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Homemade Greek Lemon Chicken Soup (Avgolemono)

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A bright and cozy soup full of lemon, tender chicken, and silky eggs. Perfect for chilly nights or as a comforting meal.

Ingredients

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  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced (optional)
  • 3 garlic cloves, minced
  • 8 cups low-sodium chicken broth
  • 1 cup white rice or orzo (use rice for gluten-free)
  • 2 cups cooked shredded chicken
  • 3 large eggs
  • 1/2 cup fresh lemon juice (about 2–3 lemons), plus 1 teaspoon zest (optional)
  • 1 bay leaf (optional)
  • 1–2 tablespoons fresh dill or parsley, chopped
  • 1 teaspoon kosher salt, or to taste
  • 1/2 teaspoon black pepper, or to taste

Instructions

  1. Warm a large pot over medium heat. Add olive oil, onion, carrot, and celery. Cook for 5–6 minutes until soft. Stir in garlic for 30 seconds.
  2. Pour in chicken broth. Add bay leaf if using. Bring to a gentle boil.
  3. Stir in rice or orzo. Reduce to a lively simmer. Cook until tender (rice 15–18 minutes, orzo 8–10 minutes).
  4. Add shredded chicken. Season with salt and pepper. Keep the soup at a gentle simmer.
  5. In a medium bowl, whisk the eggs until smooth. Slowly whisk in lemon juice (and zest) to make a bright, frothy mix.
  6. Temper the eggs: Ladle 2–3 scoops of hot soup (no solids) into the egg-lemon bowl while whisking nonstop. Return this warm mixture to the pot, stirring over medium-low heat for 3–5 minutes until slightly thick and silky. Do not boil.
  7. Turn off the heat. Stir in fresh dill or parsley. Taste and adjust salt, pepper, and lemon. Serve warm with extra herbs and lemon wedges.

Notes

For a silky soup, never boil after adding the egg-lemon mix. Cool fully before storing in airtight containers for up to 3–4 days.

Nutrition

Find it online: https://diyprzepisy.com/homemade-greek-lemon-chicken-soup/

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