Description
A comforting and zesty Greek Lemon Chicken Soup, also known as Avgolemono, made with tender shredded chicken, rice or orzo, and a silky lemon-egg broth. This Mediterranean classic is light yet hearty, packed with fresh flavors, and perfect for any season. Easy to make and naturally creamy without dairy!
Ingredients
Scale
- 2 boneless, skinless chicken breasts (or 2 cups shredded rotisserie chicken)
- 6 cups chicken broth
- 3/4 cup orzo (or 1/2 cup rice for a gluten-free option)
- 2 large eggs
- 1/3 cup fresh lemon juice
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper, to taste
- Fresh parsley or dill for garnish
- Lemon slices for serving
Instructions
- Sauté the Vegetables – Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened. Stir in garlic and cook for 30 seconds.
- Cook the Chicken & Simmer – Pour in the chicken broth and add raw chicken breasts (if using). Bring to a boil, then reduce heat and simmer for 20 minutes until cooked through. Remove chicken, shred, and return to the pot. If using pre-cooked chicken, add it now.
- Cook the Orzo or Rice – Stir in orzo (or rice) and cook according to package instructions, about 8-10 minutes for orzo or 15 minutes for rice.
- Prepare the Egg-Lemon Mixture – In a bowl, whisk the eggs, then slowly add the fresh lemon juice while whisking. Gradually add 1 cup of hot broth into the mixture to temper the eggs.
- Thicken the Soup – Reduce heat to low and slowly pour the egg-lemon mixture back into the soup while stirring. Do not let the soup boil to prevent curdling.
- Season & Serve – Add salt and pepper to taste. Garnish with fresh parsley or dill and lemon slices before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes