Description
This Greek Lemon Chicken Soup, also known as Avgolemono, is a bright, comforting soup made with tender chicken, vegetables, rice, and a tangy lemon-egg mixture. Perfect for cozy dinners or when you need a soothing, flavorful meal.
Ingredients
Scale
- 1 1/2 lbs boneless, skinless chicken breasts or thighs
- 8 cups chicken broth
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1/2 cup uncooked white rice or orzo
- 3 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tsp salt (to taste)
- 1/2 tsp black pepper
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- In a large pot, combine chicken, chicken broth, onion, carrots, and celery. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 20–25 minutes.
- Remove chicken and shred into bite-sized pieces. Return to the pot.
- Add rice or orzo and cook until tender, about 15–20 minutes.
- In a separate bowl, whisk together eggs and lemon juice until smooth.
- Temper the egg mixture by slowly adding a few ladlefuls of hot soup to the eggs while whisking constantly, then slowly stir the mixture back into the soup.
- Cook on low heat for 2–3 minutes, stirring, until soup thickens slightly. Do not boil.
- Season with salt and pepper, garnish with fresh parsley, and serve warm.
Notes
For extra flavor, add a pinch of dried oregano or dill. This soup can also be made with leftover cooked chicken for a quicker version.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 3g
- Sodium: 680mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 95mg
Keywords: Greek lemon chicken soup, avgolemono, chicken soup, lemon chicken soup