Name: Greek Lemon Chicken Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Greek
Ingredients: 2 tablespoons extra-virgin olive oil; 1 small sweet onion, diced small; 2 stalks celery, diced small; 2 medium carrots, diced small; 2 cloves garlic, minced; 1/2 teaspoon kosher salt (not table salt); 1/8 teaspoon pepper; 1/2 cup Arborio rice; 6 cups low-sodium chicken stock; 1 large bay leaf; 2 (6 ounces each) chicken breasts, seasoned, cooked, and shredded; 1/3 cup fresh lemon juice; 2 large eggs; 2 ½ tablespoons chopped fresh dill

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Greek Lemon Chicken Soup (also known as Avgolemono) is a classic, comforting dish that combines the heartiness of chicken, the brightness of lemon, and the richness of eggs. This flavorful soup has a velvety texture from the egg mixture and a fresh citrusy kick, making it perfect for cozy meals or special occasions.

Why You’ll Love This Recipe

Rich and Comforting: The creamy texture from the eggs and the warmth from the chicken make it a comforting and hearty soup.
Fresh and Tangy: The lemon adds a refreshing, zesty flavor that lifts the soup and makes it unique.
Easy to Make: Despite its luxurious taste, this soup is simple to prepare and requires only a few ingredients.

Ingredients

For the Soup

Chicken breasts or thighs: The base of the soup, providing tender chicken and flavor.
Vegetable or chicken broth: The savory liquid base that adds depth to the soup.
Onion: Provides a savory flavor to the soup base.
Carrots: Adds a slight sweetness and color to the soup.
Celery: Contributes a fresh, crunchy texture and subtle flavor.
Garlic: Adds aromatic depth to the soup.
Orzo or rice: A small pasta or rice, which helps to bulk up the soup and add heartiness.
Lemon: Provides a tangy citrus flavor that makes the soup refreshing.
Eggs: The key to creating the creamy texture and richness of the soup.
Salt and pepper: For seasoning and balancing the flavors.

Instructions

Step 1: Cook the Chicken

In a large pot, combine the chicken breasts or thighs with broth, onion, carrots, celery, and garlic.
Bring to a boil, then lower the heat and simmer for 25-30 minutes, or until the chicken is fully cooked.

Step 2: Shred the Chicken

Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.

Step 3: Cook the Orzo

Add orzo or rice to the soup and cook according to package directions, about 10 minutes.

Step 4: Make the Egg-Lemon Mixture

In a bowl, whisk together eggs and lemon juice until smooth.

Step 5: Temper the Egg Mixture

To prevent the eggs from scrambling, slowly ladle some of the hot broth from the pot into the egg mixture, stirring constantly to gradually warm it. This step is called tempering.

Step 6: Combine the Egg Mixture

Slowly add the tempered egg mixture back into the soup, stirring constantly. Cook for 2-3 minutes over low heat, allowing the soup to thicken slightly. Do not bring the soup to a boil once the eggs have been added.

Step 7: Adjust Seasoning

Taste the soup and adjust the seasoning with salt and pepper as needed.

Step 8: Serve

Ladle the soup into bowls and serve immediately. Garnish with additional lemon zest or fresh herbs if desired.

Tips for Success

Use homemade broth: For the best flavor, use homemade chicken or vegetable broth, but store-bought works great too.
Do not boil the soup after adding the egg mixture: Boiling can cause the eggs to curdle.
Adjust the consistency: If the soup is too thick, add more broth or water to reach your desired consistency.
Add herbs: Fresh parsley or dill can be added for an extra layer of flavor and garnish.

Nutrition Facts (per serving)

Servings: 6
Calories: 250
Total Fat: 12g
Saturated Fat: 3g
Cholesterol: 120mg
Sodium: 450mg
Carbohydrates: 18g
Fiber: 2g
Sugar: 4g
Protein: 20g

FAQ

Q1: Can I make this soup ahead of time?
A1: Yes, you can prepare the soup a day ahead. Just be sure to store it in an airtight container in the refrigerator. Reheat it gently before serving.

Q2: Can I use chicken thighs instead of chicken breasts?
A2: Yes, chicken thighs are a great choice! They add extra flavor and tenderness to the soup.

Q3: Can I use a different pasta instead of orzo?
A3: Yes, you can substitute orzo with other small pasta shapes like ditalini or even rice if you prefer.

Q4: Can I make this soup without eggs?
A4: The eggs are essential for the creamy texture, but you can try using a dairy-based substitute such as heavy cream for a similar effect.

Q5: Is this soup gluten-free?
A5: It can be made gluten-free by using gluten-free pasta or rice instead of orzo.

Q6: Can I make this soup vegetarian?
A6: Yes, use vegetable broth and skip the chicken for a vegetarian version of the soup. You can also add more vegetables for added flavor.

Q7: Can I freeze Greek lemon chicken soup?
A7: It is best to freeze the soup without the egg mixture. You can freeze the broth, chicken, and vegetables, then add the egg mixture when you reheat the soup.

Q8: Can I add other vegetables?
A8: Yes, feel free to add other vegetables like zucchini, spinach, or potatoes for extra flavor and nutrition.

Q9: How can I make this soup spicier?
A9: Add a pinch of red pepper flakes or a chopped fresh chili to the soup for an extra kick.

Q10: Can I use a slow cooker to make this soup?
A10: Yes, you can cook the chicken and vegetables in the slow cooker on low for 6-8 hours. Once done, follow the remaining steps for adding orzo, eggs, and seasoning.

This Greek Lemon Chicken Soup is a deliciously comforting dish that will warm you up on the coldest of days. Whether you’re enjoying it for a cozy dinner or serving it at a gathering, this soup is sure to impress.