Authentic Greek Lemon Chicken Soup (Avgolemono)
A classic Greek chicken soup featuring a creamy egg-lemon (Avgolemono) sauce with orzo or rice, perfect for a comforting and nourishing meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion finely chopped
- 2 carrots finely chopped
- 2 stalks celery finely chopped
- 8 cups chicken broth high-quality
- 1 lb boneless, skinless chicken breasts
- ½ cup orzo pasta or long-grain white rice
- 3 large eggs
- ½ cup fresh lemon juice from 2-3 lemons
- to taste salt and freshly ground black pepper
- Fresh dill or parsley chopped, for garnish
Instructions
- Step 1: Sauté the Vegetables
In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes. - Step 2: Cook the Chicken
Pour in the chicken broth and bring to a simmer. Add the chicken breasts and cook gently for 15-20 minutes, or until fully cooked. - Step 3: Shred Chicken & Cook Orzo
Remove chicken, shred with forks, return to pot. Add orzo or rice and simmer 10-12 minutes until al dente. - Step 4: Prepare Avgolemono Mixture
Whisk eggs in a bowl until frothy and pale. Slowly add lemon juice while whisking. - Step 5: Temper the Eggs
Turn off heat. Slowly ladle ~2 cups hot broth into egg-lemon mixture, whisking constantly to warm without scrambling. - Step 6: Combine and Finish
Pour tempered egg mixture back into soup, stirring gently. Soup thickens and becomes creamy. Do not boil. - Step 7: Serve
Season with salt and pepper. Garnish with fresh dill or parsley and serve immediately.
Notes
Do not boil the soup after adding the egg mixture. Use fresh lemon juice and fresh herbs for the brightest flavor. Reheat leftovers gently over low heat without boiling.
