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Ingredients for Greek Lemon Chicken Soup including fresh dill, lemons, carrots, and boneless chicken breasts on a dark wood surface.

Authentic Greek Lemon Chicken Soup (Avgolemono)

This authentic Greek Lemon Chicken Soup features a luxurious, dairy-free creamy yellow broth packed with tender shredded chicken, orzo, and fresh dill. Bright, hearty, and perfect for a comforting weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Course: Dinner, Lunch
Cuisine: Greek
Calories: 320
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Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless skinless chicken breasts Raw (450g).
  • 2 tbsp extra-virgin olive oil (30ml).
  • 1 medium yellow onion Finely chopped (150g).
  • 2 medium carrots Peeled and diced (120g).
  • 3 cloves garlic Minced (15g).
  • 6 cups low-sodium chicken broth (1440ml).
  • 1 cup dried orzo pasta (200g).
  • 3 large eggs Room temperature (150g).
  • 1/2 cup fresh lemon juice Freshly squeezed (120ml).
  • 1/4 cup fresh dill Chopped, plus more for garnish (10g).
  • 1 tsp kosher salt To taste (5g).
  • 1/2 tsp black pepper Freshly cracked (2.5g).

Equipment

  • 1 Heavy-bottomed Dutch oven or soup pot Essential for maintaining an even simmer.
  • 1 Mixing bowl and wire whisk Required for whisking and tempering the eggs and lemon.

Method
 

Preparing the Soup
  1. Heat the olive oil in a Dutch oven over medium heat. Add the diced carrots and chopped yellow onion, cooking for 5 to 7 minutes until softened. Stir in the minced garlic and cook for 60 seconds until fragrant.
  2. Pour in the chicken broth and salt, scraping the bottom of the pot. Submerge the raw chicken breasts, bring to a boil, then reduce heat to low. Cover and simmer for 15 to 20 minutes until the chicken reaches 165°F (74°C).
  3. Remove the cooked chicken and set aside to rest. Bring the broth back to a gentle simmer, stir in the orzo pasta, and cook for 8 to 10 minutes. Use two forks to shred the chicken, then return it to the pot once the orzo is tender.
  4. In a medium bowl, vigorously whisk the room-temperature eggs until frothy. Slowly whisk in the fresh lemon juice. While continuing to whisk continuously, slowly stream in 1/2 cup (120ml) of hot broth from the pot. Repeat with another 1/2 cup of hot broth to gently temper the eggs.
  5. Remove the soup pot completely from the heat. Slowly pour the tempered egg mixture into the pot, stirring continuously in a gentle circular motion until the broth turns creamy yellow. Stir in the fresh dill, garnish with black pepper, and serve immediately.

Notes

Tip 1. Never skip tempering the eggs, or they will scramble when added to the soup.
Tip 2. Remove the pot from the heat before stirring in the tempered egg mixture to prevent curdling.
Tip 3. Use room-temperature eggs to ensure a smooth, velvety emulsion.