If you’re craving something that feels like a warm hug in a bowl, look no further than this Greek Lemon Chicken Soup (Avgolemono) Recipe. It brings together tender chicken, bright lemon, and silky eggs to create a soup that’s zesty, comforting, and utterly satisfying. Every spoonful offers a perfect balance of creamy texture and refreshing citrus that makes it an absolute favorite for any season. Whether you’re new to Greek cuisine or a longtime fan, this soup is sure to become a regular part of your meal rotation.
Ingredients You’ll Need
The beauty of the Greek Lemon Chicken Soup (Avgolemono) Recipe is in its simplicity. Each ingredient has a clear purpose, contributing layers of flavor, texture, and color that come together harmoniously in the pot.
- 1 lb chicken breasts: The star protein that provides wholesome, tender meat for the soup.
- 6 cups chicken broth: The flavorful liquid base that enhances the soup’s savory depth.
- 1 medium onion, chopped: Adds a subtle sweetness and aroma to the broth.
- 2 carrots, peeled and sliced: Bring natural sweetness and a lovely orange hue.
- 2 celery stalks, chopped: For freshness and a gentle herbal note.
- 2 cloves garlic, minced: Infuses a warm, aromatic punch into the soup.
- 1 teaspoon dried oregano: Classic Mediterranean herb that ties all the flavors together.
- 1 bay leaf: Adds subtle depth and complexity to the broth.
- 2/3 cup uncooked orzo pasta: Tiny pasta pearls that provide a pleasing bite and body.
- Juice of 2 lemons: The zesty heart of the avgolemono, brightening every spoonful.
- 2 eggs: Whisked in to create that famously creamy texture without any cream.
- Salt and pepper to taste: Essentials to enhance and balance the flavors.
- Fresh parsley for garnish: Adds a pop of green and fresh herbal lift when serving.
How to Make Greek Lemon Chicken Soup (Avgolemono) Recipe
Step 1: Prepare the Soup Base
Start by bringing six cups of your chicken broth to a gentle boil in a large pot. Toss in the chicken breasts along with chopped onion, carrots, celery, garlic, oregano, and the bay leaf. Reduce the heat and let everything simmer together for 20 to 25 minutes. This simmering step allows the chicken to cook thoroughly while the vegetables soften and infuse the broth with their natural sweetness and herbaceous notes.
Step 2: Shred the Chicken
Once the chicken breasts are cooked through, carefully remove them from the pot onto a cutting board. Using two forks, shred the chicken into bite-sized pieces. This shredded chicken will rejoin the soup later, ensuring every bite has tender, flavorful protein.
Step 3: Cook the Orzo
Now it’s time to cook the orzo right in the broth. Stir the uncooked orzo pasta into the hot soup and cook for 7 to 10 minutes, or until the pasta reaches a tender, yet slightly firm texture. The orzo swells and absorbs some of the soup’s flavors, adding a delightful texture and heartiness.
Step 4: Make the Egg-Lemon Mixture
While the orzo is cooking, whisk together the lemon juice and eggs in a separate bowl until smooth and well combined. This mixture is what gives avgolemono soup its signature creaminess. To avoid curdling when adding to the hot broth, temper the mixture by slowly pouring in a small amount of hot broth while whisking continuously.
Step 5: Combine and Stir
With the egg-lemon mixture tempered, gradually whisk it into the soup pot. This will create that luscious, velvety texture that makes this soup unforgettable. Return the shredded chicken to the pot, and season the soup with salt and pepper according to your taste. Give it a gentle stir to combine all the flavors perfectly.
Step 6: Serve and Enjoy
Your Greek Lemon Chicken Soup (Avgolemono) Recipe is now ready to delight your taste buds. Ladle it into bowls, garnish with fresh parsley, and savor the warm, tangy comfort in every spoonful.
How to Serve Greek Lemon Chicken Soup (Avgolemono) Recipe
Garnishes
Fresh parsley is the classic garnish that adds a splash of vibrant green color and a hint of herbaceous freshness to the soup. If you’re adventurous, try adding a drizzle of good quality olive oil or a sprinkle of freshly cracked black pepper for extra personality.
Side Dishes
This soup pairs beautifully with a simple Greek salad loaded with cucumbers, tomatoes, olives, and feta cheese. Crusty bread or warm pita on the side is perfect for soaking up every last drop of soup. For a heartier meal, serve alongside lemon roasted potatoes or grilled vegetables.
