This Greek-inspired Lemon Chicken Soup (Avgolemono) is creamy, comforting, and brightened with a refreshing lemon flavor. It’s an easy and quick recipe, ready in just about 30 minutes. The soup is made with orzo or rice, cooked chicken, and a luscious, creamy broth created by tempering eggs. Whether you’re looking for a cozy fall or winter meal or a fresh spring dish, this soup is a perfect option.

Full Recipe:

Ingredients

• 1 to 2 tablespoons extra virgin olive oil
• 1 small white or yellow onion, diced
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• 3 to 4 cloves garlic, finely minced
• 1 teaspoon kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper
• ½ teaspoon dried basil
• 1 cup dry orzo pasta (or dry uncooked white rice, see note below)
• 1 pound cooked and shredded chicken (about 3 cups)
• 8 cups chicken broth (low-sodium or regular)
• 3 large egg yolks (at room temperature)
• 1 large lemon, juiced
• 4 ounces fresh baby spinach (about 2 large handfuls)
• Fresh herbs (such as dill or parsley) for garnishing

Directions

1. In a large Dutch oven, heat olive oil over medium-high heat. Add onion, carrots, and celery, and sauté for about 5 minutes until softened. Stir frequently.
2. Add garlic, salt, pepper, and dried basil. Sauté for another minute.
3. Add orzo (or rice), shredded chicken, and chicken broth to the pot. Bring to a boil, then reduce to a simmer. Cook for 10-12 minutes or until orzo is al dente (about 20 minutes if using rice).
4. While the soup simmers, whisk the egg yolks and lemon juice together in a separate bowl.
5. Slowly add ladles of hot soup broth into the egg mixture, whisking constantly to temper the eggs. Repeat with another ladle of broth.
6. Slowly pour the tempered egg mixture into the soup pot, stirring constantly until smooth and creamy.
7. Turn off the heat and stir in the spinach. Let it wilt, then taste and adjust seasoning as needed.
8. Garnish with fresh herbs and serve.

Nutrients (Per Serving)

• Calories: 317 kcal
• Carbohydrates: 27g
• Protein: 27g
• Fat: 11g
• Saturated Fat: 3g
• Polyunsaturated Fat: 2g
• Monounsaturated Fat: 5g
• Cholesterol: 160mg
• Sodium: 1651mg
• Potassium: 553mg
• Fiber: 3g
• Sugar: 5g
• Vitamin A: 7061 IU
• Vitamin C: 11mg
• Calcium: 81mg
• Iron: 3mg

Why Greek-inspired Lemon Chicken Soup (Avgolemono) is a Perfect Meal

Avgolemono is the perfect meal for many occasions because it’s both hearty and light, rich and refreshing. The tempering of eggs with broth creates a creamy texture without the need for cream, making it a slightly lighter option compared to traditional creamy soups. The addition of lemon gives it a bright, zesty flavor that’s perfect for lifting your spirits, and the orzo (or rice) gives the soup a satisfying bite.

It’s an easy one-pot recipe, making cleanup a breeze, and it’s ready in under 30 minutes, which makes it ideal for busy weeknights. The ingredients are simple and often pantry staples, making it a budget-friendly option as well. Whether served as a cozy meal on a chilly night or a fresh dish during spring, this Greek-inspired Lemon Chicken Soup will become a go-to favorite in your recipe repertoire.

How to Make Greek-inspired Lemon Chicken Soup (Avgolemono)

Making this Greek-inspired Lemon Chicken Soup is straightforward and quick. Here’s how you can prepare it in just 30 minutes:

1. Sauté the Vegetables

In a large Dutch oven, heat 1 to 2 tablespoons of extra virgin olive oil over medium-high heat. Add the diced onion, peeled and diced carrots, and diced celery. Sauté for about 5 minutes until the vegetables are softened and aromatic, stirring frequently to avoid burning.

2. Add Garlic and Seasonings

Add the finely minced garlic, kosher salt, freshly ground black pepper, and dried basil to the pot. Sauté for another minute, allowing the garlic to become fragrant and the seasonings to coat the vegetables.

