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Greek Lemon Chicken Orzo Soup (Avgolemono) — The Creamy 35-Minute Greek Soup

By Tasty Loom  |  ★★★★★ 5.0  |  Prep: 10 min  |  Cook: 25 min  |  Total: 35 min  |  Servings: 4

This is Greece’s most beloved soup — and once you taste it, you’ll understand why. Avgolemono (“egg-lemon”) turns a humble chicken and orzo soup into something silky and creamy without a single drop of cream: eggs and fresh lemon juice are whisked together and tempered into the hot broth, thickening it into a bright, velvety sauce that coats every spoonful. Tender shredded chicken, tiny orzo pearls, sweet carrots and fresh dill make it a complete one-pot meal. Eleven simple ingredients, 35 minutes, and the coziest bowl of soup you’ll make this season.

If you love cozy, comforting bowls, you’ll want to try our Coconut Curry Dumpling Soup next — another 15-minute one-pot wonder. And for a Mediterranean-inspired dinner spread, pair this avgolemono with Turkish Pasta for a feast that transports you straight to the Aegean.

Serve it warm with extra lemon wedges and crusty bread for soaking up every last drop of that silky broth. Looking for more crowd-pleasing starters? Our Buffalo Chicken Dip is always a hit. Craving more Hellenic flavors? Browse all of our Greek Recipes for your next kitchen adventure.

What You Need

• 1 tbsp olive oil
• 1 medium onion, diced
• 1 medium carrot, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups (1.4 L) chicken stock
• 3/4 cup (140 g) orzo pasta
• 2 cups (280 g) shredded cooked chicken (rotisserie works great)
• 3 large eggs, at room temperature
• 1/4 cup (60 ml) fresh lemon juice (about 2 lemons)
• 2 tbsp fresh dill, chopped
• Salt and freshly ground black pepper, to taste

How To Make It

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot and celery and cook for 8-10 minutes, stirring occasionally, until softened and sweet.
2. Stir in the garlic and cook for 1 minute until fragrant. Pour in the chicken stock and bring everything to a gentle simmer.
3. Stir in the orzo and cook for 9-10 minutes, stirring occasionally, until the pasta is just tender.
4. In a medium bowl, whisk the eggs and lemon juice until pale and frothy, about 1 minute. While whisking constantly, slowly drizzle in 2 ladles of the hot broth to temper the mixture — this keeps the eggs silky instead of scrambled.
5. Reduce the heat to low. Slowly pour the tempered egg-lemon mixture back into the pot, stirring gently, and add the shredded chicken. Heat for 2-3 minutes without boiling. Stir in the dill, season with salt and pepper, and serve warm with lemon wedges.

Tips & Variations

• Temper slowly and in a thin stream — dumping the hot broth in all at once is how the eggs curdle. Patience gives you that signature silky avgolemono texture.
• Never let the soup boil after the eggs go in. Low, gentle heat keeps it creamy; a rolling boil turns it grainy.
• Orzo drinks up broth as it sits. Loosen leftovers with a splash of hot chicken stock when reheating, and warm it gently on the stove.
• Easy twist: swap the orzo for cooked rice for a heartier version, or stir in a handful of baby spinach at the end for extra color and freshness.

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