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Avgolemono Greek Lemon Chicken Soup Recipe

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4.1 from 74 reviews

  • Author: Amelia
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Diet: Gluten Free

Description

A classic Greek Avgolemono soup featuring tender chicken simmered in flavorful broth with rice or orzo, brightened by lemon and enriched with eggs for a silky, creamy texture without any cream. This comforting and nourishing soup is perfect as a warming appetizer or light meal.

Ingredients

Chicken and Broth

  • 2 chicken breasts
  • 6 cups chicken broth

Grain

  • 1/2 cup rice or orzo

Egg-lemon Mixture

  • 2 eggs
  • 1/4 cup fresh lemon juice

Seasonings and Garnish

  • Salt and pepper to taste
  • Fresh dill or parsley for garnish

Instructions

  1. Cook the Chicken: Bring the chicken broth to a boil in a large pot, then add the chicken breasts. Reduce the heat and simmer gently until the chicken is fully cooked through, about 15 to 20 minutes. Remove the chicken and set aside to cool slightly.
  2. Cook the Grain: While the chicken cools, add the rice or orzo to the simmering broth and cook until tender, about 15 minutes (rice may take slightly longer, orzo cooks faster).
  3. Shred the Chicken: Once cool enough to handle, shred the chicken breasts into bite-sized pieces using two forks or your hands.
  4. Prepare the Egg-Lemon Mixture: In a separate bowl, whisk together the eggs and fresh lemon juice until smooth and creamy.
  5. Temper the Egg Mixture: Slowly add about a cup of hot broth from the pot into the egg-lemon mixture, whisking continuously to gradually raise the temperature and prevent curdling.
  6. Incorporate the Mixture into Soup: Slowly pour the tempered egg-lemon mixture back into the pot with the broth and rice/orzo, stirring constantly. Heat gently over low heat but do not allow the soup to boil to avoid curdling. The soup will thicken slightly and develop a silky texture.
  7. Finish and Serve: Return the shredded chicken to the pot, stir to combine, and season the soup with salt and pepper to taste. Garnish with fresh dill or parsley before ladling into bowls and serving immediately.

Notes

  • Do not let the soup boil after adding the egg mixture to prevent the eggs from curdling and the soup from separating.
  • Use freshly squeezed lemon juice for the best fresh, bright flavor.
  • Whisk continuously and slowly when tempering the eggs to avoid scrambling.
  • You can substitute orzo for rice depending on your preference; note cooking times will vary slightly.
  • This soup can be stored refrigerated for up to 3 days and reheated gently.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Greek

Find it online: https://justsosweet.com/avgolemono-greek-lemon-chicken-soup-recipe/