Creamy Greek Lemon Chicken Soup

I didn’t try Greek lemon chicken soup until I was in my thirties, and I honestly couldn’t believe what I’d been missing. A friend made it for me when I was getting over a cold, and that bright, tangy broth with tender chicken and orzo was exactly what I needed.

The thing about this soup is that it sounds fancy, but it’s really just chicken soup with a Greek twist. That twist comes from the lemon and egg mixture—called avgolemono—which makes the broth creamy and gives it this amazing lemony flavor without any cream. The first time I made it myself, I was nervous about adding eggs to hot soup. Wouldn’t they scramble? But as long as you temper them properly (which just means warming them up slowly), they blend right in and make the whole thing silky.

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What Kind of Chicken Should I Use?

For this soup, boneless, skinless chicken breasts are the easiest option since they cook quickly and shred nicely. That said, you can absolutely use chicken thighs if that’s what you have on hand – they’ll add a bit more flavor and stay moist even if you accidentally overcook them a little. If you’re short on time, you can even use a rotisserie chicken from the store and just shred the meat directly into the soup, skipping the cooking step altogether. Whether you go with fresh or frozen chicken breasts, just make sure frozen ones are fully thawed before adding them to the pot so they cook evenly.

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Options for Substitutions

This Greek soup is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Orzo: If you don’t have orzo, you can use other small pasta shapes like ditalini, acini di pepe, or even broken-up angel hair. Rice also works great – just use about 1/2 cup of white rice and add it earlier since it takes longer to cook.
• Chicken breast: Chicken thighs work just as well and actually add more flavor to the broth. You can also use leftover rotisserie chicken – just shred it and add it near the end of cooking.
• Fresh dill: Fresh parsley makes a good substitute if dill isn’t your thing or you can’t find it. You could also use about 1 teaspoon of dried dill, though fresh really does taste better here.
• Egg yolks: The egg yolks create that signature creamy texture, so I wouldn’t skip them. But if you’re worried about using raw eggs, you can temper whole eggs instead – just use 2 whole eggs and follow the same tempering process.
• Lemon juice: Fresh lemon juice is really important for this soup’s bright flavor, so try not to substitute it. Bottled lemon juice won’t give you the same fresh taste that makes this soup special.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Greek lemon chicken soup is adding the egg-lemon mixture directly into the boiling pot, which will scramble your eggs and ruin the silky texture – instead, temper the eggs by slowly whisking in a ladle or two of hot broth first to gradually raise their temperature.

Another common error is overcooking the orzo, which continues to absorb liquid even after you turn off the heat, so consider cooking it just until al dente or even cooking it separately if you’re planning to have leftovers.

Don’t skip removing the pot from the heat before adding the tempered egg mixture back in, as even gentle simmering can cause the eggs to curdle, and make sure to stir constantly during those final 5 minutes of cooking to keep everything smooth and creamy.

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What to Serve With Greek Lemon Chicken Soup?

This soup is pretty filling on its own thanks to the orzo and chicken, but I love serving it with warm pita bread or crusty Greek bread for dipping. A simple Greek salad with cucumbers, tomatoes, feta, and olives makes a great side that keeps the Mediterranean theme going. If you want something a bit heartier, try adding some hummus and tzatziki with extra pita on the side for a complete meal. You could also serve it alongside some roasted vegetables like zucchini or bell peppers drizzled with olive oil and lemon.

Storage Instructions

Store: Keep your leftover soup in an airtight container in the fridge for up to 4 days. Just a heads up – the orzo will soak up some of the broth as it sits, so the soup will get thicker over time. You can always add a splash of chicken stock or water when reheating to thin it back out.

Freeze: This soup freezes pretty well for up to 3 months, though I’d recommend freezing it before adding the egg yolk mixture if you’re planning ahead. The lemon-egg mixture can sometimes separate when frozen and thawed, so it’s easier to add that fresh when you reheat.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally. If you’re reheating in the microwave, use 50% power and stir every minute or so. Add a bit more broth if needed, and maybe a squeeze of fresh lemon juice to brighten it back up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 950-1100
• Protein: 70-80 g
• Fat: 28-34 g
• Carbohydrates: 110-125 g

Ingredients

• 1.5 tbsp olive oil
• 1 onion (diced)
• 1 carrot (diced)
• 3 celery stalks (diced)
• 3 garlic cloves (minced)
• 2 bay leaves
• 12 oz chicken breast (cut into 1-inch pieces)
• 6.5 cups chicken stock (I use Pacific Foods organic free-range chicken broth)
• 0.75 cup orzo
• 1.5 lemons (juiced)
• 2 egg yolks
• 1 generous handful fresh dill
• 0.5 tsp dried oregano
• salt to taste
• black pepper to taste

Step 1: Build the Aromatic Base

• 1.5 tbsp olive oil
• 1 onion
• 1 carrot
• 3 celery stalks
• 3 garlic cloves

Heat the olive oil in a large pot over medium heat.

Add the diced onion, carrot, and celery, and sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and the onion becomes translucent.

