Description
Greek Lemon Chicken Soup, also known as Avgolemono, is a comforting Mediterranean classic. It features tender chicken, rice or orzo, and a creamy, tangy broth made with fresh lemon juice and eggs. Light, yet satisfying, it’s a perfect immune-boosting meal for chilly days.
Ingredients
Scale
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 6 cups chicken broth (low sodium)
- 1/2 cup orzo or cooked white rice
- 2 cups cooked shredded chicken breast
- 2 large eggs
- 1/3 cup fresh lemon juice (about 2 lemons)
- Salt and pepper to taste
- Fresh dill or parsley, chopped (for garnish)
Instructions
- Sauté aromatics: In a large pot, heat olive oil over medium heat. Add onion and garlic; cook until translucent, about 3–4 minutes.
- Simmer base: Pour in chicken broth and bring to a simmer. Add orzo or cooked rice and simmer for 10–12 minutes until tender.
- Whisk avgolemono: In a separate bowl, whisk together eggs and lemon juice until smooth. Slowly ladle 1 cup of hot broth into the egg mixture, whisking constantly to temper.
- Finish soup: Reduce heat to low. Slowly stir egg-lemon mixture into the soup. Stir in shredded chicken and season with salt and pepper. Do not boil after adding eggs.
- Serve: Ladle into bowls and top with fresh dill or parsley. Serve warm with crusty bread if desired.
Notes
For a gluten-free version, use rice instead of orzo. For extra richness, use homemade chicken stock and add a drizzle of olive oil before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Mediterranean
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 2g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 130mg
Keywords: avgolemono, greek chicken soup, lemon chicken soup, mediterranean soup