Greek Lemon Chicken Soup (Avgolemono) Recipe
Imagine a bowl of sunshine in soup form: that’s exactly what you get with Greek Lemon Chicken Soup (Avgolemono). This creamy, tangy, and deeply comforting classic is a staple in Greek kitchens for good reason. The brilliant marriage of rich chicken broth, silky eggs, vibrant lemon, tender chicken, and the delicate texture of orzo makes every spoonful a celebration. Whether you’re seeking coziness on a chilly night or a fresh twist on chicken soup, Greek Lemon Chicken Soup (Avgolemono) delivers soulful nourishment that’s as inviting as a hug from an old friend.
Ingredients You’ll Need
One of the many joys of Greek Lemon Chicken Soup (Avgolemono) is the short-and-sweet ingredient list: each item truly matters, contributing a pop of brightness, depth, creaminess, or herbal freshness. Here’s a closer look at what you’ll need—and why you don’t want to miss a single piece.
- Chicken broth: The heart and soul of the soup, bringing rich depth and setting the savory foundation.
- Cooked shredded chicken: Adds hearty protein and a tender bite, soaking up all the lively flavors.
- Orzo pasta: These petite pasta shapes make the soup silky and satisfying—swap for rice to make it gluten-free!
- Large eggs: Whisked in to yield the soup’s signature creaminess without any cream at all.
- Fresh lemon juice: This is where the magic happens—the bright citrus cuts through richness and wakes up your palate.
- Garlic (minced): A subtle hint of warmth and irresistible aroma that builds baseline flavor.
- Small onion (finely chopped): Adds gentle sweetness and rounds out the soup.
- Olive oil: For sautéing and subtle fruity richness; use a flavorful extra-virgin variety for best results.
- Salt: Essential for bringing out every layer of flavor—taste as you go!
- Black pepper: Adds gentle heat and balances the tangy notes of the soup.
- Fresh dill or parsley (chopped): Sprinkle for a burst of green, freshness, and classic Greek character.
How to Make Greek Lemon Chicken Soup (Avgolemono)
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Add chopped onion and minced garlic, letting them cook until softened and fragrant—about four minutes. This little moment is where a ton of flavor builds, so be patient and let the onions get lightly golden for a mellow, sweet undertone.
Step 2: Build the Brothy Base
Pour in your chicken broth and bring everything up to a gentle boil. Right away, your kitchen will fill with cozy aromas. This is when you add the orzo pasta, allowing it to cook for about 8 to 10 minutes until perfectly tender. Keep an eye on it so the pasta stays plump but not mushy!
Step 3: Add the Chicken
Reduce the heat to low, then stir in the shredded cooked chicken. This step helps the chicken warm through and soak up those delicious flavors, making it juicy and infused with the lemony broth.
Step 4: Make the Avgolemono Mixture
While the soup simmers on low, grab a medium bowl and whisk the eggs until frothy—this step adds the iconic silkiness. Slowly whisk in the fresh lemon juice for that classic Greek tang. The trick is to combine the egg and lemon until the mixture is bright, smooth, and well blended.
Step 5: Temper the Eggs
This is where Greek Lemon Chicken Soup (Avgolemono) shows its signature texture! To avoid scrambling the eggs, slowly ladle about 1 cup of hot chicken broth into the egg-lemon mixture, whisking constantly. This gentle warming process keeps everything silky instead of curdled.
Step 6: Finish the Soup
Gradually pour the tempered egg-lemon mixture back into the pot, stirring all the while. Cook over very low heat for 2–3 minutes, just until the soup thickens slightly. Prevent boiling at this stage—otherwise, you’ll lose that creamy texture! Season with salt and pepper to taste, then remove from heat and stir in the fresh dill or parsley.
How to Serve Greek Lemon Chicken Soup (Avgolemono)
Garnishes
A final scatter of fresh dill or parsley brings a pop of color and a fragrant lift, but don’t hesitate to add an extra wedge of lemon for those who love a sharper citrus finish! Cracked black pepper on top offers visual appeal and an aromatic kick.
Side Dishes
Round out your Greek Lemon Chicken Soup (Avgolemono) with warm pita bread or slices of crusty rustic bread—they’re perfect for sopping up every drop. A crisp Greek salad with tomatoes, cucumbers, feta, and olives adds crunch and another Mediterranean touch.
