Greek Lemon Chicken Soup, also known as Avgolemono, is a delightful and tangy soup that combines tender chicken, fresh lemon juice, and orzo pasta in a rich, comforting broth. The addition of eggs creates a creamy, velvety texture that takes this soup to the next level. It’s the perfect meal for chilly days or when you’re in the mood for a flavorful bowl of comfort. Packed with nutrients and zesty flavors, this soup is a must-try for those who love vibrant, wholesome meals!
Why You’ll Love This Recipe
This Greek Lemon Chicken Soup is the perfect balance of bright lemon flavor and savory chicken broth, with tender pieces of chicken and a hearty dose of orzo pasta. The creamy, silky texture created by the egg and lemon mixture makes each spoonful feel indulgent, while still being light and refreshing. With its fresh, tangy taste, it’s the ultimate comforting dish that can easily be made in one pot. It’s also versatile, making it a great addition to any meal rotation.
Ingredients
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1 lb chicken breasts
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6 cups chicken broth
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1 medium onion, chopped
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2 carrots, peeled and sliced
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2 celery stalks, chopped
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2 cloves garlic, minced
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1 teaspoon dried oregano
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1 bay leaf
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2/3 cup uncooked orzo pasta
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Juice of 2 lemons
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2 eggs
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Salt and pepper to taste
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Fresh parsley for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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In a large pot, bring the chicken broth to a boil. Add the chicken breasts, onion, carrots, celery, garlic, oregano, and bay leaf. Reduce heat and simmer for 20-25 minutes, or until the chicken is cooked through.
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Remove the chicken from the pot and shred it with two forks. Set the shredded chicken aside.
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Stir the orzo pasta into the broth and cook for 7-10 minutes, or until the pasta is tender.
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In a bowl, whisk together the lemon juice and eggs until smooth. Gradually add a small amount of the hot broth into the egg mixture to temper it.
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Slowly whisk the egg mixture into the soup to create a creamy, velvety texture. Add the shredded chicken back into the pot.
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Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.
Servings and Timing
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Servings: 4 servings
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Prep Time: 10 minutes
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Cooking Time: 30 minutes
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Total Time: 40 minutes
Variations
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Add Spinach: Add fresh spinach to the soup just before serving for added greens and extra flavor.
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Use Brown Rice: Instead of orzo, you can use cooked brown rice for a heartier, gluten-free version of the soup.
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Make it Spicy: Add a pinch of red pepper flakes or a chopped jalapeño for a bit of heat and extra flavor.
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Lemon Zest: Add a bit of lemon zest along with the juice for an even more vibrant citrus flavor.
Storage/Reheating
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Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop and deepen over time.
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Reheating: To reheat, simply warm the soup on the stovetop over low to medium heat, stirring occasionally. You may need to add a little extra chicken broth to loosen the soup if it has thickened.
FAQs
1. Can I use chicken thighs instead of chicken breasts?
Yes, you can use boneless, skinless chicken thighs instead of breasts. They will add extra flavor and richness to the soup, though the cooking time may vary slightly.
2. Can I make this soup ahead of time?
Yes, you can make this soup ahead of time. Store it in the fridge and reheat it when ready to serve. Be aware that the orzo might absorb some of the liquid as it sits, so you may need to add a little more broth when reheating.
3. Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely, then store it in an airtight container or freezer bag. Freeze for up to 2 months. To reheat, thaw in the fridge overnight and heat on the stove.
4. Can I make this soup dairy-free?
Yes, the recipe is naturally dairy-free. Just be sure to check your chicken broth and make sure it’s dairy-free if you’re looking to make the soup completely dairy-free.
5. Can I use a different type of pasta?
Yes, you can substitute the orzo with other small pasta shapes like ditalini or small shells. Just cook the pasta separately if needed and add it to the soup before serving.
6. Can I make this soup with vegetable broth instead of chicken broth?
Yes, if you want a vegetarian version of this soup, you can substitute the chicken broth with vegetable broth for a lighter, plant-based option.
7. How do I know when the chicken is cooked through?
The chicken is done when it reaches an internal temperature of 165°F (74°C) or when it’s no longer pink in the center. You can also check by shredding the chicken with two forks to make sure it’s cooked all the way through.
8. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken breasts. Just add a little more cooking time to ensure the chicken is cooked through.
9. Can I make this soup without the eggs?
Yes, if you prefer to skip the egg mixture, you can make a simpler version of the soup. The texture will be less creamy, but it will still be delicious.
10. How can I make this soup more filling?
To make this soup more filling, add some cooked quinoa, brown rice, or even chickpeas to the pot for extra protein and fiber.
Conclusion
Greek Lemon Chicken Soup is a delightful, comforting dish that’s perfect for any time you need a bowl of warmth and flavor. The tangy lemon, tender chicken, and creamy broth come together to create a soup that’s both satisfying and refreshing. It’s an easy, one-pot meal that’s perfect for busy nights or when you want to indulge in something wholesome and delicious. Try this soup and experience the comfort and flavor that it brings to your table!
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Greek Lemon Chicken Soup for a Zesty Comforting Meal
Greek Lemon Chicken Soup, or Avgolemono, is a tangy, comforting dish that combines tender chicken, orzo pasta, and a creamy egg-lemon broth. This hearty, flavorful soup is perfect for chilly days or when you crave a nourishing meal. Full of bright lemon flavor, savory chicken, and a velvety texture, this soup is easy to make and ideal for any occasion.
- Total Time: 40 minutes
- Yield: 4 servings
Ingredients
1 lb chicken breasts
6 cups chicken broth
1 medium onion, chopped
2 carrots, peeled and sliced
2 celery stalks, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 bay leaf
2/3 cup uncooked orzo pasta
Juice of 2 lemons
2 eggs
Salt and pepper to taste
Fresh parsley for garnish
Instructions
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Prepare the Soup Base:
In a large pot, bring chicken broth to a boil. Add chicken breasts, onion, carrots, celery, garlic, oregano, and bay leaf. Reduce heat and simmer for 20-25 minutes, or until the chicken is fully cooked. -
Shred Chicken:
Remove the chicken from the pot, shred it with two forks, and set aside. -
Cook Orzo:
Stir in the orzo pasta into the broth and cook for 7-10 minutes, or until the pasta is tender. -
Make Egg-Lemon Mixture:
In a bowl, whisk together the lemon juice and eggs until smooth. Gradually add a small amount of hot broth into the egg mixture to temper it. -
Combine and Stir:
Slowly whisk the egg mixture into the soup, creating a creamy, velvety texture. Add the shredded chicken back into the pot and season with salt and pepper. -
Serve:
Serve the soup hot, garnished with fresh parsley.
Notes
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Add Spinach: Add fresh spinach just before serving for extra flavor and nutrients.
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Use Brown Rice: For a gluten-free option, substitute orzo with cooked brown rice.
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Spicy Kick: Add red pepper flakes or jalapeños for extra heat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
- Diet: Gluten Free
