Description

Greek Lemon Chicken Soup, or Avgolemono, is a comforting Greek soup with tender chicken, rice or orzo, and a silky lemon-egg broth that delivers a tangy, hearty, and velvety texture perfect for chilly days.

Ingredients

1 lb chicken breasts or thighs
8 cups chicken broth
3/4 cup rice or orzo
2 large eggs
2 lemons, juiced
2 carrots, chopped
2 celery stalks, chopped
1 medium onion, chopped
2 cloves garlic, minced
2 tbsp olive oil
2 tbsp fresh dill, chopped (optional)
Salt and pepper, to taste

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Instructions

In a large pot, heat olive oil over medium heat. Sauté chopped onion, carrots, and celery until softened.
Add minced garlic and cook for another minute.
Pour in chicken broth and bring to a boil.
Add chicken pieces and cook until fully cooked through, about 20-25 minutes. Remove the chicken, shred it, and return it to the pot.
Stir in rice or orzo and cook until tender.
In a separate bowl, whisk together eggs and freshly squeezed lemon juice.
Slowly temper the egg-lemon mixture by adding a ladleful of hot soup while whisking constantly.
Gradually pour the tempered egg mixture back into the soup, stirring continuously to create a creamy texture.
Season with salt and pepper to taste, and garnish with fresh dill if desired.

Notes

Use rotisserie chicken for a quicker version.
Add baby spinach or other greens for extra nutrition.
Try using quinoa instead of rice for a gluten-free twist.
Garnish with extra lemon zest for a stronger citrus flavor.
Store leftovers in an airtight container for up to 4 days and reheat gently over low heat.
Avoid boiling the soup after adding the egg-lemon mixture to prevent curdling.