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Greek Lemon Chicken Soup

Greek Lemon Chicken Soup Avgolemono
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This bright and cozy Avgolemono soup combines tender chicken, fresh lemon, and silky eggs for a comforting and creamy brothy bowl.

Ingredients

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  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 celery ribs, finely chopped (optional: 1 small carrot, diced)
  • 2 garlic cloves, minced
  • 6 cups chicken broth (low-sodium)
  • 1 cup orzo or 3/4 cup long-grain rice
  • 2–3 cups cooked shredded chicken (rotisserie works well)
  • 2 large eggs
  • 2 large egg yolks
  • 1/3–1/2 cup fresh lemon juice (about 2–3 lemons), plus zest to taste
  • 1 teaspoon kosher salt, more to taste
  • 1/2 teaspoon black pepper
  • Fresh dill or parsley, chopped, for serving

Instructions

  1. Heat olive oil in a large pot over medium. Add onion and celery (and carrot, if using). Cook for 5–6 minutes until soft. Stir in garlic for 30 seconds.
  2. Pour in chicken broth. Bring to a boil, then add orzo (or rice). Reduce to a gentle simmer and cook until tender (orzo about 8–10 minutes; rice about 15 minutes).
  3. Stir in shredded chicken. Reduce heat to low so the soup is hot but not boiling.
  4. In a bowl, whisk eggs and yolks until smooth. Whisk in lemon juice slowly.
  5. Temper the egg-lemon mix by ladling 1 cup of hot broth into it while whisking nonstop. Repeat with a second cup.
  6. Slowly pour the tempered mixture back into the pot while stirring gently. Keep heat low; do not let it boil. Season with salt and pepper. Add lemon zest if desired.
  7. Ladle into bowls and top with fresh dill or parsley.

Notes

Store in airtight containers for up to 3 days. Reheat on low heat, stirring often, and add a splash of broth or water to loosen if needed.

Nutrition

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

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