Description
This Greek Lemon Chicken Soup, known as Avgolemono, is a silky, citrusy, and deeply comforting dish that’s ideal for any season. Whether you’re looking for a quick breakfast warm-up, easy dinner fix, or comforting lunch idea, this soup delivers. Made with shredded chicken, tender orzo (or rice), and a creamy lemon-egg blend, it strikes the perfect balance between hearty and refreshing. The bright lemon flavor paired with the rich texture makes it one of the most beloved Mediterranean comfort food recipes — easy to make, nourishing, and bursting with vibrant flavor.
Ingredients
1 lb (450g) cooked shredded chicken (breast or thigh)
6 cups (1.4L) chicken broth or stock
1 cup uncooked orzo or white rice
3 large eggs
2–3 lemons, juiced (about ½ cup fresh lemon juice)
1 medium carrot, diced
2 celery stalks, chopped
1 small onion, finely chopped
2 garlic cloves, minced
2 tbsp olive oil
Salt and freshly ground black pepper, to taste
Fresh dill or parsley, for garnish
Optional: lemon zest, for extra brightness
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, carrot, and celery. Sauté for 5–6 minutes until vegetables are soft. Add garlic and cook for another minute.
- Pour in chicken broth and bring to a boil. Add orzo or rice and simmer for 10–12 minutes until tender.
- Stir in shredded chicken, season with salt and pepper, and simmer for 5 more minutes.
- In a bowl, whisk eggs and lemon juice. Slowly ladle in hot broth while whisking to temper the eggs.
- Gradually add egg-lemon mixture back to the pot, stirring constantly. Keep heat low and avoid boiling. Stir until soup thickens.
- Adjust seasoning. Garnish with fresh dill or parsley and optional lemon zest. Serve warm.