How to Make the Perfect Greek Lemon Chicken Soup
Greek · Medium · 45 min · 6 servings
This classic Avgolemono soup features tender shredded chicken and orzo simmered in a rich homemade broth that gets thickened and brightened by a silky egg and lemon mixture. The result is a velvety comforting soup that is simultaneously hearty and refreshing with a beautiful pale golden color.
Why this recipe works
This Greek Lemon Chicken Soup recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 45 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 310 calories with 28g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 1.5 lbs boneless skinless chicken breasts
- 8 cups low sodium chicken broth
- 0.75 cup orzo pasta uncooked
- 3 whole large eggs
- 3 whole lemons juiced about half cup
- 1 medium yellow onion finely diced
- 2 stalks celery finely diced
- 1 tsp dried dill or 2 tbsp fresh dill
Step by step instructions
Step 1: Simmer the Chicken
Pour the chicken broth into a large pot and bring to a gentle boil over medium high heat. Add the whole chicken breasts along with the diced onion and celery and reduce heat to medium. Simmer uncovered for 18 to 20 minutes until the chicken is fully cooked through and registers 165 degrees F internally.
Step 2: Shred and Cook Orzo
Remove the cooked chicken from the pot using tongs and set aside on a cutting board to rest and cool slightly. Add the orzo to the still simmering broth and cook for 8 to 9 minutes until just tender. While the orzo cooks use two forks to shred the chicken into bite sized pieces and then return it to the pot.
Step 3: Prepare the Avgolemono
In a medium bowl whisk together the eggs until light and frothy which takes about one minute of vigorous whisking. Slowly whisk in the fresh lemon juice and continue whisking until the mixture is smooth and well combined. This egg lemon mixture is the defining element of Avgolemono and must be done carefully.
Step 4: Temper the Eggs
This step is essential to prevent the eggs from scrambling. Ladle about two cups of the hot broth from the pot very slowly into the egg lemon mixture while whisking constantly and vigorously. This gradually raises the temperature of the eggs. Then slowly pour the tempered mixture back into the pot while stirring continuously.
Step 5: Final Simmer and Season
Reduce the heat to low and gently stir the soup for 2 to 3 minutes allowing it to thicken slightly to a creamy velvety consistency. Do not let the soup boil after adding the egg mixture. Season generously with salt and pepper then stir in the dill. Ladle into bowls and garnish with extra lemon slices and fresh dill.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- orzo pasta → long grain white rice or small ditalini pasta for a similar starchy texture
- boneless skinless chicken breasts → rotisserie chicken shredded which cuts the cooking time significantly
- fresh lemons → bottled lemon juice in a pinch though fresh lemons provide a much brighter cleaner flavor
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Adding the egg lemon mixture directly to the boiling soup without tempering which causes the eggs to curdle and creates an unpleasant scrambled texture
- Allowing the soup to boil vigorously after the Avgolemono has been added which breaks the emulsion and ruins the creamy consistency
- Under-whisking the eggs before adding the lemon juice resulting in a thin sauce that does not properly thicken and enrich the broth
Nutrition facts
Per serving: 310 calories, 28g protein, 24g carbs, 11g fat, 2g fiber.
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