Avgolemono: Greek Lemon Chicken Soup

Why You’ll Love This Recipe

Avgolemono is beloved for its balance of savory chicken and bright, tangy lemon flavors. The creamy, velvety texture from the egg-lemon sauce makes the soup feel indulgent, while the chicken and vegetables keep it light and nourishing. It’s a perfect comfort food that is also easy to prepare, making it ideal for both a quick weeknight meal and a special occasion. The simplicity of ingredients, combined with the depth of flavor, is what makes this Greek soup a favorite.

Ingredients

• 1 lb boneless, skinless chicken breasts or thighs
• 6 cups chicken broth
• 1 medium onion, chopped
• 2 carrots, sliced
• 1 celery stalk, chopped
• 1 cup orzo pasta (or rice, if preferred)
• 3 large eggs
• 1 lemon, juiced and zested
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large pot, bring the chicken broth to a boil. Add the chicken breasts (or thighs), onion, carrots, and celery. Reduce the heat to medium-low and let it simmer for 20-25 minutes until the chicken is cooked through and the vegetables are tender.
2. Remove the chicken from the pot and shred it using two forks. Set it aside.
3. Add the orzo pasta (or rice) to the broth and cook according to package instructions, about 8-10 minutes.
4. In a separate bowl, whisk the eggs with the lemon juice and zest until smooth and frothy.
5. Gradually temper the egg-lemon mixture by slowly adding a ladle of the hot broth from the pot, whisking constantly to prevent curdling.
6. Slowly pour the egg mixture into the pot, stirring constantly. Let it cook on low heat for an additional 5 minutes, ensuring the soup thickens but does not come to a boil.
7. Add the shredded chicken back into the pot and stir to combine. Taste the soup and adjust seasoning with more salt or pepper if needed.
8. Serve the soup hot, garnished with fresh parsley.

Servings and Timing

• Servings: 4-6
• Preparation time: 10 minutes
• Cooking time: 35 minutes
• Total time: 45 minutes

Variations

• Add vegetables: You can include extra vegetables like peas, spinach, or zucchini for added flavor and texture.
• Use rice instead of orzo: If you prefer rice over pasta, feel free to use it as a substitute for the orzo.
• Make it vegetarian: Replace the chicken with vegetable broth and add chickpeas or tofu for protein, keeping the dish vegetarian-friendly.
• Herbs: Fresh dill or oregano can replace parsley for a more traditional Greek flavor.

Storage/Reheating

• Storage: Leftover Avgolemono can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the soup over low heat, stirring frequently to avoid breaking the egg mixture. If the soup thickens too much, you can add a little more chicken broth or water to adjust the consistency.

FAQs

Can I use rotisserie chicken for Avgolemono?

Yes, rotisserie chicken can be a great time-saver. Just shred the chicken and add it to the broth after the pasta is cooked.

Can I make Avgolemono without eggs?

You can make a version without eggs, but it will lack the creamy texture and richness that the eggs provide. You can try substituting with a dairy-based cream or a cornstarch slurry to thicken the soup.

Can I freeze Avgolemono?

It’s not recommended to freeze Avgolemono due to the egg-lemon mixture, as it can separate upon thawing. It’s best enjoyed fresh or refrigerated for up to a few days.

What type of pasta should I use for Avgolemono?

Orzo is traditionally used in Avgolemono, but you can also use other small pasta shapes like pastina, ditalini, or even rice if preferred.

How do I prevent the egg mixture from curdling?

The key is to temper the eggs slowly by adding hot broth to them gradually while whisking constantly. This warms up the eggs without cooking them too quickly.

Can I make Avgolemono in a slow cooker?

Yes, you can cook the soup in a slow cooker by adding the chicken, vegetables, and broth, and cooking on low for 4-6 hours. Add the pasta and egg mixture near the end.

Can I make this soup ahead of time?

Yes, Avgolemono can be made a few hours ahead of time and stored in the refrigerator. Just be sure to add the egg-lemon mixture and adjust seasoning just before serving.

How can I make Avgolemono spicier?

If you like a bit of heat, you can add a pinch of red pepper flakes or fresh chili peppers to the broth.

Can I use lemon juice from a bottle instead of fresh lemon?

Fresh lemon juice is always preferred for the best flavor, but bottled lemon juice can be used in a pinch.

How can I make this soup thicker?

To make the soup thicker, add more orzo, rice, or even a little extra egg mixture. You can also let the soup simmer longer to reduce the broth.

Conclusion

Avgolemono is a comforting and flavorful Greek soup that’s perfect for any occasion. Its rich chicken broth, tender chicken, and creamy egg-lemon sauce come together to create a warm and hearty meal. Whether you’re looking for a quick weeknight dinner or a cozy weekend meal, this classic Greek soup is sure to become a favorite in your recipe rotation. Simple, nourishing, and delicious, Avgolemono brings the bright, fresh flavors of Greece right to your table.

Avgolemono: Greek Lemon Chicken Soup

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Avgolemono is a classic Greek soup that combines tender chicken, rich broth, and a velvety egg-lemon sauce. This comforting dish is both light and hearty, offering a perfect balance of savory and tangy flavors.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4-6 servings
• Category: Soup, Main Course
• Method: Stovetop
• Cuisine: Greek
• Diet: Gluten Free

Ingredients

1. 1 lb boneless, skinless chicken breasts or thighs
2. 6 cups chicken broth
3. 1 medium onion, chopped
4. 2 carrots, sliced
5. 1 celery stalk, chopped
6. 1 cup orzo pasta (or rice, if preferred)
7. 3 large eggs
8. 1 lemon, juiced and zested
9. 1 teaspoon salt (or to taste)
10. ½ teaspoon black pepper
11. 2 tablespoons fresh parsley, chopped (for garnish)

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Instructions

In a large pot, bring the chicken broth to a boil. Add the chicken breasts (or thighs), onion, carrots, and celery. Reduce the heat to medium-low and let it simmer for 20-25 minutes until the chicken is cooked through and the vegetables are tender.

1. Remove the chicken from the pot and shred it using two forks. Set it aside.
2. Add the orzo pasta (or rice) to the broth and cook according to package instructions, about 8-10 minutes.
3. In a separate bowl, whisk the eggs with the lemon juice and zest until smooth and frothy.
4. Gradually temper the egg-lemon mixture by slowly adding a ladle of the hot broth from the pot, whisking constantly to prevent curdling.
5. Slowly pour the egg mixture into the pot, stirring constantly. Let it cook on low heat for an additional 5 minutes, ensuring the soup thickens but does not come to a boil.
6. Add the shredded chicken back into the pot and stir to combine. Taste the soup and adjust seasoning with more salt or pepper if needed.
7. Serve the soup hot, garnished with fresh parsley.

Notes

1. Leftover Avgolemono can be stored in an airtight container in the refrigerator for up to 3 days.
2. Reheat the soup gently over low heat, stirring frequently to avoid breaking the egg mixture. Add more broth if needed.
3. Rotisserie chicken can be used as a time-saver. Just shred and add to the soup after the pasta is cooked.
4. If you prefer, you can substitute rice for orzo pasta.
5. For a vegetarian version, use vegetable broth and substitute the chicken with chickpeas or tofu.
6. Adjust the soup’s thickness by adding more pasta, rice, or egg mixture as desired.
7. For added spice, you can introduce red pepper flakes or fresh chili peppers to the broth.

Nutrition

• Serving Size: 1 serving
• Calories: 310
• Sugar: 3g
• Sodium: 700mg
• Fat: 11g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 22g
• Cholesterol: 185mg