So I was SUPPOSED to be cleaning out my closet yesterday (another failed attempt at Marie Kondo-ing my life) when I got completely sidetracked thinking about soup. Not just any soup tho – that Greek lemon chicken soup that I’ve been meaning to make forever!!! My mother-in-law makes this incredible version that James literally requests every time we visit, and I finally got her to spill her secrets. #familyrecipewin
Thing is, I’ve been putting off making it because I always thought it was gonna be super complicated. Turns out it’s actually pretty simple?? Like way easier than I expected which is prolly why I’ve been getting dirty looks from James for the past 4 years when I say “but it’s sooooo hard to make.” Whoops.
Anyway, I figured since I was avoiding adult responsibilities by hyperfocusing on soup recipes, I might as well share what I learned with all of you! This soup is basically magic in a bowl and I’m kinda obsessed with it now.
OMG The Story Behind This Soup Tho
K, so Greek Lemon Chicken Soup (fancy name: Avgolemono) has this whole fascinating backstory that my Greek neighbor Eleni told me about last summer when she caught me trying to sneak my Amazon packages past her without stopping to chat. I was stuck on my porch for 27.5 minutes while she explained the entire cultural history of this soup.
Apparently this soup goes back like centuries in Greek cooking. The whole egg-lemon sauce thing is what makes it special, and different families have their own versions. Sort of like how my mom has her “secret” chocolate chip cookie recipe that is literally just the Tollhouse recipe but she swears she adds “extra love” to it. (She doesn’t. I’ve watched her make them. There’s no extra anything except maybe the occasional eggshell fragment.)
People call it “greek penicillin” cuz it’s supposed to cure whatever ails ya. Speaking of which, when I made this last week my check engine light that’s been haunting me since 2019 mysteriously turned off the next day. Coincidence??? I think NOT.
Ingredients You Absolutely Need (No Substitutes, I Tried & Failed)
Listen, I know we’re all about recipe flexibility these days, but after butchering this soup twice by trying to get “creative” (aka using whatever was in my fridge instead of actually going to the store), I can tell you there are some ingredients you just shouldn’t mess with.
The most important thing is REAL LEMONS. Not that bottled stuff that’s been sitting in your fridge door for who knows how long. Trust me on this one – I tried using the bottled lemon juice and James took one sip and said “what is this abomination?” which was dramatic even for him but also kinda accurate.
Here’s what you need for authentic greek lemon chicken soup:
- Bone-in chicken (I used thighs cuz they were on sale, but breasts work too)
- ACTUAL LEMONS (seriously, I cannot stress this enough)
- Eggs (the fresher the better)
- Orzo pasta (or rice if you’re gluten-free like my neighbor who tells me about her gluten sensitivity every.single.time. I see her)
- Good chicken broth (homemade is best but like, who has time for that?? The boxed stuff is fine)
- Carrots & celery (that I always buy with the best intentions and then find liquefying in my produce drawer 3 weeks later)
- Onion and garlic (the backbone of literally everything I cook)
- Dill (I used dried because I killed my herb garden when I went on a 3-day weekend trip and forgot to water it)
- Olive oil, salt, pepper (duh)
The Kitchen Tools I ACTUALLY Used (Not What Fancy Cooking Sites Tell You)
You know those recipe blogs that are like “simply use your Le Creuset Dutch oven and your professional-grade immersion blender”?? Yeah, this is not that. I made this soup with the random assortment of mismatched kitchen tools that I’ve accumulated over 17 years of being an adult.
Here’s what you really need:
- A big pot (I used the one that’s slightly warped from that time I forgot pasta was boiling and binged three episodes of Yellowjackets)
- A sharp knife (or even a dull one, it’ll just take longer and be more dangerous)
- A cutting board (preferably one not stained with turmeric from that phase I went through in 2021)
- A whisk (or a fork if you can’t find your whisk which happens to me EVERY TIME)
- A ladle (or a big spoon, whatever)
- Measuring cups that you’ll use approximately once before you start eyeballing everything
I did use my fancy digital thermometer that I bought for making candy during my failed attempt to become a chocolatier last winter. It was actually helpful to make sure the chicken was cooked properly! See, sometimes my impulse purchases aren’t completely useless. (Don’t tell James I said that.)
