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Chicken potato avgolemono soup recipe with lemon and tender chicken
Vicky Sharma

Chicken Potato Avgolemono Soup Recipe

This creamy Greek-inspired chicken potato avgolemono soup recipe is thickened naturally with eggs and fresh lemon instead of cream. Tender chicken, soft Yukon Gold potatoes, and bright citrus create a comforting yet light soup perfect for any season. This recipe includes stovetop, slow cooker, and orzo variations and follows safe cooking standards for poultry.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: Soup
Cuisine: Greek-American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 medium carrots sliced
  • 2 celery stalks sliced
  • 2 cloves garlic minced
  • 2 pounds bone-in chicken thighs or breasts
  • 6 cups low-sodium chicken broth
  • 2 medium Yukon Gold potatoes peeled and diced
  • 1 bay leaf
  • ½ teaspoon dried oregano
  • ¾ teaspoon salt adjust to taste
  • ½ teaspoon black pepper
Avgolemono Mixture
  • 2 large eggs
  • ⅓ cup fresh lemon juice
Optional Add-In
  • ½ cups cup orzo pasta (optional)
Garnish (Optional)
  • Fresh parsley or dill

Equipment

  • Large soup pot or Dutch oven
  • Ladle
  • Mixing bowl
  • Whisk
  • Cutting board
  • Knife

Method
 

  1. Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened. Add garlic and cook for 30 seconds.
  2. Add chicken, chicken broth, diced potatoes, bay leaf, oregano, salt, and pepper. Bring to a boil, then reduce the heat to a gentle simmer. Cover and cook for 30–35 minutes, until chicken reaches 165°F (74°C) and potatoes are tender.
  3. Remove chicken from the pot. Shred the meat and discard bones and skin. Return shredded chicken to the pot. Remove bay leaf.
  4. In a medium bowl, whisk eggs and lemon juice together.
  5. Slowly ladle about 1 cup of hot broth into the egg mixture while whisking constantly to temper the eggs.
  6. Remove the soup pot from the heat. Slowly stir the tempered egg-lemon mixture into the soup.
  7. Taste and adjust salt and lemon juice as needed. Do not boil after adding eggs.
  8. Garnish with fresh parsley or dill before serving.
Slow Cooker Method
  1. Add all soup base ingredients (except eggs and lemon) to slow cooker.
  2. Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
  3. Shred chicken and return to slow cooker.
  4. Temper eggs with hot broth, then stir in off heat.
Orzo Variation
  1. Add ½ cup orzo to soup during the last 12 minutes of simmering before tempering the eggs.

Notes

  • Always remove soup from the heat before adding the egg-lemon mixture to prevent curdling.
  • Use fresh lemon juice only; bottled lemon juice can create bitterness.
  • Yukon Gold or russet potatoes work best for natural thickening.
  • For thicker soup, mash a few potatoes in the pot before adding eggs.
Storage Instructions
  • Refrigerate within 2 hours of cooking.
  • Store in an airtight container for up to 3 days
  • Reheat gently over low heat (do not boil)
  • Not recommended for freezing due to egg-based broth
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