A copycat recipe of my favorite Greek restaurant. Creamy (but dairy-free) chicken and lemon soup. Delicious on its own or served with a Greek salad and bread or pita.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat oil in a large soup pot over medium-low heat. Add carrot, onion, and celery. Cook, stirring continuously, until vegetables start to soften and turn translucent, 5 to 10 minutes. Stir in garlic and cook until fragrant, about 1 minute.

  • Add chicken broth, parsley, and oregano. Increase heat to medium-high and bring to a boil. Add chicken and orzo. Reduce heat to a simmer.

  • Meanwhile, whisk eggs in a heat-safe bowl or glass measuring cup. Add the lemon juice and whisk until well combined.

  • Slowly add a ladle of hot broth to the egg mixture, whisking quickly to avoid scrambling the eggs. Repeat with a few more ladles until the egg mixture is hot and steaming. Slowly pour the egg mixture into the saucepan and whisk until incorporated.

  • Add 1/2 of the lemon zest to the soup; reserve remaining zest for another use. Taste soup; if too lemony, add chicken bouillon. Add hot pepper sauce, salt, and pepper. Cook until orzo is tender yet firm to the bite, about 5 more minutes. Serve immediately.

Cook's Notes:

I prefer to use orzo but you can substitute rice if you please. Recipe is quite forgiving if you're short on ingredients and can easily be halved.

I prefer Knorr(R) chicken stock pot gels, but powder or cubes will work.

Nutrition Facts

233 calories; protein 15.4g; carbohydrates 23.9g; fat 8.8g; cholesterol 118.3mg; sodium 1164.1mg. Full Nutrition


Rating: 3 stars
Regarding the hot pepper sauce, save that for the decision of the diner. This is not a typical ingredient for avgolemono soup. I find four eggs to be too many. You want a clean and bright lemon flavor with some creamy texture. Two eggs are plenty for the amount of soup here, three should be the limit. But most important, don't start mixing the eggs and lemon sauce, and tempering it with stock, until AFTER the orzo or rice is cooked to your taste. Only then do you take the pot OFF the heat. After the avgolemono is incorporated, take a clean kitchen towel, top the pot, then put the lid on, so that the condensed water droplets don't mar the sauce. Let the soup sit like that for a few minutes. Read More
Rating: 5 stars
Yum!!! I made exactly as written. It was easy and very delicious. It was as good as Greek Lemon Chicken Soup I've enjoyed in Greece. Definitely a keeper and will stay in rotation. Read More
Rating: 5 stars
This is a great flavoured soup. Only thing I changed was instead of orzo pasta I used ditalini pasta. And I didn't use any chicken bouillon. husband and neighbors gave me good compliments. Thanks Read More
Rating: 5 stars
Absolute loved this! As good as any Avgolemono I have had in a restaurant! Very easy to make and a honestly it only did take 45 minutes to make. Read More
Rating: 5 stars
Delicious!! Read More
Rating: 5 stars
Absolutely delicious! Very savory and bright. Just ate two bowls... Read More
Rating: 4 stars
I made it as stated except omitting the hot sauce. I will add a little more lemon next time, though. Read More
Rating: 5 stars
My mom made this but substituted 1cup rice instead of orzo and used fresh parsely instead dried parsely. It was perfection, better than i have had at our local italian place. So good. Read More
Rating: 5 stars
Turned out excellent. Used leftover Costco roasted chicken, and a little extra lemon juice at the end. Tasted even better the second day. Will definitely make this again. Read More