- Avgolemono transforms simple ingredients into a silky, lemony soup without cream, delivering bright, comforting flavor.
- Proper tempering of eggs prevents curdling and creates the soup's signature velvety texture.
- Orzo or rice adds heartiness; soup is adaptable for gluten free and vegan swaps.
- Finish with olive oil, fresh dill, and lemon zest for restaurant worthy presentation and layered flavor.
- Stores 4 days refrigerated; reheat gently with added broth, but avoid freezing to prevent separation.
Last Updated on February 7, 2026 by Souhail
There’s a tiny Greek taverna tucked between a bodega and a laundromat in my Queens neighborhood that smells like sunshine and lemon groves even in the dead of winter. Every time I push open that creaky door, the steamy aroma of avgolemono wraps around me like a warm blanket. That’s the magic of Greek lemon soup it transforms simple pantry staples into something soul stirring, bright, and deeply comforting all at once.
This isn’t just soup it’s a mood booster in a bowl, the kind of dish that feels like self care after a long New York day. With its velvety texture (no cream required!), zesty lemon punch, and delicate strands of chicken floating in golden broth, Greek lemon soup straddles the line between light and satisfying.
It’s my go to when I need something quick yet nourishing, whether I’m fighting off a sniffle or simply craving that perfect balance of tangy and cozy. And the best part? You can have this restaurant worthy bowl steaming on your table in under half an hour.
Table of contents
Why You’ll Fall in Love With This Soup
Let’s talk about what makes Greek lemon soup so special it’s all in that magical avgolemono sauce, a silky emulsion of eggs and lemon that thickens the broth without a drop of cream. Here’s why this recipe never fails to impress:
- The broth stays luxuriously smooth because we temper the eggs slowly, avoiding scrambled soup disasters
- Freshly squeezed lemon juice gives that vibrant, sun drenched brightness no bottled juice can match
- Orzo pasta adds just enough heartiness to make it a complete meal without weighing you down
- It’s naturally gluten free adaptable and packed with protein to keep you satisfied
- The flavor deepens beautifully as leftovers rest, making it perfect for meal prep
For a vegan twist, swap the chicken broth for a robust vegetable broth and use silken tofu blended with lemon instead of eggs. Gluten free? Just choose gluten free orzo or swap in quinoa for a nutty texture that soaks up all that lemony goodness beautifully.
My Secret Tricks for Soup Perfection
I’ve made this soup more times than I can count, and these little tricks make all the difference between good and absolutely unforgettable. First, always zest your lemon before juicing it that fragrant zest holds incredible oils that amplify the citrus flavor without extra acidity. Second, when tempering the eggs, drizzle that hot broth into your lemon egg mixture in a slow, steady stream while whisking like your soup depends on it (because it does!).
And here’s my favorite pro move: finish each bowl with a tiny drizzle of extra virgin olive oil and a sprinkle of fresh dill. That grassy, peppery note cuts through the richness in the most delightful way. If you love bright, citrus forward breakfasts like my lemon blueberry muffins recipe, you’ll appreciate how that final lemon zest elevates this soup from simple to spectacular.
Fun Ways to Shake Up Your Bowl
Once you’ve mastered the classic version, the variations are endless. This soup is your canvas.
Herby Garden Version
Stir in a handful of chopped fresh dill, parsley, and mint right before serving. The herbs add a garden fresh brightness that makes the soup feel even lighter and more vibrant perfect for spring evenings when you want something nourishing but not heavy.
Protein Power Bowl
Add a cup of shredded rotisserie chicken or flaked poached salmon to boost the protein. I love pairing this version with my cottage cheese egg bites recipe for a double protein punch on especially demanding days.
Creamy Coconut Twist
Replace half the broth with light coconut milk for a subtly sweet, tropical undertone that still lets the lemon shine. It’s unexpectedly delicious and adds a velvety richness that feels indulgent without being heavy.
Serving Suggestions
Serve this soup piping hot in wide, shallow bowls to appreciate its sunshine yellow hue. A side of crusty bread is non negotiable for dunking I especially love tearing pieces of my protein bagels with Greek yogurt recipe right into the broth. For a complete meal, pair it with a simple cucumber tomato salad dressed with olive oil and oregano.
Garnish each bowl with extra lemon zest, a sprinkle of chopped dill, and a single thin lemon slice resting on the rim for that restaurant worthy presentation that will have everyone reaching for their phones before the first spoonful.
Storage and Reheating Instructions
This soup keeps beautifully for up to 4 days in an airtight container in the refrigerator. The orzo will absorb some broth as it sits, so when reheating, add a splash of chicken broth or water to restore the perfect consistency.