Preparing the Chicken & Veggies (or How I Made a Simple Task Complicated)
OK so the first step is chopping veggies and prepping chicken. Should take 10 minutes but took me 45 because I was simultaneously:
- Listening to a true crime podcast
- Texting Emma about her latest relationship drama
- Trying to stop Charlie from eating a sock he found somewhere
For the veggies, you want them diced pretty small. I aimed for “uniform pieces” but ended up with a random assortment of chunk sizes because halfway through cutting the carrots I remembered I needed to transfer laundry to the dryer before everything got that weird mildew smell.
The chicken prep is actually super easy. Just make sure it’s thawed (unlike the time I tried to cook partially frozen chicken and gave everyone food poisoning at book club). Pat it dry with paper towels, and season with salt and pepper. That’s literally it. I managed to overthink this step too.
Pro tip that I learned the hard way: when you’re sautéing the veggies, DO NOT walk away to check Instagram. I burned the first batch of onions because I got sucked into a 15-minute scroll hole looking at vacation photos from people I barely know.
The Secret to PERFECT Greek Lemon Chicken Soup (I Finally Figured It Out!)
K, here’s where the magic happens – and also where I messed up THREE TIMES before getting it right. The egg-lemon sauce (avgolemono) is what makes this soup special, and there’s a technique to it that took me embarassingly long to figure out.
The big secret? You gotta temper the eggs properly or you’ll end up with egg drop soup (which I accidentally made on my first attempt and tried to convince James was “an intentional variation”).
Here’s how ya do it:
- Beat the eggs and lemon juice together in a bowl until frothy
- SLOWLY add hot broth to the egg mixture while whisking like crazy
- Once you’ve added enough broth to warm up the eggs, pour the whole mixture back into the pot SLOWLY
- Stir gently and DON’T let it boil again or the eggs will scramble
I learned this technique after watching approximately 17 YouTube videos and having a very patient FaceTime call with my mother-in-law who kept saying “it’s so simple!” while I kept turning my soup into a curdled mess.
The consistency should be creamy but not thick like a chowder. Mine turned out a bit thinner than my mother-in-law’s version, but she’s been making this for 35 years so I’m cutting myself some slack.
Rice vs. Orzo: The Great Debate That Almost Ended My Marriage
So traditionally this soup can be made with either rice or orzo pasta. I didn’t think this was a big deal until I mentioned to James that I was using orzo and he looked at me like I’d suggested putting pineapple on pizza.
Apparently his mom ALWAYS uses rice and that’s the “right way” to make it. After a surprisingly heated discussion about pasta shapes (not our finest marital moment), we compromised by me completely ignoring his opinion and using orzo anyway. Marriage is about compromise, people!
In all seriousness, both work fine:
- Rice makes the soup heartier and thicker
- Orzo cooks faster and has a nice texture
- Brown rice adds a nutty flavor but takes foreeeever to cook
- Arborio rice makes it creamier but can get mushy if you’re not careful
I actually prefer the orzo (sorry, James’s mom) because it cooks faster and doesn’t absorb quite as much liquid when you store leftovers. The rice version tends to turn into a solid mass in the fridge overnight which is… not appetizing.
The Small Batch Version (For When Your Kids Refuse to Eat Anything “New”)
Ryan was home from college last weekend and refused to try the soup because, and I quote, “it looks weird.” THIS FROM THE KID WHO EATS RANDOM COMBINATIONS OF DORM FOOD AT 2AM. I can’t even.
If you’re cooking for picky eaters or just want a smaller amount, here’s how to scale down:
- Use 1 chicken breast instead of 2
- 3 cups of broth instead of 6
- 1 egg instead of 2
- Just 1/4 cup of orzo
- Half a lemon
- Same amount of seasonings (I like things flavorful)
This makes about 2-3 servings, perfect for lunch or a light dinner. I ate the small batch myself over two days while giving Ryan dinosaur-shaped chicken nuggets because I’m clearly crushing this parenting thing.
