A Mediterranean classic, Greek Lemon Chicken Soup (Avgolemono) is the ultimate comfort food that combines tender chicken, creamy broth, and a bright lemony twist. Perfect for chilly nights or when you need a nourishing, hearty meal, this soup delivers a burst of flavor with every spoonful.
Ingredients
For the Soup Base:
2 tablespoons olive oil
1 medium onion, finely chopped
2 carrots, peeled and diced
2 celery stalks, diced
3 garlic cloves, minced
6 cups chicken broth
1 cup orzo (or Arborio rice for creaminess)
2 cups cooked chicken, shredded (rotisserie chicken works well)
2 large eggs
Juice of 2 lemons
Salt and pepper, to taste
For Garnish:
Fresh parsley or dill, chopped
Lemon wedges, for serving
Step-by-Step Instructions
1. Sauté the Vegetables
In a large pot, heat the olive oil over medium heat.
Add the onion, carrots, and celery. Cook for 5-7 minutes until softened.
Stir in the garlic and cook for an additional minute until fragrant.
2. Build the Broth
Pour in the chicken broth and bring to a gentle boil.
Stir in the orzo or rice and reduce the heat to a simmer.
Cook for 8-10 minutes, or until the orzo or rice is tender.
3. Add the Chicken
Stir in the shredded chicken and let it heat through for 2-3 minutes.
4. Prepare the Avgolemono Mixture
In a medium bowl, whisk together the eggs and lemon juice until frothy.
Slowly ladle 1-2 cups of hot broth into the egg mixture, whisking constantly to temper the eggs and prevent curdling.
5. Combine and Finish
Gradually pour the egg-lemon mixture back into the soup while stirring continuously.
The soup will become creamy and velvety. Do not boil after adding the eggs to maintain the smooth texture.
6. Season and Serve
Season with salt and pepper to taste.
Ladle the soup into bowls and garnish with fresh parsley or dill. Serve with lemon wedges for an extra citrusy zing.
Tips for Success
Egg Tempering is Key: Always whisk the hot broth into the eggs slowly to avoid scrambling.
Customize the Grains: Use Arborio rice for a creamy texture or quinoa for a gluten-free option.
Brighten the Flavor: Add lemon zest for an extra citrus boost.
Perfect Pairings
Crusty Bread: Serve with warm pita or a crusty baguette to soak up the broth.
Greek Salad: A fresh salad with cucumbers, tomatoes, feta, and olives pairs beautifully.
Roasted Vegetables: Lemon-roasted asparagus or zucchini rounds out the meal.
Why You’ll Love This Soup
Bright and Refreshing: The lemon juice adds a zesty kick that’s both uplifting and soothing.
Creamy Without Cream: The egg mixture creates a velvety texture without heavy cream, making it light yet satisfying.
Packed with Protein: With chicken and eggs, it’s a hearty, nourishing meal perfect for any time of day.
Nutritional Information (Per Serving)
Calories: ~250
Protein: ~20g
Carbs: ~18g
Fat: ~10g
Conclusion: A Mediterranean Hug in a Bowl
Greek Lemon Chicken Soup is more than just a dish; it’s a warm embrace of Mediterranean flavors that will leave you craving another bowl. Whether you’re enjoying it on a chilly evening or making it to cure a cold, this soup is guaranteed to bring comfort and joy.
So grab your pot, zest those lemons, and prepare to savor every creamy, citrusy spoonful! 🍋🍲
