Greek Lemon Chicken Soup
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.
A creamy and comforting Greek egg-lemon soup with tender chicken and orzo that is ready in 45 minutes.
Nutrition per serving
Ingredients
Main
Base
Starch
Thickener
Acid
Aromatics
Seasoning
Instructions
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.
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.
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.
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.
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.
Substitutions
Common mistakes
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