Amazing lemon chicken soup in 50 minutes

When you need soup that wraps you up like your favorite worn-in sweater, you need something truly soulful. Forget those thin, watery broths! I’m bringing you back to the kitchen where I learned everything—my Grandma’s cooking—by sharing the absolute gold standard: authentic Greek Lemon Chicken Soup, or Avgolemono. This isn’t just any chicken soup; it’s famous for that unique, creamy texture and incredible tangy punch you get from the lemon and egg binding everything together. I spent years trying to recreate that honest comfort food flavor for my busy family, and I finally nailed it so you can bring that soulful taste to your weeknight table without stress. If you love heartwarming meals, you definitely need to bookmark this recipe along with all my other soups and salads!

Why This Authentic Avgolemono is the Best lemon chicken soup

Look, I’ve made dozens of chicken soups in my life. I’ve tried the quick versions using cream of chicken, and I’ve tried the lighter versions that are basically just hot broth. But nothing—and I mean *nothing*—compares to this true Avgolemono Soup Recipe. This isn’t culinary guesswork; this is a deeply tested recipe that brings genuine Mediterranean flavor right to your table. When you need real Comfort Food Soup, you need the creamy, tangy magic that only the egg-lemon emulsion provides.

I love that I can get this incredible bowl of healthy soup ready in just about 50 minutes—that’s faster than waiting for most delivery services! It proves you don’t need a full afternoon to create something spectacular. This dish is the definition of a reliable winner for any busy night.

Here’s why you should ditch the other recipes and trust this one:

• It delivers a genuinely creamy texture without using any heavy cream or dairy, making it lighter than you’d expect for such a hearty bowl.
• The bright, zesty lemon flavor wakes up your whole palate—it’s the perfect burst of sunshine in a bowl.
• It’s packed with protein and feels hearty enough to be a full meal, making it a fantastic Mediterranean Chicken Soup option.
• It’s so reliable, even if you’ve never done the famous egg-tempering trick before. Trust me, I’ll walk you through it! For another reliable chicken favorite, check out my post on creamy lemon chicken. If you want to see what other folks think of this classic, you can check out this version from a friend. (Source Link)

Ingredients for the Ultimate lemon chicken soup (Avgolemono Soup Recipe)

The magic of this lemon chicken soup really hinges on getting good quality ingredients, especially for that beautiful zing. You can’t fake fresh when it comes to the lemon broth! I always use low-sodium broth because we control the salt later, and please, please use actual fresh lemons—that bottled stuff just doesn’t cut it for that truly Zesty Lemon Broth we are after. You’ll need 6 cups of that broth, about a pound of chicken (breasts or thighs work fine), and the critical elements: three large eggs and a generous half-cup of fresh lemon juice, which usually means squeezing about three good-sized lemons.

Don’t forget the orzo! It gives the soup enough body to feel like a real meal. Here’s the full rundown of what you need for 6 satisfying servings:

• 6 cups low-sodium chicken broth
• 1 pound boneless, skinless chicken breasts or thighs
• 1/2 cup orzo pasta
• 1/2 cup long-grain white rice (optional substitute for orzo)
• 3 large eggs
• 1/2 cup fresh lemon juice (about 3 lemons)
• 1 teaspoon lemon zest
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Ingredient Notes and Substitutions for lemon chicken soup

If you need a Quick Weeknight Soup upgrade, skip cooking the chicken and just toss in about 3 cups of shredded rotisserie chicken at the very end. Easy peasy! If you can’t find orzo, that’s no sweat—I sometimes use white rice instead, but remember, if you skip the grains completely, this becomes an easy Gluten Free Soup Idea! The rice or orzo just helps absorb a bit of that beautiful broth and thickens it up just a hair more.

Step-by-Step Instructions to Make Creamy Lemon Chicken Soup

Okay, this is where the magic really happens! I know the idea of mixing raw eggs into hot soup sounds terrifying—trust me, that’s what I thought when I first saw Grandma’s method. But if you follow these steps precisely, you will get the silkiest, creamiest texture imaginable, and zero scrambled bits floating around. You can have this wonderfully bright, lemon chicken soup on the table in right around 50 minutes total, start to finish. It’s such a rewarding Quick Weeknight Soup!

