Description
This Greek Lemon Chicken Soup, also known as Avgolemono, is a comforting and tangy broth-based soup featuring tender chicken, orzo pasta, and a creamy lemon-egg mixture that adds brightness and richness. It’s perfect for a light lunch or a soothing dinner, combining traditional Mediterranean flavors with an easy stovetop preparation.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 stalks celery, sliced
- 6 cups chicken broth
Main Ingredients
- 1 cup cooked shredded chicken (or rotisserie chicken)
- 1/2 cup uncooked orzo pasta
Avgolemono Mixture
- 3 large eggs
- 1/3 cup freshly squeezed lemon juice (about 2 lemons)
Seasoning and Garnish
- Salt and black pepper to taste
- Chopped fresh dill or parsley for garnish
Instructions
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add diced onion, carrots, and celery, then sauté for 5–6 minutes until vegetables soften. Add the minced garlic and cook for an additional 1 minute to release its aroma.
- Simmer Broth and Pasta: Pour in the chicken broth and bring it to a boil. Stir in the orzo pasta and reduce the heat to a simmer. Cook the orzo for 8–10 minutes until tender, stirring occasionally to prevent sticking.
- Add Chicken: Stir in the cooked shredded chicken and simmer for another 2–3 minutes to ensure the chicken is heated through and flavors meld.
- Prepare Avgolemono Mixture: In a medium bowl, whisk the eggs and freshly squeezed lemon juice together until smooth. While whisking constantly, slowly ladle about 1 cup of hot soup broth into the egg mixture to temper the eggs and prevent curdling.
- Incorporate Egg Mixture: Gradually pour the tempered egg-lemon mixture back into the pot, stirring continuously. Cook over low heat for 2–3 minutes, making sure the soup does not boil, until it thickens slightly into a creamy texture.
- Season and Garnish: Season with salt and black pepper to your taste. Serve the soup hot and garnish generously with chopped fresh dill or parsley for an added fresh flavor.
Notes
- For a smoother texture, strain the egg-lemon mixture before adding it back to the soup.
- Use rice instead of orzo to make this recipe gluten-free.
- Adjust the amount of lemon juice for a milder or more pronounced lemon flavor according to your preference.
- This soup is best served fresh as the egg mixture can curdle if reheated excessively.
