Greek Lemon Chicken Soup
This comforting Greek Lemon Chicken Soup, also known as Avgolemono, is a delightful blend of tender chicken, zesty lemon, and fluffy rice. It’s perfect for a cozy dinner or when you're feeling under the weather.
Equipment
- 1 large pot
- 1 whisk
- 1 cutting board
- 1 measuring cups and spoons
- 1 serving bowls
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 cup cooked chicken, shredded
- ½ cup uncooked orzo or rice
- 3 large eggs
- ¼ cup fresh lemon juice about 2 large lemons
- to taste salt
- to taste pepper
- optional fresh parsley or dill for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are tender.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and bring to a boil. Add the uncooked orzo or rice and return to a boil. Reduce heat to a simmer and cook according to package directions until the pasta or rice is tender (usually about 10-15 minutes).
- Once the orzo or rice is cooked, stir in the shredded chicken.
- In a separate bowl, whisk together the eggs and lemon juice until well combined. Slowly ladle in about a cup of the hot broth into the egg mixture while whisking to temper the eggs.
- Slowly pour the egg and lemon mixture back into the pot while stirring gently. Cook the soup over low heat for another 5 minutes, making sure it does not boil.
- Season with salt and pepper to taste, and serve hot, garnished with fresh parsley or dill if desired.
Notes
Make sure to use fresh lemon juice for the best flavor.
You can substitute the chicken with tofu for a vegetarian version.
This soup can be stored in the refrigerator for up to 3 days; however, the orzo or rice may absorb more liquid over time, so you may want to add a bit of broth when reheating.