This Greek Lemon Chicken Soup is bright, cozy, and packed with fresh flavor. Made with tender shredded chicken, delicate orzo pasta, fresh dill, parsley, and a silky egg-lemon broth, this comforting soup feels both nourishing and luxurious. And the fresh flavor makes it feel right at home during the warmer months!
Why You’ll Love This Greek Lemon Chicken Soup:
Inspired by traditional Avgolemono soup, this family-friendly version is creamy without heavy cream and perfect for chilly evenings, meal prep lunches, or whenever you need a comforting bowl of something warm and fresh.
- Bright, fresh lemon flavor
- Creamy texture without cream
- Protein-packed and comforting
- Fresh herbs add incredible flavor
- Perfect for meal prep and leftovers
This soup strikes the perfect balance between hearty comfort food and fresh Mediterranean-inspired flavor.
What Makes Avgolemono Soup Special?
Traditional Greek Avgolemono soup uses eggs and lemon juice to create a naturally creamy broth without dairy. The result is a velvety soup that’s rich yet light, with fresh citrus flavor balancing the savory chicken broth.
Tips for the Best Greek Lemon Chicken Soup:
Don’t Let It Boil
Once the egg mixture is added, keep the soup at a gentle simmer to maintain a silky texture.
Use Fresh Lemon Juice
Fresh lemon gives the soup its signature bright flavor and makes a huge difference.
Rotisserie Chicken Works Great
Using pre-cooked chicken makes this recipe even faster for busy weeknights.
Add More Broth if Needed
Orzo absorbs liquid as it sits, so you may want to add extra broth when reheating leftovers.
Easy Variations:
Add More Vegetables
Try adding:
- spinach
- carrots
- celery
Make It Gluten-Free
Swap orzo for cooked rice.
Add Extra Protein
Use chicken thighs for richer flavor.
Storage & Meal Prep:
Refrigerator
Store in an airtight container for up to 4 days.
Reheating
Warm gently over low heat to avoid overheating the egg-based broth.
Freezing
Freeze before adding the egg-lemon mixture for best texture.
More Summer-Friendly Soup Recipes:
- Creamy Yellow Squash Soup
- Creamy Tomato Basil Soup
- Finnish Summer Soup
- Coconut Lime Chicken Soup
- Cheesy Crockpot Vegetable Soup
Greek Lemon Chicken Soup
Ingredients
- 1 tbsp olive oil
- 1 small yellow onion diced
- 2 large garlic cloves minced
- 8 cups chicken broth
- 2 boneless, skinless chicken breasts
- 1 cup orzo uncooked
- 3 large egg yolks
- 1/3 cup fresh lemon juice about 2 large lemons
- 2 tbsp fresh dill chopped
- 2 tbsp fresh parsley chopped
- 1 tsp kosher salt
- 1/2 tsp fresh cracked black pepper
Instructions
- In a large soup pot or Dutch oven, heat olive oil over medium heat. Add diced onion and sauté for 4–5 minutes until softened. Add garlic and cook for another 30 seconds until fragrant.
- Add the chicken breasts and chicken broth to the pot. Bring to a boil, then lower the heat to medium-low, cover with a lid and simmer for 15 minutes.
- Take out the chicken breasts. Add the orzo to the pot and continue cooking for 10 minutes. Meanwhile, shred the chicken with two forks and return to the pot. Reduce the heat to low.
- In a medium bowl, whisk together egg yolks and fresh lemon juice until smooth. Slowly ladle about 1 cup of warm broth into the egg mixture while whisking constantly to temper the eggs.
- Slowly pour the tempered egg mixture back into the soup pot while stirring continuously. Do not boil after adding eggs—keep heat low to prevent curdling.
- Stir in dill and parsley. Season with salt and pepper to taste. Serve warm with extra lemon slices and fresh herbs if desired.
