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Greek Lemon Chicken Soup

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Bright and comforting Greek Lemon Chicken Soup (Avgolemono) featuring tender chicken, orzo pasta, and a creamy lemon-egg sauce. A classic Mediterranean soup perfect for cold days or anytime comfort.

Ingredients

Scale
  • 8 cups chicken broth
  • 2 cups cooked shredded chicken
  • 1 cup orzo pasta
  • 3 large eggs
  • 1/3 cup fresh lemon juice (about 2 lemons)
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh dill for garnish

Instructions

  • 1. In a large pot, bring chicken broth to a boil. Add orzo, onion, garlic, and oregano. Cook until orzo is tender, about 8-10 minutes.
  • 2. Reduce heat to low. Add shredded chicken to warm through.
  • 3. In a bowl, whisk eggs and lemon juice until frothy.
  • 4. Slowly ladle 2 cups hot broth into egg mixture while whisking constantly to temper.
  • 5. Pour egg mixture back into pot while stirring continuously. Do not boil.
  • 6. Season with salt and pepper. Garnish with fresh dill and serve immediately.

Notes

  • Temper eggs slowly to prevent curdling.
  • Use fresh lemon juice for best flavor.
  • Can be made with rice instead of orzo.
  • Perfect for meal prep and freezes well.

Nutrition

Keywords: greek lemon chicken soup, avgolemono, lemon soup, chicken orzo soup

Find it online: https://dishfoody.com/greek-lemon-chicken-soup-recipe/