12 Greek Lemon Chicken Soup Recipes (Avgolemono)
Did you know that Avgolemono, a traditional Greek soup, combines the vibrant flavors of lemon and chicken to create a warm, comforting dish that’s been enjoyed for centuries? In this article, we’ll dive into 12 delicious Greek Lemon Chicken Soup recipes that showcase the versatility of this beloved classic. From Creamy Avgolemono with Orzo to a Spicy Avgolemono with Jalapeños, you’ll find inspiration for every palate, ensuring every bowl is a delightful taste of Greece!
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Classic Avgolemono Soup
Classic Avgolemono Soup stands out for its creamy texture and a delightful balance of lemony brightness and comforting chicken flavors.
Ingredients:
- 6 cups chicken broth
- 1 cup orzo pasta
- 3 large eggs
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Instructions:
1. In a large pot, bring the chicken broth to a boil.
2. Add the orzo pasta and cook according to package instructions until tender, usually about 8-10 minutes.
3. While the pasta is cooking, whisk together the eggs, lemon juice, lemon zest, salt, and pepper in a bowl until well combined.
4. Once the orzo is cooked, reduce the heat and take a ladle of hot broth, slowly whisk it into the egg mixture to temper the eggs.
5. Gradually add the tempered egg mixture back into the pot, stirring continuously to create a creamy texture.
6. Remove the pot from heat and stir in the chopped parsley.
7. Serve hot, garnished with additional parsley if desired.
Tips:
- For a richer flavor, add some shredded cooked chicken to the soup.
- Make sure to temper the eggs to prevent them from curdling in the hot broth.
- Adjust the lemon juice according to your taste preference for tanginess.
Lemon Herb Chicken Soup
This Lemon Herb Chicken Soup is a refreshing blend of zesty lemon and aromatic herbs that brings comfort and warmth to any meal.
Ingredients:
- 2 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 lemon, juiced and zested
- 1 cup fresh spinach, chopped
- Salt and pepper to taste
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion, carrots, and celery, and sauté for about 5 minutes until softened.
3. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Pour in the chicken broth and bring the mixture to a boil.
5. Add the shredded chicken, thyme, oregano, lemon juice, and lemon zest to the pot.
6. Reduce the heat and let the soup simmer for 20 minutes.
7. Stir in the chopped spinach and cook for another 5 minutes until wilted.
8. Season with salt and pepper to taste before serving.
Tips:
- For extra depth of flavor, you can add a bay leaf while simmering.
- Serve the soup with a slice of crusty bread for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to three days.
Creamy Avgolemono with Orzo
This Creamy Avgolemono with Orzo brings a delightful blend of tangy lemon and rich creaminess, creating a comforting dish that is perfect for any occasion.
Ingredients:
- 1 cup orzo pasta
- 4 cups chicken broth
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Instructions:
1. In a large pot, bring the chicken broth to a boil over medium-high heat.
2. Add the orzo pasta to the boiling broth and cook according to package instructions until al dente.
3. While the orzo is cooking, whisk together the eggs and lemon juice in a medium bowl until well combined.
4. Once the orzo is cooked, reduce the heat to low and ladle a small amount of the hot broth into the egg mixture, whisking constantly to temper the eggs.
5. Gradually add the tempered egg mixture back to the pot, stirring continuously to avoid curdling.
6. Stir in the heavy cream and grated Parmesan cheese, and season with salt and pepper to taste.
7. Simmer for a few more minutes until the soup is heated through and creamy.
8. Serve hot, garnished with fresh parsley.
Tips:
- Be sure to temper the eggs with some broth before adding them to the pot to prevent scrambling.
- For a thicker consistency, reduce the amount of broth or add more orzo.
- Feel free to add cooked chicken for additional protein and flavor.
Spinach Avgolemono Delight
Spinach Avgolemono Delight is a creamy, tangy Greek-inspired dish that perfectly balances the freshness of spinach with the zesty flavors of lemon and egg.
Ingredients:
- 4 cups fresh spinach, chopped
- 1 cup vegetable broth
- 1 cup water
- 1/2 cup uncooked rice
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1/4 cup fresh dill, chopped
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Instructions:
1. In a large pot, combine the vegetable broth and water and bring to a boil.
2. Stir in the uncooked rice and salt, then reduce heat and simmer for about 15 minutes or until the rice is tender.
3. Add the chopped spinach and cook for an additional 5 minutes until wilted.
4. In a bowl, whisk together the eggs, lemon juice, black pepper, and dill.
5. Slowly ladle some of the hot broth into the egg mixture, whisking continuously to temper the eggs.
6. Gradually stir the egg mixture back into the pot, mixing well to avoid scrambling the eggs.
7. Drizzle with olive oil before serving and adjust seasoning if necessary.
Tips:
- For a thicker consistency, blend a portion of the soup before adding the egg mixture.
- Feel free to add other vegetables like carrots or peas for extra color and nutrition.
- Serve with crusty bread to soak up the delicious flavors.