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Preparing the Chicken and Broth Base for lemon chicken soup

First things first, we build the foundation. Take your 6 cups of broth and the whole chicken pieces and toss them into your biggest pot. Bring that right up to a rolling boil, then immediately knock the heat down so it’s just simmering gently. Let that chicken cook through—usually about 15 to 20 minutes is perfect. Once it’s cooked, pull the chicken out and let it cool just enough so you can handle it. While it’s cooling, keep that broth simmering low and slow—nice and steady. Now, drop in your orzo pasta. If you are using it, cook it according to the package directions until it’s tender, which usually takes about 8 to 10 minutes. While that’s happening, shred or dice up your cooked chicken into nice, bite-sized pieces and set that aside for later.

Mastering the Avgolemono Tempering Technique for Authentic Avgolemono Soup Recipe

This part is non-negotiable if you want that incredible, thick, creamy finish for your Avgolemono Soup Recipe. In a separate bowl, you MUST whisk your three eggs like crazy until they get light and frothy. Then, slowly pour in all that fresh lemon juice and the zest while you keep whisking. Be generous! Now, for the temper: Take about one full cup of that *hot* simmering broth from the pot and drizzle it super slowly—like a tiny thread—into your egg mixture while you are whisking the eggs nonstop. This step gently coaxes the eggs up to serving temperature, so they don’t seize up the second they hit the main pot. This protective step keeps you from getting that dreaded scramble texture in your Soup with Egg and Lemon. If you want to see how another trusted source approaches this, check out this detailed Greek version. (Source Link)

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Once the eggs are tempered, turn the heat under your main soup pot down to the absolute lowest setting. Slowly, slowly pour that tempered egg mixture back into the soup pot in a steady stream, stirring the whole time. This is key: don’t let the soup boil after the egg mixture goes in, or you’ll curdle it! Just heat it gently until you notice it thickening up just a touch. Now, stir in your shredded chicken. Flavor check! Season generously with salt and pepper until it tastes perfect to you. Garnish with fresh parsley and serve immediately while it’s piping hot. You can find some extra inspiration for making flavorful dishes like this garlic butter chicken bites on my site, but this soup is truly special!

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Tips for the Perfect Zesty Lemon Broth in Your lemon chicken soup

Getting that amazing Zesty Lemon Broth right is all about balance, honestly. It’s why this is such a proven, reliable recipe rather than something you have to worry about every time you make it! My biggest tip concerns the ratio of lemon juice to eggs. You need enough acid to cut through the richness of the egg emulsion, but too much and it tastes sharp, not bright. I aim for 2 tablespoons of fresh juice for every large egg, which gives us that signature tang.

Never skip the zest, either! That tiny bit of zest really captures the essential oils and deepens that wonderful citrus note that makes this such a great Immune Boosting Soup. Finally, taste as you go once the tempering is done. If it feels a little flat, add a tiny pinch of salt rather than more lemon right away. Sometimes flat means it needs seasoning, not more acid. You can find some other great citrus ideas when you check out my homemade lemonade recipe!

Serving Suggestions for this Hearty Comfort Meal

Now that you have this beautifully fragrant, warming lemon chicken soup, what do you serve alongside it? Since this Avgolemono is already quite satisfying with the chicken and orzo, it stands up perfectly on its own as a wonderful Light Dinner Soup. It feels substantial without weighing you down, which is exactly what I was aiming for.

But if you’re like my husband, you probably need something to dunk! The absolute best pairing is a thick slice of good, crusty bread. Nothing fancy, just something sturdy enough to soak up every last wonderful drop of that creamy broth. I have a killer recipe for buttery garlic bread that takes just minutes to make and makes this feel like a feast.

