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Greek Chicken Soup

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Greek Chicken Soup (Avgolemono) is a classic Mediterranean dish featuring tender chicken, rice or orzo, and a creamy, lemony egg-based broth. It’s nourishing, bright, and naturally creamy without dairy.

Ingredients

  • 1 lb boneless, skinless chicken breasts or thighs
  • 8 cups chicken broth or stock
  • 3/4 cup long grain white rice or orzo
  • 2 large eggs
  • 1/3 cup fresh lemon juice
  • 1 small onion, chopped
  • 1 carrot, diced (optional)
  • 1 celery stalk, diced (optional)
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • Salt, to taste
  • Black pepper, to taste
  • Fresh parsley or dill, for garnish

Instructions

  1. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes until softened.
  2. Add minced garlic and cook for another 30 seconds.
  3. Pour in chicken broth and add chicken pieces. Bring to a boil, then reduce heat and simmer, covered, for 20–25 minutes until chicken is cooked through.
  4. Remove chicken, shred with two forks, and return to the pot.
  5. Add rice or orzo and simmer until tender, about 10–15 minutes.
  6. In a medium bowl, whisk eggs and slowly whisk in lemon juice.
  7. To temper, slowly whisk in 1 cup of hot soup into the egg-lemon mixture.
  8. Slowly pour the tempered mixture back into the soup pot, stirring constantly.
  9. Simmer gently for 2–3 minutes (do not boil) until soup thickens slightly.
  10. Season with salt and pepper to taste. Garnish with fresh parsley or dill and serve hot.

Notes

  • Temper the eggs slowly and avoid boiling to prevent curdling.
  • For extra citrusy flavor, add lemon zest along with juice.
  • Use rotisserie chicken to save time on prep.
  • Best enjoyed fresh—freezing may cause the egg mixture to separate.

Nutrition

Find it online: https://thefamilycooking.com/greek-chicken-soup/