Creative Ways to Present
For a special occasion, serve the soup in individual mini tureens or elegant soup bowls with a lemon wedge on the side for guests to add extra zing if they wish. Garnish with chopped dill for a slightly different herb profile or top with toasted pine nuts for a bit of crunch.
Make Ahead and Storage
Storing Leftovers
Store any leftover Greek Lemon Chicken Soup (Avgolemono) Recipe in an airtight container in the refrigerator for up to 3 days. Keep the soup covered tightly to preserve its bright, fresh flavors and creamy texture.
Freezing
While you can freeze the soup, keep in mind that the rice or orzo might soften further after freezing and reheating. To maintain the best texture, consider freezing the broth and cooked chicken separately without the lemon-egg mixture, then mix everything fresh when reheating.
Reheating
Reheat the soup gently over low heat on the stove, stirring often to prevent the eggs from curdling. If the soup seems too thick after cooling, add a splash of chicken broth or water to loosen it back up.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will provide slightly richer flavor and remain tender and juicy. Just adjust the cooking time to ensure they’re fully cooked before shredding.
What can I substitute for orzo pasta?
If you don’t have orzo, you can use rice, small pasta shapes like acini di pepe, or even couscous. Just remember to adjust cooking times accordingly since these substitutes absorb broth differently.
Is this soup gluten-free?
Traditional orzo is made from wheat, so it contains gluten. For a gluten-free version, substitute orzo with gluten-free small pasta or rice.
How do I keep the eggs from curdling in the soup?
Tempering is key! Slowly whisk hot broth into the egg-lemon mixture before stirring it back into the pot. This gradual increase in temperature prevents the eggs from scrambling.
Can I make this soup vegan or vegetarian?
To make a vegan or vegetarian version, use vegetable broth and omit the chicken. You can replace chicken with hearty vegetables or plant-based proteins. For the avgolemono effect, try a vegan egg replacer and lemon juice, but the texture will vary slightly.
Final Thoughts
This Greek Lemon Chicken Soup (Avgolemono) Recipe is a true standout for its bright flavor and comforting warmth. It’s a dish that feels both special and approachable, perfect for cozy dinners or when you need a little culinary sunshine on your plate. Give this recipe a try; trust me, it’s the kind of soul-soothing soup that becomes a comforting favorite in no time.
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Greek Lemon Chicken Soup (Avgolemono) Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Description
A traditional Greek lemon chicken soup that combines tender chicken, fresh vegetables, and orzo pasta in a zesty, comforting broth. This bright and creamy soup is made with a tangy lemon-egg sauce that enriches the broth, perfect for a hearty and flavorful meal.
Ingredients
Soup Ingredients
- 1 lb chicken breasts
- 6 cups chicken broth
- 1 medium onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 bay leaf
- 2/3 cup uncooked orzo pasta
- Salt and pepper to taste
Lemon-Egg Mixture
- Juice of 2 lemons
- 2 eggs
Garnish
- Fresh parsley for garnish
Instructions
- Prepare the Soup Base: In a large pot, bring the chicken broth to a boil. Add the chicken breasts, chopped onion, sliced carrots, chopped celery, minced garlic, dried oregano, and bay leaf. Reduce the heat to low and let it simmer for 20-25 minutes, or until the chicken is fully cooked and flavors infuse the broth.
- Shred Chicken: Remove the cooked chicken from the pot using tongs or a slotted spoon. Use two forks to shred the chicken into bite-sized pieces, then set aside.
- Cook Orzo: Stir the uncooked orzo pasta directly into the simmering broth. Continue cooking for 7-10 minutes, or until the orzo is tender but not mushy, stirring occasionally to prevent sticking.
- Make Egg-Lemon Mixture: In a separate bowl, whisk together the lemon juice and eggs until smooth and well combined. To prevent curdling, gradually add a small ladle of hot soup broth to the egg-lemon mixture, whisking constantly to temper the eggs.
- Combine and Stir: Slowly pour the tempered egg-lemon mixture back into the pot with the soup, stirring constantly to create a creamy, velvety texture without scrambling the eggs. Add the shredded chicken back into the soup and season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve immediately while hot for best flavor and comfort.
Notes
- Tempering the egg mixture is essential to prevent the eggs from curdling and to achieve a smooth, creamy soup.
- You can substitute orzo with other small pasta shapes or rice if preferred.
- Adjust lemon juice according to your taste preference; more lemon juice will create a zestier and brighter flavor.
- For a gluten-free version, replace orzo with gluten-free pasta or additional vegetables.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
