Greek Lemon Chicken Avgolemono with Orzo
A bright, comforting Greek soup built on a silky egg-lemon sauce. Tender chicken and orzo float in a rich, lemony broth made creamy through the traditional avgolemono technique. Fresh dill and olive oil finish this elegant one-pot dish that tastes far more complex than its simple ingredient list suggests.
- Prep
- 10 min
- Cook
- 28 min
- Wait
- 5 min
- Total
- 43 min
- Makes
- 4 servings (about 1½ cups each)
Steps
Before you start
- Squeeze fresh lemon juice (you'll need about 3 medium lemons)
- Have 6 cups chicken broth measured and ready
- Pat the chicken breast dry with paper towels to help it cook evenly
- Keep all ingredients within arm's reach of the stove
Bring broth to simmer
- Pour 6 cups (1400 ml) chicken broth into a large pot.
- Bring to a boil over high heat, about 3–4 minutes.
- Season lightly with salt and pepper (you'll adjust later).
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Ready when: Broth reaches a rolling boil with steam rising
Tip: Use a rolling boil to cook the chicken evenly
Simmer chicken until cooked throughOven 165°F / 75°C
- Gently place the 1 lb (450 g) chicken breast into the boiling broth.
- Reduce heat to medium-low and cover.
- Simmer for 12–15 minutes until the chicken is cooked through.
- The internal temperature should reach 165°F (74°C) when measured with a meat thermometer in the thickest part.
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Ready when: Chicken reaches 165°F (74°C) internal temperature or shows no pink when cut with a knife
Tip: Keep heat at medium-low to cook the chicken gently and evenly—a rolling boil can make it tough
Remove and shred chicken
- Transfer the cooked chicken to a cutting board using tongs or a slotted spoon.
- Let it cool for 1 minute, then use two forks to pull and shred it into bite-sized pieces.
- Set the shredded chicken aside.
- Keep the broth at a gentle simmer on the stove.
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Ready when: Chicken is fully shredded into bite-sized pieces
Tip: Shred while still warm for easier handling, but not so hot it burns your fingers
Cook orzo in broth
- Add 3/4 cup (130 g) orzo pasta to the simmering broth.
- Stir with a wooden spoon to separate the pasta and prevent clumping.
- Simmer for 8 minutes, stirring occasionally, until the orzo is tender with a slight firmness (al dente).
- The broth will reduce and become slightly starchy.
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Ready when: Orzo is tender but still has a slight bite; you should be able to break a piece in half cleanly
Tip: Stir every 2 minutes to prevent the orzo from sticking to the bottom of the pot
Whisk eggs with lemon juice
- In a small bowl, whisk together 3 large eggs and 1/3 cup (80 ml) fresh lemon juice.
- Whisk vigorously for about 30 seconds until the mixture is pale and well combined.
- Set the bowl near the stove.
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Ready when: Eggs and lemon juice are fully whisked together and pale yellow
Tip: Full whisking ensures the eggs and lemon are completely emulsified, which prevents curdling when you add the hot broth
Temper the eggs with hot broth
- While whisking the egg-lemon mixture constantly with one hand, use your other hand to slowly ladle hot broth from the pot into the bowl.
- Add the broth gradually—start with about 1/4 cup (60 ml) at a time, whisking continuously until it's fully incorporated before adding the next ladle.
- This step gradually raises the temperature of the eggs so they don't scramble.
- Add approximately 1 cup (240 ml) of broth total in several additions, taking about 3 minutes.
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Ready when: The egg-lemon mixture is warm to the touch and has expanded slightly in volume
Tip: The pace matters: add too much hot broth too fast and the eggs will scramble into rubbery bits. Slow and steady whisking is the key to silky avgolemono
Combine eggs into soup and finish cooking
- Remove the pot from the heat.
- While whisking constantly, slowly pour the tempered egg-lemon mixture from the bowl into the pot with the orzo and broth.
- Continue whisking for about 1–2 minutes until the soup becomes creamy and pale yellow.
- If you see any curdled bits, stop immediately and let the soup cool for 30 seconds before continuing.
- Add the shredded chicken back into the pot and stir gently.
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Ready when: Soup is creamy, pale yellow, and smooth; no visible curdled egg pieces
Tip: Do not return the pot to the heat after adding the eggs. The residual heat from the hot broth is enough to set the avgolemono sauce
Season and serve
- Taste the soup and adjust the seasoning with salt, pepper, and a squeeze of fresh lemon juice if needed.
- It should taste bright and lemony, with a pleasant savory backbone from the broth.
- Ladle the soup into warm bowls.
- Drizzle each serving with 1/2 tablespoon (7.5 ml) of extra-virgin olive oil and garnish with 1/2 tablespoon (2 g) of fresh dill if desired.
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Ready when: Soup is properly seasoned and warm; aroma is bright and lemony
Tip: Taste as you go—if the soup is too rich, add a few more squeezes of lemon; if too tart, let it cool slightly before adjusting
Good to know
Tips
- Fresh-squeezed lemon juice is non-negotiable—bottled juice lacks the brightness and will make the soup taste flat and one-dimensional.
- Tempering the eggs is the most critical step. Always whisk while adding hot broth slowly. Rushing this step is the number-one cause of scrambled, grainy soup.
- Never bring the soup back to a boil after adding the eggs. The avgolemono will separate and lose its silky texture. Keep heat low or off after the eggs enter the pot.
- If you're nervous about tempering, use room-temperature eggs straight from the counter—they're less likely to scramble than cold ones.
Make ahead
You can poach the chicken and prepare the broth the day ahead. Store them separately in the refrigerator. To finish: reheat the broth to a simmer, cook the orzo, and proceed with tempering and adding the eggs just before serving. The avgolemono sauce is best when freshly made.
Storage & reheating
Best served immediately. Leftover soup will keep in an airtight container in the refrigerator for up to 2 days, though the eggs will continue to coagulate slightly. Reheat gently over low heat, stirring occasionally, without boiling—high heat will cause the eggs to separate. Do not freeze; the egg-based sauce becomes rubbery when thawed.
Substitutions
- boneless, skinless chicken breast → 2 cups (280 g) shredded rotisserie chicken. Adds it in the final step (step 7) instead of poaching. Saves 15–20 minutes. The soup will be ready in about 25 minutes.
- orzo pasta, dried → 1/2 cup (90 g) long-grain white rice. Cook rice for 10–12 minutes instead of 8 for the pasta. Stir occasionally to prevent sticking. The soup will be slightly brothier.
- low-sodium chicken broth → vegetable broth (for vegetarian version). Omit the chicken and poach 8 oz (225 g) extra-firm tofu cubes in the broth for 5 minutes instead. Proceed as normal. The soup will be lighter but still satisfying.
- fresh lemon juice, squeezed → Fresh lime juice. Use the same amount. The soup will taste more tropical and slightly less traditional, but equally delicious.
