Description
Silky, comforting, and bursting with bright citrus flavor, Greek Lemon Chicken Soup—known as Avgolemono—is the ultimate cozy bowl of nourishment. This traditional Greek soup combines tender shredded chicken, aromatic vegetables, and rice or orzo in a tangy, creamy broth that gets its signature richness from a lemon-egg mixture. It’s a perfect choice for a quick lunch, a light dinner idea, or even a healthy snack.
This easy recipe is packed with lean protein and feels indulgent without being heavy. If you’re searching for quick breakfast ideas, easy dinner options, or wholesome food ideas that taste like home, this dish will check all the boxes. One spoonful is all it takes to fall in love with this heartwarming, lemon-scented comfort.
Ingredients
1 tablespoon olive oil
1 small onion, finely chopped
2 carrots, peeled and sliced
2 celery stalks, chopped
4 cups chicken broth (low-sodium preferred)
2 cups cooked shredded chicken
1/2 cup arborio rice or orzo pasta
2 large eggs
1/3 cup freshly squeezed lemon juice
1 teaspoon lemon zest
2 tablespoons chopped fresh dill (optional)
Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; sauté for 5–6 minutes until softened.
- Pour in chicken broth and bring to a boil.
- Add rice or orzo; reduce heat and simmer covered for 15–20 minutes.
- Stir in shredded chicken and simmer for another 5 minutes.
- In a separate bowl, whisk eggs until frothy; slowly whisk in lemon juice and zest.
- Gradually temper the egg-lemon mix with 1 cup of hot soup broth, whisking constantly.
- Stir the tempered egg-lemon mixture into the soup over low heat. Do not boil.
- Add chopped dill (optional), season to taste, and serve warm.