Greek Lemon Chicken Soup
Greek Lemon Chicken Soup, also known as Avgolemono, is a cozy, velvety blend of shredded chicken, lemon, rice (or orzo), and a creamy egg-based broth. It’s a quick, comforting dish that feels like a warm hug in a bowl—perfect for chilly nights or when you need a pick-me-up.
Ingredients
- 2 cups cooked shredded chicken breast, thighs, or rotisserie
- 4 cups chicken broth homemade or low-sodium boxed
- 1/3 cup white rice or orzo
- 2 large eggs
- 1/4 cup freshly squeezed lemon juice about 2 lemons
- Salt and pepper to taste
- Optional: fresh dill or parsley for garnish
Instructions
- Simmer the Base : In a large pot, bring 4 cups of chicken broth to a gentle simmer over medium heat. If you’re using raw chicken, add it now and let it cook through, about 15–20 minutes, then remove, shred it, and return it to the pot. If you're using pre-cooked chicken, wait to add it later.
- Add the Rice or Orzo : Stir in 1/3 cup of white rice or orzo. Let it simmer uncovered for 12–15 minutes, or until the grains are fully tender. Stir occasionally to prevent sticking.
- Prepare the Avgolemono Mixture In a medium bowl, whisk together 2 large eggs and 1/4 cup of fresh lemon juice until smooth and frothy. This will create that creamy, tangy base without using dairy.
- Temper the Eggs : Carefully ladle a bit of the hot soup (about 1/2 cup) into the egg-lemon mixture while whisking constantly. This step warms the eggs gently and prevents curdling when added to the soup.
- Combine and Finish : Slowly pour the egg-lemon mixture back into the soup pot, stirring continuously. Reduce heat to low and stir gently for 2–3 minutes. Do not let the soup boil, or the eggs may scramble.
- Season and Serve : Add salt and pepper to taste. Optional: garnish with chopped dill or parsley and serve with lemon wedges or warm pita bread.
Notes
Pros
- Light yet filling
- Comforting and bright flavor
- Uses pantry staples
- Kid-friendly and family-approved
- Easily adaptable (gluten-free, leftover chicken)
Cons
- Requires careful whisking of eggs to avoid curdling
- Doesn’t freeze perfectly (texture may change)
- Not ideal for high-heat reheating