3. Add Orzo, Chicken, and Broth

Stir in the dry orzo pasta (or uncooked rice if you prefer), shredded cooked chicken, and 8 cups of chicken broth (low-sodium or regular). Bring the mixture to a boil, then reduce to a simmer. Let it cook for 10-12 minutes or until the orzo is al dente. If using rice, the cooking time will be about 20 minutes or until the rice is tender.

4. Prepare the Egg-Lemon Mixture

While the soup is simmering, whisk together 3 large egg yolks and the juice of 1 large lemon in a separate bowl. This mixture will create the creamy base for the soup.

5. Temper the Eggs

Slowly add ladles of hot soup broth into the egg and lemon mixture, whisking constantly to temper the eggs. This is an important step to avoid scrambling the eggs. Repeat with another ladle of broth to gradually bring the temperature of the eggs up without curdling.

6. Add the Egg-Lemon Mixture to the Soup

Slowly pour the tempered egg mixture into the soup pot while stirring constantly until smooth and creamy. This will give the soup its signature velvety texture.

7. Finish the Soup

Turn off the heat and stir in 4 ounces of fresh baby spinach (about 2 large handfuls). Let the spinach wilt into the soup, which should only take a minute or two. Taste the soup and adjust the seasoning with salt and pepper as needed.

8. Serve and Garnish

Garnish the soup with fresh herbs, such as dill or parsley, for added freshness and flavor. Serve immediately while hot.

Why This Greek-inspired Lemon Chicken Soup is So Special

What makes this Avgolemono soup stand out is the creamy texture created by tempering eggs with the broth. The soup’s velvety base is enriched with the zestiness of lemon and the savory depth of chicken broth, creating a perfect balance of flavors. The orzo or rice adds a comforting and filling texture, while the spinach contributes a burst of green, making the dish feel light yet hearty.

The bright lemon flavor makes this soup feel refreshing and comforting at the same time, making it a versatile dish that can be enjoyed year-round. Whether you’re in need of a comforting winter meal or something lighter and fresher for spring, this soup is guaranteed to satisfy.

Nutritional Information for Greek-inspired Lemon Chicken Soup

Each serving of Greek-inspired Lemon Chicken Soup contains approximately 317 calories. It provides 27 grams of protein, which is great for muscle repair and overall health. The soup has 27 grams of carbohydrates, including 3 grams of fiber, making it a relatively balanced meal with a moderate amount of carbs and fiber for digestion.

The dish contains 11 grams of fat, with 3 grams of saturated fat, primarily from the eggs and olive oil. The soup is a good source of healthy fats and provides 5 grams of monounsaturated fat. It also offers a decent amount of vitamins and minerals, such as 7,061 IU of Vitamin A, which supports vision and immune function, and 11 milligrams of Vitamin C, contributing to skin health and immunity.

With 1,651 milligrams of sodium, this soup is on the higher end in terms of salt content, especially if using regular chicken broth. Opt for low-sodium broth if you’re watching your sodium intake. The soup also provides 81 milligrams of calcium and 3 milligrams of iron, contributing to bone health and oxygen transport in the body.

Serving Suggestions for Greek-inspired Lemon Chicken Soup

This soup can be served on its own or with a variety of sides. Here are some ideas for pairing:

• With Fresh Bread: Serve the soup with a side of crusty bread or pita to soak up the creamy broth.
• With a Greek Salad: A refreshing Greek salad made with cucumbers, tomatoes, red onions, olives, and feta cheese complements the bright lemony flavor of the soup.
• With Roasted Vegetables: Roasted vegetables, such as carrots, potatoes, or zucchini, provide a hearty addition to the meal.
• As a Light Dinner: Pair the soup with a light protein like grilled fish or chicken for a balanced meal.

Conclusion

Greek-inspired Lemon Chicken Soup (Avgolemono) is a comforting, flavorful dish that’s easy to make and perfect for any time of year. The creamy, velvety texture, paired with the bright, zesty lemon flavor, makes this soup both refreshing and satisfying. With just a few ingredients and 30 minutes of cooking time, it’s a great option for a quick weeknight meal or a cozy weekend dinner. Whether enjoyed on its own or paired with a side, this soup is guaranteed to be a hit with everyone at the table!