This creamy, comforting Greek Lemon Chicken Soup, known as Avgolemono, is a Mediterranean classic. Made with tender shredded chicken, rice, and a silky lemon-egg broth, it’s both hearty and refreshing.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients
For the Soup:
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 large carrot, diced
1 celery stalk, diced
6 cups chicken broth (homemade or low-sodium)
1 cup cooked, shredded chicken (rotisserie works well)
½ cup white rice (or orzo pasta)
1 teaspoon dried oregano
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
For the Avgolemono (Egg-Lemon Mixture):
2 large eggs
¼ cup fresh lemon juice (about 1 large lemon)
For Garnish:
Fresh parsley or dill, chopped
Lemon slices
Instructions
Sauté the Aromatics
Heat olive oil in a large pot over medium heat.
Add onion, garlic, carrot, and celery. Sauté for 3-4 minutes until softened.
Cook the Soup
Pour in the chicken broth and bring to a boil.
Add the rice (or orzo), oregano, salt, and pepper. Reduce heat to a simmer and cook for 15 minutes, or until the rice is tender.
Stir in the shredded chicken and let it warm through for another 3-4 minutes.
Prepare the Avgolemono Mixture
In a medium bowl, whisk the eggs until frothy.
See also Spaghetti with Cherry Tomato Sauce recipe
Gradually whisk in the fresh lemon juice.
Slowly add ½ cup of hot broth from the soup to the egg mixture, whisking continuously to temper the eggs (this prevents scrambling).
Slowly pour the egg mixture back into the pot while stirring constantly.
Final Touches & Serve
Simmer (do not boil) for 2-3 more minutes until the soup thickens slightly.
Remove from heat and garnish with fresh parsley or dill.
Serve with lemon slices and crusty bread.
