Description
This Creamy Greek Lemon Chicken Soup, also known as Avgolemono, is a traditional Greek favorite that’s both soothing and bright. Tender chicken, fluffy rice, and a silky lemon-egg mixture create a rich, creamy texture without any cream. The tangy lemon flavor perfectly balances the savory broth, making this soup a comforting meal for cold days, a light lunch, or even when you’re feeling under the weather. It’s easy to prepare, wholesome, and utterly satisfying.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 6 cups chicken broth
- 2 cups cooked chicken, shredded or diced
- ½ cup uncooked long-grain rice or orzo
- 3 large eggs
- Juice of 2 lemons (about ¼ cup)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Sauté onions, carrots, and celery until softened, about 5 minutes. Add garlic and cook for 30 seconds.
- Pour in the chicken broth and bring to a boil. Stir in rice or orzo and cook until tender, about 15–20 minutes.
- Reduce heat to low and stir in the cooked chicken. Keep the soup warm.
- In a medium bowl, whisk together eggs and lemon juice until smooth.
- To prevent curdling, slowly add 1 cup of hot soup into the egg-lemon mixture while whisking constantly (tempering).
- Gradually stir the tempered egg mixture back into the pot. Cook on low for 2–3 minutes, stirring gently, until the soup thickens slightly. Do not boil, or the eggs will curdle.
- Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.
Tips for the Perfect Avgolemono
- Always temper the eggs to avoid scrambling.
- Use freshly squeezed lemon juice for the brightest flavor.
- Leftover soup can be stored in the fridge for up to 3 days.
- For extra creaminess, add an additional egg or two, but temper carefully.
Variations
- Vegetable Avgolemono: Replace chicken with extra vegetables or chickpeas for a vegetarian version.
- Orzo vs. Rice: Use orzo for a slightly different texture.
- Herbs: Add dill or thyme for additional flavor.
- Zesty Twist: Add a teaspoon of lemon zest for extra brightness.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes! Prepare the soup without adding the egg-lemon mixture, then stir it in just before serving.
Can I freeze Greek Lemon Chicken Soup?
It’s best eaten fresh, as the egg-lemon mixture can separate when frozen.
Can I use leftover rotisserie chicken?
Absolutely! Shredded rotisserie chicken works perfectly.
What if the soup curdles?
If curdling happens, whisk a little cornstarch dissolved in water into the soup to smooth it out.
Serving Suggestions
- Serve with warm crusty bread or garlic rolls
- Pair with a Greek salad for a complete meal
- Garnish with extra lemon wedges for a tangy boost
Creamy Greek Lemon Chicken Soup
4
servings30
minutes40
minutesIngredients
2 tbsp olive oil
1 medium onion, finely chopped
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1 liter (4 cups) chicken broth
2 cooked chicken breasts, shredded
100 g (½ cup) orzo pasta or rice
2 large eggs
Juice of 2 lemons
Salt and pepper, to taste
Fresh dill or parsley, for garnish
Directions
- In a large pot, heat olive oil over medium heat. Sauté onion, carrots, and celery for 5–6 minutes until softened. Add garlic and cook for 1 minute.
- Pour in chicken broth and bring to a boil. Add orzo (or rice) and cook according to package instructions until tender.
- Reduce heat to low and add shredded chicken. Stir gently.
- In a small bowl, whisk eggs and lemon juice together. Temper the egg mixture by slowly adding a few ladlefuls of hot soup while whisking constantly.
- Slowly pour the tempered egg mixture into the soup, stirring continuously. Heat gently for 2–3 minutes—do not boil, or the eggs will curdle.
- Season with salt and pepper. Garnish with fresh dill or parsley and serve immediately.
Leave a Comment