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Classic Greek Lemon Chicken Soup (Authentic Avgolemono)

Close-up of a creamy bowl of Classic Greek Lemon Chicken Soup topped with shredded chicken and orzo pasta.
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Make authentic Avgolemono, a bright, comforting Greek lemon chicken soup. This recipe focuses on the proper technique to temper the egg-lemon mixture, giving you a silky, creamy texture without curdling.

Ingredients

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  • 6 cups homemade chicken broth or high-quality store-bought broth
  • 1 pound boneless, skinless chicken breasts or thighs
  • 1/2 cup orzo pasta or long-grain white rice
  • 3 large eggs, room temperature
  • 1/2 cup fresh lemon juice (about 3 large lemons)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons fresh dill, chopped (for garnish)

Instructions

  1. Place the chicken in a large pot and cover with the chicken broth. Bring to a boil, then reduce heat and simmer until the chicken is cooked through, about 15 to 20 minutes.
  2. Remove the cooked chicken from the broth. Shred or dice the chicken and set it aside. Keep the broth simmering gently.
  3. Add the orzo or rice to the simmering broth. Cook according to package directions until tender, usually 8 to 10 minutes for orzo.
  4. While the pasta cooks, prepare the Avgolemono mixture. In a medium bowl, whisk the eggs vigorously until they are light yellow and frothy.
  5. Slowly whisk in the fresh lemon juice until fully combined.
  6. Temper the egg mixture: Ladle about 1 to 1.5 cups of the hot broth, one small ladleful at a time, into the egg-lemon mixture while whisking constantly and rapidly. This warms the eggs without scrambling them.
  7. Once tempered, slowly pour the entire egg-lemon mixture back into the pot of simmering broth, stirring constantly as you pour. Do not allow the soup to boil after adding the egg mixture. Keep the heat low.
  8. Return the shredded chicken to the soup. Heat through for 2 minutes. Taste and adjust seasoning with salt and pepper.
  9. Serve immediately, garnished with fresh dill.

Notes

  • Use room temperature eggs for the best emulsification results.
  • If your broth seems too thick after adding the Avgolemono, add a splash of hot water to reach your desired consistency.
  • For the best flavor, use homemade chicken broth.

Nutrition

Find it online: https://rosatasty.com/classic-greek-lemon-chicken-soup-recipe/