Greek Lemon Chicken Soup
This classic Greek Lemon Chicken Soup (Avgolemono) is a creamy, comforting dish made with chicken broth, tender rice, shredded chicken, fresh lemon juice, and whisked eggs. It’s naturally thickened without cream, bursting with citrusy flavor, and ready in under 40 minutes. Perfect for chilly nights or when you need a cozy, feel-good meal.
Ingredients
- 4 cups chicken broth low sodium or homemade
- 2 cups cooked chicken shredded or diced
- 1/3 cup uncooked white rice or orzo pasta
- 3 large eggs
- Juice of 2 lemons about 1/3 cup
- Salt and black pepper to taste
- Fresh dill or parsley optional, for garnish
Instructions
- Cook the Rice:
- In a large pot, bring the chicken broth to a gentle boil.
- Add the rice (or orzo) and simmer for 10–15 minutes, or until tender.
- Add the Chicken:
- Stir in the shredded or diced cooked chicken.
- Reduce heat to low to keep the soup warm without boiling.
- Make the Avgolemono (Egg-Lemon Mix):
- In a medium bowl, whisk the eggs and lemon juice together until smooth and frothy.
- Temper the Eggs:
- Slowly ladle 1 cup of the hot broth into the egg-lemon mixture while whisking constantly to prevent curdling.
- Finish the Soup:
- Slowly pour the tempered egg-lemon mixture back into the soup pot.
- Stir gently and continue heating over very low heat for 3–5 minutes, until the soup thickens slightly.
- Do not let it boil!
- Season & Serve:
- Add salt and pepper to taste.
- Ladle into bowls and garnish with fresh dill or parsley if desired.
Notes
Tips & Variations:
Start with the juice of 1 lemon if you're not sure how tangy you want it.
Use rotisserie chicken to save time.
Swap rice for quinoa or cauliflower rice for a lighter twist.