Reheat gently on the stovetop over low heat, stirring frequently never boil vigorously after the eggs have been added, or the emulsion may break. Unfortunately, freezing isn’t recommended as the egg lemon mixture tends to separate upon thawing.
Creative Uses for Leftovers
Don’t toss that last bit of soup! Use it as a flavorful cooking liquid for rice or quinoa instead of plain water. Thin it slightly with extra broth and toss with cooked shredded chicken and fresh spinach for an instant lemon chicken noodle bowl. Or get creative and use it as the base for a light pasta sauce tossed with grilled shrimp and zucchini ribbons.
How Do You Make It
Greek lemon soup
4
servings10
minutes20
minutes245
kcalA soul warming Greek lemon soup with silky avgolemono sauce, tender orzo, and bright lemon flavor. Ready in 30 minutes and naturally comforting.
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Ingredients
6 cups low sodium chicken broth
1 cup orzo pasta
2 large eggs
0.33 cup freshly squeezed lemon juice (about 2 large lemons)
1 tablespoon lemon zest
1 cup cooked chicken breast, shredded
2 tablespoons extra virgin olive oil
0.25 cup fresh dill, chopped
Salt and freshly ground black pepper to taste
Directions
- start by bringing the chicken broth to a gentle simmer in a medium pot over medium heat.
- Once it’s bubbling softly, I stir in the orzo pasta and let it cook for about 8 to 10 minutes until it’s tender but still has a pleasant bite to it.
- While the orzo simmers, I whisk the eggs and lemon juice together in a medium bowl until the mixture becomes pale and slightly frothy. This is where the magic begins.
- I slowly ladle about one cup of the hot broth into the egg lemon mixture, whisking constantly and steadily to gently warm the eggs without scrambling them.
- This tempering step is everything.
- Once the mixture feels warm to the touch, I pour it back into the pot with the remaining broth and orzo, stirring gently as the soup thickens into that signature silky texture.
- fold in the shredded chicken, olive oil, and most of the fresh dill, then season with salt and pepper to taste.
- I ladle the soup into bowls and finish each one with a sprinkle of lemon zest, the remaining dill, and a gentle crack of black pepper.
Notes
- Always use freshly squeezed lemon juice bottled juice lacks the bright flavor needed for authentic avgolemono.
- Temper the eggs slowly and steadily to prevent curdling the soup.
- For a richer texture, add an extra egg yolk along with the whole eggs.
- Don’t boil the soup after adding the egg mixture to maintain its silky consistency.
- Orzo will continue absorbing liquid as soup sits add extra broth when reheating.
Nutrition Facts
- Total number of serves: 4
- Calories: 245kcal
- Fat: 8g
- Saturated Fat: 1.5g
- Cholesterol: 0.105mg
- Sodium: 0.480mg
- Carbohydrates: 22g
- Fiber: 1g
- Sugar: 2g
- Protein: 18g
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FAQs
Avgolemono (ah voh leh MOH noh) is a classic Greek sauce made by emulsifying eggs and lemon juice into hot broth. It creates that signature silky, creamy texture without any dairy making it naturally light yet satisfying.
Curdling usually happens when the eggs are added too quickly to hot liquid. Always temper slowly by drizzling hot broth into your egg lemon mixture while whisking constantly. If it does curdle slightly, an immersion blender can often rescue it.
Absolutely! Greek lemon soup actually tastes even better the next day as the flavors meld. Just store it covered in the fridge and gently reheat on low heat with a splash of broth to loosen the consistency.
Yes! Arborio rice works beautifully and creates an even creamier texture. Cook it directly in the broth for about 15 to 18 minutes until tender before tempering in the eggs.
The base recipe is gluten free friendly just swap regular orzo for gluten free orzo or use 1/2 cup rinsed quinoa instead. Always check your broth label for hidden gluten.
I don’t recommend freezing because the egg based avgolemono sauce tends to separate when thawed. It’s best enjoyed fresh or refrigerated for up to 4 days.
Closing Thoughts
There’s something quietly magical about a soup that requires no cream yet feels so luxuriously comforting. Greek lemon soup has become my kitchen’s secret weapon for turning an ordinary Tuesday into something special. It’s the bowl I make when friends drop by unannounced, when I need a gentle reset after too many rich meals, or when winter’s gray skies demand a taste of Mediterranean sunshine.
Give it a try this week I promise that first spoonful, with its bright lemon kiss and velvety finish, will have you closing your eyes and sighing with delight. And when you fall in love with that lemony brightness, you might just find yourself craving my strawberry cheesecake overnight oats the next morning for a sweet citrusy start to your day. Happy cooking, friends!