Greek Lemon Chicken Soup (Avgolemono Soup Recipe)
Craving something warm and comforting? Try Greek Avgolemono, a creamy chicken soup with a refreshing burst of lemon and a smooth blend of egg.
Ingredients
- 1 Onion
- 2 tablespoon Extra Virgin Olive Oil
- ½ teaspoon Salt
- 1 Carrot
- 2 Celery Stalk
- 3 Garlic Cloves
- ¼ teaspoon Black Pepper
- 1.50 l Chicken Broth
- 2 Bay Leaves
- 2 Chicken Breasts
- 150 g Orzo
- 2 Egg Yolks
- Juice of 1 Lemon
- Fresh Dill
Instructions
- In a large pot, heat extra virgin olive oil over medium heat. Add the chopped onion, season with salt, and sauté for about 2-3 minutes.
- Add chopped carrot and celery and sauté for about 4-5 minutes until the vegetables are softened.
- Add the minced garlic and pepper. Cook for an additional 1-2 minutes until fragrant.
- Pour in the chicken broth and add the bay leaves and chicken breasts. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 15 minutes, allowing the flavors to meld together.
- Remove the chicken from the pot and shred the cooked chicken breasts into bite-sized pieces using two forks.
- Add the orzo pasta to the simmering soup and cook for 6-8 minutes or until tender. Stir occasionally to prevent the orzo from sticking to the bottom of the pot.
- While the orzo is cooking, whisk together the egg yolks and lemon juice in a small bowl, until smooth and creamy.
- Slowly ladle a few spoonfuls of the hot broth from the soup into the egg-lemon mixture, whisking constantly to prevent the eggs from curdling. Do this until the egg mixture is warmed up.
- Add the shredded chicken back into the soup and stir to combine.
- Slowly pour the egg-lemon mixture back into the soup while stirring continuously. Continue to cook the soup on low heat for another 2 minutes, allowing it to thicken slightly. Be careful not to bring it to a boil after adding the egg mixture, as it can cause the eggs to scramble.
- Remove the bay leaves, taste and adjust the seasoning with more salt, pepper, or lemon juice if needed.
- Stir in the fresh dill.
- Serve hot with your favorite bread. Enjoy!
Notes
Control the Heat When Adding Eggs: Add the egg-lemon mix on low heat to keep the soup creamy without curdling the eggs.
Use Quality Chicken Broth: A rich, homemade, or high-quality store-bought broth adds depth to the soup. For homemade, throw in aromatics like onion, garlic, and bay leaves for extra flavor.
Add Orzo Carefully: Orzo cooks fast! Add it after the chicken is done, stirring occasionally so it doesn’t stick.
Adjust Lemon and Salt to Taste: Avgolemono is loved for its lemony brightness, so adjust lemon juice and salt at the end to find your perfect balance.
Add Fresh Herbs for Flavor: A sprinkle of fresh dill at the end brings a bright, herbaceous kick that pairs well with the lemon.
Thicken to Your Liking: For a thicker soup, use a bit less broth or simmer longer after adding the egg-lemon mix. For a thinner soup, add extra broth.
Serve Right Away: It’s best served fresh so the orzo doesn’t absorb too much broth. If making ahead, cook the orzo separately and add it before serving.
Storage and Reheating: Gently reheat leftovers on low, adding a splash of water or broth if needed. Avoid boiling to keep the egg mixture smooth.
Nutrition
Calories: 403kcal | Carbohydrates: 35g | Protein: 33g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 177mg | Sodium: 1824mg | Potassium: 684mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2732IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 2mg