Greek Chicken Soup with Lemon and Orzo (Avgolemono)

The creamy broth is made with tempered eggs for a rich and luscious soup that is made without cream and isn’t thick or heavy, but one that epitomizes true comfort food.

Like my Crack Chicken Noodle Soup and Slow Cooker Chicken Taco Soup, Greek chicken soup is renowned for its comforting and nourishing qualities and will quickly become one of your go-to soups.

Featured comment

“This is one of my absolute favorite soups to make! It’s so comforting and full of flavor-my husband and I can’t get enough of it!” Ashley

Avgolemono soup and Greek cuisine

A far cry from my usual Southern recipe posts, the name “Avgolemono” comes from two Greek words: “avgo,” meaning egg, and “lemono,” meaning lemon. This traditional Greek orzo soup is an excellent example of how simple ingredients-egg, lemon, and broth-can create a dish that’s both hearty and elegant.

Reasons I love this recipe (and you will too!)

1. Like my Irish Potato Soup, it’s a perfect choice on a chilly evening or when you need a comforting bowl of goodness, and it is also bright and fresh enough for a warm spring or summer day.
2. I love serving this lemon chicken soup to guests. Not only is it delicious, but Its vibrant yellow hue and green pops of color from the spinach are gorgeous!
3. With a unique blend of lemony zest and creamy richness, Greek Chicken Soup with Lemon and Orzo, like my Lemon Chicken Orzo Pasta, makes a stunning appetizer or main course that will leave everyone craving more.

Ingredient notes and substitutions

Below are my ingredient notes (including substitutions) for the main ingredients. The recipe card below provides a complete list of all ingredients and measurements.

• Orzo – Orzo, a rice-shaped pasta, adds heartiness and complements the soup's creamy texture.
• Chicken – elevates this dish from a simple broth to a wholesome and satisfying meal. For convenience, a rotisserie chicken may be used. You can also use roasted chicken breasts or chicken thighs.
• Chicken stock – forms the savory base of this comforting dish. You can use store-bought or homemade chicken stock.
• Lemon – is the star of this avgolemono soup with orzo, infusing it with its bright, citrusy flavor. The lemon juice provides a zesty and tangy element.
• Egg yolks – are a key component in the Avgolemono sauce, which is responsible for the soup’s creamy and velvety texture.
• Spinach – enhances the dish by providing nutrition, color, texture, and flavor.

How to make Greek Chicken Soup with Lemon and Orzo

1. Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent. Add the carrots and celery, and cook for a few minutes more, for a total cooking time of 7-8 minutes.

2. Season the vegetables with ½ teaspoon kosher salt, black pepper, basil, and minced garlic, and stir well to combine.

3. Add the orzo, cooked shredded chicken, and chicken stock to the pot. Bring the soup to a low simmer. Allow it to simmer for 10-12 minutes until the orzo is cooked al dente.

4. While the soup is simmering, temper the eggs. Add the egg yolks and lemon juice to a medium bowl and whisk thoroughly. Remove a cup of hot soup from the pot and very slowly drizzle it into the egg yolk mixture while whisking constantly. Repeat with a second cup.

5. Slowly add the tempered egg-lemon sauce mixture into the soup pot, constantly stirring until it is fully incorporated and creamy. Remove the pot from the heat.

6. Add the baby spinach and stir it in until wilted. Taste and season the soup with the additional half a teaspoon salt, if needed

7. Serve your Greek Chicken Soup with extra lemon slices or quarters on the side so everyone can add as much fresh lemon juice as they like.

Serving and menu suggestions

Greek Chicken Soup with Lemon and Orzo (Avgolemono Soup) is a versatile dish that can be served on its own as a satisfying and flavorful meal. However, if you’d like to complement it with some side dishes, here are some excellent options:

• For a balanced meal, serve it with my Southern Cornbread and classic House Salad. To complement the citrusy broth, pair it with a light lemon dessert, such as my Meyer Lemon Bars, or Lemon Cheesecake with Lemon Curd.

Recipe variation ideas

• Swap orzo with rice, couscous, or another small pasta such as pastina.
• For a vegetarian twist, substitute mushrooms for chicken and use vegetable stock.
• Seafood lovers can substitute shrimp, fish, or crab meat for chicken.

How to store and reheat leftovers

Transfer the leftover soup to an airtight container. Store it in the fridge for up to four days or the freezer for up to three months. If frozen, allow it to thaw in the fridge overnight before reheating.

I like to reheat it on the stovetop over medium-low heat. Stir occasionally when heating, and do not bring the soup to a boil. This can cause the egg-based Avgolemono sauce to curdle. Heat until the soup is warmed through.

Recipe FAQs

More delicious recipes with chicken and pasta

For more menu ideas, here is a link to all of my main dish recipes.

⭐ ⭐ ⭐⭐⭐ Did you make this recipe for Greek Chicken Soup? I'd be thrilled to hear what you thought! Did you add your own twist or have a tip to share?

Drop a comment below-I read every one-and don't forget to leave a star rating. Your feedback not only makes my day but also helps others find and perfect this recipe.

Thanks for stopping by Grits and Pinecones! Your visit means the world to me. I hope you'll swing back soon for more Southern-inspired goodness. 💛