Greek Lemon Chicken Soup (Avgolemono)
A comforting Greek soup featuring tender chicken, orzo pasta, and a creamy lemon-egg mixture.
Ingredients
For the Soup
- 1 lb Boneless, Skinless Chicken Breasts Lean protein that tenderizes beautifully in the broth.
- 8 cups Chicken Broth Use homemade if you can for richer flavor.
- 1 cup Orzo Pasta Can be substituted with rice or quinoa.
- 2 large Eggs The secret to the creamy Avgolemono texture.
- 1/4 cup Lemon Juice Fresh is best for an authentic flavor.
- 1 tablespoon Fresh Dill Substitute with parsley if preferred.
- to taste Salt and Pepper For seasoning; adjust to taste.
Instructions
Cooking the Soup
- In a large pot, add the chicken breasts and pour in the chicken broth. Bring to a boil, reduce heat, and simmer for about 15 minutes, until the chicken is cooked through.
- Remove the chicken from the pot, letting it cool for a few minutes before shredding it into bite-sized pieces.
- Add the orzo pasta directly into the broth and cook according to package instructions, usually around 8-10 minutes. Stir occasionally.
Preparing the Avgolemono Mixture
- In a bowl, whisk together the eggs and lemon juice until frothy.
- Slowly ladle in a cup of the hot broth, whisking constantly to temper the eggs.
Final Combination
- Once mixed, return the Avgolemono mixture to the pot, stirring gently to combine.
- Add the shredded chicken and dill, allowing it to heat through for another minute.
- Season with salt and pepper to taste.
Serving
- Ladle the soup into bowls, garnish with additional dill if desired, and enjoy with crusty bread!
Notes
For a gluten-free version, swap orzo for quinoa or rice. Add fresh spinach or kale for extra nutrients. Adjust seasoning for personal preference.