Description
Greek Lemon Chicken Soup, also known as Avgolemono, is a comforting and creamy Mediterranean soup made with chicken broth, shredded chicken, orzo or rice, eggs, and fresh lemon juice. This traditional soup is thickened with an egg-lemon mixture that adds a luscious texture and a bright citrus flavor, perfect for a cozy meal any time of year.
Ingredients
Scale
Soup Base
- 6 cups chicken broth
- 1 cup cooked chicken, shredded
- 1/2 cup uncooked orzo or rice
Egg-Lemon Mixture
- 3 large eggs
- 1/3 cup fresh lemon juice (about 2 lemons)
Seasoning and Garnish
- Salt and black pepper to taste
- Chopped fresh parsley or dill for garnish (optional)
Instructions
- Cook the Orzo or Rice: In a large pot, bring the chicken broth to a boil. Add the orzo (or rice) and cook according to package instructions, about 8 to 10 minutes, until tender.
- Add Shredded Chicken: Reduce the heat to low and stir in the shredded cooked chicken to heat through gently.
- Prepare Egg-Lemon Mixture: In a medium bowl, whisk the eggs until frothy, then slowly whisk in the fresh lemon juice, combining thoroughly.
- Temper the Eggs: To prevent scrambling, slowly add 1 to 2 cups of the hot broth from the pot to the egg-lemon mixture while whisking constantly.
- Combine Mixtures: Gradually pour the tempered egg-lemon mixture back into the pot, stirring gently to incorporate evenly.
- Thicken the Soup: Heat the soup over low heat carefully, ensuring it does not boil. Stir continuously until the soup thickens slightly and becomes creamy.
- Season and Serve: Add salt and black pepper to taste. Serve the soup hot, garnished with chopped fresh parsley or dill if desired.
Notes
- Use rotisserie chicken for a quick and flavorful shortcut.
- Orzo is the traditional choice, but rice can be used as a gluten-free alternative.
- Do not let the soup boil after adding the egg mixture to prevent curdling.
