Description
This Healing Greek Lemon Chicken Soup, known as Avgolemono, is a comforting and wellness-boosting traditional recipe. Featuring tender chicken, bright lemon juice, and a creamy texture achieved by whisking eggs into hot broth, this soup is perfect for a nourishing meal during cold days or when you need a soothing dish. The addition of rice or orzo, along with aromatic onions and garlic, brings warmth and heartiness to each bowl.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 2 garlic cloves, minced
- 2 carrots, diced (optional)
- 8 cups chicken broth
- 1 cup white rice or orzo pasta
- 2 large eggs
- 1 egg yolk
- Juice of 2–3 lemons (about ½ cup)
- 2 cups shredded cooked chicken
- Salt and black pepper, to taste
- Fresh dill or parsley, for garnish
Optional Add-ins
- Spinach or kale
- 1 tsp turmeric
- Quinoa instead of rice
Instructions
- Cook aromatics: Heat the olive oil in a large pot over medium heat. Add the finely diced onion and sauté for about 5 minutes, or until the onion becomes translucent. Stir in the minced garlic and diced carrots (if using), cooking for an additional 2 minutes until fragrant.
- Prepare broth & rice: Pour in the chicken broth and bring the mixture to a boil. Stir in the white rice or orzo pasta, and cook until tender, about 15 to 20 minutes, stirring occasionally to prevent sticking.
- Whisk eggs & lemon: In a separate bowl, whisk together the 2 large eggs, 1 egg yolk, and the juice of 2 to 3 lemons until the mixture becomes frothy and well combined.
- Temper eggs: To prevent curdling, slowly ladle a small amount of the hot broth from the pot into the egg-lemon mixture while continuously whisking. Repeat this process until the egg mixture is warmed.
- Combine & finish: Gradually pour the tempered egg and lemon mixture back into the pot of soup, stirring constantly. Add the shredded cooked chicken to the pot. Cook over low heat, ensuring the soup does not boil, until it becomes creamy and the chicken is heated through, about 3 to 5 minutes.
- Season & serve: Taste the soup and season with salt and black pepper as needed. Garnish with fresh dill or parsley. Serve the soup hot, optionally with added spinach or kale if desired.
Notes
- Be careful not to boil the soup after adding the egg mixture to avoid curdling and ensure a smooth, creamy texture.
- You can substitute quinoa for rice or orzo for a gluten-free option.
- Turmeric can be added for an extra anti-inflammatory boost and flavor.
- Leftover cooked chicken is perfect for this soup, making it a great way to use roast chicken.
- Add greens like spinach or kale in the last few minutes of cooking for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Keywords: Greek chicken soup, Avgolemono, lemon chicken soup, comfort soup, healthy soup, traditional Greek recipe, chicken and rice soup
