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This is a very simple soup to try this winter. Traditional Greek avgolemono soup is a bowl of comfort food with a rich creamy broth and tender chunks of chicken. This soup contains no cream but has a creamy texture with the combination of eggs and lemon. You will love the tangy lemon flavor in this soup. | ethnicspoon.com
5 from 8 votes

Traditional Greek Avgolemono Soup

A creamy, tangy and delicious recipe. Traditional Greek avgolemono soup is perfect on a cold day/night. Serve with crusty bread.

Course Main dish
Cuisine Greek
Keyword authentic, egg, homemade, lemon, noodles, pasta, soup
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: Change to adjust-> 6 people
Calories 186 kcal


  • 6 oz chicken breast shredded fine
  • 1 bay leaf
  • 1 carrot chopped
  • 1 onion sliced
  • 5 peppercorns
  • ½ cup water
  • 6 cups chicken stock
  • ¼ cup orzo
  • 2 eggs beaten
  • 2 lemons juiced
  • 1 dash nutmeg
  • 2 Tbsp parsley chopped


To prepare chicken:

  1. In a braising pan place chicken, bay leaf, carrot, onion, ½ cup water and peppercorns. Tip: Cut the breast in half (butterfly) lengthwise before placing in the pan speed the cook time. Flip the chicken over a few times while cooking.

  2. Cook until the chicken reaches an internal temperature of 165°F.

  3. Remove from pan, place on a cutting board, and allow it to cook slightly. Discard the solids left in the pan. 

  4. Shred chicken into very small threads, about 1 inch long.

To prepare broth:

  1. In a Dutch oven or soup pot, bring chicken stock to a boil. Add the orzo and cook for about 8 minutes, then turn off heat. 

  2. While the orzo is cooking beat eggs in a large bowl, and slowly add in the lemon juice. Continue beating until frothy. Remove 1 cup of hot stock from the boiling stock pot.

  3. Very slowly add the cup of hot stock to the egg mixture while whisking. Whisk this quickly, you don't want to cook or curdle the egg.

  4. Pour egg and stock mixture back into the pot slowly, whisking as you go along. Add in the nutmeg. When all the egg mixture has been added, toss in the shredded chicken. Sprinkle in the parsley and stir.

Recipe Notes

Here's a useful tip

  • When you temper the egg/lemon mixture with the warm broth, do it slowly to prevent the eggs from curdling.
  • Serve this simple dish with a nice piece of crusty bread.

Frequently Asked Questions:

  • How long can I save Greek avgolemono soup? Once the soup has cooled, you can store in the refrigerator for up to 3 days in an airtight container.
  • Can I freeze this soup? No, since this soup contains pasta it is best not to freeze because the pasta will be mushy and have an unappealing texture when thawed.
  • Can I use chicken broth instead of chicken stock? Yes, there are subtle differences that I noted below but if you have broth on had feel free to use that as a substitute.
  • What is the difference between chicken broth and chicken stock that this recipe calls for? Chicken stock is made from boiling bones with cartilage and thus more collagen. Stock will have a richer texture with more collagen than broth. Broth is made from meat parts and is strained.


Nutrition Facts
Traditional Greek Avgolemono Soup
Amount Per Serving
Calories 186 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 80mg27%
Sodium 407mg18%
Potassium 507mg14%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 6g7%
Protein 15g30%
Vitamin A 1893IU38%
Vitamin C 24mg29%
Calcium 34mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.