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Creamy Greek Lemon Chicken Soup Avgolemono

creamy Greek lemon chicken soup Avgolemono - featured image
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A comforting and creamy Greek lemon chicken soup featuring a silky egg-lemon sauce called avgolemono, perfect for cozy evenings and quick homemade comfort.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts or thighs
  • 6 cups low-sodium chicken broth
  • 1/2 cup white rice or orzo pasta
  • Juice of 2 large lemons
  • 3 large eggs, room temperature
  • 2 cloves garlic, minced
  • 1 small yellow onion, finely chopped
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • 2 tablespoons fresh dill or parsley, chopped (optional)

Instructions

  1. Rinse the chicken breasts or thighs and pat dry. Season lightly with salt and pepper.
  2. Heat 2 tablespoons olive oil in a pot over medium heat. Add chopped onion and minced garlic, cooking until soft and translucent, about 5 minutes.
  3. Add the chicken to the pot and lightly brown for 2-3 minutes per side.
  4. Pour in 6 cups chicken broth. Bring to a boil, then reduce heat to low and simmer, partially covered, for about 20 minutes or until chicken is cooked through.
  5. Remove chicken and set aside to cool slightly. Add rice or orzo to simmering broth and cook until tender (about 15 minutes for rice, 8-10 minutes for orzo), stirring occasionally.
  6. Shred the chicken into bite-sized pieces using two forks.
  7. In a bowl, whisk together 3 eggs and juice of 2 lemons until smooth and frothy.
  8. Slowly ladle about 1 cup of hot broth into the egg-lemon mixture, whisking constantly to temper the eggs.
  9. Gradually pour the tempered egg mixture back into the pot, stirring gently. Add shredded chicken back in.
  10. Warm the soup on low heat without boiling until it thickens slightly and becomes creamy, about 3-5 minutes.
  11. Taste and adjust salt and pepper. Garnish with chopped fresh dill or parsley before serving.

Notes

Use room temperature eggs to prevent curdling. Temper eggs slowly by adding hot broth gradually. Do not boil soup after adding eggs to maintain silky texture. Use fresh lemon juice for best flavor. Soup thickens after refrigeration; thin with broth when reheating. Avoid freezing to prevent sauce separation.

Nutrition

Keywords: Greek lemon chicken soup, Avgolemono, creamy chicken soup, lemon chicken soup, Greek soup, comfort food, easy chicken soup

Find it online: https://magnetmeal.com/creamy-greek-lemon-chicken-soup-avgolemono-recipe-easy-homemade-comfort/