GREEK Lemon Chicken Soup (Avgolemono) – EASY & CLASSIC

Delightful Flavor in Every Spoonful

If you’re searching for a comforting and flavorful comfort food classic, GREEK Lemon Chicken Soup (Avgolemono) is sure to warm your heart and soul. This iconic Greek dish combines tender chicken, zesty lemon, and creamy texture, creating a symphony of flavors that will tantalize your taste buds. With its aromatic broth and satisfying ingredients, it’s a perfect choice for a cozy family dinner or a soothing meal when you’re under the weather.

You’ll love how easy it is to prepare this comforting soup, making it accessible for cooks of all skill levels. In just under an hour, you can enjoy a bowl that feels like a warm hug!

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

• 4 cups chicken broth
• 1 cup cooked shredded chicken
• 1/2 cup orzo
• 2 eggs
• 2 tbsp lemon juice
• Salt, to taste
• Pepper, to taste

Instructions

1. In a large pot, bring the chicken broth to a boil over medium-high heat.
2. Add the orzo and cook for 8 to 10 minutes, or until the pasta is tender.
3. Meanwhile, in a mixing bowl, whisk together the eggs and lemon juice until well combined.
4. Once the orzo is cooked, slowly temper the egg mixture by adding a ladle of the hot broth to the eggs while whisking continuously.
5. Gradually stir the tempered egg mixture back into the pot of soup.
6. Add the shredded chicken to the soup and season with salt and pepper to taste.
7. Simmer for another 2 to 3 minutes to warm the chicken through and meld the flavors.
8. Serve warm, garnished with a sprinkle of freshly cracked pepper if desired.

Pro Tips for Perfect Results

• Use homemade chicken broth if possible for a richer, more flavorful base.
• Make sure to whisk the eggs well and temper them slowly to avoid curdling.
• Don’t overcook the orzo; add it directly to the boiling broth once it’s ready.
• For extra lemon flavor, add a few lemon zest shavings before serving.
• If you prefer a thicker soup, you can add a bit more chicken orzo instead of broth.

Variations and Substitutions

If you’re looking to switch it up, consider these variations:

• For a vegetarian version, use vegetable broth and add in vegetables like carrots, peas, or spinach.
• Swap orzo for rice or quinoa for a gluten-free alternative.
• Make it a creamy Avgolemono by adding a splash of heavy cream at the end for richness.

Storage and Reheating Tips

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat until heated through. If the soup thickens while in the fridge, you can add a splash of broth or water to return it to your desired consistency.

FAQ

1. Can I make Avgolemono in advance?
   No, it’s best enjoyed fresh because the eggs can affect the consistency when refrigerated.
2. What can I serve with Avgolemono?
   Pita bread, a fresh salad, or roasted vegetables complement this soup beautifully.
3. Can I use raw chicken instead of cooked?
   Yes, just add the raw chicken to the broth and let it cook before shredding it.
4. Is Avgolemono suitable for freezing?
   No, freezing is not recommended as it compromises the texture of the soup.

Nutritional Estimate

Each serving of this creamy Avgolemono contains approximately 250 calories, 15 grams of protein, 30 grams of carbohydrates, and 8 grams of fat, making it a hearty yet healthy meal option packed full of flavor and nutrition.

GREEK Lemon Chicken Soup (Avgolemono) – EASY & CLASSIC

Jennifer

A comforting Greek soup featuring tender chicken, zesty lemon, and creamy texture. This classic Avgolemono is a flavorful, easy-to-make dish perfect for family dinners or when you need a warm hug in a bowl.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner

Cuisine Greek

Servings 4 servings

Calories 150 kcal

Ingredients

  

• 4 cups chicken broth
• 1 cup cooked shredded chicken
• 1/2 cup orzo
• 2 eggs
• 2 tbsp lemon juice
• Salt, to taste
• Pepper, to taste

Instructions

 

• In a large pot, bring the chicken broth to a boil over medium-high heat.
• Add the orzo and cook for 8 to 10 minutes, or until the pasta is tender.
• Meanwhile, in a mixing bowl, whisk together the eggs and lemon juice until well combined.
• Once the orzo is cooked, slowly temper the egg mixture by adding a ladle of the hot broth to the eggs while whisking continuously.
• Gradually stir the tempered egg mixture back into the pot of soup.
• Add the shredded chicken to the soup and season with salt and pepper to taste.
• Simmer for another 2 to 3 minutes to warm the chicken through and meld the flavors.
• Serve warm, garnished with a sprinkle of freshly cracked pepper if desired.

Notes

Use homemade chicken broth for a richer, more flavorful base.
Whisk eggs well and temper them slowly to avoid curdling.
Don't overcook the orzo; add it directly to the boiling broth once it's ready.
For extra lemon flavor, add a few lemon zest shavings before serving.
If you prefer a thicker soup, add more chicken orzo instead of broth.
For a vegetarian version, use vegetable broth and add vegetables like carrots, peas, or spinach.
Swap orzo for rice or quinoa for a gluten-free alternative.
Add a splash of heavy cream for a creamy Avgolemono (ensure it's halal-certified if needed).
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat or in the microwave, avoiding excessive boiling to prevent curdling.