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Homemade Greek Lemon Chicken Soup (Avgolemono)

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Bright and cozy Greek lemon chicken soup that combines chicken broth, rice or orzo, fresh lemon juice, and whisked eggs for a creamy yet comforting meal.

Ingredients

Scale
  • 6 cups chicken broth (low-sodium preferred)
  • 1/2 cup uncooked white rice or 3/4 cup orzo
  • 2 cups cooked shredded chicken (rotisserie works well)
  • 3 large eggs
  • 1/3–1/2 cup fresh lemon juice (to taste), plus zest of 1 lemon (optional)
  • 1–2 tablespoons olive oil (optional, for richness)
  • 1–2 tablespoons fresh dill or parsley, chopped (optional)
  • 1 teaspoon kosher salt, to taste
  • 1/2 teaspoon black pepper, to taste

Instructions

  1. Bring the chicken broth to a gentle boil in a large pot over medium-high heat.
  2. Stir in the rice (or orzo). Reduce heat to medium and simmer until tender (rice: 12–15 minutes; orzo: 8–10 minutes).
  3. Whisk the eggs in a bowl until smooth. Slowly whisk in the lemon juice to combine.
  4. Temper the eggs by ladling 1 cup of hot broth into the egg-lemon mixture slowly, whisking constantly. Repeat with a second cup until warm and silky.
  5. Stir the shredded chicken into the pot. Lower the heat to low.
  6. Pour the tempered egg-lemon mixture back into the pot, whisking gently. Keep the heat low and cook for 2–3 minutes, stirring, until the soup thickens slightly. Do not boil.
  7. Season with salt and pepper. Add olive oil and herbs if using. Taste and adjust lemon or salt. Serve warm with extra lemon and dill.

Notes

For a gluten-free version, use rice instead of orzo. For low-carb, substitute cauliflower rice. Can easily be made vegetarian by replacing chicken with chickpeas and using vegetable broth.

Nutrition

Find it online: https://sourdoughvoyage.com/homemade-greek-lemon-chicken-soup-avgolemono/