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Avgolemono Greek Lemon Chicken Soup Recipe

Avgolemono Greek Lemon Chicken Soup Recipe


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4.6 from 20 reviews

  • Author: Emma
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Non-Vegetarian

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

  1. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Sauté onion and garlic until soft, about 3–4 minutes.
  2. Add Broth and Orzo: Pour in chicken broth, bring to a boil. Add orzo, cook until tender, about 8–10 minutes.
  3. Combine Chicken: Stir in shredded chicken, reduce heat to low.
  4. Prepare Egg-Lemon Mixture: Whisk eggs until frothy, slowly whisk in lemon juice. Temper by adding hot broth gradually.
  5. Thicken Soup: Stir egg-lemon mixture into soup pot, heat gently until slightly thickened, about 3–5 minutes.
  6. 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