Description
This Comforting Greek Lemon Chicken Soup, also known as Avgolemono, features a creamy yet light broth enriched with eggs and fresh lemon juice. It combines tender shredded chicken, vegetables, and orzo or rice, making it a nourishing and bright soup perfect for any season.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 6 cups chicken broth
Main Ingredients
- 1 cup cooked shredded chicken (rotisserie or poached)
- ½ cup orzo or white rice
Egg-Lemon Mixture
- 2 large eggs
- ¼ cup fresh lemon juice (about 1–2 lemons)
Seasoning & Garnish
- Salt and pepper to taste
- Fresh dill or parsley for garnish
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery, and sauté for 5–7 minutes until softened. Stir in garlic and cook for 1 minute more to release its aroma.
- Simmer Broth and Pasta/Rice: Pour in the chicken broth and bring to a gentle boil. Add the orzo or rice and cook for 8–10 minutes until tender but not mushy. Stir in the shredded chicken and reduce the heat to low.
- Temper Egg-Lemon Mixture: In a small bowl, whisk together the eggs and lemon juice. Slowly add a ladle of hot soup broth to the mixture while whisking continuously to temper the eggs and prevent curdling. Repeat with a second ladle of broth for temperature balance.
- Incorporate Egg-Lemon Mixture: Gradually stir the tempered egg-lemon mixture back into the pot. Maintain low heat and do not let the soup boil after adding the eggs; this ensures the soup thickens smoothly and becomes creamy without curdling.
- Season and Garnish: Season the soup with salt and pepper to your preference. Garnish with freshly chopped dill or parsley. Serve the soup hot to enjoy the comforting flavors.
Notes
- This soup is traditionally known as Avgolemono in Greek cuisine, celebrated for its bright, lemony flavor.
- For a smoother texture, you may choose to blend the soup before adding the egg-lemon mixture.
- Adjust the amount of lemon juice to enhance the soup’s brightness according to personal taste.
- Using rice makes this dish gluten-free; orzo contains gluten.