Health Benefits (That I Googled to Justify Making This 3x in One Week)
So I’ve been trying to eat healthier since my doctor gave me The Look at my last physical. You know the one – where they glance at your chart, then back at you, then sigh slightly? Yeah, that one.
Turns out, this soup is actually pretty good for you! Here’s what I’ve learned:
- The protein from the chicken helps with my thyroid issues
- Bone-in chicken adds extra nutrients to the broth
- Lemon is full of vitamin C (which I desperately need since my only other source is the occasional mimosa)
- It’s relatively low-calorie compared to other comfort foods
- The eggs add protein without much fat
One bowl has around 300-ish calories depending on how much orzo you use and whether you go back for “just a little more” three times like I did.
I’ve been eating this for lunch during my work-from-home days, and it actually keeps me full until dinner without needing to raid the pantry at 3pm for the emergency chocolate I hide from James behind the quinoa we bought in 2020 and never opened.
Budget-Friendly (Because Inflation is KILLING My Grocery Budget)
Has anyone else noticed that groceries cost approximately one million dollars now? I swear I leave the store with three bags and somehow spent $200. WHAT IS HAPPENING.
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This soup is actually pretty cheap to make, which is another reason I’m obsessed with it. Cost breakdown for my last batch:
- Chicken thighs: $4.97 (on sale!)
- Lemons: $2.50 for a bag (used 2)
- Eggs: Already had them
- Orzo: $1.89 for a box (used half)
- Broth: $2.99
- Veggies: Maybe $2 worth
- Seasonings: Negligible since I already had them
That’s roughly $12 for a pot that made 6 bowls of soup! About $2 per serving, which is way cheaper than the $15 soup I’ve been buying at that bougie place near my office.
Pro tip: Buy bone-in chicken when it’s on sale and freeze it. Also, if you have a Trader Joe’s nearby, their lemons are usually cheaper than the regular grocery store. No idea why.
Serving Ideas (Because James Said “Just Soup” Isn’t a Complete Dinner)
I personally think this soup is perfect on its own, but apparently some people (JAMES) think dinner needs to be more than just liquid in a bowl. Fine.
Here are some things that go well with it:
- Crusty bread for dipping (essential in my opinion)
- A simple Greek salad with feta, tomatoes, and olives
- Spanakopita if you’re feeling fancy or, like me, discovered it in the frozen section and impulse bought it
- Roasted veggies if you’re trying to be healthy
- A glass of white wine (this is a serving suggestion for the COOK, not the meal)
We had some friends over last weekend and I served this soup as a starter before a main course of that grocery store rotisserie chicken that I transferred to a serving dish and pretended I made myself. NO ONE KNEW. Well, until now I guess.
Why This Recipe Saved My Week (Not Being Dramatic At All)
So this has been A WEEK, y’all. My perimenopause symptoms decided to go into overdrive (hot flashes in April, really body??), Ryan changed his major AGAIN (that’s three this semester), and Charlie decided the leg of our coffee table looked delicious and now we have a three-legged table that rocks alarmingly whenever anyone puts a drink on it.
Making this soup was honestly the most soothing thing I did all week. There’s something about the rhythm of chopping veggies, stirring the pot, and creating something nourishing that just calms my brain down. Plus, it made the house smell amazing, which almost masked the scent of teenage boy laundry wafting from Ryan’s room.
I’ve started keeping the ingredients on hand so I can make it whenever life gets overwhelming or when I need comfort food that won’t make me feel like garbage afterward. It’s like a warm hug in a bowl, except unlike hugs from my children, it doesn’t come with requests for money.
