Description
Greek Lemon Chicken Soup (Avgolemono) is a comforting yet light soup made with tender chicken, orzo or rice, and a silky lemon-egg broth. It is creamy without cream and perfectly balanced with bright citrus flavor.
Ingredients
6 cups chicken broth
1 cup cooked chicken, shredded (rotisserie or leftover)
1/2 cup uncooked orzo or rice
2 large eggs
Juice of 2 lemons (about 1/4 cup)
Salt and black pepper to taste
Optional: chopped dill or parsley for garnish
Instructions
- Bring the chicken broth to a boil in a large pot.
- Add the orzo or rice and cook for 10 to 12 minutes, until tender.
- Lower the heat to a gentle simmer and stir in the shredded chicken.
- In a separate bowl, whisk together the eggs and lemon juice until light and slightly frothy.
- Slowly ladle about 1 cup of hot broth into the egg-lemon mixture while whisking constantly to temper the eggs.
- Gradually pour the tempered mixture back into the pot, stirring gently.
- Heat carefully without letting the soup boil, just until slightly thickened and creamy.
- Season with salt and black pepper to taste and garnish with chopped dill or parsley if desired.
Notes
Rice can be used instead of orzo for a more traditional texture.
For extra richness, drizzle a small amount of olive oil before serving.
Add extra lemon juice for a stronger citrus flavor.
For a low-carb version, omit the orzo or rice and add more chicken.
Stir in spinach or finely chopped carrots for added vegetables.
Store in an airtight container in the refrigerator for up to 3 days and reheat gently without boiling.
Freezing is not recommended as the egg-based broth may change texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 820 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 135 mg
