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Greek Lemon Chicken Soup (Avgolemono)

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This comforting Greek soup combines shredded chicken, orzo pasta, and a smooth egg-lemon mixture to create a creamy, tangy bowl of warmth.

Ingredients

Scale

  • 1 tablespoon olive oil

  • 1 medium onion, finely chopped

  • 2 cloves garlic, minced

  • 6 cups chicken broth

  • 1 cup cooked chicken, shredded

  • 1/2 cup orzo pasta

  • 3 large eggs

  • 1/4 cup fresh lemon juice

  • Salt and pepper to taste

  • Fresh parsley for garnish

  • Lemon slices for garnish

Instructions

  • Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened (about 5 minutes).

  • Add chicken broth, bring to a simmer.

  • Stir in shredded chicken and orzo, simmer for 10-12 minutes until orzo is tender.

  • In a bowl, whisk eggs and lemon juice until smooth.

  • Gradually add hot broth to the egg mixture, whisking constantly to temper the eggs.

  • Slowly pour the tempered egg mixture into the soup, stirring constantly. Cook for 2-3 more minutes until the soup thickens.

  • Season with salt and pepper. Serve with parsley and lemon slices.

Notes

  • Use room-temperature eggs to prevent curdling.

  • Adjust lemon to taste based on your preference.

Nutrition

Keywords: Avgolemono soup, Greek chicken soup, lemon chicken soup, creamy lemon soup

Find it online: https://bakedwithhappiness.com/greek-lemon-chicken-soup-avgolemono/