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It’s important to enjoy this light, bright Mediterranean flavor profile. It’s so different from those super rich, heavy bowls of soup we sometimes crave, like a hearty stew or maybe even a cheesy Cheeseburger Soup. This Greek soup gives you that deep comfort but leaves you feeling energized, not weighed down. It’s happy food, pure and simple!

Storage and Reheating Instructions for lemon chicken soup

Oh, this is such an important question for any soup thickened with egg—storage is different from your standard vegetable noodle soup! Because this lemon chicken soup relies on that beautiful, delicate emulsion of egg and lemon, you have to treat it gently when you save leftovers. If you store it right, it will taste almost as good the next day, which is great for busy schedules!

I find that my Avgolemono Soup Recipe keeps perfectly sealed up in the fridge for about three to four days. The flavor actually seems to deepen slightly overnight, which is a nice bonus. You’re looking for that satisfying, mildly tangy taste when you pull it out.

But here’s the crucial part: reheating. You absolutely want to avoid the microwave if you can. Microwaves heat unevenly and the high heat can shock the egg proteins, leading to a grainy or slightly curdled texture. It’s worth the extra two minutes on the stove!

To reheat perfectly, use a saucepan over low to medium-low heat. Stir it frequently and steadily as it warms up. You want it to get hot all the way through, but you must not let it come to a full, rolling boil the second time around. Keep it just below simmering. If you notice it seems a little too thick after reheating, just whisk in a splash of hot water or extra plain chicken broth to loosen it back up to that perfect, silky consistency. That’s the secret to keeping your creamy lemon chicken soup perfect!

Frequently Asked Questions about Avgolemono and lemon chicken soup

I always get questions about this soup because people are nervous about the eggs, and that’s totally fair! It comes from a place of wanting that perfect, silken texture every time. Don’t worry, I’ve baked and cooked this lemon chicken soup enough times to figure out all the quirks. Here are the things people ask me most often!

Can I make this Keto/Low Carb?

Oh yes, you absolutely can! Since the orzo and rice are what makes this a bit higher in carbs, you can skip those grains right out? If you leave out the 1/2 cup of orzo, you’ve got a beautiful, rich, protein-packed broth that fits right into most low-carb eating plans. I find when I make it low-carb, I often add in some extra finely diced carrots or celery with the chicken while simmering to bulk up the solid veggies. If you’re looking for other low-carb inspiration that doesn’t feel restrictive, you should check out my cheeseburger bowl recipe. It’s a keeper!

Can I use dried herbs instead of fresh parsley?

You know, this soup really shines because of how bright and fresh it is, so I strongly recommend using fresh parsley for the garnish at the end—it really pulls the lemon flavor through. That said, if you are in a pinch and need dried herbs during the simmering stage, I would use just about 1/2 teaspoon of dried oregano or maybe a pinch of dried dill, but *only* stir that into the broth while the chicken is cooking (Step 1). Don’t add dried herbs into the final egg mixture, though! Stick to fresh for that final pop of green flavor.

How do I prevent the soup from curdling? It happens every time!

This is the number one fear when making any Soup with Egg and Lemon, but I promise, the secret is all in the tempering, which we covered in detail. The most important thing to remember is that the egg mixture needs patience. You need to slowly stream in that hot broth while whisking the eggs rapidly—don’t just dump it in! Then, when the tempered eggs go back into the big pot, you MUST turn the heat down to low and stir constantly. If I see even one little bubble starting to form after the eggs go in, I pull the pot right off the burner until it cools slightly. If you want a great breakdown of the authentic Greek method, check out this resource. (Source Link)

Can I use chicken thighs instead of breasts?

Please use chicken thighs if you want to! I put breasts in the main recipe because they feel a bit more traditional for a lighter Greek soup, but thighs—especially bone-in, skin-on ones tossed right into the broth—will give you a richer, deeper broth because of the extra fat and flavor they release. They also stay incredibly moist after shredding. Whether you use breasts or thighs, just make sure they are cooked all the way through before you shred them for your lemon chicken soup. It’s all about flavor building!

