I swear this Avgolemono Soup Recipe makes plain chicken and orzo sing with a silky lemon tang that fools everyone into thinking you cooked all day.

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I love this lemony orzo bowl because it hits that bright-sour spot I can’t shut up about. I’m obsessed with the silky egg-lemon tang in every spoonful from a true Avgolemono Soup Recipe, and it’s not shy about tasting like actual chicken broth and lemon juice and eggs.

Sometimes I eat it straight from the pot. But I also love when the orzo swells and makes it almost creamy, like a Lemon Orzo Soup With Egg that refuses to be boring.

Herbs on top. Simple, sharp, and wildly satisfying.

I’ll take seconds, every time. No napkins.

No regrets. ever seriously

Ingredients

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Whole chicken: hearty protein, makes broth rich and comforting.
Chicken pieces: easier to handle, same juicy flavor, less fuss.
Chicken broth or water: the soup’s base, cozy and warm.
Yellow onion: sweetness and depth, melts into the broth.
Carrots: gentle sweetness and color, a little bite.
Celery: bright, fresh notes and subtle crunch left in pieces.
Extra virgin olive oil: silky mouthfeel and that Mediterranean touch.
Garlic cloves: warm garlicky aroma, not overbearing if smashed.
Bay leaf: background herbal hint, subtle but noticeable.
Salt: brings everything alive, don’t be shy to taste.
Black pepper: mild heat and a bit of edge.
Orzo pasta: tiny, comforting carbs that soak up the broth.
Eggs: make it creamy and luscious without cream.
Lemon juice: bright acidity, cuts through richness nicely.
Dill or parsley: fresh herbal lift, classy and green.
Butter: optional silkiness, makes the soup feel indulgent.
Lemon slices and herbs: pretty garnish, extra zing if you want.

Ingredient Quantities

1 whole chicken (3 to 4 lb) or about 2 lb bone in chicken pieces (thighs & breasts)

8 cups low sodium chicken broth or water

1 medium yellow onion, peeled and halved

2 carrots, peeled and sliced

2 celery stalks, sliced

2 tablespoons extra virgin olive oil

3 garlic cloves, smashed

1 bay leaf

Salt, about 1 1/2 to 2 teaspoons, plus more to taste

Freshly ground black pepper, about 1/2 teaspoon

3/4 to 1 cup orzo pasta (depending how big you want it)

3 large eggs, room temperature

Juice of 2 to 3 lemons (about 1/3 to 1/2 cup), freshly squeezed

2 tablespoons fresh dill, chopped or 2 tablespoons fresh parsley, chopped (or a mix)

1 tablespoon unsalted butter (optional, for extra silkiness)

Extra lemon slices and chopped herbs for serving, optional

How to Make this

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1. Put the whole chicken or chicken pieces in a large pot with 8 cups chicken broth or water, add the halved onion, carrots, celery, smashed garlic, bay leaf, 1 to 1 1/2 teaspoons salt and 1/2 teaspoon black pepper, bring to a simmer, skimming any foam; simmer gently until chicken is cooked through, about 45 to 60 minutes for a whole bird or 30 to 40 minutes for pieces.

2. Carefully remove the chicken to a plate and let cool enough to handle; strain the cooking liquid into another pot or bowl to remove solids and return the clear broth to the pot. Taste and add more salt if needed.

3. Remove skin and bones and shred or chop the meat into bite sized pieces; set aside. If you used pieces, just shred or chop them after they are cool enough.

4. Bring the strained broth back to a gentle simmer, add the orzo and cook until just tender, about 8 to 10 minutes depending on the size; don’t overcook it because it will absorb more liquid later.

5. While the orzo cooks, in a medium bowl whisk the 3 room temperature eggs until smooth, then whisk in the lemon juice and a pinch of salt until combined. This is your avgolemono mix.

6. Temper the eggs: scoop about 1 cup of the hot broth into the egg and lemon mixture while whisking constantly, then add another cup slowly while whisking; this raises the temp of the eggs so they won’t scramble when added to the soup.

7. Remove the soup pot from heat and slowly pour the tempered egg and lemon mixture back into the pot while stirring gently. Return pot to very low heat and stir until soup thickens slightly and becomes silky, about 2 to 3 minutes; do not boil or the eggs will curdle.

