Description
This Greek Lemon Chicken Soup, known as Avgolemono, is a comforting and flavorful dish perfect for any time of the year. The combination of tender orzo or rice, shredded chicken, and a tangy lemon-egg broth creates a soup that is both hearty and refreshing.
Ingredients
Scale
For the Soup:
- 6 cups chicken broth
- 1/2 cup uncooked orzo or rice
- 2 cups cooked shredded chicken breast
For the Avgolemono Sauce:
- 3 large eggs
- 1/3 cup fresh lemon juice (about 2 lemons)
- Salt and black pepper to taste
For Garnish:
- 2 tablespoons chopped fresh dill or parsley
Instructions
- In a large pot, bring the chicken broth to a boil. Add the orzo or rice and cook until tender, about 8–10 minutes.
- Reduce heat to low and stir in the shredded chicken.
- In a medium bowl, whisk the eggs until frothy, then slowly whisk in the lemon juice. Temper the egg mixture by slowly adding a ladle of hot broth into the bowl while whisking constantly to prevent curdling.
- Gradually pour the tempered egg-lemon mixture back into the soup, stirring gently. Heat over low (do not boil) until the soup thickens slightly, about 3–5 minutes.
- Season with salt and black pepper to taste. Garnish with fresh dill or parsley and serve hot.
Notes
- For a silky texture, make sure to temper the egg mixture slowly.
- You can use rotisserie chicken for a quick shortcut.
- This soup thickens as it sits, so feel free to add extra broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 1g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 145mg
