Fresh Greek Lemon Soup

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Greek Lemon Soup

Greek Lemon Soup

Avgolemono (Greek Lemon Soup) is a wonderful, fresh soup that is best served anytime you like.  The first time I had Greek Lemon Soup, I was at my first Greek restaurant, and it came with my meal.  I was leary, as it was different, and really, lemon flavored soup?  That sounded really weird.  But I tried it, and was in love.  Greek Lemon Soup has a bright flavor, creamy texture, and is really fast to make, so it’s great on a weeknight or weekend.  My family loves Greek Lemon Soup paired with some good crusty bread for a light meal.

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Making Greek Lemon Soup

I started my Greek Lemon Soup with a rotisserie chicken I picked up at the grocery store.  It saves me a lot of time and energy when making this soup.  You could also use leftover chicken, or saute up two chicken breasts if you like.  I used a chicken base for the stock, as I always have some handy in the fridge and it’s less expensive than boxed liquid stocks.  Carrots, onion, and a bit of celery were added for flavor and color, while orzo pasta (it looks a bit like big rice) added texture.  I deviated from my normal recipe and decided the results were better by adding a sprig of rosemary to the broth as it simmered.  The crowning glory in Greek Lemon Soup though is the lemon flavor.  It’s added easily by mixing eggs together with freshly squeezed lemon juice, tempering it with a few ladlefuls of soup, then adding it back to the pot where it thickens the mixture and adds the distinctive, classic flavor.  Common ingredients come together to make a phenomenal Greek Lemon Soup in less than 30 minutes.

Fresh Greek Lemon Soup

Fresh Greek Lemon Soup


  • 2 T olive oil
  • 2 carrots, diced
  • 2 ribs celery, diced
  • 1 medium onion, diced
  • 1 rotisserie chicken, skin and bones removed, meat chopped coarsely
  • 3 T chicken base (or 5 cups stock)
  • 1 sprig fresh or dried rosemary
  • ½ box orzo pasta
  • 2 eggs
  • 2 lemons, juiced, seeds and pulp strained


  1. In a large stockpot, heat the olive oil over medium high heat.
  2. Add the carrots, celery, and onion. Saute until onions turn clear, about 5 minutes.
  3. Add the chicken, soup base, 5 cups of water and rosemary. Simmer 20 minutes, until carrots are tender.
  4. Add the pasta. Stir and simmer 5 minutes, until pasta is cooked but still has a “bite” in the center.
  5. In a heat resistant bowl, whisk the eggs and lemon juice. Ladle some broth into the eggs and stir until incorporated. Repeat with one more ladleful of broth. Add the egg mixture back into the stockpot and stir well.
  6. Simmer 3 minutes.
  7. Serve hot.

Greek Lemon Soup for a Week of Lunches

Greek Lemon Soup is awesome for lunch.  It’s easy to reheat in the microwave and just as delicious as the first day.  Pair it with a Greek salad, which can also be made up ahead, and you have a healthy, delicious mid-day meal with Greek Lemon Soup!

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