Greek Chicken Avgolemono

This weekday Greek Chicken Avgolemono recipe is the perfect for those days you just need to curl up with a bowl of warmth.

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Ever have one of those days when you just need to eating something comforting and soul warming? That was me. A weekend that was supposed to be nice a relaxing turned into crazy and overwhelming weekend. Not because we had a ton to do but because we were potty training.

I probably shouldn’t say we. Hubby did most of the potty training and I was his beautiful assistant. We’re big fans of the 3-Day potty training method. Mostly because who has time for anything else. So every 15 minutes we had the triplets on the potty. And let me tell you, all that running to get juice and praising and cleaning out potties is pretty doggone tiring. It was like I needed a break from my weekend. But we got through it and this Greek Chicken Avgolemono was a much needed bowl of comfort.

Greek Chicken Avgolemono

The traditional Greek Chicken Avgolemono can take several hours to make. But this weekday Avgolemono recipe can cut your cook time down to about 35 minutes. Exciting right. The key is to start with pre-cooked chicken. So this is a great recipe to make after you’ve made our Rosemary Lemon Chicken recipe. The leftover chicken is perfect for this recipe.

The lemon egg sauce in this recipe is so warm and flavorful no one will ever know you used left over chicken. I always love a comforting recipe that makes the littles lick their fingers and ask for more.

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Greek Chicken Avgolemono

Makes 6 servings


  • 1 1/2 – 2 pounds cooked chicken, shredded
  • 6 cups chicken broth
  • 1 cup uncooked orzo
  • 4 large eggs
  • 1/4 cup freshly squeezed lemon juice (from 1 large lemon)
  • 1/2 teaspoon salt

Topping: sliced lemon and fresh oregano or rosemary

Tools: large pot or dutch oven, large pot, medium bowl, whisk, large measuring cup


Season chicken with salt, pepper and a squeeze of lemon juice.

Then place a large pot or Dutch oven over medium heat.

Add chicken and stock to pot. Cover and let mixture simmer.

In a separate pot, cook orzo al dente according to package.

In a medium bowl, add eggs and whisk until lightened in color and frothy, about 2 minutes.

Continue to whisk while gradually adding lemon juice.

Remove 2 cups of chicken broth from pot.

Slowly drizzle warm (not hot) broth into egg-lemon mixture.

Add orzo to the pot with the chicken and chicken broth. Season to taste.

Add avgolemono to pot with chicken and orzo and stir to combine.

Cook until the soup thickens slightly, 3 to 5 minutes, but do not let it come to a boil.


Now eat up. Yup. There’s nothing left to say. Top that absolutely delicious soup with some fresh oregano or rosemary and grab your self some crunchy bread. Curl up with a bowl and enjoy.


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