Description
This Avgolemono Greek Lemon Chicken Soup is a comforting and creamy soup with a bright lemony flavor. Made with chicken, orzo, and a silky egg-lemon sauce, it’s a traditional Greek recipe that’s perfect for any time of year.
Ingredients
Scale
For the soup:
- 6 cups chicken broth
- 1/2 cup uncooked orzo or rice
- 2 cups cooked shredded chicken
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
For garnish:
- 3 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
- Chopped fresh dill or parsley
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Sauté onion and garlic until soft, about 3–4 minutes.
- Add Broth and Orzo: Pour in chicken broth, bring to a boil. Add orzo, cook until tender, about 8–10 minutes.
- Combine Chicken: Stir in shredded chicken, reduce heat to low.
- Prepare Egg-Lemon Mixture: Whisk eggs until frothy, slowly whisk in lemon juice. Temper by adding hot broth gradually.
- Thicken Soup: Stir egg-lemon mixture into soup pot, heat gently until slightly thickened, about 3–5 minutes.
- Season and Serve: Season with salt and pepper, garnish with dill or parsley. Serve hot.
Notes
- Temper the egg mixture to avoid curdling.
- Avoid boiling the soup once the egg-lemon mixture is added.
- Can be made gluten-free by using rice instead of orzo.
- Traditionally creamy without dairy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 2g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 120mg
