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Classic Greek Avgolemono Soup

A comforting, silky Greek chicken soup featuring tender orzo pasta, shredded chicken, and a vibrant, creamy broth thickened naturally with a classic egg and lemon emulsion.

Prep 10 min Cook 20 min Total 35 min Level Intermediate

Serves 4

Ingredients

Soup Base

1 tablespoon extra virgin olive oil
0.5 cup yellow onion — finely chopped
2 cloves garlic — minced
6 cups chicken broth — low-sodium preferred
0.75 cup orzo pasta — uncooked
2 cups cooked chicken breast — shredded (rotisserie works well)

Avgolemono (Egg-Lemon Emulsion)

3 whole large eggs — room temperature
0.33 cup fresh lemon juice — about 2-3 lemons

Seasoning & Garnish

1 teaspoon kosher salt — to taste
0.5 teaspoon black pepper — freshly ground
2 tablespoons fresh dill (optional) — chopped
4 pieces lemon wedges (optional) — for serving

Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 4-5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
~6 min
Do not let the onion or garlic brown; you want a light, clean flavor base for the broth.
Pour the chicken broth into the pot and bring to a rolling boil. Stir in the uncooked orzo pasta.
~5 min
Reduce the heat to medium-low, cover partially, and let the orzo cook until tender, about 8-10 minutes. Stir occasionally to prevent the pasta from sticking to the bottom.
~10 min
Stir the shredded chicken into the soup and let it warm through for 1-2 minutes. Reduce the heat to the lowest setting or turn it off completely.
~2 min
The broth must be hot but not boiling when you add the egg mixture later.
In a medium mixing bowl, vigorously whisk the eggs until they are very frothy and pale. Slowly stream in the fresh lemon juice while continuing to whisk continuously.
~3 min
Room temperature eggs froth better and are less likely to curdle when tempered.
Temper the eggs: Take a ladle full of the hot soup broth (about 1/2 cup) and very slowly drizzle it into the egg-lemon mixture while whisking vigorously. Repeat this process with 2 more ladles of broth. This slowly raises the temperature of the eggs without scrambling them.
~2 min
Crucial step! Do not rush the tempering. Whisk constantly while adding the hot broth.
Slowly pour the tempered egg-lemon mixture back into the pot of soup, stirring continuously. Let the soup heat gently for 1-2 minutes until slightly thickened. Do NOT let the soup boil, or the eggs will curdle.
~2 min
If the soup looks too thin, just keep it on very low heat for a couple more minutes.
Season the soup with kosher salt and freshly ground black pepper to taste. Let it rest for 5 minutes off the heat to thicken slightly more before serving.
~5 min
Ladle the warm soup into bowls. Garnish with fresh chopped dill and a sprinkle of black pepper. Serve immediately with extra lemon wedges on the side.

Nutrition

340

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

650

Sodium (mg)

195

Cholesterol (mg)

Equipment

Large pot or Dutch oven
Medium mixing bowl
Whisk
Ladle

Tips & Storage

Always remove the pot from direct high heat before adding the egg-lemon mixture to prevent scrambled eggs in your soup.
If reheating leftovers, do so very gently over low heat on the stove, stirring frequently. Microwaving on high can cause the emulsion to break and curdle.
For a thicker soup, use 1 cup of orzo or substitute with arborio rice.
Using homemade chicken stock elevates this soup significantly, as the broth is the star ingredient.
Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat very gently on the stovetop over low heat, stirring constantly, to prevent the eggs from curdling. Do not freeze, as the emulsion will break.