I love this recipe because it transforms simple ingredients into a bowl of comforting goodness. The combination of chicken, vegetables, lemon, and herbs creates layers of flavor that feel both wholesome and elegant.
I also appreciate the unique egg-and-lemon mixture that gives the broth its signature creamy texture. It adds richness while keeping the soup light and fresh.
Another reason I enjoy making this soup is its versatility. It works equally well as a cozy family dinner, a make-ahead lunch, or a soothing meal during cooler months.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
6 skin-on, bone-in chicken thighs
1 large red onion
2 carrots, finely chopped
Salt, to taste
Freshly ground black pepper, to taste
5 cups water (1.2 liters)
120g orzo (4 ounces)
2 large eggs
Juice of 1 lemon
Small handful fresh dill, roughly chopped
Directions
I place the chicken thighs in a large pot along with the peeled and halved red onion and the finely chopped carrots. I season generously with salt and pepper before adding the water, ensuring the chicken is fully submerged.
I bring the mixture to a boil, then reduce the heat to low and cover the pot. I let it simmer for about 30 minutes until the chicken is tender and flavorful.
I remove the chicken thighs from the pot and set them aside to cool slightly. I taste the broth and adjust the seasoning if needed.
I add the orzo to the soup and increase the heat to medium. I cook it for about 15 minutes, or until the pasta is tender.
While the orzo cooks, I remove and discard the chicken skin. I shred the meat from the bones and return the bones to the pot while the soup continues cooking.
Once the orzo is ready, I remove the bones and onion from the soup. I ladle 3 to 4 scoops of hot broth into a jug, straining out any solids.
In a separate bowl, I whisk the eggs until frothy and then whisk in the lemon juice. While whisking continuously, I slowly pour the hot broth into the egg mixture to temper it and create a smooth, creamy consistency.
I gradually whisk the tempered egg mixture back into the soup pot.
I return the shredded chicken to the soup and add a little extra water if necessary. After checking the seasoning one final time, I warm the soup gently without boiling.
I remove the pot from the heat and stir in the fresh dill before serving.
Servings and Timing
Servings: 6
Preparation Time: 15 minutes
Cooking Time: 55 minutes
Total Time: 1 hour 10 minutes
Variations
I sometimes use chicken breasts instead of thighs for a leaner version.
When I want extra vegetables, I add celery, spinach, or peas.
I occasionally substitute rice for the orzo to create a more traditional variation.
For additional lemon flavor, I serve the soup with extra lemon wedges on the side.
I enjoy adding fresh parsley alongside the dill for more herbaceous flavor.
Storage/Reheating
I store leftover soup in an airtight container in the refrigerator for up to 3 days.
When reheating, I warm the soup gently over low heat, stirring occasionally. I avoid bringing it to a rapid boil because the egg-enriched broth can separate.
If the soup thickens during storage, I add a splash of water or chicken broth to restore the desired consistency.
I do not recommend freezing the finished soup because the egg and lemon mixture may change texture after thawing.
FAQs
What does Avgolemono mean?
Avgolemono is a traditional Greek sauce and soup base made from eggs and lemon. I love how it creates a creamy texture without the need for dairy.
Why do I need to temper the eggs?
I temper the eggs by slowly adding hot broth so they warm gradually. This prevents them from scrambling when added back into the soup.
Can I use chicken stock instead of water?
Yes, I sometimes use chicken stock for an even richer and more flavorful broth.
Can I make this soup ahead of time?
Yes, I often prepare it a day in advance. The flavors continue to develop as it sits in the refrigerator.
Why shouldn’t the soup boil after adding the egg mixture?
I keep the soup below a boil because high heat can cause the eggs to curdle, affecting the smooth and creamy texture.
Conclusion
Greek Lemon Chicken Soup with Orzo (Avgolemono) is a comforting classic that combines tender chicken, delicate pasta, bright lemon, and a velvety broth into one satisfying meal. I love how the simple ingredients come together to create a soup that feels both nourishing and elegant. Whether served as a cozy dinner or a light lunch, this Greek favorite always delivers warmth and flavor in every spoonful.
This classic Greek lemon chicken soup with orzo is rich, creamy, and comforting with tender chicken, fresh dill, and bright citrus flavor.
Author:Emma
Prep Time:15 minutes
Cook Time:55 minutes
Total Time:1 hour 10 minutes
Yield:6 servings
Category:Soup
Method:Simmering, Tempering
Cuisine:Avgolemono Greek
Ingredients
6 skin-on, bone-in chicken thighs
1 large red onion, peeled and halved
2 carrots, peeled and finely chopped
Salt and freshly ground black pepper, to taste
5 cups (1.2 L) water, plus more if needed
120 g (4 oz) orzo pasta
2 large eggs
Juice of 1 lemon
Small handful fresh dill, roughly chopped
Instructions
Step 1: Make the Broth
Place the chicken thighs, halved red onion, and chopped carrots into a large soup pot.
Season generously with salt and pepper.
Pour in the water, ensuring the chicken is fully submerged. Add additional water if necessary.
Bring to a boil over medium-high heat.
Reduce heat to low, cover, and simmer for 30 minutes.
Step 2: Cook the Orzo
Remove the chicken thighs and set aside to cool slightly.
Taste the broth and adjust seasoning if needed.
Add the orzo to the pot.
Increase the heat to medium and cook, covered, for 15 minutes, or until the orzo is tender.
Step 3: Shred the Chicken
Once cool enough to handle, remove and discard the chicken skin.
Shred the meat from the bones.
Return the bones to the soup while the orzo finishes cooking to add extra flavor.
Step 4: Temper the Egg and Lemon Mixture
Remove the chicken bones and onion from the pot.
Ladle 3–4 scoops of hot broth into a heatproof jug or bowl, straining out any orzo and vegetables.
In a separate bowl, whisk the eggs until frothy.
Whisk in the lemon juice.
While continuously whisking, slowly pour the hot broth into the egg mixture to temper the eggs.
Continue whisking until the mixture becomes smooth, pale, and creamy.
Step 5: Finish the Soup
Slowly whisk the tempered egg mixture back into the soup pot.
Return the shredded chicken to the soup.
Add a little extra water if needed to reach your preferred consistency.
Taste and adjust seasoning.
Step 6: Serve
Once the chicken is heated through, remove the soup from the heat.
Stir in the fresh dill.
Serve warm with additional lemon wedges if desired.
Notes
Tempering the eggs slowly prevents them from scrambling and creates the signature silky Avgolemono texture.
Fresh lemon juice is essential for authentic flavor.
Chicken breasts can be substituted, but chicken thighs provide a richer broth.
Leftover soup will thicken as the orzo absorbs liquid; add extra broth when reheating.
Fresh parsley can be used in place of dill if preferred.
Do not boil the soup after adding the egg-lemon mixture, as high heat may cause curdling.
