnight and reheat gently over low heat, stirring occasionally to restore the creaminess.
Erin’s wine pairings
- Avgolemono soup goes great with light, crisp white wines like a nice Greek Assyrtiko or a zesty Sauvignon Blanc to highlight its lemony flavor and creamy texture.
- If you’re after something bolder, go with a Chardonnay with a touch of oak.
More soup recipes
Did you make this avgolemono soup recipe with orzo?
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Full Recipe
Avgolemono Soup with Orzo
Ingredients
- 6 cups bone broth (or low-sodium chicken broth)
- ¾ cup orzo (uncooked )
- 2 egg yolks
- 1/3 cup lemon juice
- 2 cups cooked chicken (chopped )
- 2 Tablespoons fresh dill (chopped )
- Salt and pepper (to taste)
Instructions
- In a large saucepan, bring the 6 cups bone broth to a simmer and season with salt and pepper, to taste.
- Add ¾ cup orzo and simmer until al dente (a minute shy of package directions).
- Add 2 egg yolks and 1/3 cup lemon juice to a blender, slowly stream in 1 cup of the hot broth from the orzo and puree until smooth (it’s ok if some of the orzo gets into the mixture).
- Stir the puree into the simmering stock along with the chopped 2 cups cooked chicken. Simmer until slightly thickened, approximately 10 minutes.
- Stir in the 2 Tablespoons fresh dill and serve.
Notes
- Only cook the orzo until it’s al dente or somewhat soft with a slight bite. Overcooking will cause it to be mushy in the soup.
- Don’t pour the hot broth into the blender all at once! Slowly stream it in while it’s blending to temper the egg yolks, then slowly stir the puree into the simmering soup. This gradually warms up the eggs and prevents them from scrambling.
- A gentle simmer is all it takes to yield a classic creamy soup—no boiling needed. Remember: the eggs will curdle if the soup gets too hot, so keep an eye on it to make sure it never reaches a boil.
- Gluten-free – If you can’t find gluten-free orzo pasta, use medium-grain rice like arborio or brown rice. Cook the rice separately and add it to the soup at the end to avoid overcooking.
- Vegetarian – Swap the chicken for a can of drained and rinsed chickpeas or white beans. Also, replace the chicken broth with vegetable broth and consider adding more vegetables like carrots, spinach, peas, or zucchini.
- Low-carb – For a keto-friendly version, use cauliflower rice instead of orzo. Add it towards the end of the cooking process and simmer until it’s tender.
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