Description
Greek Lemon Chicken Soup, also known as Avgolemono, is a comforting and tangy soup made with chicken broth, fresh lemon juice, tender vegetables, shredded chicken, and orzo pasta. This traditional Greek recipe features an egg-lemon sauce that thickens the broth into a creamy, velvety texture without any cream. Perfect for a light lunch or a soothing dinner, it delivers a delightful balance of bright citrus flavor and hearty ingredients in about 45 minutes.
Ingredients
Scale
Soup Base
- 8 cups chicken broth
- ½ cup shredded carrots
- ½ cup finely chopped onion
- ½ cup finely chopped celery
Main Ingredients
- 1 cup cooked, shredded chicken breast
- ½ cup orzo pasta (or rice)
Egg-Lemon Mixture
- 3 large eggs
- ½ cup fresh lemon juice
Seasoning and Garnish
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh dill or parsley for garnish (optional)
Instructions
- Sauté the Vegetables: In a large pot, bring the chicken broth to a boil. Add the shredded carrots, chopped onion, and chopped celery, then reduce heat to medium and simmer for about 10 minutes until the vegetables are tender.
- Add the Orzo and Chicken: Stir in the orzo pasta (or rice) and the cooked, shredded chicken. Continue to simmer for 8 to 10 minutes until the orzo is cooked al dente.
- Prepare the Egg-Lemon Mixture: In a medium bowl, whisk together the eggs and fresh lemon juice until smooth and well combined.
- Temper the Egg Mixture: Slowly ladle about 1 cup of hot broth from the soup into the egg-lemon mixture, whisking continuously to prevent the eggs from curdling.
- Incorporate the Egg Mixture into the Soup: Gradually pour the tempered egg mixture back into the soup pot, stirring constantly to evenly distribute it without forming curds.
- Heat Gently: Warm the soup over low heat for a few minutes, being careful not to let it boil, as boiling may cause the eggs to curdle and the soup to separate.
- Season and Serve: Adjust the seasoning with salt and freshly ground black pepper to taste. Garnish with fresh dill or parsley if desired, and serve the soup warm for a comforting meal.
Notes
- Temper the eggs slowly to prevent curdling and achieve a smooth, creamy soup texture.
- Orzo can be substituted with rice or small pasta shapes if preferred.
- Use fresh lemon juice for the best bright and tangy flavor.
- Do not allow the soup to boil after adding the egg mixture to avoid separation.
- Leftover soup can be refrigerated for up to 3 days and gently reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