Adapting Your Meal Planning with lemon chicken soup

When I was juggling that stressful marketing job, I really relied on systems to keep us eating well. This lemon chicken soup is a fantastic cornerstone for your weekly routine. It’s so much fresher and brighter than anything you’d get from those pre-packaged meal delivery companies, in my honest opinion! Seriously, spending that 50 minutes on a Sunday to make a big batch means you have healthy, homemade lunches all week long.

If you are getting serious about your weekly structure, this recipe fits perfectly into your overall meal planning strategy. It’s warm, it’s immune-boosting, and it freezes like a dream if you need to set aside extras later. You can find tons of other easy ideas for keeping your week on track over on my main blog page!

Share Your Experience Making This lemon chicken soup

Okay, friend, that’s my absolute best run-through for making the most incredible, authentic lemon chicken soup! Now it’s your turn to get messy in the kitchen and bring this Greek goodness to your table. I always love hearing how the soup turns out for everyone, especially since the tempering step can be a tiny bit nerve-wracking the first time you try the Avgolemono method.

When you make this, please come back and let me know how you did! Drop a star rating right at the top of the page—did you manage that silky texture? I want to hear all about it in the comments below. Did you stick with the orzo, or did you try it with rice? And if you snapped a picture of that beautifully bright bowl, tag me on social media so I can see your masterpiece! Happy cooking, everyone!

Authentic Greek Lemon Chicken Soup (Avgolemono) with Orzo

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Make this comforting and bright Greek Lemon Chicken Soup, Avgolemono, featuring tender chicken, orzo, and a creamy, tangy lemon-egg broth. This recipe delivers authentic Mediterranean flavor for a satisfying weeknight dinner.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 35 min
• Total Time: 50 min
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 6 cups low-sodium chicken broth
• 1 pound boneless, skinless chicken breasts or thighs
• 1/2 cup orzo pasta
• 1/2 cup long-grain white rice (optional substitute for orzo)
• 3 large eggs
• 1/2 cup fresh lemon juice (about 3 lemons)
• 1 teaspoon lemon zest
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

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Instructions

1. Place the chicken and chicken broth in a large pot. Bring to a boil, then reduce heat and simmer until the chicken is cooked through, about 15 to 20 minutes.
2. Remove the chicken from the pot and set it aside to cool slightly. Keep the broth simmering gently.
3. Add the orzo pasta (or rice) to the simmering broth. Cook according to package directions until tender, usually 8 to 10 minutes.
4. While the orzo cooks, shred or dice the cooked chicken into bite-sized pieces. Set the chicken aside.
5. In a medium bowl, whisk the eggs vigorously until they are light and frothy. Slowly whisk in the fresh lemon juice and lemon zest. This is your avgolemono mixture.
6. Temper the egg mixture: Remove about 1 cup of the hot broth from the pot and slowly drizzle it into the egg mixture while whisking constantly. This prevents the eggs from scrambling.
7. Reduce the heat under the soup pot to low. Slowly pour the tempered egg-lemon mixture back into the soup pot in a steady stream, stirring constantly. Do not let the soup boil after adding the egg mixture, or it may curdle. Heat gently until the soup thickens slightly.
8. Return the shredded chicken to the pot. Season with salt and pepper to your taste.
9. Serve the soup hot, garnished with fresh parsley.

Notes

• If you prefer a lighter soup, you can skip the orzo and use more shredded chicken.
• For a quicker preparation, use pre-cooked rotisserie chicken.
• This soup is naturally gluten-free if you substitute the orzo with rice or skip the grain entirely.
• If you are planning meals for the week, this soup pairs well with a simple keto meal plan for variety.

Nutrition

• Serving Size: 1.5 cups
• Calories: 320
• Sugar: 3
• Sodium: 450
• Fat: 12
• Saturated Fat: 3
• Unsaturated Fat: 9
• Trans Fat: 0
• Carbohydrates: 25
• Fiber: 1
• Protein: 30
• Cholesterol: 180