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