Creative Ways to Present
For a special touch, ladle the soup into wide bowls and swirl a few drops of extra virgin olive oil on top. Serve shooters of the soup at a cocktail party, or offer mini bowls garnished with edible flowers or tiny herb sprigs for a festive twist.
Make Ahead and Storage
Storing Leftovers
Let any leftover Greek Lemon Chicken Soup (Avgolemono) cool to room temperature before transferring to an airtight container. Stored in the refrigerator, it stays fresh and flavorful for 2 to 3 days—just make sure to give it a gentle stir before reheating as the texture can shift a bit.
Freezing
If you’d like to freeze your leftovers, it’s best to do so before adding the egg-lemon mixture. The soup base (with chicken and orzo) freezes well for up to 2 months; just thaw and add the avgolemono sauce when reheating for the best creamy consistency.
Reheating
Warm the soup gently over low heat, stirring steadily to keep the texture smooth. Avoid bringing it to a boil, since this can cause the eggs to curdle. If the soup thickens upon standing, simply add a splash of chicken broth or water to restore its lusciousness.
FAQs
Can I use rice instead of orzo in Greek Lemon Chicken Soup (Avgolemono)?
Absolutely! Traditionally, some Greek families use rice instead of orzo, and it’s a great option if you’d like the soup to be gluten-free. Just cook the rice until tender before proceeding with the rest of the recipe.
How do I prevent the eggs from curdling?
The key is tempering: slowly whisk a ladleful of hot broth into your egg-lemon mixture to gently warm it, then add the mixture back into the pot while stirring. Don’t let the soup boil after the eggs are added—that keeps it velvety and smooth.
Can I use rotisserie chicken?
Yes, rotisserie chicken is a wonderful shortcut and adds deep flavor to Greek Lemon Chicken Soup (Avgolemono). Just shred it and stir it into the broth as directed.
Is Greek Lemon Chicken Soup (Avgolemono) kid-friendly?
Most kids adore its creamy, mild flavor and delicate tang! If you’re making it for little ones, you can dial back the lemon at first—and always let them add more to taste with a squeeze at the table.
What herbs can I use besides dill or parsley?
Mint or chives can be fun alternatives, adding a fresh dimension to the soup. Don’t be afraid to try your own favorite soft herbs, just avoid anything too woody or overpowering.
Final Thoughts
If you’ve never tried Greek Lemon Chicken Soup (Avgolemono), there’s no better time to fall in love with its simple magic! Each spoonful is a perfect balance of creamy comfort and bright, invigorating flavor. Gather your ingredients, invite someone special, and share a bowl of nourishing tradition—your kitchen will thank you.
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Greek Lemon Chicken Soup (Avgolemono) Recipe
- Total Time: 30 minutes
- Yield: 6 servings
- Diet: Non-Vegetarian
Description
This Greek Lemon Chicken Soup, known as Avgolemono, is a creamy and comforting classic Mediterranean soup. The combination of tender chicken, orzo pasta, and a tangy lemon-egg broth creates a flavorful dish perfect for any time of the year.
Ingredients
Chicken Broth:
6 cups
Shredded Chicken:
2 cups
Orzo Pasta:
1/2 cup
Eggs:
3
Lemon Juice:
1/3 cup (about 2 lemons)
Garlic Cloves:
2, minced
Onion:
1 small, finely chopped
Olive Oil:
1 tablespoon
Salt:
1/2 teaspoon
Black Pepper:
1/4 teaspoon
Fresh Dill or Parsley:
2 tablespoons, chopped
Instructions
- Sauté Aromatics: Heat olive oil in a pot, sauté onion and garlic until softened.
- Prepare Broth: Add chicken broth, bring to a boil, then cook orzo until tender.
- Combine Ingredients: Stir in shredded chicken. Whisk eggs with lemon juice, temper with hot broth, and add to the pot.
- Thicken Soup: Cook over low heat without boiling until slightly thickened. Season and add herbs.
- Serve: Garnish with lemon wedges and enjoy!
Notes
- If the soup is too thick, add a splash of extra broth.
- For a creamier texture, blend part of the soup before adding the egg mixture.
- This soup pairs well with warm pita bread or a Greek salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2 g
- Sodium: 640 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 105 mg
