Description
Comforting Greek Lemon Chicken Soup, also known as Avgolemono, is a flavorful and creamy soup featuring tender chicken, fresh lemon juice, and delicate orzo or rice. This traditional Greek recipe combines sautéed vegetables, chicken broth, and a unique egg-lemon mixture that thickens the soup without cream, resulting in a light yet satisfying dish perfect for any season.
Ingredients
Scale
Vegetables and Aromatics
- 1 small onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
Soup Base
- 1 tablespoon olive oil
- 6 cups chicken broth
- ½ cup orzo or white rice
Protein and Flavoring
- 1 cup cooked shredded chicken (rotisserie or poached)
- 2 large eggs
- ¼ cup fresh lemon juice (about 1–2 lemons)
- 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 the chopped onion, carrots, and celery, and sauté for 5–7 minutes until softened and fragrant. Stir in the minced garlic and cook for an additional 1 minute to release its aroma.
- Simmer Soup Base: Pour in the chicken broth and bring it to a gentle boil. Add the orzo or rice to the pot and cook for 8–10 minutes until the grains are tender. Then stir in the cooked shredded chicken and reduce the heat to low to keep warm.
- Temper Eggs and Lemon: In a small bowl, whisk together the eggs and fresh lemon juice. Gradually add one ladle of hot soup broth to the egg mixture while whisking constantly to temper the eggs and prevent curdling. Repeat this process with another ladle of broth.
- Incorporate Egg-Lemon Mixture: Slowly stir the tempered egg-lemon mixture back into the pot of soup. Maintain low heat and avoid boiling after adding the eggs to ensure the soup thickens smoothly and becomes creamy without curdling.
- Season and Garnish: Season the soup with salt and freshly ground pepper to taste. Garnish with chopped fresh dill or parsley. Serve the soup hot for a comforting and bright dish.
Notes
- This traditional Greek soup is called Avgolemono, meaning ‘egg and lemon.’
- For a smoother texture, you can blend the soup before adding the egg-lemon mixture.
- Adjust the amount of lemon juice to your taste for more vibrant citrus flavor.
- Use rice instead of orzo for a gluten-free version.
- Do not boil the soup after adding the egg mixture to prevent curdling.
