Description
Greek Lemon Chicken Soup, also known as Avgolemono, is a comforting traditional Greek soup blending tender shredded chicken, orzo or rice, and a tangy, creamy egg-lemon sauce. This stovetop recipe combines aromatic vegetables with chicken broth, then thickens the soup with a delicate egg and lemon mixture, resulting in a rich, velvety texture perfect for warming up any day.
Ingredients
Scale
Soup Base
- 6 cups chicken broth
- 1 small onion, finely chopped
- 1 carrot, diced
- 1 celery stalk, diced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Main Ingredients
- 1 cup cooked shredded chicken (preferably from rotisserie or poached breast)
- 1/2 cup uncooked orzo or white rice
Avgolemono Mixture
- 3 large eggs
- 1/3 cup fresh lemon juice (about 2 lemons)
Optional Garnish
- Fresh dill or parsley for garnish (optional)
Instructions
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the finely chopped onion, diced carrot, and diced celery, and sauté for 5–6 minutes until the vegetables soften and become fragrant.
- Prepare Broth and Cook Grain: Pour in the chicken broth and bring the mixture to a gentle boil. Stir in the uncooked orzo or white rice, and cook uncovered for 10–12 minutes until the grain is tender.
- Add Shredded Chicken: Reduce the heat to low, then stir in the cooked shredded chicken to warm it through.
- Make Avgolemono Mixture: In a separate bowl, whisk the eggs until frothy. Gradually whisk in the fresh lemon juice until combined.
- Temper the Egg Mixture: Slowly add 1 to 2 ladles of the hot soup broth into the egg-lemon mixture while continuously whisking to temper the eggs and prevent curdling.
- Combine and Thicken Soup: While stirring the soup constantly, slowly pour the tempered egg-lemon mixture back into the pot. Keep the heat on low and avoid boiling the soup. Let it cook gently for 2–3 minutes until the soup thickens slightly.
- Season and Garnish: Taste the soup and adjust the seasoning with salt and black pepper as needed. Serve hot, garnished with fresh dill or parsley if desired.
Notes
- For a creamier texture, blend half of the cooked rice or orzo before incorporating the egg-lemon mixture into the soup.
- This soup is best served immediately, as reheating can cause the egg mixture to lose its smooth texture and curdle.
