Delight in the creamy and tangy flavors of Greek Lemon Chicken Soup (Avgolemono Soup). This comforting dish combines tender chicken, velvety broth, and fresh lemon juice for a traditional Greek favorite that’s quick and easy to prepare.
2cupsshredded chicken breast or rotisserie chicken
6cupshigh-quality chicken broth
½cupuncooked orzo or rice
½teaspoonkosher or sea salt
⅓cupfreshly squeezed lemon juiceapproximately 2 medium lemons
3large eggsat room temperature
For Garnish:
Lemon slices
Coarsely ground black pepper
Fresh dillchopped
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Instructions
Prepare the Base
In a medium-sized stockpot, combine the chicken broth, orzo, and salt. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover the pot and let it simmer for approximately 15 minutes, or until the orzo is tender.
Prepare the Egg-Lemon Mixture
While the broth simmers, whisk the eggs and lemon juice together in a medium bowl until well combined. This mixture will serve as the thickening agent for the soup.
Temper the Eggs
Gradually ladle a small amount of the hot broth into the egg-lemon mixture while whisking vigorously. Continue adding broth, one ladle at a time, until the mixture is warmed and smooth. This process prevents the eggs from curdling.
Incorporate the Egg Mixture
Slowly whisk the tempered egg-lemon mixture back into the stockpot with the remaining broth. Add the shredded chicken to the pot and stir gently to combine. Heat the soup on low, being careful not to allow it to boil, as this could curdle the eggs. Cook until the soup is thoroughly heated.
Garnish and Serve
Ladle the soup into bowls. Garnish with slices of lemon, a sprinkle of coarsely ground black pepper, and freshly chopped dill. Serve immediately with your choice of side dishes or bread.
Notes
To make this soup gluten-free, substitute the orzo with rice or gluten-free pasta. Ensure the chicken broth and all other ingredients are certified gluten-free.Enjoy the rich and zesty flavors of this comforting Greek classic!