Avgolemono — Greek Lemon Chicken Soup
Avgolemono is a traditional Greek lemon chicken soup that combines the flavors of tender chicken, fresh lemon, and a creamy egg-based broth. Perfect for any season, this comforting soup is a healthy, delicious, and easy-to-make meal that everyone will love.
- Prep Time: 10 minutes
- Cook Time: : 20 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 6 cups chicken broth
- 1 cup cooked chicken, shredded (preferably rotisserie chicken)
- 1/2 cup orzo pasta (or rice)
- 3 large eggs
- 2 tablespoons fresh lemon juice (more to taste)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- n a large pot, heat olive oil over medium heat. Add the onion and garlic and sauté until the onion becomes translucent, about 3-4 minutes.
- Pour in the chicken broth and bring it to a boil. Once boiling, add the orzo pasta (or rice) and cook according to package directions until al dente.
- Lower the heat to a simmer and add the shredded chicken. Let it simmer for about 5 minutes until heated through.
- While the soup is simmering, whisk together the eggs and lemon juice in a separate bowl until smooth and frothy.
- Slowly temper the egg-lemon mixture by gradually adding a few spoonfuls of hot broth into the egg mixture, whisking constantly. Slowly pour this mixture back into the soup, stirring constantly to avoid curdling.
- Continue to simmer for an additional 2-3 minutes, allowing the soup to thicken slightly. Taste and adjust seasoning with salt, pepper, and extra lemon juice if needed.
- Serve hot, garnished with chopped fresh parsley.
Notes
- You can substitute orzo with rice if you prefer.
- For a richer flavor, use homemade chicken broth.
- The soup can be refrigerated for 2-3 days. Reheat gently on the stovetop.
- Be sure to whisk constantly when adding the egg mixture to prevent it from curdling.
