Description

This Greek Lemon Chicken Soup, also known as Avgolemono, is creamy, comforting, and bursting with bright lemony flavor. It’s the perfect cozy meal for any season, combining tender chicken, rice, and a silky egg-lemon broth that’s both hearty and refreshing.

Ingredients

Scale

For the soup:

6 cups chicken broth (preferably homemade or low-sodium)
1 cup cooked chicken breast, shredded
½ cup long grain white rice (or orzo)
3 large eggs
⅓ cup fresh lemon juice (about 2 lemons)
1 medium onion, finely chopped
2 cloves garlic, minced
2 tbsp olive oil
Salt and pepper to taste
2 tbsp fresh dill or parsley, chopped (optional, for garnish)

Instructions

1️⃣ Cook the rice:
In a medium saucepan, cook the rice according to package instructions. Once done, set aside.

2️⃣ Sauté aromatics:
In a large pot, heat the olive oil over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent. Stir in minced garlic and cook for an additional 30 seconds until fragrant.

3️⃣ Add broth and chicken:
Pour in the chicken broth and bring to a gentle simmer. Add shredded chicken and cooked rice to the pot. Season with salt and pepper.

4️⃣ Prepare the egg-lemon mixture:
In a medium bowl, whisk together the eggs and fresh lemon juice until smooth and frothy.

5️⃣ Temper the eggs:
Slowly ladle about 1 cup of hot broth into the egg-lemon mixture, whisking constantly to temper the eggs and prevent curdling.

6️⃣ Finish the soup:
Gradually pour the tempered egg-lemon mixture back into the soup pot, stirring constantly. Cook over low heat for 3-4 minutes, stirring gently, until the soup thickens slightly. Do not let it boil.

7️⃣ Garnish and serve:
Ladle the soup into bowls, garnish with fresh dill or parsley, and serve hot with warm pita or crusty bread.

Notes

The key to a creamy texture is tempering the eggs properly — take your time with this step.
You can use orzo instead of rice for a more traditional version.
Adjust the lemon juice to your taste for more or less tang.

Prep Time: 15 min
Cook Time: 25 min