Greek Lemon Chicken Soup (Avgolemono)

Greek Lemon Chicken Soup (Avgolemono)

🥣 Description

Avgolemono Soup (pronounced ahv-go-leh-MO-no) is a classic Greek comfort food, beloved for its silky texture and bright, lemony flavor.
The name literally means “egg-lemon,” referring to the creamy sauce made from eggs and lemon juice that’s gently whisked into hot chicken broth — no cream needed!
It’s both hearty and light, making it perfect for any season, especially when you crave something nourishing yet refreshing.

---

🍗 Ingredients (Serves 4–6)

For the Soup:

• 6 cups (1.5 L) chicken broth (homemade or low-sodium)

• 1 cup cooked chicken, shredded (preferably from poached or roasted chicken)

• ½ cup orzo (or rice, for a gluten-free option)

• 3 large eggs

• 2 lemons, juiced (about ⅓ cup fresh juice)

• 1 small onion, finely chopped (optional, for added depth)

• 2 cloves garlic, minced (optional)

• 1 tablespoon olive oil

• Salt and freshly ground black pepper, to taste

• 2 tablespoons fresh dill or parsley, chopped (for garnish)

👩‍🍳 Directions

1. Cook the orzo:
   In a medium pot, bring chicken broth to a simmer. Add orzo (or rice) and cook until tender, about 8–10 minutes.

2. Sauté aromatics (optional):
   In a separate skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent and fragrant, about 3 minutes. Add this mixture to the broth.

3. Add the chicken:
   Stir in shredded chicken and reduce heat to low. Keep the soup hot but do not boil once the chicken is added.

4. Prepare the avgolemono (egg-lemon mixture):
   In a large bowl, whisk eggs until frothy. Slowly whisk in the lemon juice.
   Then, temper the mixture: slowly ladle in about 1–2 cups of the hot broth, whisking constantly so the eggs don’t curdle.

5. Combine & finish:
   Slowly pour the tempered egg-lemon mixture back into the soup, stirring continuously over low heat.
   Let it warm gently until slightly thickened — about 2–3 minutes. Do not let it boil.

6. Season & serve:
   Taste and adjust salt, pepper, and lemon juice.
   Garnish with fresh dill or parsley and serve warm.

🍽️ Servings

Serves: 4–6
Serving Size: ~1½ cups

⚖️ Nutritional Information (Per Serving)

(Values are approximate and may vary by ingredients used.)

🌿 Health Benefits

1. Rich in Protein: The chicken provides lean protein, aiding muscle repair and satiety.

2. Immunity Boosting: Lemon juice is high in Vitamin C, supporting immune health.

3. Gut-Friendly: The warm broth and eggs are soothing to the digestive system.

4. Low-Carb Option: Easy to modify for a keto or low-carb diet by omitting orzo.

5. Hydrating & Light: Perfect for hydration when sick or recovering.

💡 Pro Tips & Notes

• Temper carefully: The key to creamy soup is adding hot broth slowly to the egg-lemon mix.

• Avoid curdling: Never boil after adding eggs — low and slow wins!

• For thicker soup: Add more orzo or simmer slightly longer after combining.

• Make-ahead: The soup can be stored for up to 3 days, but reheat gently over low heat.

• Freezing tip: Freeze without the egg mixture, then add fresh avgolemono when reheating.

❓ Frequently Asked Questions

Q1: Can I make Avgolemono vegetarian?
Yes! Use vegetable broth and replace chicken with chickpeas or tofu.

Q2: Can I use rotisserie chicken?
Absolutely — it saves time and adds rich flavor.

Q3: My soup curdled. What happened?
It likely boiled after adding the egg mixture. Keep the temperature low and whisk continuously.

Q4: Can I use other grains?
Yes! Try rice, couscous, or cauliflower rice for different textures.

Q5: How lemony should it be?
That’s up to you! Start with the juice of one lemon and adjust to taste — Greek families often prefer it very tangy.

🕊️ Summary

Greek Lemon Chicken Soup (Avgolemono) is the ultimate Mediterranean comfort bowl — creamy yet dairy-free, tangy yet soothing, and deeply nourishing.
It’s perfect for weeknights, cold weather, or anyone in need of a healing, flavorful meal.