Greek Lemon Chicken Soup

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Greek Lemon Chicken Soup—also known as Avgolemono—is a bright, creamy, and comforting dish that combines tender chicken, velvety broth, and a vibrant burst of lemon. The secret to its rich, silky texture is the traditional egg-lemon mixture, which thickens the soup beautifully without any cream. With every spoonful, you get a perfect balance of tangy citrus, savory chicken, and delicate rice or orzo, making it both nourishing and deeply satisfying.

The first time I made this, I was craving something warm yet refreshing, and this soup delivered in every way. The lemony broth was light but full of flavor, and the eggs gave it the perfect velvety texture. Each bite was comforting yet bright, and paired with warm pita or crusty bread, it became an instant favorite!

What I love about Greek Lemon Chicken Soup is its simplicity and depth of flavor. Whether you need a cozy meal on a chilly day or a light, refreshing dish any time of year, this soup is a perfect choice. It’s wholesome, easy to make, and packed with Mediterranean-inspired goodness!

Perfect for:

• Cold winter nights
• Comfort food cravings
• Quick weeknight meals
• Light yet nourishing dinners
• Mediterranean cuisine lovers

Why You’ll Love This Recipe

Here are 10 reasons why this Greek Lemon Chicken Soup will become your go-to comfort meal:

• Bright and Refreshing: The fresh lemon juice brings a vibrant, zesty flavor that elevates the dish.
• Creamy Without Cream: The egg-lemon mixture creates a naturally creamy texture without any dairy.
• Protein-Packed: Tender shredded chicken makes this soup filling and nutritious.
• Simple Ingredients: Requires pantry staples and a handful of fresh ingredients.
• Quick and Easy: Ready in about 40 minutes, making it perfect for busy nights.
• One-Pot Meal: Minimal cleanup while delivering maximum flavor.
• Soothing and Comforting: A go-to remedy for colds, flu, or simply a cozy night in.
• Customizable: Easily adaptable with different grains like rice or quinoa instead of orzo.
• Light yet Satisfying: A perfect balance of hearty and refreshing.
• Greek Tradition in a Bowl: Experience an authentic Mediterranean dish at home.

Preparation and Cooking Time

• Total Time: 40 minutes
• Preparation Time: 10 minutes
• Cooking Time: 30 minutes
• Servings: 4-6 servings
• Calories per serving: Approximately 250-300 calories
• Key Nutrients: Protein: 20g, Carbs: 30g, Fat: 10g

Ingredients

For the Soup:

• 4 cups chicken broth
• 1 cup cooked, shredded chicken (rotisserie or poached)
• ½ cup orzo pasta (or rice for a gluten-free option)
• 2 large eggs
• ¼ cup fresh lemon juice (about 2 lemons)
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon ground turmeric (optional, for extra color and depth)
• 2 tablespoons fresh parsley, chopped (for garnish)

Ingredient Highlights

• Fresh Lemon Juice: Essential for the signature bright, tangy flavor.
• Eggs: Create a velvety, rich texture without heavy cream.
• Chicken Broth: Forms the flavorful base of the soup.
• Orzo Pasta: Adds a hearty element while keeping the dish light.
• Garlic and Onion: Enhance the depth of flavor.

Step-by-Step Instructions

Prepare the Soup Base:

1. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until soft, about 3 minutes. Stir in the garlic and oregano, cooking for another 30 seconds.
2. Add Broth and Pasta: Pour in the chicken broth and bring to a boil. Add the orzo pasta and cook for about 10 minutes, or until al dente.
3. Add Chicken: Stir in the shredded chicken and let the soup simmer on low heat.

Prepare the Egg-Lemon Mixture:

4. Whisk Eggs and Lemon Juice: In a medium bowl, whisk the eggs until frothy. Slowly whisk in the lemon juice.
5. Temper the Eggs: Ladle about ½ cup of hot broth from the soup into the egg mixture, whisking constantly to prevent curdling. Repeat with another ½ cup of broth.
6. Incorporate Back into Soup: Slowly pour the tempered egg mixture back into the soup while stirring continuously. Do not let the soup boil, as this will cause the eggs to scramble.

Finish and Serve:

7. Season to Taste: Add salt, pepper, and turmeric (if using). Stir well.
8. Garnish and Serve: Remove from heat, garnish with fresh parsley, and serve warm.

How to Serve

Here are 10 ways to serve Greek Lemon Chicken Soup:

• With Warm Pita Bread: Perfect for soaking up the flavorful broth.
• As a Light Lunch: A balanced meal on its own.
• With a Greek Salad: Pair with feta, cucumbers, and olives for a full Mediterranean experience.
• With Extra Lemon Wedges: For those who love an extra citrus kick.
• Alongside Roasted Vegetables: Complements the freshness of the soup.
• With Feta Crumbles: Adds a creamy, salty contrast.
• Over Rice Instead of Orzo: A heartier variation.
• With a Side of Hummus and Crackers: For a Mediterranean mezze-style meal.
• As a Starter: Before a main course like lamb or grilled chicken.
• With Fresh Herbs: Top with dill or mint for an added layer of flavor.

