Greek Lemon Chicken Soup – An Organized Chaos

Greek Lemon Chicken Soup, also known as Avgolemono, is a comforting, velvety dish that blends the richness of chicken broth with the tang of fresh lemon and the silkiness of eggs. This Mediterranean classic is the perfect balance of creamy yet light, warm yet refreshing—a beautiful contradiction in a bowl.

Why You’ll Love This Recipe

• Rich and Comforting – The combination of chicken, eggs, and broth creates a luxurious texture without needing cream.
• Bright and Refreshing – Fresh lemon juice cuts through the richness, making it a perfect year-round soup.
• Protein-Packed – With chicken and eggs, it’s hearty and filling.
• Minimal Ingredients, Maximum Flavor – Simple pantry staples transform into something extraordinary.
• Easily Customizable – Works with rice or orzo, and can be adjusted for different dietary needs.

Ingredients

• 6 cups chicken broth
• 2 cups cooked, shredded chicken (preferably from rotisserie or poached chicken)
• ½ cup uncooked orzo or white rice
• 3 large eggs
• ¼ cup fresh lemon juice (about 2 lemons)
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 tablespoon olive oil (optional, for richness)
• Fresh parsley or dill for garnish

Step-by-Step Instructions

1. Prepare the Broth and Rice

In a large pot, bring the chicken broth to a gentle boil over medium heat. Add the orzo or rice and cook according to package directions (typically 8-10 minutes for orzo, 15-20 minutes for rice). Stir occasionally to prevent sticking.

2. Temper the Eggs

In a medium bowl, whisk together the eggs and fresh lemon juice until smooth. To prevent scrambling, slowly ladle about ½ cup of the hot broth into the egg mixture while whisking constantly. Repeat with another ½ cup of broth.

3. Combine the Elements

Reduce the soup to low heat. Gradually pour the tempered egg mixture back into the pot, stirring gently. Let it warm through for about 3-5 minutes, ensuring the soup thickens without boiling.

4. Add the Chicken and Seasonings

Stir in the shredded chicken, salt, and black pepper. Let everything meld together for a couple of minutes. If using olive oil, drizzle it in now for an extra layer of richness.

5. Serve and Garnish

Ladle the soup into bowls and garnish with fresh parsley or dill. Serve warm with crusty bread or a side of pita for the full Greek experience.

Variations and Substitutions

• Make It Vegetarian – Swap chicken broth for vegetable broth and use chickpeas instead of chicken.
• Gluten-Free Option – Use rice instead of orzo.
• Add More Veggies – Stir in spinach, carrots, or celery for extra nutrients.
• Boost the Protein – Add more shredded chicken or toss in chickpeas for added heartiness.
• Extra Creamy – Blend half the soup before adding the chicken to create an ultra-lush texture.

Servings and Timing

• Servings: 4-6
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Storage and Reheating

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Avoid freezing, as the egg-based broth may separate and lose its creamy texture.
• Reheating: Warm gently on low heat, stirring frequently. Avoid boiling, as it can cause the eggs to curdle.

FAQs

What makes Avgolemono soup thick and creamy?

The combination of whisked eggs and lemon juice, tempered with warm broth, creates a silky, creamy texture without using dairy.

Can I use store-bought rotisserie chicken?

Absolutely! It saves time and adds a rich flavor. Just shred the chicken and stir it in at the end.

Is it okay to reheat Avgolemono soup?

Yes, but do so gently over low heat. Boiling may cause the eggs to curdle.

What type of rice works best for this soup?

Short-grain white rice is commonly used, but long-grain or even brown rice can work with adjusted cooking times.

Can I use a different citrus instead of lemon?

Lemon is traditional, but a touch of lime or even orange could add a unique twist.

How do I prevent the eggs from scrambling?

Tempering is key—slowly add hot broth to the eggs while whisking constantly before incorporating it into the soup.

What herbs pair best with Avgolemono soup?

Dill and parsley are classic, but basil or thyme can also complement the flavors.

Can I make this soup in a slow cooker?

Yes! Cook the broth, rice, and chicken on low for 4-6 hours, then add the tempered egg mixture at the end.

Is this soup traditionally served as a main or side dish?

It’s often served as a starter, but it can be a complete meal with some bread on the side.

How can I make this soup heartier?

Add extra chicken, orzo, or rice, or stir in cooked chickpeas for more substance.

Conclusion

Greek Lemon Chicken Soup is a beautifully simple yet elegant dish, offering a creamy, citrusy, and savory balance. Whether you enjoy it as a cozy meal on a chilly evening or a light and refreshing bowl in warmer weather, this recipe delivers comfort with every spoonful. Try it once, and it just might become a staple in your home kitchen.

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