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Greek Lemon Chicken Soup

A comforting bowl of Greek Lemon Chicken Soup, or Avgolemono, featuring tender chicken, zesty lemon, and rich broth that's perfect for any cozy gathering.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Greek, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Broth and Pasta
  • 6 cups chicken broth Choose low-sodium option for better control over seasoning.
  • 1 cup cooked shredded chicken Rotisserie chicken works well.
  • 1/2 cup orzo pasta Consider whole grain orzo for a healthier option.
Egg and Lemon Mixture
  • 3 large eggs Fresh farm eggs can enhance the flavor.
  • 1/2 cup fresh lemon juice Use freshly squeezed lemons for best flavor.
Herbs and Seasoning
  • 3 tablespoons fresh dill, chopped Fresh herbs make all the difference.
  • Salt and pepper to taste Season gradually, especially with pre-seasoned broth.

Method
 

Simmer the Broth
  1. In a large pot, bring the chicken broth to a simmer over medium heat.
Cook the Orzo
  1. Add the orzo pasta to the broth and cook according to the package instructions until al dente.
  2. Stir occasionally to prevent sticking.
Whisk the Eggs
  1. In a mixing bowl, whisk together the eggs and lemon juice until well combined.
Temper the Eggs
  1. Slowly pour 1 cup of hot broth into the egg mixture while whisking constantly.
Combine
  1. Gradually pour the egg mixture back into the pot with the broth while stirring continuously.
Add Chicken
  1. Fold in the shredded chicken and let the soup simmer for an additional 5 minutes.
Final Touch
  1. Stir in the fresh dill and season with salt and pepper to taste.
Serve
  1. Serve the Greek Lemon Chicken Soup hot, garnished with extra dill if desired.

Notes

Store leftover soup in an airtight container in the fridge for up to 4 days. You can prepare the soup without adding the egg mixture and add it when you’re ready to enjoy.