Avgolemono with Roasted Veggies
This Avgolemono with Roasted Veggies combines the tangy brightness of lemon and creamy richness of egg, making it a nourishing and flavorful dish.
Ingredients:
- 4 cups chicken broth
- 1 cup orzo pasta
- 3 large eggs
- 1/3 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 cup chopped fresh parsley
- 1 cup diced carrots
- 1 cup chopped zucchini
- 1 cup bell peppers, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Instructions:
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the carrots, zucchini, and bell peppers in olive oil, salt, and pepper, then spread them evenly on the baking sheet.
3. Roast the veggies in the preheated oven for about 20 minutes or until tender and slightly caramelized.
4. While the veggies are roasting, bring the chicken broth to a simmer in a large pot.
5. Add the orzo pasta to the simmering broth and cook according to package instructions, usually about 8-10 minutes.
6. In a bowl, whisk together the eggs, lemon juice, and lemon zest until well combined.
7. Once the orzo is cooked, slowly ladle about 1 cup of the hot broth into the egg mixture, whisking vigorously to temper the eggs.
8. Pour the egg mixture back into the pot with the orzo and stir continuously over low heat until thickened.
9. Stir in the roasted vegetables and chopped parsley, and season with additional salt and pepper to taste.
Tips:
- For a vegetarian version, substitute vegetable broth for chicken broth.
- Make sure to temper the eggs to avoid scrambling them in the hot broth.
- Feel free to add other seasonal vegetables based on your preference.
Quick Avgolemono with Rotisserie Chicken
This Quick Avgolemono with Rotisserie Chicken is a delightful and comforting dish that showcases the bright flavors of lemon and the richness of chicken broth, making it perfect for a quick meal.
Ingredients:
- 6 cups chicken broth
- 1 cup water
- 1 cup uncooked orzo pasta
- 2 cups shredded rotisserie chicken
- 3 large eggs
- 1/3 cup freshly squeezed lemon juice
- Salt to taste
- Freshly ground black pepper to taste
- Chopped fresh parsley for garnish
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Instructions:
1. In a large pot, combine the chicken broth and water and bring to a boil over medium-high heat.
2. Add the orzo pasta to the boiling broth and cook according to package instructions until al dente.
3. Stir in the shredded rotisserie chicken and let it warm through for about 2-3 minutes.
4. In a separate bowl, whisk together the eggs and lemon juice until well combined.
5. Gradually add a few ladles of the hot broth to the egg mixture, whisking constantly to temper the eggs and avoid curdling.
6. Slowly pour the tempered egg mixture back into the pot, stirring quickly to combine and ensure the soup remains creamy.
7. Season with salt and pepper to taste, and garnish with chopped parsley before serving.
Tips:
- For a richer flavor, use homemade chicken broth if you have it.
- Adjust the amount of lemon juice to suit your taste preference.
- This soup can be served immediately but is best enjoyed fresh.
Lemon and Dill Chicken Soup
This Lemon and Dill Chicken Soup is a refreshing twist on traditional chicken soup, featuring bright citrus and fragrant dill that create a comforting yet vibrant dish.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, diced
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 large lemon, juiced and zested
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
- 1 cup spinach or kale, chopped (optional)
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic, carrots, and celery; cook for another 5 minutes.
4. Pour in the chicken broth and bring to a boil.
5. Reduce heat and add the shredded chicken, lemon juice, and lemon zest.
6. Season with salt and pepper, and stir in the fresh dill.
7. If using, add the spinach or kale and cook until wilted, about 2 minutes.
8. Serve hot and enjoy the bright flavors!
Tips:
- For a creamier soup, you can add a splash of heavy cream just before serving.
- Feel free to use leftover rotisserie chicken for a quicker option.
- Adjust the amount of lemon juice according to your taste preference.
- This soup can be frozen; just leave out the spinach until reheating.
Mediterranean Avgolemono with Quinoa
This Mediterranean Avgolemono with Quinoa is a unique twist on the classic Greek dish, combining bright lemon and creamy egg flavors with wholesome quinoa for a satisfying meal.
Ingredients:
- 1 cup quinoa, rinsed
- 4 cups vegetable broth
- 3 large eggs
- 1/2 cup fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled (optional)
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Instructions:
1. In a medium saucepan, bring the vegetable broth to a boil.
2. Add the quinoa, reduce heat to low, and cover. Cook for about 15 minutes or until quinoa is fluffy and liquid is absorbed.
3. In a bowl, whisk together eggs, lemon juice, olive oil, oregano, salt, and pepper until smooth.
4. Slowly ladle about 1 cup of the hot broth from the quinoa into the egg mixture, whisking constantly to temper the eggs.
5. Gradually return the egg mixture to the saucepan, stirring gently to combine with quinoa.
6. Heat gently over medium-low heat, stirring constantly, until the soup thickens slightly (do not boil).
7. Stir in fresh parsley and feta cheese if using. Remove from heat.
Tips:
- For a richer flavor, add minced garlic when cooking the quinoa.
- Adjust the lemon juice based on your taste preference for acidity.
- This soup can be stored in the refrigerator for up to 3 days; reheat gently.
