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Bowl of Avgolemono Greek lemon chicken soup garnished with herbs

Avgolemono (Greek Lemon Chicken Soup)

A comforting Greek lemon chicken soup that blends creamy richness with fresh lemon, making it a quick and easy meal perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Greek
Calories: 290
Ingredients Method Notes

Ingredients
  

For the soup
  • 4 cups chicken broth homemade or store-bought for convenience
  • 1 cup cooked chicken, shredded rotisserie chicken works perfectly!
  • ½ cup orzo or rice both options will add texture
  • 3 large eggs, separated the key to the creamy egg-lemon sauce
  • ¼ cup lemon juice freshly squeezed for the best flavor
  • to taste salt and pepper
  • to garnish fresh parsley adds a lovely touch

Method
 

Preparation
  1. In a large pot, bring the chicken broth to a simmer over medium heat.
  2. Once simmering, stir in the orzo or rice, cooking until tender, typically 8-10 minutes.
  3. While the orzo is cooking, whisk together the egg yolks, lemon juice, and a pinch of salt in a bowl.
  4. Gradually ladle a cup of hot broth into the egg mixture, whisking continuously to temper the eggs.
  5. Slowly pour the tempered egg mixture back into the pot, stirring well to combine. This will create a creamy texture.
  6. Add the shredded chicken and season with salt and pepper to taste. Heat gently without boiling for a few minutes.
  7. Serve warm, garnished with fresh parsley.

Notes

Be sure to whisk the egg mixture continuously while adding broth to prevent the eggs from scrambling. Adjust the lemon juice according to your taste for more or less tanginess. If the soup gets too thick, add a little more broth to reach your desired consistency. Avoid boiling the soup after adding the egg mixture to maintain its creamy texture. Add spinach or kale for a boost of greens, or toss in diced carrots for extra sweetness. Experimenting with herbs like dill or oregano can also elevate the flavor.