Description
This Avgolemono Greek Lemon Chicken Soup is a comforting and classic dish that combines the bright flavors of lemon with tender chicken in a creamy, egg-thickened broth. Perfect for a cozy meal on a chilly day!
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 the Avgolemono sauce:
- 3 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
Garnish:
- Chopped fresh dill or parsley
Instructions
- Sauté aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic and sauté until soft and fragrant, about 3–4 minutes.
- Cook orzo and chicken: Pour in the chicken broth and bring to a boil. Add orzo (or rice) and cook until tender, about 8–10 minutes. Stir in the shredded chicken and reduce heat to low.
- Prepare Avgolemono sauce: In a medium bowl, whisk the eggs until frothy, then slowly whisk in the lemon juice. Temper the egg mixture by adding hot broth gradually, then stir the mixture back into the soup pot.
- Thicken the soup: Heat the soup over low (do not boil) until slightly thickened, about 3–5 minutes. Season with salt and pepper to taste.
- Serve: Garnish with fresh dill or parsley and serve hot.
Notes
- To prevent curdling, be sure to temper the egg mixture properly and avoid boiling once added to the soup.
- This soup is traditionally creamy without using 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