This slow cooking of the aromatic vegetables (called a mirepoix) creates a flavorful foundation for the soup.

Add the minced garlic and cook for 1 minute more until fragrant.

Step 2: Simmer the Chicken and Build the Broth

• 2 bay leaves
• 12 oz chicken breast
• 6.5 cups chicken stock
• 0.5 tsp dried oregano

Add the bay leaves, chicken pieces, and chicken stock to the pot.

Bring to a boil, then reduce heat and simmer gently for 15 minutes until the chicken is fully cooked through.

The chicken will be tender and easy to shred at this stage.

I like to keep the heat at a gentle simmer rather than a rolling boil to keep the broth clear and the chicken from becoming tough.

Step 3: Cook the Orzo and Prepare the Egg-Lemon Mixture

• 0.75 cup orzo
• 2 egg yolks
• 1.5 lemons

While the chicken finishes cooking, prepare the egg-lemon mixture (avgolemono) that will enrich and thicken the soup.

In a small bowl, whisk together the egg yolks and lemon juice until well combined and smooth.

Set aside.

Once the chicken has finished cooking, carefully remove it from the pot with a slotted spoon and set aside on a cutting board.

Remove and discard the bay leaves.

Add the orzo to the broth and cook for 10 minutes until tender, stirring occasionally to prevent sticking.

Step 4: Shred the Chicken and Temper the Egg Mixture

• shredded chicken from Step 2

Shred the cooked chicken into bite-sized pieces using two forks or your hands.

Once the orzo is tender, carefully ladle about 1 cup of the hot broth into the bowl with the egg-lemon mixture while whisking constantly.

This tempering process gradually raises the temperature of the eggs so they don’t scramble when added back to the soup.

Continue whisking until the mixture is smooth and pale.

Step 5: Finish the Soup and Season

• 1 generous handful fresh dill
• salt to taste
• black pepper to taste
• shredded chicken from Step 4
• cooked orzo with broth from Step 3

Pour the tempered egg-lemon mixture back into the pot with the orzo and broth, stirring constantly to create a creamy, slightly thickened soup.

Remove from heat immediately and stir in the fresh dill.

Season with salt and black pepper to taste.

I find that the lemon juice naturally provides a lot of acidity, so I go easy on the salt and taste as I go—this soup tastes best when the bright lemon flavor really shines through.

Step 6: Serve

Ladle the soup into bowls and serve immediately while hot.

The soup is best enjoyed fresh, as the delicate egg-lemon texture is at its best right after cooking.

Creamy Greek Lemon Chicken Soup

Delicious Creamy Greek Lemon Chicken Soup recipe with step-by-step instructions.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings 5 servings

Calories 1025 kcal

Ingredients

  

• 1.5 tbsp olive oil
• 1 onion (diced)
• 1 carrot (diced)
• 3 celery stalks (diced)
• 3 garlic cloves (minced)
• 2 bay leaves
• 12 oz chicken breast (cut into 1-inch pieces)
• 6.5 cups chicken stock (I use Pacific Foods organic free-range chicken broth)
• 0.75 cup orzo
• 1.5 lemons (juiced)
• 2 egg yolks
• 1 generous handful fresh dill
• 0.5 tsp dried oregano
• salt to taste
• black pepper to taste

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery, and sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and the onion becomes translucent. This slow cooking of the aromatic vegetables (called a mirepoix) creates a flavorful foundation for the soup. Add the minced garlic and cook for 1 minute more until fragrant.
• Add the bay leaves, chicken pieces, and chicken stock to the pot. Bring to a boil, then reduce heat and simmer gently for 15 minutes until the chicken is fully cooked through. The chicken will be tender and easy to shred at this stage. I like to keep the heat at a gentle simmer rather than a rolling boil to keep the broth clear and the chicken from becoming tough.
• While the chicken finishes cooking, prepare the egg-lemon mixture (avgolemono) that will enrich and thicken the soup. In a small bowl, whisk together the egg yolks and lemon juice until well combined and smooth. Set aside. Once the chicken has finished cooking, carefully remove it from the pot with a slotted spoon and set aside on a cutting board. Remove and discard the bay leaves. Add the orzo to the broth and cook for 10 minutes until tender, stirring occasionally to prevent sticking.
• Shred the cooked chicken into bite-sized pieces using two forks or your hands. Once the orzo is tender, carefully ladle about 1 cup of the hot broth into the bowl with the egg-lemon mixture while whisking constantly. This tempering process gradually raises the temperature of the eggs so they don't scramble when added back to the soup. Continue whisking until the mixture is smooth and pale.
• Pour the tempered egg-lemon mixture back into the pot with the orzo and broth, stirring constantly to create a creamy, slightly thickened soup. Remove from heat immediately and stir in the fresh dill. Season with salt and black pepper to taste. I find that the lemon juice naturally provides a lot of acidity, so I go easy on the salt and taste as I go—this soup tastes best when the bright lemon flavor really shines through.
• Ladle the soup into bowls and serve immediately while hot. The soup is best enjoyed fresh, as the delicate egg-lemon texture is at its best right after cooking.