Greek Lemon Chicken Soup Avgolemono Recipe

If you’re searching for the ultimate in comforting yet zesty soup experiences, look no further than Greek Lemon Chicken Soup Avgolemono. This traditional Greek dish is pure magic: bursting with citrus brightness, soul-soothing chicken, and a creamy texture achieved with absolutely zero dairy. Every spoonful transports you straight to a sunny Aegean coastline, promising warmth and satisfaction in every bite. Whether you’re nursing a cold or just craving something wholesome and vibrant, Greek Lemon Chicken Soup Avgolemono is the answer—and it couldn’t be simpler or more rewarding to make.

Ingredients You’ll Need

The beauty of Greek Lemon Chicken Soup Avgolemono lies in its simple, real ingredients—each one is essential and truly pulls its weight, delivering big flavor and that signature creamy texture. There’s nothing fussy here, but every element counts toward a bowl that’s as stunning to look at as it is to eat.

• Chicken thighs: Go for bone-in, skin-on thighs—the bones and skin make the broth ultra flavorful and rich.
• Cold water: Starting with cold water helps extract maximum flavor from the chicken as it heats up.
• Yellow onion: No need to peel! The skin adds gorgeous color and depth to your homemade broth.
• Whole black peppercorns: These give a subtle, warming background spice that ties all the flavors together.
• Kosher salt: Essential for bringing all the savory elements of the soup into harmony.
• Dried orzo pasta: Rice-shaped pasta adds a delightful heartiness and gently thickens the final soup.
• Large eggs: The secret to that luscious creamy consistency—tempered just so for silkiness.
• Fresh lemon juice: Absolutely squeeze your own! It’s what gives Avgolemono that sunshine-bright flavor.
• Black pepper: Always more on top for a bit of zing and pretty speckling.
• Lemon slices: These float on top, adding aroma and that instantly recognizable Greek flair.
• Fresh dill or oregano: Optional, but highly recommended as a vibrant garnish for both color and flavor.

How to Make Greek Lemon Chicken Soup Avgolemono

Step 1: Build That Flavor Base

Start by combining your chicken thighs, water, quartered onion (yes, with the peel!), whole peppercorns, and salt in a large pot. Bring everything to a boil, then reduce to a lite simmer. You’ll see foamy bubbles rise to the surface—skim these off as you go for a clearer, cleaner broth. Let it all simmer gently for 45 minutes to an hour, infusing the liquid with every bit of flavor from the chicken and aromatics.

Step 2: The Great Chicken Rescue Mission

After simmering, carefully lift the chicken thighs out and set them aside to cool. Strain your gorgeous broth through a fine mesh strainer, discarding the spent onions and peppercorns. Don’t forget: reserve 2 cups of this piping-hot broth in a bowl—this will be your ticket to perfectly tempered eggs in the next step. Return the rest of the broth to your pot and keep it over low heat to stay warm.

Step 3: Shred Like a Pro

Once the chicken has cooled enough to handle, remove the skin and bones and shred the meat using your fingers or a pair of forks. Keep it rustic—no need for uniform pieces! This shredded chicken will find its way back into the soup, infusing every bowl with juicy, tender bites.

Step 4: Orzo Time!

Bring your strained broth up to a lively simmer and tumble in that dried orzo. Give it a stir every now and then to prevent sticking, and cook for 7 to 9 minutes, just until the pasta is tender. Turn the heat to low and stir in your shredded chicken—the soup is already looking irresistibly hearty.

Step 5: The Scary-But-Not-Really Egg Part

Don’t be intimidated—this is where the transformation happens! In a mixing bowl, whisk your eggs vigorously for about 2 minutes until pale and frothy, then gradually whisk in the freshly squeezed lemon juice. Now, very slowly drizzle in your reserved hot broth while whisking constantly (the slower, the better!). This gentle tempering ensures your eggs blend smoothly into the soup and don’t scramble. If you’re feeling nervous, let the broth cool for a minute so it’s hot but not scalding.

