If sunshine could be served in a bowl, it would taste like Creamy Greek Lemon Chicken Soup (Avgolemono). This traditional Greek soup blends the comfort of chicken broth and tender orzo with the velvety richness of eggs and the refreshing zest of lemon. Light yet creamy, it’s the perfect fusion of nourishing and uplifting flavors—ideal for chilly evenings, family dinners, or a quick meal that feels both elegant and comforting.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 6 cups chicken broth
- ½ cup orzo pasta (or rice)
- 2 cups shredded cooked chicken (breast or thigh)
- 2 large eggs
- ⅓ cup fresh lemon juice (about 2 lemons)
- 1 teaspoon lemon zest
- Salt & black pepper to taste
- Fresh dill or parsley for garnish
Step-by-Step Instructions
Step 1: Sauté Aromatics
- In a large pot, heat olive oil over medium heat.
- Add onion and cook for 3–4 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
Step 2: Simmer the Soup Base
- Pour in chicken broth and bring to a gentle boil.
- Add orzo (or rice) and cook for about 8–10 minutes until tender.
- Stir in shredded chicken and reduce the heat to low.
Step 3: Temper the Eggs
- In a medium bowl, whisk eggs and lemon juice until smooth and frothy.
- Ladle 1 cup of hot broth into the egg mixture slowly, whisking constantly to prevent curdling.
- Gradually pour the tempered mixture back into the soup, stirring continuously until creamy and slightly thickened. Do not boil once eggs are added.
Step 4: Season and Serve
- Add lemon zest, salt, and pepper to taste.
- Garnish with chopped dill or parsley and an extra squeeze of lemon before serving.
Variations
- Use rice instead of orzo for a gluten-free version.
- For a richer soup, stir in a splash of cream before serving.
- Add spinach or kale at the end for extra color and nutrition.
- Use rotisserie chicken for quick prep and maximum flavor.
Cooking Note
- Tempering the eggs is key—add broth slowly and stir constantly to achieve a smooth, creamy texture.
- Do not boil after adding the eggs; gentle heat keeps the soup silky.
- Adjust lemon juice based on taste—some prefer it tangier than others.
Serving Suggestions
Serve this Greek Lemon Chicken Soup with warm pita bread, a crisp cucumber salad, or roasted vegetables. It’s perfect as a starter or a full meal on its own. Add extra dill and cracked black pepper for a restaurant-style finish.
Storing Tips for the Recipe
Store leftovers in an airtight container for up to 3 days in the refrigerator. Reheat gently over low heat, stirring often to prevent separation. Avoid boiling to keep the creamy consistency intact.
Timing
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Nutritional Information (Per Serving)
Calories: Approx. 310
Protein: 27g
Sodium: 720mg
Healthier Alternatives for the Recipe
Use olive oil spray instead of a tablespoon to cut fat. Swap orzo for brown rice or quinoa for added fiber. Reduce the eggs to one for a lighter consistency while keeping the creamy texture.
Common Mistakes to Avoid
- Adding eggs to hot broth too quickly—this will scramble them.
- Boiling after eggs are added—keep the heat gentle.
- Skipping lemon zest—it brightens the flavor and adds depth.
- Using pre-cooked pasta—it won’t absorb the broth properly.
Conclusion
Creamy Greek Lemon Chicken Soup (Avgolemono) delivers comfort and sunshine in one bowl. Creamy yet light, zesty yet soothing, this soup balances flavor and comfort beautifully. It’s the perfect dish to warm your heart and refresh your spirit.
Frequently Asked Questions (FAQs)
Q1: Can I make this dairy-free?
A: Yes! This recipe is naturally dairy-free—just skip any added cream.
Q2: Can I freeze it?
A: It’s best enjoyed fresh since the egg-based broth can separate when frozen.
Q3: What’s the best chicken to use?
A: Shredded rotisserie or poached chicken breast works best for tenderness and ease.
Q4: Can I make it ahead?
A: Yes—make the broth and chicken base ahead, then whisk in the eggs and lemon just before serving.
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Creamy Greek Lemon Chicken Soup (Avgolemono) combines the rich comfort of chicken soup with the tang of lemon and silky texture of eggs for a bright, cozy meal.
Ingredients
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, minced
6 cups chicken broth
½ cup orzo pasta (or rice)
2 cups shredded cooked chicken (breast or thigh)
2 large eggs
⅓ cup fresh lemon juice (about 2 lemons)
1 teaspoon lemon zest
Salt & black pepper to taste
Fresh dill or parsley for garnish
Instructions
1. Heat olive oil in a large pot. Add onion and sauté 3–4 minutes.
2. Stir in garlic and cook another 30 seconds.
3. Add chicken broth and bring to a gentle boil.
4. Stir in orzo and cook 8–10 minutes until tender.
5. Add shredded chicken and reduce heat to low.
6. Whisk eggs and lemon juice together. Temper with 1 cup hot broth, whisking constantly.
7. Slowly pour egg mixture back into soup, stirring continuously until creamy.
8. Season with salt, pepper, and lemon zest. Garnish with dill or parsley.
Notes
Do not boil after adding eggs to keep the soup silky.
Add extra lemon for a tangier flavor.
Serve immediately for the best creamy texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 4g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 130mg