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Creamy Greek Lemon Chicken Soup Recipe Easy Homemade Avgolemono Delight

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A comforting and creamy Greek lemon chicken soup (avgolemono) that combines tender chicken, bright lemon, and a silky egg-lemon mixture for a nourishing and uplifting meal.

Ingredients

Scale
  • 6 cups (1.4 liters) chicken broth, homemade or store-bought (preferably low-sodium)
  • 2 cups cooked chicken, shredded or diced (rotisserie chicken works well)
  • ½ cup (90g) orzo or rice
  • 3 large eggs, room temperature
  • ¼ cup (60ml) fresh lemon juice (from about 2 lemons)
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh dill or parsley, chopped (optional)

Instructions

  1. In a large pot, bring the chicken broth to a gentle boil over medium heat. If using raw chicken breasts, add them now and simmer until cooked through, about 15-20 minutes. Remove and shred once cooled. If using pre-cooked chicken, add it near the end of cooking.
  2. Add ½ cup of orzo to the simmering broth. Cook until tender but still slightly firm, about 8-10 minutes, stirring occasionally to prevent sticking.
  3. While the orzo cooks, heat 2 tablespoons olive oil in a small pan over medium heat. Add minced garlic and sauté until fragrant and golden, about 1-2 minutes. Stir this into the broth once done.
  4. In a medium bowl, whisk 3 large eggs with ¼ cup fresh lemon juice until smooth and frothy.
  5. Slowly ladle about 1 cup of hot broth into the egg-lemon mixture while whisking constantly to temper the eggs and prevent scrambling.
  6. Gradually pour the tempered egg-lemon mixture back into the pot, stirring gently. Keep the heat low—avoid boiling—to allow the soup to thicken and become velvety, about 3-5 minutes. Add shredded chicken now, and season with salt and black pepper to taste.
  7. Stir in 2 tablespoons chopped dill or parsley for brightness. Remove from heat and let the soup rest for a few minutes before serving.

Notes

To prevent curdling, temper the eggs by slowly whisking hot broth into the egg-lemon mixture before adding it back to the pot. Keep heat low and stir gently when adding the mixture. If soup is too thick, add warm broth or water to adjust consistency. Use room temperature eggs to avoid scrambling. For gluten-free, substitute orzo with rice or quinoa. Reheat leftovers gently with added broth to maintain creaminess.

Nutrition

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

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