Greek Lemon Chicken Soup

Soup is always welcome on my table, even during the warm summer months. This Greek Lemon Chicken Soup, also known as Avgolemono, is the perfect weeknight choice. Ready to enjoy in less than an hour. 

Avgolemono is a delicious Mediterranean sauce that consists of egg yolks, fresh lemon juice and hearty broth. Greek cooks often use avoglemono sauce to add richness and bright lemon flavor to their chicken soup. Also as a wonderful addition to roast chicken and vegetables. Avgolemono sauce is very flavorful and actually tastes creamy without the addition of cream.

The list of ingredients for your Greek Lemon Chicken Soup is fairly simple.

• Olive oil – My first choice is always single source EVOO from Italy. Less processing = healthier more delicious olive oil.
• Butter – Precise salt control isn’t crucial here. Salted butter can be used as it is typically more convenient than the unsalted version.
• Onion – Diced. White, yellow or sweet onions may be used. 
• Carrot – Cut into 1/4-inch pieces or slices. I prefer the texture of fresh carrots in this soup since they hold up well during the cooking process. Frozen carrots certainly could be used, if need be.
• Celery – Cut into 1/4-inch pieces or slices.
• Garlic – Finely minced. To avoid unwanted chunks, use your garlic press or cheese grater.
• Bay leaves – Fresh is recommended but dried bay leaf would be fine. Bay leaf adds a subtle, herbal, and slightly floral flavor, with notes of thyme and oregano. Remove & discard before serving. 
• Boneless chicken breasts – I prefer organic chicken that is free of antibiotics. I find that it is more tender and flavorful. Can also use leftover roasted or rotisserie chicken with good results.
• Chicken stock or broth – Use your favorite prepared broth or stock here. If you happen to have some homemade chicken stock on standby, by all means use that. It adds an awesome layer of flavor and goodness.
• Orzo – This short-cut pasta is shaped like a large grain of rice, making it the perfect soup companion. I always use orzo imported from Italy to avoid the toxic glyphosate found in most American-made pastas. Regular or gluten-free can be used.
• Lemon juice – Freshly squeezed is always best.
• Egg yolks – Often used in soups & other dishes to add richness, egg yolks will thicken without making the soup overly starchy. They add a creamy texture and can enhance the flavor of the soup. The yolks also act as an emulsifier, helping to bind the liquids and fats together.
• Fresh dill – Finely chopped fresh dill is recommended here for its light, bright flavor. Dried dill would not work well in this recipe. It is far more potent and can easily overpower a dish if used in excess.
• Salt & freshly ground black pepper – To taste.

• Heat the olive oil and butter in a large stock pot or Dutch oven over medium heat.
• Add the chopped onion, carrot and celery.
• Cook for 8 to 10 minutes until softened.

• Add the finely chopped garlic and cook for another minute.  
• Add the bay leaves, chicken and chicken stock.
• Bring to a boil, then lower the heat to medium-low.
• Cover with a lid and simmer for 15 minutes.

Have some leftover roasted or rotisserie chicken?

Use it here as an awesome shortcut. You’ll need about 10 to 12 ounces of shredded chicken. Don’t add it until the last few minutes …just to heat it through.

• Remove the chicken breasts along with the bay leaves and transfer to a plate to cool slightly.
• Add the orzo to the pot.
• Continue to cook for 10 minutes.
• Shred the chicken with two forks and add it back to the pot. 

Can I make my Greek Lemon Chicken Soup gluten-free?

Of course! Simply swap out the regular pasta with your favorite gluten-free version.

You can even use rice as a delicious substitute for the orzo.

• While the orzo is cooking, whisk the egg yolks and lemon juice in a bowl.
• Transfer several ladles of soup to the bowl with the egg-lemon combo.
• Give it a quick whisk to temper the mixture.
  

• Add the egg mixture to the pot.
• Continue to cook for 5 minutes.
• Stir in the fresh dill.

Adjust the seasoning and serve your Greek Lemon Chicken Soup immediately, with some extra fresh dill on top if you like.

What is the best way to store and reheat my Greek Lemon Chicken Soup?

• Let the soup cool to room temperature.
• Transfer to an airtight container.
• Refrigerate for up to 4 days.
• Reheat gently over medium-low heat, stirring occasionally until warmed through.
• You may need to add additional broth if the soup has thickened in the fridge.
• The eggs will not scramble when reheated gently.

Can I freeze this creamy soup?

• This soup is creamy without the addition of cream, so freezing it is perfectly fine.
• Be sure to use an airtight container and place in the freezer for up to 3 months.
• When ready to enjoy, place it in the refrigerator to thaw overnight.

Disclosure: Please note that some of the links above may be affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality. We appreciate your support.

More hearty soups…