I perfected an Easy Greek Lemon Chicken Soup that pairs tender chicken and orzo with a silky egg-lemon broth and a single lemon, revealing a simple trick that yields an unexpectedly velvety texture.

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I never thought a simple bowl could trick my brain the way this one does, it looks humble but every spoonful flips between bright and rich. I like to call it my Greek Lemon Chicken Soup because it has that sharp lemon edge that wakes you up, yet it settles like a secret you dont tell.

There is tender boneless skinless chicken breasts and little pearls of orzo that somehow make it feel like something your grandmother would hide in her best cookbook. Some nights it feels more like Lemon Chicken Soup, other nights like a quiet, clever comfort I want to taste again.

Ingredients

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Chicken breasts: lean protein, builds muscle, keeps soup hearty and satisfying, not greasy.
Chicken stock: adds savory depth, it’s where most flavor lives and warms the soul.
Orzo: small pasta, carbs for energy, gives body and slight chew to broth.
Lemon juice: bright, tangy acidity, adds sour freshness and helps balance richness.
Eggs: make soup silky, add protein and calories, thicken broth without cream.
Onion: sweet and savory aromatics, contains fiber and antioxidants, deepens flavor slowly.
Carrot: adds sweetness, fiber and beta carotene, subtle color and texture to spoonfuls.

Ingredient Quantities

2 chicken breasts (about 12 oz) boneless skinless

6 cups chicken stock, low sodium recommended

3/4 cup orzo

Juice of 1 lemon (about 2 tbsp)

2 large eggs

1 small yellow onion

1 medium carrot

1 stalk celery

1 bay leaf (optional)

1 tablespoon olive oil

Salt and freshly ground black pepper, to taste

2 tablespoons fresh parsley (optional)

How to Make this

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1. Prep: finely dice the onion, carrot and celery, juice the lemon and crack the 2 eggs into a small bowl but don’t whisk them yet, set everything nearby so cooking flows easier.

2. Heat 1 tablespoon olive oil in a medium pot over medium heat, add the diced veg and a pinch of salt and cook until soft and slightly sweet, about 5 minutes.

3. Pour in 6 cups chicken stock and add the bay leaf, bring to a gentle simmer then add the 2 chicken breasts, lower heat and poach at a bare simmer until just cooked through, about 12 to 15 minutes so the chicken stays tender.

4. Remove the chicken to a plate and cover to keep warm, leave the broth simmering and add 3/4 cup orzo, cook until al dente, about 8 minutes.

5. While the orzo cooks, whisk the 2 eggs with the juice of 1 lemon in a medium bowl until smooth and a little frothy, this is your avgolemono mixture.

6. Temper the eggs: ladle about 1 cup of hot broth into the egg mixture slowly while whisking constantly, repeat with another ladle if you have it, this warms the eggs so they won’t scramble.

7. Turn the heat off under the pot, remove the bay leaf, then slowly pour the tempered egg-lemon mixture into the soup while stirring gently, put the pot back on the lowest heat and warm for a minute or two until the soup thickens slightly but do NOT let it boil or it will curdle.

8. Shred the poached chicken with two forks and stir it back into the soup, taste and season with salt and freshly ground black pepper, remember low sodium stock may need a little more salt.

9. Finish with 2 tablespoons chopped fresh parsley if using, a little extra lemon or olive oil if you like, serve hot and try not to let it sit and thicken too long before eating.

Equipment Needed

1. Medium pot, about 3 to 4 quart, for poaching and simmering
2. Chef knife, sharp, for finely dicing onion carrot and celery
3. Cutting board, sturdy, set near the stove so prep flows easier
4. Measuring cups and spoons for the 3 4 cup orzo, 6 cups stock and lemon juice
5. Small bowl and whisk to beat the eggs with the lemon juice
6. Ladle to pull hot broth for tempering the eggs
7. Wooden spoon or heat proof spatula to stir gently so it wont curdle
8. Two forks and a plate to shred the chicken and keep it warm

FAQ

Q: How do I keep the eggs from curdling when I add them to the soup?
A: Whisk the 2 eggs with the lemon juice until smooth, then slowly add about 1/2 cup of hot broth while whisking to temper the eggs. Once warmed up, pour the mixture back into the pot off the heat or with the burner on the lowest setting, stir gently and do not let it boil or the eggs will scramble.

Q: Can I use rice instead of orzo and will the soup get mushy?
A: Yes you can swap in long grain or basmati rice. Cook rice separately and add just before serving to avoid it soaking up all the stock and getting mushy. If you cook rice directly in the soup use less time and check often.

Q: Can I use rotisserie or leftover cooked chicken?
A: Absolutely, shred the cooked chicken and add it near the end of simmering so it warms through. Taste before salting since rotisserie chicken and stock might already be salty.

Q: How long will leftovers keep and can I freeze this soup?
A: Refrigerate up to 3 to 4 days. Freezing after you've added the egg and lemon is not great, the texture changes and gets grainy. If you want to freeze, do it before adding the egg mixture, then thaw and temper fresh eggs and lemon when reheating.

Q: My soup isnt creamy, why?
A: Usually because the egg mixture was added to boiling soup or wasnt tempered properly so it broke instead of emulsifying. Also undercooked orzo or too little starch can make it thinner. Fix: temper well, keep heat low, and whisk constantly when you add the eggs.

Q: Can I make this vegetarian or vegan?
A: Vegetarian yes if you use good vegetable stock and keep the eggs, its still avgolemono though. Vegan not really unless you want a different technique like using plant yogurt or a cornstarch slurry to thicken, but it wont taste or feel exactly like traditional avgolemono.

Greek Lemon Chicken Soup (Avgolemono) Recipe Substitutions and Variations

Chicken breasts: use boneless skinless chicken thighs or shredded rotisserie chicken for richer flavor and less chance of drying out, just adjust cooking time and shred after cooking
Orzo: swap for long grain rice (jasmine or basmati) or pearl couscous, rice takes longer so add earlier and cook till tender
Juice of 1 lemon: bottled lemon juice in equal amount in a pinch, or 1 tbsp white wine vinegar plus 1 tsp lemon zest for bright lemony notes without a fresh lemon
2 large eggs: substitute 1/2 cup plain Greek yogurt whisked and tempered into warm soup off the heat for creaminess, or use a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) to thicken though you wont get the same silky egg texture

Pro Tips

– Temper the eggs sloooowly and keep whisking. Ladle in warm broth a little at a time, then pour it back into the pot off the heat. If you want it extra silky, run the egg lemon mix through a fine sieve first. Dont let it boil or you’ll get curdles.

– Poach the chicken at a bare simmer so it stays tender. Pull it when the thickest part hits about 160 F and let it rest a few minutes so carryover finishes to 165 F. Shred it finely so every spoonful has chicken, and save the poaching liquid to taste or thin the soup later.

– Orzo cooks fast and will keep soaking up broth if you plan leftovers. If you want the soup to stay looser next day, cook the orzo separately then add when serving. Otherwise add the pasta late and watch the clock so it stays al dente.

– Taste and tweak at the end, not the start. Low sodium stock will need more salt, and lemon is easier to add than take away so add in small steps. A little extra olive oil at the end gives a nice shine and mouthfeel, and fresh parsley brightens it up.