Avgolemono Soup is a creamy, comforting soup with tender chicken, orzo pasta and a bright lemon flavor.
There's a fantastic Greek place in a strip mall near my home that serves some killer Greek food. The gyros are to die for and don't even get me started on the Taramosalata, a dip made of "caviar and blended with lemon and evoo" that has an incredible smooth, dreamy texture. It's served with soft, warm pita bread that has just a hint of an oily crunch on the ends. I've gone the dip sampler route but I always, always come back to the Taramosalata.
And then there's the Avgolemono Soup. It's yet another well-made dish at Opa's that comes out consistently perfect every time. A hot, steaming bowl of creamy, lemony goodness with chunks of chicken and soft orzo pasta, made complete with a few pieces of that warm, soft pita bread I mentioned.
The thing is, I never order it anymore.
Going out to eat is, to me, such a treat that I try to never order anything that isn't easily recreated at home. Gyro meat is going to be far too much of a pain and my Taramosalata, while likely fairly easy to figure out, is far enough off my beaten path that it's still more trouble than it's worth. But Avgolemono Soup - that's an easy one.
Avgolemono Soup is just a delightful soup in every way. If you're a chicken soup fan then be prepared to up your game significantly. The chicken broth becomes creamy and rich after eggs are tempered and added to the pot; the tiny orzo soak it up and it becomes much more thick and rich by the next day.
I make mine with a homemade broth (don't let that scare you off, it's incredibly simple) although you could substitute boxed broth if you must. I do use boxed broth frequently* but this soup just tastes so much better with its own. I use six pounds of split breasts which may seem like a lot but - trust me - your Avgolemono Soup will thank you for it!
*Get yourself in the habit of always buying reduced-sodium broth. If you're making a dish that requires any type of reduction, the broth will reduce but the sodium does not which could make your dish too salty. Start with reduced-sodium so that you can control the seasoning.
More delicious soup recipes:
- Lobster Bisque with Old Bay Oyster Crackers
- Lentil Soup Recipe with Parmesan and Smoked Sausage
- Chicken Tortilla Soup with Hatch Chiles
- Loaded Potato Soup (super simple, no need to peel or even drain your potatoes!)
- 6-Ingredient Italian Sausage Stew
Avgolemono Soup (Chicken Soup with Egg and Lemon)
This easy, delicious soup will become one of your family's favorites!
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 sweet onion, chopped
- 6 pounds split chicken breasts
- 2 carrots, each cut into 6 pieces
- 1 leek, split (top discarded)
- 2 bay leaves
- ⅓-1/2 cup fresh lemon juice, start with ⅓ cup; add more at the end if you prefer a stronger lemon flavor
- 4 eggs
- 1 ½ cups orzo pasta
- kosher salt, to taste (at least a few teaspoons)
- freshly ground black pepper, to taste (use liberally if desired, the pepper and lemon contrast is wonderful)
Instructions
- Sweat onions in a medium skillet with the evoo until soft and translucent, about five minutes.
- Meanwhile, place chicken in a large pot or dutch oven. Add water until it's covered by 1 inch. Bring to a boil then reduce heat and simmer for an hour.
- Remove chicken and set aside until cool enough to handle, then remove meat, discarding the bones. Add carrots, leek, bay leaves, chicken and onions back to pot; simmer another hour (or longer, I've simmered as long as two hours). Remove the carrots and leek (you can eat the carrots or discard).
- Bring to a boil and add orzo pasta. Cook until the orzo is done according to package directions.
- In a small bowl, beat the lemon juice and eggs together. Slowly stir in two cups of the broth, whisking continuously (this is called tempering). Pour the egg mixture back into the pot, stirring well.
- Season to taste (don't skimp on the seasoning!) and serve. The mixture will thicken a lot after sitting overnight in the refrigerator (I like it best after it's thickened but it's delicious both ways).
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 663Total Fat: 23gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 379mgSodium: 330mgCarbohydrates: 22gFiber: 2gSugar: 5gProtein: 108g
This data was provided and calculated by Nutritionix.
- Pumpkin Tres Leches Cake (A Make-Ahead Holiday Favorite) - September 29, 2025
- Cucumber and Pineapple Salad with Hot Honey - July 23, 2025
- The Best Smoked Baked Beans with Bacon & Chipotle - July 9, 2025
Cecilysb says
A great and authentic recipe. However, you can make this much easier and faster by using low sodium chicken bone broth and leftover rotisserie chicken. Lightly sauté the onion and garlic in the bottom of your pot. Add chicken, broth, herbs and orzo. Boil gently until orzo is cooked. Temper lemon and egg combo, then whisk into soup, and it’s done!
Kristy Bernardo says
You can definitely make it using those shortcuts, and it's pretty good that way! Most of my recipes use similar shortcuts but for this recipe, I wanted the flavor of a homemade broth since it uses so few other ingredients. In any case, glad you're enjoying it!
M. Thomas says
I printed this recipe from your website and it printed the photo 8.5" x 11" along with the recipe. I can't say I was very happy about this. I imagine most people only need the recipe - it would be nice if you adjusted your settings for printing recipes. Printer ink is god-awful expensive.
Kristy says
The photo should not be that large. I suggest checking your printing settings.
anna says
Hello, do you recommend using skin-on or skinless chicken breasts?
Kristy says
I use skin-on breasts.
