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Greek Lemon Chicken Soup

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Greek Lemon Chicken Soup, also known as Avgolemono, is a classic Greek comfort dish made with tender chicken, rice or orzo, and a creamy egg-lemon broth. It’s light, zesty, and soothing—perfect for chilly nights or when you need something cozy yet fresh.

Ingredients

  • 1 lb chicken breasts or thighs (boneless or bone-in)
  • 6 cups chicken broth or stock
  • 1/2 cup white rice or orzo pasta
  • 2 eggs
  • 1/4 cup fresh lemon juice (about 1–2 lemons)
  • 1/2 cup diced carrots (optional)
  • 1/2 cup diced onion
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • Fresh dill or parsley, for garnish (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat. Sauté diced onion and optional carrots until softened, about 5 minutes.
  2. Add chicken and pour in the broth. Bring to a boil, then reduce to a simmer. Cover and cook for 20–25 minutes, or until chicken is cooked through.
  3. Remove chicken from the pot, shred with two forks, and return to the pot.
  4. Add rice or orzo to the soup and simmer for 10–15 minutes, or until tender.
  5. In a separate bowl, whisk the eggs and lemon juice until frothy.
  6. Slowly ladle 1–2 cups of hot broth into the egg-lemon mixture while whisking constantly to temper the eggs.
  7. Slowly pour the tempered egg mixture back into the soup, stirring gently. Do not boil after adding eggs.
  8. Season with salt and pepper. Garnish with fresh dill or parsley and serve hot.

Notes

  • Use leftover rotisserie chicken to save time—add it after the rice is cooked.
  • Swap rice for cauliflower rice for a low-carb option.
  • Don’t boil the soup after adding eggs to avoid curdling.
  • For extra flavor, simmer broth with a garlic clove or bay leaf.
  • Add a handful of baby spinach at the end for a veggie boost.

Nutrition

Find it online: https://recipesbyliza.com/greek-lemon-chicken-soup/