More Recipes You Might Like (If Your Family Is As Picky As Mine)
If you enjoyed this recipe, here are some other dishes from my site that might interest you:
- Chicken and Waffles Recipe – Ryan’s favorite when he’s home from college
- Crockpot Frozen Chicken – For when you forget to thaw meat (me, at least twice a week)
- Garlic Butter Steak Bites – James’ birthday request every year
- Spicy Cucumber Salad – The only way I can get vegetables into my family
For more authentic Greek recipes, check out this amazing Avgolemono Greek Lemon Chicken Soup recipe that inspired some of my techniques!
The Recipe Without My Life Story (You’re Welcome)
I know some of you probably scrolled right to this part, and I’m trying not to be offended. It’s fine. I only poured my HEART AND SOUL into the words above. Just kidding…mostly.
Here’s the straight-up recipe without my rambling:
Ingredients
- 1.5 pounds bone-in chicken thighs or breasts
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 6 cups chicken broth
- 2 bay leaves
- 3/4 cup orzo pasta or rice
- Juice of 2 lemons about 1/4 cup
- Zest of 1 lemon
- 2 large eggs
- 1/4 cup fresh dill chopped (or 1 tablespoon dried)
- Salt and freshly ground pepper to taste
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Instructions
- Heat olive oil in a large pot over medium heat. Season chicken with salt and pepper and cook for about 4-5 minutes per side until golden. Remove and set aside.
- In the same pot, add onions, carrots, and celery. Cook for 5-7 minutes until softened.
- Add garlic and cook for another minute until fragrant.
- Pour in chicken broth and add bay leaves. Return chicken to the pot.
- Bring to a boil, then reduce heat and simmer for about 25 minutes until chicken is cooked through.
- Remove chicken and shred or dice the meat. Discard bones and skin.
- Add orzo to the pot and cook according to package directions (usually about 9 minutes).
- While orzo cooks, prepare the egg-lemon mixture: In a bowl, whisk eggs until frothy. Slowly add lemon juice while continuing to whisk.
- Temper the eggs: Slowly add about 1 cup of hot broth from the pot to the egg-lemon mixture, whisking constantly.
- Reduce heat to low. Slowly pour the tempered egg-lemon mixture back into the pot, stirring gently.
- Add the shredded chicken back to the pot. Heat for 2-3 minutes but DO NOT BOIL or eggs will curdle.
- Stir in dill and lemon zest. Season with salt and pepper to taste.
- Remove bay leaves before serving.
Notes
Nutrition
FAQ (Because I’ve Been Asked These Questions At Least 17 Times)
Q: Can I use leftover rotisserie chicken instead? A: Absolutely! Just add it near the end since it’s already cooked. You’ll need about 2-3 cups of shredded chicken.
Q: Is there a dairy-free version of this soup? A: The soup is naturally dairy-free! The creamy texture comes from eggs, not cream or milk.
Q: Can I freeze this soup? A: Honestly, it doesn’t freeze great because of the egg-lemon mixture. The texture gets weird when thawed. Better to make a fresh batch.
Q: My soup curdled! What did I do wrong? A: You probably had the heat too high when you added the egg mixture, or you didn’t temper the eggs properly. Next time, make sure your soup isn’t boiling and add the hot broth to the eggs very slowly while whisking continuously.
Q: Can I make this in a slow cooker? A: You can cook the chicken and broth in a slow cooker, but you’ll need to do the egg-lemon sauce separately and add it at the end. It’s not really a “set it and forget it” recipe because of the egg step.
Q: How do I make this soup thicker? A: Use rice instead of orzo, or slightly increase the amount of orzo. You can also add an extra egg to the egg-lemon mixture.
Q: Is this soup gluten-free? A: Not with orzo. Use rice instead of orzo for a gluten-free version.
Q: Can I use bottled lemon juice instead of fresh lemons? A: You CAN, but you SHOULDN’T. The flavor difference is huge, and the soup won’t have that bright, fresh taste. Trust me, I learned this the hard way.
That’s it, friends! Let me know if you try making this soup and how it turns out. And if you have any questions that I didn’t cover here, leave a comment below and I’ll do my best to answer!
Until next time, happy cooking!
~ Lisa
P.S. I still haven’t cleaned out that closet. Maybe next weekend… or not. Probably not.