Avgolemono Greek Lemon Chicken Soup

Savor the warmth and vibrant flavors of Avgolemono Greek Lemon Chicken Soup, a comforting dish that combines juicy chicken, fresh veggies, and zesty lemon. Discover the key ingredients, step-by-step preparation, and health benefits of this iconic Greek recipe that brings joy to every bowl. Ready to make your own?

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Ingredients

1 whole chicken (about 3-4 pounds), cut into pieces

1 onion, quartered

2 carrots, roughly chopped

2 celery stalks, roughly chopped

4 cloves garlic, minced

8 cups low-sodium chicken broth

1 cup orzo pasta

3 large eggs

1/4 cup fresh lemon juice (about 2 lemons)

Salt and freshly ground black pepper to taste

Fresh dill or parsley for garnish

Instructions

In a large pot, combine the chicken pieces, quartered onion, chopped carrots, chopped celery, minced garlic, and chicken broth.

Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for about 30-40 minutes, or until the chicken is fully cooked and tender.

Carefully remove the chicken pieces from the broth and set them aside to cool. Strain the broth to remove the vegetables and return the liquid to the pot.

Once the chicken is cool enough to handle, shred the meat into bite-sized pieces, discarding the skin and bones.

Bring the broth back to a simmer, then add the orzo pasta and cook according to package instructions until al dente, about 8-10 minutes.

In a mixing bowl, whisk together the eggs and lemon juice until smooth. Gradually ladle about 1 cup of the hot broth into the egg mixture while whisking vigorously to temper the eggs (this prevents them from scrambling).

Slowly pour the tempered egg mixture back into the pot of simmering broth, whisking continuously until well combined and slightly thickened.

Stir in the shredded chicken and season the soup with salt and pepper to taste.

Remove from heat and let it sit for a few minutes before serving.

Prep Time, Total Time, Servings: 15 min | 1 hr 15 min | 6 servings

- Presentation Tips: Serve the soup hot in bowls, garnished with a sprinkle of freshly chopped dill or parsley, and a lemon wedge on the side for an extra zest of flavor.