Greek Avgolemono – Lemon Chicken Soup for Healing
A silky, tangy, and comforting Greek lemon chicken soup made with simple ingredients like chicken, eggs, lemon, and rice or orzo. Naturally creamy without dairy, this nourishing dish is perfect for cold days, sick days, or whenever you need a warm, cozy meal.
Ingredients
- 4 cups chicken broth
- 1 cup shredded cooked chicken
- ½ cup orzo pasta or rice
- 2 large eggs
- ¼ cup fresh lemon juice
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon olive oil optional, for extra richness
- Fresh parsley or dill for garnish
Instructions
Cook the Orzo & Chicken
- In a large pot, bring the chicken broth to a gentle boil. Add the orzo or rice and let it cook until tender, about 10 minutes. Stir in the shredded chicken and allow it to warm through.
Prepare the Egg-Lemon Mixture
- In a separate bowl, whisk together the eggs and fresh lemon juice until smooth. Slowly ladle in about 1 cup of hot broth, whisking constantly to temper the eggs and prevent scrambling.
Thicken the Soup
- Reduce the heat to low and slowly stir the egg-lemon mixture back into the soup, stirring continuously for about 2-3 minutes until the soup thickens. Do not let it boil.
Serve & Garnish
- Taste and adjust seasoning with salt and black pepper as needed. Ladle the soup into bowls and garnish with fresh dill or parsley.
Notes
- For a vegetarian version, swap chicken broth for vegetable broth and use chickpeas instead of chicken.
- To store: Keep in an airtight container in the fridge for up to 3 days. Reheat gently over low heat to prevent curdling.
- Freezing tip: If freezing, omit the eggs and add them fresh when reheating for the best texture.