- Garnish with additional parsley or a drizzle of olive oil before serving.
Spicy Avgolemono with Jalapeños
This Spicy Avgolemono with Jalapeños offers a unique twist on the classic Greek lemon soup, featuring bold jalapeño heat that complements the traditional flavors beautifully.
Ingredients:
- 6 cups chicken broth
- 1 cup uncooked orzo pasta
- 3 large eggs
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons olive oil
- 2 jalapeños, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Instructions:
1. In a large pot, heat the olive oil over medium heat and sauté the chopped jalapeños until they’re soft.
2. Pour in the chicken broth and bring it to a boil.
3. Add the orzo pasta to the boiling broth and cook according to package instructions until al dente.
4. In a separate bowl, whisk together the eggs, lemon juice, lemon zest, salt, and black pepper until smooth.
5. Once the orzo is cooked, remove the pot from the heat. Gradually mix in a ladleful of the hot broth into the egg mixture to temper it.
6. Slowly pour the tempered egg mixture back into the pot, stirring constantly to prevent the eggs from scrambling.
7. Return the pot to low heat, stirring gently until the soup thickens slightly.
8. Garnish with fresh parsley before serving.
Tips:
- Add more jalapeños if you prefer a spicier soup.
- Serve with crusty bread for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Avgolemono Soup with Feta Crumbles
This Avgolemono Soup with Feta Crumbles combines the bright flavors of lemon and the creaminess of egg, culminating in a comforting dish that’s both refreshing and hearty.
Ingredients:
- 6 cups chicken broth
- 1 cup uncooked orzo pasta
- 3 large eggs
- 1/2 cup fresh lemon juice
- 1 cup feta cheese, crumbled
- 1/4 cup fresh dill, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Instructions:
1. In a large pot, bring the chicken broth to a boil over medium-high heat.
2. Once boiling, stir in the uncooked orzo and cook according to the package directions, usually about 8-10 minutes.
3. In a separate bowl, whisk together the eggs and fresh lemon juice until well combined.
4. Slowly ladle about 1 cup of the hot broth into the egg mixture, whisking constantly to temper the eggs.
5. Remove the pot from heat and stir the tempered egg mixture back into the soup.
6. Add the salt, black pepper, olive oil, and fresh dill, stirring to combine.
7. Serve hot, garnished with crumbled feta cheese on top.
Tips:
- For a creamier texture, blend the soup before adding the egg mixture.
- You can substitute quinoa for orzo for a gluten-free option.
- Store leftovers in the fridge for up to 3 days; the flavors will deepen over time.
Zesty Avgolemono with Capers
This Zesty Avgolemono with Capers offers a bright, tangy flavor profile enhanced by the briny kick of capers, making it a refreshing twist on the traditional Greek soup.
Ingredients:
- 6 cups chicken broth
- 1 cup uncooked orzo pasta
- 1/2 cup fresh lemon juice
- 2 large eggs
- 1/4 cup capers, rinsed and drained
- 1/4 cup fresh dill, chopped
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon olive oil
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Instructions:
1. In a large pot, bring the chicken broth to a boil over medium-high heat.
2. Add the orzo pasta and cook according to package instructions until al dente.
3. In a separate bowl, whisk together the eggs and lemon juice until well combined.
4. Stir in a ladleful of the hot broth into the egg mixture to temper it, then slowly add the egg mixture back into the pot, stirring constantly.
5. Mix in the capers, fresh dill, salt, and black pepper, then reduce heat to low and let the soup thicken slightly for about 5 minutes.
6. Drizzle with olive oil before serving for an extra layer of flavor.
Tips:
- Use fresh lemon juice for the best flavor.
- Adjust the amount of capers according to your taste preference for brininess.
- Serve with crusty bread for a complete meal.
Traditional Avgolemono with a Twist
This Traditional Avgolemono with a Twist combines the classic tangy lemon flavor with a hint of spice, creating a comforting yet exciting dish.
Ingredients:
- 6 cups chicken broth
- 1 cup uncooked orzo pasta
- 4 large eggs
- 1/2 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 cup chopped fresh dill
- 1/4 cup grated parmesan cheese
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Instructions:
1. In a large pot, bring the chicken broth to a boil.
2. Add the orzo pasta to the boiling broth and cook according to package instructions until al dente.
3. In a separate bowl, whisk together the eggs, lemon juice, lemon zest, salt, black pepper, and cayenne pepper until smooth.
4. Once the orzo is cooked, reduce the heat and ladle about 1 cup of the hot broth into the egg mixture while continuously whisking to temper the eggs.
5. Slowly pour the tempered egg mixture back into the pot, stirring constantly to avoid scrambling the eggs.
6. Stir in the chopped dill and grated parmesan cheese, cooking gently for an additional 2-3 minutes until the soup thickens slightly.
7. Taste and adjust seasoning if necessary before serving.
Tips:
- For an extra layer of flavor, consider adding a pinch of smoked paprika.
- Serve with warm crusty bread for a complete meal.
- Store leftovers in the refrigerator, but note that the orzo may absorb more liquid over time.