Additional Tips

• Whisk Constantly: When adding the egg mixture to the soup, stir continuously to prevent curdling.
• Keep the Heat Low: Do not let the soup boil after adding the egg mixture to maintain its creamy texture.
• Adjust Consistency: Add more broth for a thinner soup or let it simmer longer for a thicker version.
• Use Homemade Broth: If possible, use homemade chicken broth for enhanced flavor.
• Garnish for Freshness: Fresh parsley or dill adds a refreshing touch.

Recipe Variations

• Rice Instead of Orzo: Swap orzo for white or brown rice for a gluten-free option.
• Spicy Kick: Add a pinch of red pepper flakes for some heat.
• Creamier Version: Blend a portion of the soup before adding the eggs for an ultra-smooth texture.
• Vegetarian Avgolemono: Replace chicken with chickpeas and use vegetable broth.
• Garlic-Lover’s Edition: Double the garlic for a deeper, savory flavor.
• Extra Protein: Stir in a beaten egg yolk for a richer soup.
• Dill-Infused: Swap parsley for dill for a more traditional Greek flavor.
• Lemon Zest: Add lemon zest for an extra citrusy boost.
• One-Pot Meal: Cook everything together, including the eggs, for an easier method.
• Slow Cooker Version: Let the flavors develop slowly for a richer broth.

Special Equipment

• Large Pot: For making the soup.
• Whisk: Essential for tempering the egg mixture.
• Ladle: Helps incorporate the broth into the eggs smoothly.
• Zester: To enhance the lemony flavor with zest.
• Sharp Knife: For chopping aromatics.
• Soup Bowls: For a cozy presentation.

FAQ Section

1. What is Greek Lemon Chicken Soup (Avgolemono)?
   Greek Lemon Chicken Soup, or Avgolemono, is a traditional Greek soup made with chicken broth, rice or orzo, eggs, and fresh lemon juice.
2. How do you prevent the eggs from curdling in the soup?
   To prevent curdling, temper the eggs by slowly whisking in a ladle of hot broth while stirring continuously. Then, gradually add the tempered egg mixture back into the soup off the heat.
3. Can I use rotisserie chicken instead of cooking raw chicken?
   Yes! Rotisserie chicken is a great shortcut. Simply shred it and add it to the soup after the broth and rice/orzo have cooked.
4. What type of rice or pasta works best?
   Traditionally, medium-grain rice or orzo pasta is used. However, you can substitute other small pasta shapes like acini de pepe or even quinoa for a twist.
5. Can I make Avgolemono soup ahead of time?
   Yes, but it’s best enjoyed fresh. If making ahead, store the soup without the egg-lemon mixture and add it when reheating to maintain its creamy texture.
6. How do I store and reheat leftovers?
   Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently to avoid scrambling the eggs.
7. Can I freeze Greek Lemon Chicken Soup?
   Freezing is not recommended since the eggs may separate upon thawing, affecting the soup’s texture. If you must freeze it, do so before adding the egg-lemon mixture.
8. How can I make it dairy-free and gluten-free?
   The soup is naturally dairy-free. To make it gluten-free, use rice instead of orzo and ensure your broth is gluten-free.
9. What can I serve with Avgolemono soup?
   It pairs well with crusty bread, Greek salad, or roasted vegetables for a complete Mediterranean meal.
10. Can I add vegetables to this soup?
    Yes! Some people add carrots, celery, or spinach for extra nutrition, though traditional Avgolemono is usually kept simple.

Conclusion

Greek Lemon Chicken Soup, or Avgolemono, is a bright and comforting dish that combines tender chicken, silky egg-lemon broth, and perfectly cooked rice or orzo. The rich, velvety texture of the soup is balanced by the fresh, citrusy zing of lemon, creating a warm and nourishing bowl of Mediterranean goodness. Every spoonful is light yet deeply satisfying.

Quick to prepare and endlessly customizable, this soup is perfect for a cozy meal any time of year. Add fresh herbs for extra brightness, a pinch of red pepper flakes for subtle heat, or swap rice for cauliflower rice to keep it lighter. However you make it, this Greek classic is sure to become a new favorite!

I can’t wait to see how your Greek Lemon Chicken Soup turns out! Be sure to share your photos on Instagram and tag me—I’d love to see your delicious creations. Don’t forget to leave a comment and let me know how you made this dish your own!