Transport your taste buds to the sun-soaked landscapes of Greece with the vibrant and comforting embrace of Greek Lemon Chicken Soup, known as Avgolemono. This classic dish is a testament to Mediterranean culinary artistry, marrying the zest of fresh lemons with tender chicken and the satisfying texture of orzo pasta.

The culinary symphony begins as diced chicken, infused with the warmth of olive oil, gracefully browns in a pot, releasing an enticing aroma. In harmony, finely chopped onions, diced carrots, celery, and minced garlic join the ensemble, sautéing to a crescendo of fragrant melodies until the vegetables yield their aromatic essence.

As the stage is set, chicken broth is introduced, transforming the pot into a simmering sea of flavors. Orzo pasta takes its place, cooking to tender perfection and absorbing the essence of the broth. The finale unfolds with a delicate dance of eggs and lemon juice, whisked together to form the hallmark Avgolemono sauce. A ladleful of hot broth is slowly incorporated, tempering the eggs and creating a velvety, lemon-kissed broth.

The star returns as the browned chicken is reunited with the pot, infusing the soup with its savory character. Salt and pepper add the final notes, allowing the symphony of flavors to harmonize into a bowl of warmth and brightness.

With approximately 300 calories per serving and a well-balanced nutritional profile, this Greek Lemon Chicken Soup captivates not only with its taste but also with its nourishing qualities. Fresh dill, a signature herb in Greek cuisine, crowns the masterpiece, offering a final touch of herbal freshness.

Whether enjoyed as a comforting meal on a chilly day or presented as an elegant starter for a special occasion, Greek Lemon Chicken Soup embodies the spirit of Mediterranean hospitality—a delightful journey for the senses and a tribute to the timeless allure of Greek culinary traditions.

Greek Lemon Chicken Soup (Avgolemono)


  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, diced
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 8 cups chicken broth
  • 1/2 cup orzo pasta
  • 3 large eggs
  • Juice of 2-3 lemons (adjust to taste)
  • Salt and pepper to taste
  • Fresh dill for garnish


  1. In a large pot, heat olive oil over medium heat. Add diced chicken and cook until browned. Remove chicken from the pot and set aside.
  2. In the same pot, add chopped onions, diced carrots, diced celery, and minced garlic. Sauté until the vegetables are softened.
  3. Pour in chicken broth and bring the soup to a simmer.
  4. Add orzo pasta to the pot and cook until tender, following the package instructions.
  5. In a separate bowl, whisk together eggs and lemon juice until well combined.
  6. Slowly ladle a cup of hot broth from the pot into the egg-lemon mixture, whisking continuously to temper the eggs.
  7. Gradually pour the egg-lemon mixture back into the pot, stirring constantly. This creates a creamy and lemony Avgolemono broth.
  8. Return the cooked chicken to the pot and heat through. Season with salt and pepper to taste.
  9. Serve the Greek Lemon Chicken Soup hot, garnished with fresh dill.

Nutritional Information (per serving):

  • Calories: ~300 kcal
  • Total Fat: ~10g
    • Saturated Fat: ~2g
    • Unsaturated Fat: ~6g
  • Cholesterol: ~150mg
  • Sodium: ~1200mg
  • Total Carbohydrates: ~22g
    • Dietary Fiber: ~3g
    • Sugars: ~3g
  • Protein: ~25g

Note: Nutritional values are approximate and may vary based on specific ingredients and brands used.

This Greek Lemon Chicken Soup, Avgolemono, offers a burst of Mediterranean flavors with the combination of lemony brightness, tender chicken, and comforting orzo pasta. Adjust quantities based on personal preferences and dietary needs.