Greek Lemon Chicken Soup, also known as Avgolemono, is a traditional Mediterranean dish celebrated for its comforting and tangy flavors. This soup combines tender chicken, fresh vegetables, and a zesty lemon-infused broth to create a hearty yet refreshing meal.
Why You’ll Love This Recipe
- Bright and Tangy Flavor: The addition of fresh lemon juice imparts a vibrant citrus note that elevates the soup’s taste.
- Nutritious and Satisfying: Packed with protein from the chicken and vitamins from the vegetables, it’s both healthy and filling.
- Simple Ingredients: Utilizes common pantry staples and fresh produce, making it easy to prepare.
- Comforting Warmth: Perfect for chilly days or when you need a soothing, homemade meal.
- Versatile: Can be adapted with different grains or greens to suit your preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 8 cups chicken broth
- ½ cup fresh lemon juice
- ½ cup shredded carrots
- ½ cup finely chopped onion
- ½ cup finely chopped celery
- 1 cup cooked, shredded chicken breast
- ½ cup orzo pasta (or rice)
- 3 large eggs
- Salt and freshly ground black pepper to taste
- Fresh dill or parsley for garnish (optional)
Directions
- Sauté the Vegetables
- In a large pot, bring the chicken broth to a boil.
- Add the shredded carrots, chopped onion, and chopped celery.
- Reduce the heat to medium and let the vegetables simmer until tender, about 10 minutes.
- Add the Orzo and Chicken
- Stir in the orzo pasta (or rice) and the cooked, shredded chicken.
- Continue to simmer until the orzo is cooked al dente, approximately 8-10 minutes.
- Prepare the Egg-Lemon Mixture
- In a medium bowl, whisk together the eggs and fresh lemon juice until well combined.
- Temper the Egg Mixture
- Slowly ladle about 1 cup of the hot broth into the egg-lemon mixture, whisking continuously to prevent the eggs from curdling.
- Incorporate the Egg Mixture into the Soup
- Gradually pour the tempered egg mixture back into the pot, stirring constantly.
- Heat the soup gently over low heat for a few minutes, ensuring it doesn’t boil, until it thickens slightly.
- Season and Serve
- Season the soup with salt and freshly ground black pepper to taste.
- Ladle into bowls, garnish with fresh dill or parsley if desired, and serve warm.
Servings and Timing
- Servings: 6
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Variations
- Grain Alternatives: Substitute orzo with rice, quinoa, or couscous for a different texture.
- Add Greens: Incorporate fresh spinach or kale during the last few minutes of cooking for added nutrients.
- Herb Infusion: Enhance the flavor by adding bay leaves or thyme sprigs during simmering; remove before serving.
- Creamier Consistency: For a richer soup, stir in a splash of heavy cream or coconut milk.
- Vegetarian Version: Use vegetable broth and replace chicken with chickpeas or tofu.
Storage/Reheating
- Storage: Allow the soup to cool completely, then transfer to an airtight container and refrigerate for up to 3 days.
- Reheating: Warm the soup gently on the stovetop over low heat, stirring occasionally. Avoid boiling to prevent curdling.
- Freezing: This soup can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating. Note that the texture may change slightly upon reheating.
FAQs
1. Can I use rotisserie chicken for this recipe?
Yes, using rotisserie chicken is a convenient option. Simply shred the cooked meat and add it to the soup as directed.
2. What if I don’t have fresh lemons?
While fresh lemon juice is recommended for the best flavor, bottled lemon juice can be used in a pinch.
3. How can I prevent the eggs from curdling?
Tempering the eggs by slowly adding hot broth while whisking continuously helps prevent curdling. Also, avoid boiling the soup after adding the egg mixture.
4. Is there a gluten-free option?
Yes, substitute the orzo with a gluten-free pasta or rice to make the soup gluten-free.
5. Can I make this soup ahead of time?
Absolutely! The flavors meld beautifully over time. Store in the refrigerator and reheat gently before serving.
6. What type of chicken broth is best?
A low-sodium, high-quality chicken broth is ideal, allowing you to control the saltiness of the soup.
7. Can I add other vegetables?
Certainly! Diced zucchini, peas, or leeks can be added for extra flavor and nutrition.
8. How do I make the soup thicker?
You can make the soup thicker by adding more eggs or slightly reducing the amount of broth. If you prefer a different method, you can mix a small amount of cornstarch with water to create a slurry and stir it into the soup while simmering.
9. Can I use other citrus fruits besides lemon?
Yes, while lemon is traditional, you can experiment with lime or orange juice for a different flavor profile.
10. Is this soup suitable for freezing?
Yes, this soup can be frozen, but it’s best to freeze it before adding the egg-lemon mixture to avoid changes in texture. Add the mixture after reheating the broth and other ingredients.
Conclusion
Greek Lemon Chicken Soup (Avgolemono) is a beautifully balanced dish, combining the tangy brightness of lemon with the savory richness of chicken and orzo. It’s comforting, nutritious, and surprisingly easy to make, making it an excellent choice for a hearty family meal or a quick weeknight dinner. Whether you enjoy it fresh or as leftovers, this Mediterranean classic is bound to become a go-to recipe in your kitchen!
Print
Greek Lemon Chicken Soup
This Greek Lemon Chicken Soup (Avgolemono) is a tangy and comforting Mediterranean classic. Featuring tender chicken, fresh vegetables, orzo, and a luscious lemon-infused broth, this easy recipe is perfect for a hearty, nutritious meal.
- Total Time: 45 minutes
- Yield: 6 servings
Ingredients
- 8 cups chicken broth
- ½ cup fresh lemon juice
- ½ cup shredded carrots
- ½ cup finely chopped onion
- ½ cup finely chopped celery
- 1 cup cooked, shredded chicken breast
- ½ cup orzo pasta (or rice)
- 3 large eggs
- Salt and freshly ground black pepper, to taste
- Fresh dill or parsley for garnish (optional)
Instructions
- Sauté the Vegetables:
- In a large pot, bring the chicken broth to a boil.
- Add shredded carrots, chopped onion, and chopped celery. Reduce heat to medium and simmer for 10 minutes until the vegetables are tender.
- Add the Orzo and Chicken:
- Stir in orzo pasta (or rice) and shredded chicken.
- Continue to simmer for 8–10 minutes, or until the orzo is cooked al dente.
- Prepare the Egg-Lemon Mixture:
- In a medium bowl, whisk together the eggs and fresh lemon juice until smooth.
- Temper the Egg Mixture:
- Slowly ladle about 1 cup of hot broth into the egg-lemon mixture, whisking continuously to prevent curdling.
- Incorporate the Egg Mixture into the Soup:
- Gradually pour the tempered egg mixture back into the pot, stirring constantly.
- Heat gently over low heat for a few minutes, but do not let the soup boil, as this may curdle the eggs.
- Season and Serve:
- Season the soup with salt and freshly ground black pepper to taste.
- Garnish with fresh dill or parsley, if desired, and serve warm.
Notes
- For a gluten-free version, replace orzo with rice or gluten-free pasta.
- Tempering the eggs is essential to avoid curdling—whisk slowly and thoroughly.
- Add spinach or kale during the last few minutes of cooking for extra nutrients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek, Mediterranean
- Diet: Gluten Free
