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Greek Lemon Chicken Soup Recipe

Greek Lemon Chicken Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5.2 from 22 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Greek
  • Diet: Gluten Free

Description

Greek Lemon Chicken Soup (Avgolemono) is a silky, citrusy, comforting soup made with tender chicken, rice or orzo, and a creamy lemon-egg mixture that transforms humble ingredients into a fresh yet hearty bowl of warmth.

Ingredients

  • 1.5 lbs bone-in chicken breast or thighs
  • 8 cups water
  • 1 medium onion, chopped
  • 1 carrot, chopped
  • 2 tbsp olive oil
  • 3/4 cup rice or orzo
  • 3 large eggs
  • 1/3 cup freshly squeezed lemon juice
  • Salt and pepper, to taste
  • Fresh dill or parsley, for garnish

Instructions

  1. Add chicken, water, onion, carrot, olive oil, and salt to a large pot. Bring to a boil, then reduce to a simmer and cook for 30–40 minutes, until chicken is cooked through. Remove chicken and shred once cool enough to handle.
  2. Strain the broth to remove solids, then return it to the pot. Bring to a simmer and add rice or orzo. Cook until tender, about 10–15 minutes.
  3. In a separate bowl, whisk together eggs and lemon juice until frothy.
  4. Temper the egg mixture by slowly whisking in a ladle of hot broth. Repeat with another 1–2 ladles until the mixture is warm.
  5. Reduce heat and slowly stir the egg-lemon mixture into the soup. Return shredded chicken to the pot. Heat gently—do not boil—until soup is creamy and heated through.
  6. Season with salt and pepper to taste. Garnish with dill or parsley before serving.

Notes

  • Garnish with lemon zest, extra herbs, or cracked pepper for brightness and visual appeal.
  • Pair with crusty bread, Greek salad, warm pita, or olives for a Mediterranean meal.
  • Serve in cups as an elegant appetizer, or with toppings for a fun soup bar presentation.
  • Store in the fridge for up to 3 days; add a splash of water when reheating to adjust consistency.
  • Freeze the soup before adding the egg-lemon mixture; thaw and whisk in fresh eggs and lemon when reheating.
  • Reheat gently over low heat to prevent curdling.
  • Use rotisserie chicken for a shortcut; skip the broth-making step and proceed with pre-cooked meat.
  • For gluten-free version, use rice instead of orzo.
  • Mint or chives are flavorful herb alternatives to dill and parsley.

Find it online: https://slsrecipes.com/greek-lemon-chicken-soup-recipe/