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Creamy Greek Lemon Chicken Soup Avgolemono Recipe Easy from Scratch

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A comforting Greek chicken soup featuring a creamy, silky broth thickened with eggs and lemon juice, delivering a bright, tangy, and savory flavor perfect for cozy evenings.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts or thighs
  • 1/2 cup long-grain white rice or orzo pasta
  • 6 cups low-sodium chicken broth
  • 3 large eggs, room temperature
  • Juice of 2 large lemons, freshly squeezed
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley or dill, chopped (optional)

Instructions

  1. Heat 2 tablespoons of olive oil in a medium to large pot over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
  2. Add minced garlic and cook for another 30 seconds until fragrant.
  3. Place chicken breasts or thighs into the pot, then pour in 6 cups of chicken broth. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 20-25 minutes, or until chicken is cooked through and tender.
  4. Remove the chicken and set aside to cool slightly.
  5. Add rice or orzo into the broth, stir, and cook for about 15 minutes or until tender.
  6. While the rice cooks, shred the chicken with two forks into bite-sized pieces.
  7. In a medium bowl, whisk together 3 large eggs and juice of 2 lemons until smooth and frothy.
  8. Slowly ladle about 1 cup of hot broth into the egg-lemon mixture, whisking constantly to prevent eggs from scrambling.
  9. Gradually pour the tempered egg mixture back into the pot, stirring gently. Heat the soup on low for 2-3 minutes, stirring, but do not boil.
  10. Add shredded chicken back in and season with salt and pepper to taste.
  11. Ladle into bowls and garnish with freshly chopped parsley or dill if desired.

Notes

Use room temperature eggs to prevent curdling. Temper eggs slowly by adding hot broth gradually while whisking. Do not boil soup after adding egg-lemon mixture to maintain silky texture. If soup thickens after resting, stir in warm broth or water to loosen. For gluten-free, use rice instead of orzo. Leftover cooked chicken can be used to save time by adding it near the end. Freezing is not recommended as eggs may separate.

Nutrition

Keywords: Avgolemono, Greek chicken soup, lemon chicken soup, creamy chicken soup, lemon soup, easy chicken soup, comforting soup, homemade chicken soup

Find it online: https://tessierecipes.com/creamy-greek-lemon-chicken-soup-avgolemono-recipe-easy-from-scratch/