This Greek Lemon Chicken Soup is the perfect balance of comforting and refreshing. The richness of the chicken broth is enhanced by the creamy egg mixture, while the fresh lemon juice gives the soup a bright, tangy finish. The addition of orzo or rice makes the soup hearty enough to be a full meal, and the tender chicken adds a satisfying source of protein.
The flavors in Avgolemono are simple yet incredibly delicious. The egg and lemon mixture transforms the soup into something velvety and luxurious without being heavy. The lemon adds a burst of freshness, which makes the soup feel light and revitalizing, even in colder months.
Not only does this soup taste amazing, but it’s also packed with nutrients. The chicken provides lean protein, while the lemon juice is rich in vitamin C, and the broth offers minerals like potassium and magnesium. Fresh herbs like dill or parsley enhance the soup with even more freshness and depth of flavor.
Tips for the Perfect Avgolemono Soup:
- Tempering the Eggs: When adding the egg mixture to the hot broth, make sure to temper the eggs first. Adding the hot broth to the eggs gradually will help prevent curdling and give you a smooth, creamy texture.
- Adjust the Consistency: If you prefer a thicker soup, you can add a bit more orzo or rice. For a lighter broth, reduce the amount of pasta or rice or omit it altogether.
- Herb Variations: Fresh dill is traditional in Greek Avgolemono, but you can also use parsley, thyme, or oregano if you prefer a different flavor profile.
- Make it Vegetarian: For a vegetarian version, you can replace the chicken with tofu or chickpeas and use vegetable broth instead of chicken broth.
- Serve with Bread: This soup pairs wonderfully with a slice of crusty bread or pita on the side to soak up the rich, lemony broth.
Greek Lemon Chicken Soup (Avgolemono Soup)
Greek Lemon Chicken Soup (Avgolemono) is a classic Mediterranean dish that combines tender chicken, a flavorful broth, and a velvety smooth egg and lemon mixture. This hearty yet light soup is both comforting and refreshing, with the tangy lemon providing a zesty lift to the rich chicken broth, while the eggs create a creamy texture without the need for heavy cream. It’s the perfect balance of flavors and textures, making it a favorite in Greek homes and restaurants alike. Whether you’re serving it as a starter or as a main dish, this soup is sure to warm your soul.
Ingredients:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cooked and shredded
- 6 cups chicken broth (preferably homemade or low-sodium)
- 1/2 cup orzo pasta or rice (optional)
- 3 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
- Zest of 1 lemon
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh dill or parsley, chopped (for garnish)
Instructions:
- Cook the Chicken:
- In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for about 3-4 minutes, until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
- Pour in the chicken broth and bring it to a boil. Once boiling, add the shredded chicken and orzo or rice (if using). Let the soup simmer for about 10-12 minutes until the pasta is tender or the rice is fully cooked.
- Make the Avgolemono Mixture:
- While the soup is simmering, in a separate bowl, whisk together the eggs, lemon juice, and lemon zest until the mixture is smooth and well combined.
- To temper the eggs and avoid curdling, slowly ladle a small amount (about 1 cup) of the hot soup broth into the egg and lemon mixture, whisking continuously. This will gradually raise the temperature of the eggs. Once the egg mixture is warmed, slowly pour it back into the soup while stirring constantly.
- Finish the Soup:
- Lower the heat to medium-low, and continue stirring the soup until it thickens slightly. Be careful not to let it come to a full boil after adding the egg mixture, as this can cause the eggs to scramble. The soup should become creamy with a smooth texture.
- Taste the soup and adjust seasoning with salt and pepper as needed.
- Serve:
- Ladle the soup into bowls and garnish with fresh dill or parsley for a burst of color and flavor. You can also drizzle a bit more fresh lemon juice on top for extra tang.
Nutrition (per serving, makes 4 servings):
- Calories: 250 kcal
- Protein: 25g
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 15g
- Fiber: 2g
- Net Carbs: 13g
- Sugar: 2g
- Sodium: 650mg
- Potassium: 250mg
