Description
This Greek Lemon Chicken Soup, also known as Avgolemono, is a comforting and flavorful dish combining tender chicken, rice, and a silky lemon-egg broth. The bright lemon flavor perfectly balances the rich, hearty broth, making it a refreshing yet satisfying soup ideal for any season. Simple to prepare, it’s a great way to use leftover chicken and pantry staples.
Ingredients
two tablespoons olive oil
one medium onion, diced
two carrots, diced
two celery stalks, diced
three garlic cloves, minced
six cups chicken broth
one cup cooked shredded chicken, rotisserie chicken works great
one half cup uncooked rice or orzo pasta
two large eggs
one fourth cup fresh lemon juice, about one to two lemons
salt and black pepper, to taste
fresh parsley or dill, chopped, for garnish
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for five to seven minutes until the vegetables are softened and the onions are translucent. Stir in the minced garlic and cook for another minute until fragrant.
Pour in the chicken broth and bring it to a gentle boil. Add the uncooked rice or orzo and cook for fifteen to twenty minutes, stirring occasionally, until the grains are tender.
Stir in the cooked shredded chicken and allow the soup to simmer for a few minutes to heat the chicken through.
In a medium bowl, whisk together the eggs and fresh lemon juice until well combined. To temper the eggs and prevent curdling, slowly ladle about one cup of hot broth from the pot into the egg-lemon mixture, whisking constantly.
Reduce the heat to low. Slowly pour the tempered lemon-egg mixture back into the soup, stirring gently to incorporate. Be careful not to let the soup boil after adding the eggs to maintain a smooth and creamy texture.
Season the soup with salt and black pepper to taste. Garnish with freshly chopped parsley or dill and serve hot with crusty bread.
Notes
For a thicker soup, allow the rice or orzo to cook a few extra minutes before adding the chicken. Tempering the eggs properly is key to achieving a creamy consistency without curdling. This soup is best served fresh but can be gently reheated over low heat. Adding a little extra lemon juice just before serving enhances the brightness of the flavor.