Lemon Chicken Avgolemono Soup: My Favorite Bowl of Comfort

If there were a comfort food hall of fame, avgolemono would be front and center—and for me, it is the winner. This Greek classic is more than just chicken soup with lemon. It’s silky, bright, deeply nourishing, and surprisingly easy to make.

What makes avgolemono magical is the way it’s thickened: not with cream, flour, or starch, but with eggs. When whisked slowly into hot broth, they transform the soup into something rich and velvety while still tasting light. It’s the kind of dish that feels healing, cozy, and elegant all at once.

Ingredients

• 1 tbsp olive oil
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 6 cups good-quality chicken broth
• ½ cup orzo or white rice
• 2 cups shredded cooked chicken (rotisserie works great)
• 3 large eggs
• Juice of 2 lemons (about ⅓ cup)
• Salt and pepper to taste
• Fresh dill or parsley, for garnish

Instructions

1. Sauté the aromatics: In a large pot, heat the olive oil over medium. Add onion and cook until soft, about 5 minutes. Add garlic and stir for 30 seconds.

2. Simmer the broth: Add the chicken broth and bring to a gentle boil. Stir in orzo or rice and simmer until tender (about 8–10 minutes for orzo, longer for rice).

3. Temper the eggs: In a medium bowl, whisk together the eggs and lemon juice. Slowly ladle about 1 cup of hot broth into the egg mixture very slowly, whisking constantly. This step prevents curdling.

4. Finish the soup: Reduce heat to low. Slowly pour the tempered egg mixture back into the pot, stirring gently. The soup will thicken slightly but should never boil from this point on. Stir in chicken, salt, and pepper to taste.

5. Serve: Ladle into bowls and garnish with fresh dill or parsley. Serve immediately.

Optional Add-Ins

• Sautéed spinach or kale for greens
• A pinch of turmeric for extra color
• Extra lemon for a sharper bite (JI like mine very lemony)

Notes

• This soup doesn’t freeze well due to the eggs, but it keeps in the fridge for 3 days.
• Reheat gently over low heat to avoid curdling.

There are fancier soups, heavier soups, trendier soups—but none more beloved in my kitchen. Avgolemono is sunshine in a bowl, a little lemony hug for your insides, and proof that simple food can be absolutely sublime.

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