Michelle (What's Cooking with Kids) says
This is one of my family's favorite recipes - especially on a cold night. I try to keep some homemade stock in the freezer - and we often use sushi rice in this dish when we want to mix it up a little 🙂 Thankfully, we have a lemon tree in the yard, so we can just go outside anytime for that special touch on this dish!
Kristy Bernardo says
I'm so jealous of your lemon tree!! Great idea to use sushi rice, too. Thanks, Michelle! 🙂
Jeanine says
I'm am going to try this tomorrow! When you are simmering, is the pot covered or uncovered? Thanks!!
My daughter has been begging me to make this so I'm going to surprise her.
Kristy Bernardo says
That's fantastic, how fun! It won't matter much but I usually leave it uncovered. You'll love this one, it's a favorite! Cheers 🙂
Tracy says
Under the recipe there's an area that says things you'll need & one of the things is a good chinois, yet the recipe doesn't call for one. Just curious. Thanks.
Kristy Bernardo says
Sorry for any confusion! It's suggested but not absolutely necessary. A chinois is just a really good strainer so if you have one of those, you'll be set! I just LOVE my good chinois and wouldn't trade it for anything 🙂
Rachel says
I've been searching for an avgolemono recipe that actually sounds like what I love when I go to Greek restaurants and this looks like it just might hit the nail on the head! Wishful thinking that I'll hear from you this quickly, but I decided to make this tonight - and cheat with boxed stock (reduced sodium of course). My question for you is how much stock would you use? I noticed you use all of the homemade broth and there's no measurement to go buy. I was thinking 4-6 cups (1-1.5 boxes). Thoughts?
Kristy Bernardo says
Hi Rachel! I just happened to check in between dinner and dessert 🙂 I would say two boxes but I'd start with one box and add more if you need it. It's pretty forgiving and if you add more as you go I think you'll be fine! Let me know how it works for you!
Susan says
Made this soup tonight. It blew my mind. My husband and I moved to the Phoenix AZ area 6 mo ago, and have been struggling with finding our faves from home, Chicago IL. I saw this recipie and thought I'd love to make this. It was so delicious. Thank you for the recipie!
Kristy Bernardo says
I am so glad, Susan!! I know what it's like to move to a new place and not have your favorite foods around. It takes awhile to find new ones. I'm so glad this recipe could help even a small bit and thank for letting me know! Cheers and good luck in your new state!
Laura says
I could not agree with you more about reduced sodium broth.
I an obsessed with lemon and yet I have never had a proper version of this soup. Something I clearly need to rectify! Pinned--and I swear I am going to try!
Kristy Bernardo says
I hope you do, Laura, you will love it - especially if you love lemon!
Shanna @ Pineapple and Coconut says
The first time I had this soup was at a really fun Greek restaurant in my home town where they actually threw plates! It was such a fun experience and I remember how much I loved this soup. I need to make your recipe soon - I am sure it will bring back fond memories, I just wont smash any of my dishes ha ha
Kristy Bernardo says
I've been to a similar restaurant in Long Beach, CA - years ago - and it was SO MUCH FUN! I think it was called Papadakis. Enjoy the soup!
Susan | LunaCafe says
What an interesting soup. I've encountered it in cookbooks and magazines many times over the years but have never actually tried it. I really must make it now though. You've inspired me. 🙂
Kristy Bernardo says
Well, since you inspire me on a daily basis, Susan, I'll take that as a true compliment! xo
twitter_AFamilyFeast says
I've never heard of Avgolemono Soup - love the creaminess and the flavors!
Kristy Bernardo says
Ohh...you have to try it!!
Ashley @ Big Flavors from a Tiny Kitchen says
I love this soup and have never made it at home. Yours looks fantastic!
Kristy Bernardo says
Thanks so much, Ashley!
Kacey @ The Cookie Writer says
Are we the same person? When I go out for dinner, I am the same. I want to eat something that I do not make at home (that is why I love going out for sushi!) This soup looks stunning!
Kristy Bernardo says
Right?? Why order something easy when the restaurant chef can do the work for you? 🙂 Thanks, Kacey!!
Kristen @ A Mind Full Mom says
On this cold day, I want to dig right in! Love the fresh lemon to the soup!
Kristy Bernardo says
Thanks, Kristen!
lisa says
I made it and it is amazing! I did not have leeks or bay leaves ( important) so, instead I used a sprig of fresh thyme in the broth. I let it simmer for 3 hours. It is so delicious! Can't wait to taste it tomorrow after it has had time in the fridge to marry all of the flavors and thicken (although it is plenty thick now). Thank you for the recipe to my favorite soup! It will definitely be a keeper in my home!
Kristy Bernardo says
I'm thrilled that it turned out for you (and the thyme sounds delicious)! Thanks for letting me know, Liz! Cheers 🙂
Nutmeg Nanny says
This soup looks amazing! So creamy and delicious 🙂
Kristy Bernardo says
Thanks, NN!
Donalyn@TheCreeksideCook says
I love this soup and yours looks amazing. Giving this one a try for sure!
Kristy Bernardo says
Thanks, Donalyn! I hope you love it as much as I do!
Aggie says
This is one of those soups I've always wanted to learn to make. It looks delicious!!
Kristy Bernardo says
You should try it, Aggie! You'd love it 🙂
Meg @ The Housewife in Training Files says
I just saw a recipe for lemon soup in my Cooking Light magazine and I have been craving it ever since. But I love your addition of chicken and orzo. Perfect for those chilly nights!
Kristy Bernardo says
I'm curious to see the Lemon Soup recipe, I'm going to Google it! Thanks, Meg 🙂