My Sunshine in a Bowl

I want to tell you about my favorite soup. It’s called Avgolemono soup. That’s just a fancy Greek way to say lemon chicken soup. It tastes like a bright, sunny day. Doesn’t that sound nice for a gray afternoon?

My friend Anna taught me this recipe. She visited from Greece one rainy spring. We made it together in my kitchen. The steam from the pot fogged up the windows. I still laugh at that. The smell of lemon and dill filled the whole house. This matters because food connects us to people we love.

Why This Soup is Special

This isn’t just any Greek chicken soup. The magic is in the last step. You mix egg yolks and lemon juice. Then you stir in some hot broth. This makes the soup creamy and silky. No cream needed at all!

*Fun fact: The name “Avgolemono” comes from two Greek words. “Avgo” means egg and “lemono” means lemon.* This easy Avgolemono is a one pot chicken soup. You cook everything in the same pot. That means less washing up. I love that. What’s your favorite one-pot meal to make?

Let’s Cook Together

First, we soften the onion, carrot, and celery. This builds a sweet base. Then add garlic, chicken, and broth. Your kitchen will start to smell amazing. After a short simmer, the chicken is tender. You take it out to shred it.

Now, add the orzo. This little pasta makes the soup filling. While it cooks, whisk your lemon and eggs. Here is the important part. Always temper the eggs with hot soup first. Pour a ladleful in slowly while whisking. This keeps the eggs from scrambling. Then you can add it all back to the pot.

The Taste of Comfort

The final touch is fresh dill. It adds a little garden freshness. This Greek lemon soup, or Kotosoupa avgolemono, is pure comfort. The lemon is not too sour. It just makes everything taste alive. The broth is rich and cozy.

This matters because food should make you feel good. A warm bowl can calm a busy mind. It’s a hug from the inside. Do you have a food that feels like a hug to you? I’d love to hear about it.

Your Turn in the Kitchen

This Avgolemono with orzo is perfect for beginners. It looks fancy but it’s simple. Just follow the steps. Remember, the tempering step is your friend. It makes the soup smooth.

I like to serve it with a crusty piece of bread. You can find my recipe for perfect rolls here. They are wonderful for dipping. Will you try this Avgolemono recipe this week? Tell me how it goes in your home. I hope it brings you sunshine.

Ingredients:

Ingredient	Amount	Notes
Olive oil	1 tablespoon
Onion	1 medium	diced
Carrot	1 medium	diced
Celery stalks	2-3	diced
Garlic cloves	2-3	finely chopped
Bay leaves	2
Chicken breasts	2 (about 12 oz / 350 g total)
Chicken stock	6 cups (1.5 liter)
Orzo	¾ cup (175 g)
Lemon juice	Juice of 1 lemon
Egg yolks	2
Fresh dill	A handful	plus extra for serving
Salt and black pepper	to taste

Instructions

Step 1: Warm your olive oil in a big pot. Add the onion, carrot, and celery. Let them soften and become sweet. Doesn’t that smell amazing? This starts our one pot chicken soup with a cozy base.

Step 2: Stir in the garlic for one minute. Now add the bay leaves, chicken, and stock. Bring it all to a gentle boil. This is the heart of your Greek chicken soup. Then cover it and let it whisper for 15 minutes.

Step 3: Take out the chicken and bay leaves. Pour in the orzo. Let it cook for 10 minutes. Shred the chicken with two forks. (Pull, don’t squash it!) Add the chicken back to your Avgolemono with orzo. It’s starting to look like a meal.

Step 4: Whisk egg yolks and lemon juice in a bowl. This is the magic for Greek lemon soup! Take a ladle of hot broth and slowly mix it in. (This keeps the eggs from scrambling.) Now stir it all into the pot. Why do we temper the eggs? Share below!

Step 5: Cook for five more minutes. Stir in the fresh, feathery dill. Taste your Avgolemono recipe and add salt and pepper. Serve it right away, all steaming and bright. I still laugh at how this easy Avgolemono makes everyone feel better.

Creative Twists

Swap orzo for rice for a different cozy texture. Add a handful of spinach at the end for a green boost. Use a whole lemon, zest and all, for extra sunshine flavor. Which one would you try first? Comment below!

Serving & Pairing Ideas

Serve your Kotosoupa avgolemono with crusty bread for dipping. A simple green salad on the side is perfect. For a pretty touch, add an extra sprinkle of dill. This Greek lemon chicken soup is a whole happy dinner. Which would you choose tonight?

Keeping Your Greek Lemon Chicken Soup Cozy

This Greek lemon chicken soup, or avgolemono, stores beautifully. Let it cool completely first. Then pop it in the fridge for up to three days. The orzo will soak up some broth, but that’s okay. Just add a splash of water or stock when you reheat it.

You can freeze it for a month, too. I remember my first big batch. I froze single portions in old yogurt containers. It was a lifesaver on busy nights. Batch cooking this one pot chicken soup means a warm meal is always ready. This matters because it turns cooking from a chore into a gift for your future self.

Have you ever tried storing it this way? Share below!

Three Little Soup Hiccups and How to Fix Them

Sometimes the soup can be too thick. If your avgolemono with orzo gets gloopy, just stir in more warm broth. Another issue is the eggs scrambling. You must temper them with hot soup first. I once poured them in too fast. I got lemony scrambled eggs in my broth!

The third hiccup is weak lemon flavor. Always use fresh juice, not bottled. Fixing these problems builds your cooking confidence. It also makes sure every bowl of this Greek chicken soup is silky and bright. That matters because good food should make you smile, not worry.

Which of these problems have you run into before?

Your Quick Questions, Answered

Is Chinese egg drop soup healthy?

It can be a light choice. Broth-based soups are often lower in calories. But restaurant versions can be high in sodium. Making it at home lets you control the salt. This makes it a healthier option you can enjoy.

What does avgolemono actually mean?

It’s a fun Greek word! It simply means “egg-lemon.” The name tells you the two special ingredients. This avgolemono recipe combines them into a creamy, tangy sauce. It’s the heart of the soup.

What is the secret to a flavorful chicken limone?

Use plenty of fresh lemon juice and zest. Let the chicken soak in those bright flavors. A good sear on the chicken first adds depth. Don’t forget fresh herbs like parsley at the end.

What is the secret to egg drop soup?

The secret is a slow, steady pour. Swirl the hot broth in the pot. Then slowly drizzle in the beaten eggs. This creates those lovely, silky ribbons. Cornstarch helps thicken the broth nicely first.

Is egg drop soup from Chinese restaurants healthy?

Like many takeout foods, it can be high in sodium. It may also have MSG. Asking for it with less salt is a good idea. Homemade is always the healthiest path for this soup.

Is egg drop soup good for diet?

It can be, as it is often low in calories. The eggs add a bit of protein. Just watch the sodium content if you are buying it. A simple, brothy bowl can be quite satisfying.

*Fun fact: The “avgolemono” technique is also used as a sauce for meats and vegetables in Greece!*

Which tip will you try first?

From My Kitchen to Yours

I hope you love this easy avgolemono as much as I do. It is like a warm, sunny hug in a bowl. Cooking should be fun, not fussy. This Greek lemon soup is a perfect place to start.

I would love to hear about your cooking adventures. Tell me all about it in the comments. Have you tried this recipe? Let me know how it turned out for you and your family.

Happy cooking!
—Elowen Thorn