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Creamy Greek Lemon Chicken Soup Recipe Easy Homemade Avgolemono Soup

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A comforting and creamy Greek lemon chicken soup known as Avgolemono, featuring tender chicken, bright lemon, and a silky egg yolk broth. Perfect for cozy dinners and family gatherings.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts or thighs
  • 6 cups low-sodium chicken broth
  • 3 large eggs, room temperature
  • 1/3 cup freshly squeezed lemon juice (about 2 large lemons)
  • 1/2 cup orzo pasta or white rice (90g)
  • 2 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh dill or parsley, chopped (optional)

Instructions

  1. Place chicken breasts or thighs in a large pot and pour in 6 cups of chicken broth. Bring to a gentle boil over medium-high heat, then reduce to a simmer and cook for 15 minutes or until chicken is cooked through (internal temperature 165°F/74°C). Skim off any foam.
  2. Add 1/2 cup orzo pasta or rice to the broth. Stir occasionally and cook until tender but not mushy, about 10-12 minutes. Alternatively, cook separately and add later.
  3. Remove cooked chicken from the pot and shred into bite-sized pieces using two forks. Set aside.
  4. In a mixing bowl, whisk 3 large room-temperature eggs until frothy. Gradually whisk in 1/3 cup freshly squeezed lemon juice.
  5. Temper the egg-lemon mixture by slowly ladling about 1 cup of hot broth into it, whisking constantly to avoid curdling.
  6. Slowly pour the tempered egg-lemon mixture back into the pot with the broth and orzo, stirring gently but continuously. Heat on low and do not let the soup boil to maintain creamy texture.
  7. Stir shredded chicken back into the pot. Add minced garlic, olive oil, salt, and pepper to taste. Warm through for 1-2 minutes.
  8. Remove from heat and garnish with fresh dill or parsley. Serve hot with a lemon wedge if desired.

Notes

Temper the eggs slowly with warm broth to prevent curdling. Keep the soup on low heat after adding the egg-lemon mixture and never let it boil. Use fresh lemon juice for best flavor. If soup is too thick, add a splash of broth or water to loosen. Leftovers thicken when chilled; reheat gently with added broth.

Nutrition

Keywords: Avgolemono, Greek lemon chicken soup, creamy chicken soup, lemon soup, easy soup recipe, homemade soup, comforting soup

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