8. Stir in the shredded chicken, chopped dill or parsley, the tablespoon of unsalted butter if using, and adjust seasoning with salt and pepper and more lemon if you want it tangier. Warm through on low for a minute.

9. Serve hot with extra lemon slices and chopped herbs on top. Leftovers keep well in the fridge but the orzo will continue to soak up liquid, so you may need to add a little hot broth when reheating.

Equipment Needed

1. Large stockpot for cooking the chicken and soup
2. Fine-mesh strainer or sieve to remove solids from the broth
3. Cutting board and a sharp chef knife for veg and shredding meat
4. Tongs or slotted spoon to lift the chicken out safely
5. Medium bowl and whisk for the eggs and lemon mixture
6. Measuring cups and spoons for broth, orzo, salt and lemon juice
7. Wooden spoon or silicone spatula for gentle stirring
8. Ladle or large spoon for tempering the eggs and serving

FAQ

Can I use just chicken pieces instead of a whole chicken?

Yes. Use about 2 pounds of bone in pieces (thighs and breasts) and cook the same way. Bone in gives better flavor. If you use boneless, cut the simmer time down so it does not get dry and overcooked.

How do I keep the orzo from getting mushy?

Add the orzo near the end and simmer until just tender, usually 8 to 10 minutes. If you plan to reheat leftovers, undercook the orzo by 1 to 2 minutes so it wont turn to mush later.

What if my avgolemono curdles and looks grainy?

That happens when the eggs get too hot too fast. Fix it by tempering: whisk a ladle of hot broth into the eggs slowly, then whisk that back into the pot off the heat. Gently warm the soup for a minute, but do not boil.

Can I make this ahead or freeze it?

You can make the broth and cooked chicken ahead and refrigerate for 2 to 3 days. Once the soup has eggs and orzo added, it gets softer with time so it is best eaten the same day. You can freeze the plain broth and cooked shredded chicken, then add fresh orzo and do the egg tempering when you reheat.

How tart should the soup be and can I use less lemon?

Taste as you go. Start with juice from 2 lemons and add more if you want it brighter. Keep in mind salt and lemon work together, so you may need to adjust salt after adding lemon.

Can I make a vegetarian version?

Yes. Use vegetable broth and skip the chicken. For more body, add cooked white beans or mushrooms and finish with the egg and lemon mixture the same way. The texture will be different but still satisfying.

Greek Lemon Chicken Orzo Soup (Kotosoupa Avgolemono) Recipe Substitutions and Variations

Whole chicken (3 to 4 lb) — substitute: 2 lb boneless skinless chicken thighs or breasts, cut into chunks; they cook faster so simmer 20 to 25 minutes until tender and shred. If using pre-cooked rotisserie chicken, add at the end to warm through.
8 cups low sodium chicken broth or water — substitute: vegetable broth for a lighter, vegetarian-friendly base, or use water plus 1 to 2 teaspoons chicken bouillon (or vegetable bouillon) to control salt and flavor.
3/4 to 1 cup orzo pasta — substitute: long-grain white rice (same cooking time if added to simmering broth) or acini di pepe/ditalini for a similar tiny-pasta texture; reduce rice to 1/2 to 3/4 cup to avoid it swallowing up all the broth.
3 large eggs, room temperature — substitute: 1 cup plain Greek yogurt whisked smooth and tempered with hot broth before adding to soup for creaminess without raw eggs, or use 1 tablespoon cornstarch mixed with 2 tablespoons cold water and stirred into boiling soup to thicken if you want a lemony broth without eggs.

Pro Tips

1. Don’t rush the simmering, let the chicken cook gently until it’s falling off the bone. If the broth gets cloudy skim the foam with a spoon early on, it helps keep the soup clearer and cleaner tasting.

2. Temper the eggs slowly and whisk non stop. If you dump hot broth too fast the eggs will curdle and you’ll end up with little bits instead of that silky soup everyone loves. If it starts to curdle a bit, pull the pot off heat and whisk like crazy, sometimes it comes back.

3. Undercook the orzo by a minute or two since it keeps absorbing liquid in the fridge. Also if you plan to store leftovers, keep some extra warm broth on hand to loosen it when reheating.

4. Brighten the soup at the end with fresh lemon and herbs, but add in small amounts and taste as you go. Too much lemon up front can hide the chicken flavor, so tweak it at the finish until it sings.