Avgolemono : Greek Lemon Chicken Soup
Greek Lemon Chicken Soup (Avgolemono) combines a creamy, lemony broth with tender chicken and orzo, offering a light yet satisfying dish. Quick to prepare and rich in protein, it’s perfect for any season. Customize with veggies or enjoy as-is for a comforting, healthy meal.
Ingredients
Ingredients:
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- ½ cup orzo or white rice
- 2 large eggs
- 2 Juice of lemons
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Fresh dill or parsley for garnish
Optional Additions:
- Bay leaf
- Carrots and celery
- Crumbled feta
Instructions
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, and sauté for 2–3 minutes until softened.
- Simmer the Broth & Cook the Orzo: Add chicken broth and bring to a simmer. Stir in orzo or rice, and cook for 8–10 minutes or until tender.
- Prepare the Egg-Lemon Mixture: In a medium bowl, whisk eggs and lemon juice. Slowly ladle hot broth into the mixture while whisking to temper the eggs.
- Combine & Thicken the Soup: Reduce heat to low and slowly add the egg-lemon mixture to the pot, stirring gently. Let the soup warm through for a few minutes, avoiding boiling.
- Add Chicken & Season: Stir in shredded chicken, season with salt and pepper, and simmer for an additional 2–3 minutes.
- Serve & Garnish: Ladle the soup into bowls and garnish with fresh dill or parsley
Notes
- Use fresh lemon juice for the best flavor.
- Don’t let the soup boil after adding the egg mixture to maintain a silky texture.
- Adjust the thickness by adding more broth if needed.