Avgolemono (Greek Lemon Chicken Soup)

Greek egg-lemon soup (avgolemono soup)
The Spruce
Prep: 15 mins
Cook: 2 hrs
Total: 2 hrs 15 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
588 Calories
29g Fat
22g Carbs
59g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 588
% Daily Value*
Total Fat 29g 38%
Saturated Fat 8g 41%
Cholesterol 244mg 81%
Sodium 807mg 35%
Total Carbohydrate 22g 8%
Dietary Fiber 5g 17%
Total Sugars 8g
Protein 59g
Vitamin C 65mg 323%
Calcium 101mg 8%
Iron 4mg 22%
Potassium 802mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chicken soup avgolemono is perhaps the most iconic of all Greek soups. It is on the menu at every Greek restaurant or diner, and you’ll find it as the first course at most Greek holiday celebrations. Egg acts as a thickener to this chicken soup with orzo which is brightened with the addition of lemon zest and juice. 

Avgolemono is also used as a sauce, often the accompaniment for grape leaves stuffed with rice and meat.


Click Play to See This Avgolemono (Greek Lemon Chicken Soup) Recipe Come Together


  • 1 whole chicken, about 3 1/2 pounds, with excess fat trimmed and breast skin removed

  • 12 cups water

  • 2 carrots, cut in half

  • 2 stalks celery, cut in half

  • 1 large onion, peeled and cut in half

  • 2 bay leaves

  • 5 whole peppercorns

  • 2 teaspoons salt, plus more for seasoning, to taste

  • 1/2 cup orzo pasta, or rice

  • 3 large eggs, room temperature

  • 1 teaspoon fresh lemon zest

  • 2 lemons, juiced, juice strained

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

  2. Add the chicken, water, carrots, celery stalks, onion, bay leaves, black peppercorns, and salt to a large stockpot. Bring to a rapid boil, lower the heat to medium-low and simmer partially covered for approximately an hour to an hour and a half.

    Soup stock vegetables.
     The Spruce
  3. Remove the chicken and vegetables to a bowl and carefully strain the broth through a fine sieve into a separate large bowl. Return the strained broth to the stockpot and bring to a boil.

    Straining stock.
     The Spruce
  4. Add the orzo pasta and cook, uncovered, for approximately 10 to 12 minutes until tender.

    Orzo and soup stock.
     The Spruce
  5. While the pasta is cooking, prepare the egg-lemon mixture. Using a whisk, beat the eggs until nice and frothy in a bowl.

    Egg whites for soup.
     The Spruce
  6. Add the lemon zest and the lemon juice in a steady stream while continuing to whisk.

    Lemon juice for Greek chicken soup.
     The Spruce
  7. When the pasta has finished cooking, turn off the heat. Ladle about 2 cups of broth into a bowl or large measuring cup.

  8. Slowly add the hot broth to the egg-lemon mixture while continuing to whisk. This will temper the eggs and prevent them from curdling once they are added to the hot broth.

  9. Stir the egg-lemon mixture into the pot and heat over very low heat for approximately 5 to 10 minutes until heated through. Be careful not to boil the soup once the eggs have been added.

    Combining Greek lemon chicken soup.
     The Spruce
  10. Adjust your seasoning for salt and pepper.

    Seasoning greek lemon chicken soup.
     The Spruce
  11. Traditionally, this soup is served without the chicken meat or vegetables. You can add them back or serve on the side as you prefer.

    Greek Egg-Lemon Chicken Soup
     The Spruce
  12. Serve and enjoy!


  • If you like your soup very thick, you can add two tablespoons of cornstarch dissolved in a bit of warm water to the broth before adding the egg-lemon mixture.

How to Store

  • This soup can be kept in an airtight container in the refrigerator for up to two days. Reheat on medium-low carefully, ensuring it doesn't come to a full boil.

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