🍋🍗 Greek Lemon Chicken Soup (Avgolemono)
🥣 Ingredients (Serves 4–6)
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1 tablespoon olive oil
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1 medium onion, finely chopped
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2 garlic cloves, minced
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6 cups chicken broth (preferably homemade or low-sodium)
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1 cup cooked chicken, shredded (rotisserie or poached)
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1/2 cup orzo or rice
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2 large eggs
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2–3 tablespoons fresh lemon juice (adjust to taste)
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Salt & pepper, to taste
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Fresh dill or parsley, chopped (optional, for garnish)
🍳 Instructions
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Sauté aromatics:
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In a large pot, heat olive oil over medium heat.
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Add onion and sauté until soft (about 5 minutes), then add garlic and cook for 30 seconds more.
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Simmer the soup base:
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Pour in the chicken broth and bring to a boil.
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Add orzo or rice. Reduce heat and simmer until tender (about 10 minutes for orzo, 15–18 for rice).
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Add the chicken:
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Stir in the shredded cooked chicken. Let it warm through while you prepare the lemon-egg mixture.
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Make the avgolemono (lemon-egg emulsion):
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In a bowl, whisk the eggs until smooth. Slowly add the lemon juice while whisking.
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Temper the mixture: Gradually ladle 1–2 cups of hot soup (without rice or orzo) into the egg-lemon mix, whisking constantly to avoid curdling.
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Finish the soup:
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Slowly stir the tempered avgolemono into the pot. Keep the heat very low (do not boil) and stir gently until the soup thickens slightly and becomes creamy.
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Season & serve:
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Taste and adjust salt, pepper, and lemon juice.
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Garnish with fresh dill or parsley if desired.
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📝 Tips:
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Don’t let it boil after adding the eggs or it might curdle.
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For a richer flavor, use homemade chicken stock and bone-in chicken.
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Leftovers can be reheated gently on low—avoid microwaving on high.
Would you like a slow cooker version, gluten-free twist, or to use cauliflower rice or quinoa instead?