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Homemade Chicken Lemon Soup

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Homemade Chicken Lemon Soup, or Avgolemono, is a Greek-inspired, creamy and tangy soup made with chicken, rice or orzo, and an egg-lemon mixture. It’s a comforting, nutritious dish perfect for cooler days or when you need a healing, satisfying meal.

Ingredients

  • 2 cups cooked, shredded chicken (breast or thigh)
  • 6 cups chicken broth or stock
  • 3/4 cup white rice or orzo pasta
  • 2 large eggs
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 1/2 cup chopped carrots (optional)
  • 1 small onion, chopped (optional)
  • 1 tablespoon olive oil or butter
  • Salt and pepper to taste
  • Fresh parsley or dill, chopped (for garnish)

Instructions

  1. In a large pot, heat olive oil or butter over medium heat. Add chopped onions and carrots if using, and sauté until softened.
  2. Pour in the chicken broth and bring to a boil.
  3. Add the rice or orzo and cook until tender, about 15–20 minutes.
  4. In a separate bowl, whisk the eggs and slowly stream in the lemon juice while whisking to temper the eggs.
  5. Reduce the soup to a simmer. Slowly ladle 1 cup of hot soup into the egg-lemon mixture, whisking constantly to avoid curdling.
  6. Gradually pour the egg-lemon mixture back into the pot while stirring gently. Do not boil.
  7. Add the cooked, shredded chicken and heat through. Season with salt and pepper to taste.
  8. Serve hot, garnished with fresh parsley or dill.

Notes

  • Temper the egg-lemon mixture carefully to avoid curdling.
  • Use rice for a gluten-free version or orzo for a traditional Greek feel.
  • Reheat gently and avoid boiling after adding the egg mixture.
  • Use rotisserie chicken for a quick prep shortcut.
  • Fresh herbs like dill or parsley add great brightness.

Nutrition

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