Step 6: Bring It All Together

Now for the big finish: slowly pour your egg-lemon mixture into the pot with chicken, orzo, and broth, stirring constantly. Keep the heat low (never let it boil!) and watch as the broth transforms into a creamy, dreamy soup—almost like culinary alchemy. Stir for another 3–5 minutes until everything beautifully thickens.

Step 7: Make It Instagram-Worthy

Ladle the soup into cozy bowls, float a lemon slice on top, sprinkle with fresh dill or oregano, and add a good crack of black pepper. Grab some crusty bread for dunking if you’re feeling indulgent. Greek Lemon Chicken Soup Avgolemono is now ready to impress!

How to Serve Greek Lemon Chicken Soup Avgolemono

Garnishes

For a truly classic finish, float a thin lemon slice on each serving and scatter with a handful of fresh dill or oregano. These little touches not only brighten the flavor but also make each bowl visually enticing. Don’t skip the final grind of black pepper—a little extra spice is always welcome!

Side Dishes

This soup is hearty on its own, but you can add a slice of toasted sourdough, a hunk of crusty country bread, or even simple pita triangles. For a bigger spread, think about a crisp Greek salad, a plate of kalamata olives, or a side of roasted vegetables to round out the meal and bring out all the best notes in your Greek Lemon Chicken Soup Avgolemono.

Creative Ways to Present

Why not serve your Avgolemono in vintage soup cups, or in shallow bowls for a chic, modern vibe? For parties, mini mugs or shooter glasses offer a super-fun, appetizer-sized take—guaranteed to wow your guests. As a bonus, sprinkle a bit of lemon zest or a swirl of extra virgin olive oil for extra glam and Mediterranean sparkle.

Make Ahead and Storage

Storing Leftovers

Once cooled, pour leftover Greek Lemon Chicken Soup Avgolemono into an airtight container and place it in the fridge. It will stay delicious and safe to eat for up to three days. If your soup thickens as it chills (thanks to the pasta soaking up broth), just add a splash of water or broth when you reheat, and it springs right back to its creamy glory.

Freezing

Want to store for longer? Yes, you can freeze it! Just keep in mind that the texture of the orzo and eggs may change slightly after freezing, but the flavor is still wonderful. Pour your cooled soup into freezer-safe containers, leaving a little room at the top for expansion, and freeze for up to two months. Thaw overnight in the fridge for best results.

Reheating

Be gentle when reheating—warm your soup over low heat, stirring often, and avoid bringing it to a boil. High heat can make the eggs separate and become grainy. If the soup looks too thick, loosen it up with a little hot water or extra broth before serving.

FAQs

Can I use chicken breast instead of thighs?

You can, but bone-in, skin-on thighs truly make the most flavorful and rich broth for Greek Lemon Chicken Soup Avgolemono. If breasts are all you have, you’ll still get a tasty result—just don’t skip simmering them long enough to extract flavor.

What’s the secret to a creamy, non-curdled soup?

The secret lies in slowly tempering the eggs with hot broth and then keeping your soup on low heat. Never, ever let it boil after adding the egg-lemon mixture—this is the key to achieving that signature silky-smooth Avgolemono.

Is Greek Lemon Chicken Soup Avgolemono gluten-free?

The traditional recipe uses orzo, which is not gluten-free, but you can easily substitute with rice or gluten-free pasta. The soup will still be divine and safe for gluten-avoiders to enjoy!

Can I make Greek Lemon Chicken Soup Avgolemono in advance?

Absolutely! In fact, the flavors meld and deepen after a day in the fridge. Just remember to reheat gently and add extra broth if needed, as the orzo will absorb liquid during storage.

What can I do if my soup is too lemony or not lemony enough?

This one’s all about your personal taste! If it’s too tangy, a splash of hot broth mellows it out. If you want more punch, stir in a little more fresh lemon juice right before serving, or add a touch of lemon zest for that extra zing.

Final Thoughts

You honestly don’t have to be a seasoned chef to make Greek Lemon Chicken Soup Avgolemono taste like a trip to Greece in a bowl. Warm, bright, creamy, and comforting, this dish is a guaranteed crowd-pleaser at any table. Give it a try—the cozy rewards and rave reviews are absolutely worth it!

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