Delicious Greek Lemon Chicken Soup

If you ask me, Greek lemon chicken soup is one of those dishes that feels like a warm hug in a bowl.

This comforting soup brings together tender chicken, orzo pasta, and fresh vegetables in a silky chicken broth that’s brightened with lemon and egg yolks. The dill and oregano give it that classic Greek flavor, while the carrots and celery add just the right amount of crunch.

The secret is in the egg-lemon mixture that gets stirred in at the end, creating a creamy texture without any heavy cream. Fresh lemon juice wakes up all the flavors and makes each spoonful taste clean and satisfying.

It’s a one-pot meal that comes together in about 45 minutes, perfect for weeknight dinners when you want something hearty but not too heavy.

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What Kind of Chicken Should I Use?

For this Greek lemon chicken soup, boneless, skinless chicken breasts are the easiest option and cook up quickly in the broth. That said, you can absolutely use chicken thighs instead if that’s what you have on hand – they’ll add a bit more flavor and stay juicy even if you accidentally overcook them a little. If you’re short on time, you can even use rotisserie chicken from the store and just shred it up and add it near the end of cooking. Whatever you choose, just make sure the chicken is cooked through before you shred it into bite-sized pieces for the soup.

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Options for Substitutions

This Greek soup is pretty forgiving when it comes to swapping ingredients:

• Orzo: If you don’t have orzo, small pasta shapes like ditalini, acini di pepe, or even broken-up angel hair work well. Rice is another option – just use about 1/2 cup and adjust cooking time as needed.
• Chicken breasts: Chicken thighs are actually a great swap here since they stay more tender during cooking. You can also use a rotisserie chicken – just shred the meat and add it near the end to warm through.
• Egg yolks: The egg yolks create that signature creamy texture, so I wouldn’t skip them. However, if you’re concerned about using raw yolks, you can use 1 whole egg plus 1 yolk instead.
• Fresh dill: Fresh parsley makes a nice substitute if dill isn’t your thing or you can’t find it. You could also use about 1 teaspoon of dried dill, though fresh really does make a difference here.
• Lemon juice: Fresh lemon is key to this recipe’s bright flavor, so try not to substitute it. If you absolutely must, bottled lemon juice will work, but start with less and taste as you go.
• Chicken stock: Vegetable stock can work in a pinch, though you’ll lose some of that rich chicken flavor. If using vegetable stock, consider adding a bit more salt to compensate.

Watch Out for These Mistakes While Cooking

The biggest mistake you can make with this Greek lemon chicken soup is adding the egg-lemon mixture (called avgolemono) directly into the boiling pot, which will scramble your eggs and ruin the silky texture. To avoid this, always temper the eggs by slowly whisking in a couple ladles of hot broth first, bringing them up to temperature gradually before adding them back to the soup.

Another common error is overcooking the chicken breasts – since they’ll simmer for 15 minutes and then sit in the hot soup while you cook the orzo, pull them out as soon as they reach 155°F internally to keep them tender.

Don’t let the soup boil after adding the egg-lemon mixture, as high heat will cause it to curdle and separate – keep it at a gentle simmer and stir constantly for those final 5 minutes to achieve that creamy, velvety consistency that makes this soup special.

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What to Serve With Greek Lemon Chicken Soup?

This soup is pretty hearty on its own since it’s packed with chicken, orzo, and veggies, but I love serving it with warm pita bread or crusty bread for dipping. A simple Greek salad with cucumbers, tomatoes, feta, and olives makes a great side that keeps with the Mediterranean vibe. If you want something a bit more filling, try adding some hummus and tzatziki with extra pita on the side for a complete meal. The bright lemon flavor in the soup pairs really well with salty feta cheese crumbled on top, and a drizzle of good olive oil never hurts either.

Storage Instructions

Store: Keep your leftover Greek lemon chicken soup in an airtight container in the fridge for up to 4 days. Just know that the orzo will soak up more liquid as it sits, so you might want to add a splash of chicken stock when reheating to loosen it up.

Freeze: This soup can be frozen, but I’d recommend leaving out the egg yolks if you’re planning to freeze it since they can get a bit grainy. Store it in freezer-safe containers for up to 3 months, and just whisk in fresh egg yolks and lemon juice after reheating for that creamy finish.

Reheat: Warm the soup gently on the stovetop over medium-low heat, stirring occasionally. If you’re reheating a batch with the egg yolks already mixed in, keep the heat low to prevent them from curdling. Add a bit more stock or water if it’s gotten too thick.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 950-1100
• Protein: 75-85 g
• Fat: 28-34 g
• Carbohydrates: 100-115 g

Ingredients

For the soup base:

• 1.5 tbsp olive oil (I prefer Bertolli Extra Virgin for a smoother finish)
• 1 medium onion
• 1 medium carrot
• 3 celery stalks
• 4 garlic cloves
• 2 bay leaves
• 12 oz chicken breasts (cut into 1-inch cubes for even cooking)
• 6 cups chicken stock (I always use Swanson for the best savory balance)
• 1 cup orzo
• 1 handful fresh dill
• 1/4 tsp dried oregano
• salt
• pepper

For the egg-lemon mixture:

• juice of 1 lemon
• 2 egg yolks (room temperature, about 70°F, to prevent curdling)

Step 1: Prepare Mise en Place and Build the Aromatics Base

• 1.5 tbsp olive oil
• 1 medium onion, diced
• 1 medium carrot, diced
• 3 celery stalks, diced
• 4 garlic cloves, minced
• 12 oz chicken breasts, cut into 1-inch cubes

Dice the onion, carrot, and celery into similar-sized pieces so they cook evenly.

Mince the garlic cloves and set aside.

Cube the chicken breasts into 1-inch pieces and set aside separately.

