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Creamy Greek Lemon Chicken Soup Recipe Easy Homemade Avgolemono Guide

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A simple, comforting Greek lemon chicken soup (Avgolemono) with a silky, tangy broth made from eggs and fresh lemon juice, perfect for cozy evenings and quick meals.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 pound / 450 g) or bone-in chicken thighs
  • 6 cups (1.4 liters) good-quality low-sodium chicken broth
  • 1/2 cup (85 g) orzo pasta (substitute with rice or gluten-free pasta if desired)
  • 3 large eggs, room temperature
  • 2 large lemons, juiced (about 1/3 cup / 80 ml)
  • 2 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Place the chicken breasts in a large pot and cover with chicken broth. Bring to a gentle simmer over medium heat. Skim any foam or impurities from the surface. Simmer until chicken is cooked through, about 20 minutes. Avoid boiling vigorously.
  2. Remove the chicken from the pot and set aside to cool. Add orzo to the simmering broth and cook until tender but still slightly firm, about 8-10 minutes, stirring occasionally.
  3. Shred the chicken into bite-sized pieces using two forks and set aside.
  4. In a small pan, heat olive oil over medium heat. Add minced garlic and cook until fragrant and lightly golden, about 1 minute. Add garlic and oil mixture back into the pot with orzo and broth, stirring well.
  5. In a medium mixing bowl, whisk the eggs until frothy. Gradually whisk in the fresh lemon juice until well combined.
  6. Slowly ladle about 1 cup (240 ml) of hot broth from the pot into the egg-lemon mixture while whisking constantly to temper the eggs.
  7. Pour the tempered egg mixture back into the pot, stirring continuously over low heat. Heat gently until the soup thickens slightly, about 3-5 minutes. Do not boil.
  8. Stir shredded chicken into the soup and warm through for another 2 minutes.
  9. Taste and adjust salt and pepper. Remove from heat and sprinkle with fresh chopped parsley. Serve warm.

Notes

Use room temperature eggs to prevent curdling. Temper eggs slowly by adding hot broth gradually while whisking. Do not boil soup after adding egg mixture to maintain silky texture. Fresh lemon juice is essential for brightness. If soup is too thick, add broth or water to adjust consistency. Leftovers store well refrigerated for up to 3 days; reheat gently on stovetop.

Nutrition

Keywords: Avgolemono, Greek lemon chicken soup, creamy chicken soup, lemon soup, easy chicken soup, comfort food, homemade soup

Find it online: https://tempotaste.com/creamy-greek-lemon-chicken-soup-recipe-easy-homemade-avgolemono-guide/