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    Home » Recipes » Soup

    Greek Chicken Soup with Lemon and Orzo (Avgolemono)

    Modified: Feb 14, 2025 · Published: Jan 21, 2024 by Sharon Rigsby · Leave a Comment

    Jump to Recipe

    On a chilly evening, there’s nothing better than wrapping yourself in a cozy blanket with a warm bowl of Greek Chicken Soup with Lemon and Orzo. This classic Avgolemono soup is creamy, tangy, and pure comfort in a bowl—and you won’t need a Greek grandmother’s secret recipe!

    Two bowls full of Greek Chicken Soup with Lemon and Orzo with a large soup pot nearby.

    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, 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

    Jump to:
    • Featured comment
    • Avgolemono soup and Greek cuisine
    • Reasons I love this recipe (and you will too!)
    • Ingredient notes and substitutions
    • How to make Greek Chicken Soup with Lemon and Orzo
    • Serving and menu suggestions
    • Recipe variation ideas
    • How to store and reheat leftovers
    • Recipe FAQs
    • Top tips to ensure this recipe turns out perfectly
    • More delicious recipes with chicken and pasta
    • 📋 Recipe:

    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.

    Ingredients for Greek Chicken Soup on a countertop include chicken stock, orzo pasta, lemons, and rotisserie shredded chicken.
    • 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.
    Cooking chopped celery, carrots, and onions in a white Dutch oven.
    1. Season the vegetables with ½ teaspoon kosher salt, black pepper, basil, and minced garlic, and stir well to combine.
    Chopped onions, celery, and carrots cooking in a white Dutch oven with garlic added.
    1. 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.
    A large white Dutch oven with chicken  and chicken stock plus veggies.
    1. 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.
    A small glass bowl with a mixture of egg yolks and lemon juice.
    1. 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.
    Fresh spinach is added to a large Dutch oven full of Greek Chicken Soup.
    1. Add the baby spinach and stir it in until wilted. Taste and season the soup with the additional half a teaspoon salt, if needed
    A large white Dutch oven full of Greek Chicken Soup with Lemon and Orzo topped with wilted spinach.
    1. 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.
    Two bowls of Greek Chicken Soup with lemon and orzo pasta garnished with lemon slices and fresh spinach.

    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.

    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

    What is tempering?

    What is tempering? Tempering gradually raises the temperature of sensitive ingredients (like eggs) by slowly adding hot liquid, preventing curdling. It’s essential for creating Avgolemono’s creamy texture.

    What makes this soup different from other chicken and lemon-based soups?

    The defining element of Avgolemono Soup is the sauce and its creaminess. Other chicken-and lemon-based soups typically lack this creamy, custard-like consistence.

    Top tips to ensure this recipe turns out perfectly

    • Temper eggs slowly to avoid curdling.
    • Thin reheated soup with extra stock if the orzo absorbs liquid.
    • Use fresh lemon juice for authentic flavor—avoid bottled juice. If you want a more intense lemon flavor, feel free to add some lemon zest.
    • Add some grated parmesan or crumbled feta cheese to the soup before serving for a creamy and salty contrast.

    More delicious recipes with chicken and pasta

    • Marry Me Chicken Pasta in a white skillet topped with fresh basil leaves.
      Marry Me Chicken Pasta
    • Chicken and bacon pasta in a skillet ready to eat.
      Decadent Creamy Chicken and Bacon Pasta Recipe
    • Blackened Chicken Alfredo on a bed of fettuccine.
      Blackened Chicken Alfredo Recipe with Pasta (Cajun)
    • Chicken Marsala Pasta in a white baking dish.
      Chicken Marsala Pasta with Mushrooms

    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. 💛

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    Greek Chicken Soup with Lemon and Orzo in a white Dutch oven with wilted spinach.

    Greek Chicken Soup with Lemon and Orzo Recipe (Avgolemono)

    Sharon Rigsby
    If you're looking for an easy recipe for a warm and comfy bowl of soup for our cold nights, you're in for a treat with this Greek Chicken Soup with Lemon and Orzo!
    5 from 2 votes
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    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Total Time 35 minutes mins
    Course Appetizer, Main Dish
    Cuisine American, Mediterranean
    Servings 6 servings
    Calories 370 kcal

    Ingredients
      

    • 1 tablespoon extra virgin olive oil
    • 1 small onion, diced
    • 2 stalks celery, chopped
    • 3 carrots, peeled and chopped
    • 1 teaspoon kosher salt, divided
    • ¼ teaspoon freshly ground black pepper
    • ½ teaspoon dried basil
    • 1 teaspoon minced garlic
    • 1 cup dry orzo pasta
    • 1 pound cooked and shredded chicken
    • 8 cups chicken stock
    • 1 lemon, juiced about 2 tablespoons
    • 3 egg yolks
    • 4 ounces baby spinach, a few large handfuls

    Instructions
     

    • 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.
    • Season the vegetables with half a teaspoon of kosher salt. Add the black pepper, basil, and minced garlic, and stir well to combine.
    • Add the orzo, cooked shredded chicken, and chicken stock to the pot. Bring the soup to a low simmer. Allow the soup to simmer for 10-12 minutes until the orzo is cooked al dente.
    • 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 soup from the pot and very slowly drizzle it into the egg yolk mixture while whisking constantly. Repeat with a second cup of hot soup.
    • Slowly add the tempered egg-lemon sauce mixture into the soup pot, constantly stirring until it is fully incorporated and the soup is creamy. Remove the soup from the heat.
    • Add the baby spinach to the soup and stir it in until wilted. Taste the soup and season with the remaining half a teaspoon of salt, if needed.
    • Serve the soup with extra lemon slices or lemon quarters on the side so everyone can squeeze as much fresh lemon juice as they like into their soup.

    Notes

    Temper eggs slowly to avoid curdling.
    Thin reheated soup with extra stock if the orzo absorbs liquid.
    Use fresh lemon juice for authentic flavor—avoid bottled juice. If you want a more intense lemon flavor, feel free to add some lemon zest.
    Add some grated parmesan or crumbled feta cheese to the soup before serving for a creamy and salty contrast.

    Nutrition

    Calories: 370kcalCarbohydrates: 36gProtein: 30gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 155mgSodium: 977mgPotassium: 924mgFiber: 2gSugar: 8gVitamin A: 7037IUVitamin C: 12mgCalcium: 67mgIron: 2mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

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    5 from 2 votes (2 ratings without comment)

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, content creator, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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