Having everything prepared and measured before cooking allows you to work smoothly without interruption.

Heat the olive oil in a large pot over medium heat, then add the diced onion, carrot, and celery.

Cook for 8-10 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent—this develops the sweet, foundational flavor of the soup.

Step 2: Build Depth with Garlic and Broth

• 4 garlic cloves, minced
• 2 bay leaves
• 12 oz chicken cubes
• 6 cups chicken stock

Add the minced garlic to the softened vegetables and cook for 1 minute, stirring constantly, until fragrant—this prevents the garlic from burning while fully infusing its flavor into the oil.

Pour in the chicken stock, add the bay leaves and cubed chicken, and bring to a boil over high heat.

Once boiling, reduce the heat to medium-low and cover the pot.

Simmer gently for 15 minutes until the chicken is cooked through and tender.

Step 3: Cook the Orzo and Prepare for Egg Liaison

• 1 cup orzo
• 2 egg yolks, room temperature
• juice of 1 lemon

Remove the cooked chicken with a slotted spoon and set aside on a cutting board.

Remove and discard the bay leaves.

While waiting for the chicken to cool slightly, add the orzo directly to the simmering broth and cook for 10 minutes until al dente, stirring occasionally to prevent sticking.

In a small bowl, whisk together the room-temperature egg yolks and lemon juice—room temperature eggs emulsify more smoothly and are less likely to curdle when tempering.

Step 4: Temper the Eggs and Create the Creamy Liaison

• egg-lemon mixture from Step 3
• soup broth from Step 3

Once the orzo is cooked, slowly ladle about 2 scoops of the hot soup broth into the egg-lemon mixture while whisking constantly.

This gradual tempering process raises the temperature of the eggs without scrambling them.

Slowly pour the warmed egg mixture back into the pot while stirring gently and continuously—this creates that silky, luxurious texture Greek avgolemono soup is known for.

I find whisking in one direction rather than random circular motions helps distribute the eggs evenly throughout the broth.

Step 5: Finish with Chicken, Herbs, and Seasoning

• cooked chicken from Step 3
• 1/4 tsp dried oregano
• 1 handful fresh dill
• salt and pepper to taste

Shred or roughly chop the cooked chicken from Step 3 and return it to the pot.

Add the dried oregano and stir to combine.

Simmer gently for about 2-3 minutes over low heat—do not boil, as high heat can cause the egg liaison to break and become grainy.

Remove from heat and stir in the fresh dill.

Taste the soup and season with salt and pepper to your preference, keeping in mind that good-quality stock is already seasoned, so add carefully.

Step 6: Serve and Garnish

• fresh dill for garnish

Ladle the soup into serving bowls and top with extra fresh dill for brightness and aroma.

Serve immediately while the soup is hot and the flavors are at their peak.

Delicious Greek Lemon Chicken Soup

Delicious Delicious Greek Lemon Chicken Soup recipe with step-by-step instructions.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings 4 servings

Calories 1025 kcal

Ingredients

  

For the soup base::

• 1.5 tbsp olive oil (I prefer Bertolli Extra Virgin for a smoother finish)
• 1 medium onion
• 1 medium carrot
• 3 celery stalks
• 4 garlic cloves
• 2 bay leaves
• 12 oz chicken breasts (cut into 1-inch cubes for even cooking)
• 6 cups chicken stock (I always use Swanson for the best savory balance)
• 1 cup orzo
• 1 handful fresh dill
• 1/4 tsp dried oregano
• salt
• pepper

For the egg-lemon mixture::

• juice of 1 lemon
• 2 egg yolks (room temperature, about 70°F, to prevent curdling)

Instructions

 

• Dice the onion, carrot, and celery into similar-sized pieces so they cook evenly. Mince the garlic cloves and set aside. Cube the chicken breasts into 1-inch pieces and set aside separately. Having everything prepared and measured before cooking allows you to work smoothly without interruption. Heat the olive oil in a large pot over medium heat, then add the diced onion, carrot, and celery. Cook for 8-10 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent—this develops the sweet, foundational flavor of the soup.
• Add the minced garlic to the softened vegetables and cook for 1 minute, stirring constantly, until fragrant—this prevents the garlic from burning while fully infusing its flavor into the oil. Pour in the chicken stock, add the bay leaves and cubed chicken, and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and cover the pot. Simmer gently for 15 minutes until the chicken is cooked through and tender.
• Remove the cooked chicken with a slotted spoon and set aside on a cutting board. Remove and discard the bay leaves. While waiting for the chicken to cool slightly, add the orzo directly to the simmering broth and cook for 10 minutes until al dente, stirring occasionally to prevent sticking. In a small bowl, whisk together the room-temperature egg yolks and lemon juice—room temperature eggs emulsify more smoothly and are less likely to curdle when tempering.
• Once the orzo is cooked, slowly ladle about 2 scoops of the hot soup broth into the egg-lemon mixture while whisking constantly. This gradual tempering process raises the temperature of the eggs without scrambling them. Slowly pour the warmed egg mixture back into the pot while stirring gently and continuously—this creates that silky, luxurious texture Greek avgolemono soup is known for. I find whisking in one direction rather than random circular motions helps distribute the eggs evenly throughout the broth.
• Shred or roughly chop the cooked chicken from Step 3 and return it to the pot. Add the dried oregano and stir to combine. Simmer gently for about 2-3 minutes over low heat—do not boil, as high heat can cause the egg liaison to break and become grainy. Remove from heat and stir in the fresh dill. Taste the soup and season with salt and pepper to your preference, keeping in mind that good-quality stock is already seasoned, so add carefully.
• Ladle the soup into serving bowls and top with extra fresh dill for brightness and aroma. Serve immediately while the soup is hot and the flavors are at their peak.