There’s something incredibly heartwarming about traditional recipes that have stood the test of time, and Avgolemono is one such dish. This Greek lemon chicken soup has been a staple in Mediterranean kitchens for generations. Its soothing broth, thickened with a mixture of eggs and lemon, offers a creamy consistency without any dairy. The bright, citrusy flavor lifts your spirits, while the chicken and orzo make it hearty enough to be a complete meal.
What makes Avgolemono truly unique is its velvety texture, achieved without any cream or butter. The careful addition of the egg-lemon mixture into the hot broth results in a luxurious consistency, balancing the richness of homemade chicken stock with the refreshing tang of lemon. It’s a beautiful combination of simplicity and sophistication—easy enough for a weeknight dinner, yet elegant enough to serve at a dinner party.
This soup is especially beloved during cold weather or when you’re under the weather, but it’s light and flavorful enough to enjoy year-round. Whether you’re new to Greek cuisine or just looking for something wholesome and delicious, Avgolemono is a dish that brings warmth, brightness, and tradition to the table in every spoonful.
Ingredients
(Serves 4)
For the soup:
6 bone-in, skin-on chicken thighs
8 cups cold water
1 large yellow onion, quartered (leave unpeeled for more flavor)
2 tablespoons whole black peppercorns
1 tablespoon kosher salt
1/2 cup dried orzo pasta
4 large eggs
1/4 cup freshly squeezed lemon juice (from about 1 large lemon)
For garnish and serving:
1/2 medium lemon, thinly sliced
Fresh dill or oregano
Freshly ground black pepper
Instructions
Place chicken thighs, cold water, onion, peppercorns, and salt in a large Dutch oven. Cover and bring to a boil over high heat. Once boiling, lower the heat and simmer gently for 45 minutes to 1 hour, skimming off any foam.
Remove the chicken and set aside. Strain the broth through a fine-mesh sieve into a large bowl and discard the solids. If needed, skim the fat or use a fat separator. Reserve 2 cups of this broth. Pour the rest back into the pot and keep it warm over low heat.
Shred the cooled chicken into bite-sized pieces, discarding the skin and bones.
Bring the broth to a boil again. Add the orzo and cook until just tender, about 7–9 minutes. Stir in the shredded chicken and reduce the heat to low.
In a separate bowl, whisk the eggs until frothy and lightened in color, then slowly add lemon juice while whisking. Gradually pour in the reserved warm broth, whisking constantly to temper the eggs.
Slowly add this egg-lemon mixture back into the pot with the soup, stirring gently. Cook over low heat for 3–5 minutes until slightly thickened—do not let it boil.
Ladle into bowls and garnish with lemon slices, fresh dill or oregano, and a crack of black pepper.
Nutritional and Dietary Notes
This soup is naturally free of dairy and full of protein from the chicken and eggs. The lemon provides vitamin C, and orzo gives it a comforting carbohydrate base. It’s a well-balanced meal with bright flavor and nourishing qualities. Those avoiding gluten can substitute orzo with a gluten-free pasta or rice.
Sharing and Commenting is Caring
Tried this traditional Greek favorite at home? Share the recipe with friends or post your twist in the comments! Whether you added extra herbs or swapped in rice, we’d love to hear how you made it your own. Your feedback helps others enjoy this classic with confidence.