Avgolemono (Greek Lemon Chicken Soup)
This Avgolemono is SO comforting! A creamy, tangy Greek chicken soup with lemon and eggs that’s perfect for cozy dinners and bright lunches alike.
Equipment
- Large Pot
- Medium Bowl
- Whisk
Ingredients
- 1 pound chicken breast boneless and skinless
- 6 cups chicken broth
- 1 cup rice or orzo pasta
- 3 large eggs
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest fresh
- salt and pepper to taste
- fresh parsley for garnish
Instructions
Cook the Chicken
- Place the chicken breasts in a large pot with the chicken broth. Bring to a gentle boil over medium heat, then reduce to a simmer. Cook for about 15-20 minutes, until the chicken is cooked through and tender. Remove the chicken from the broth and set aside to cool slightly.
Cook the Rice or Orzo
- Add the rice or orzo pasta to the simmering broth. Cook according to package instructions until tender, usually about 15 minutes for rice and 8-10 minutes for orzo. Stir occasionally to prevent sticking.
Prepare the Avgolemono Mixture
- Crack the eggs into a medium bowl and whisk until smooth. Add the fresh lemon juice and lemon zest to the eggs, whisking continuously to combine.
Temper the Egg Mixture
- Slowly ladle about a cup of the hot broth into the egg-lemon mixture, whisking constantly to gradually warm the eggs and prevent scrambling.
Combine Everything
- Pour the tempered egg mixture back into the pot with the broth and rice/orzo. Stir gently but continuously over low heat until the soup thickens slightly and becomes silky, about 3-5 minutes. Do not boil once eggs are added.
Shred the Chicken
- Shred the cooked chicken into bite-sized pieces. Add the chicken back to the pot and stir to combine. Taste and season with salt and pepper as needed.
Serve and Garnish
- Ladle the soup into bowls and garnish with freshly chopped parsley for a vibrant finish.
Notes
- Temper the eggs carefully to avoid curdling and achieve a silky broth.
- Use fresh lemon juice and zest for the best bright, authentic flavor.
- Store leftovers in the refrigerator for up to 3 days and reheat gently to preserve texture.