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How to Make Greek Lemon and Chicken Soup (Avgolemono) - A Step-by-Step Guide

Greek Lemon and Chicken Soup, or Avgolemono, is a traditional and beloved dish in Greek cuisine. This soup is known for its creamy texture, tangy flavor, and comforting aroma. It is a popular choice during the cold winter months, and is often enjoyed as a light and satisfying meal. The combination of chicken, rice, and lemon creates a delicious and refreshing soup that is perfect for any occasion.

One of the key ingredients in this dish is the use of eggs, which provides the soup with...

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Ingredients

  • 2 tablespoons olive oil
  • ½ medium carrot, diced
  • ½ medium red onion, diced
  • ½ stalk celery, diced
  • 1 clove garlic, minced
  • 2 (32 ounce) cartons chicken broth
  • 1 teaspoon dried parsley
  • ½ teaspoon dried oregano
  • 1 ½ cups shredded cooked chicken
  • 1 cup orzo pasta
  • 4 large eggs, at room temperature
  • 2 medium lemons, zested and juiced, divided
  • ½ teaspoon chicken bouillon powder, or more to taste
  • 3 dashes hot pepper sauce
  • salt and ground black pepper to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Servings: 8
  • Yield: 8 servings

  • Heat oil in a large soup pot over medium-low heat. Add carrot, onion, and celery. Cook, stirring continuously, until vegetables start to soften and turn translucent, 5 to 10 minutes. Stir in garlic and cook until fragrant, about 1 minute.
  • Add chicken broth, parsley, and oregano. Increase heat to medium-high and bring to a boil. Add chicken and orzo. Reduce heat to a simmer.
  • Meanwhile, whisk eggs in a heat-safe bowl or glass measuring cup. Add the lemon juice and whisk until well combined.
  • Slowly add a ladle of hot broth to the egg mixture, whisking quickly to avoid scrambling the eggs. Repeat with a few more ladles until the egg mixture is hot and steaming. Slowly pour the egg mixture into the saucepan and whisk until incorporated.
  • Add 1/2 of the lemon zest to the soup; reserve remaining zest for another use. Taste soup; if too lemony, add chicken bouillon. Add hot pepper sauce, salt, and pepper. Cook until orzo is tender yet firm to the bite, about 5 more minutes. Serve immediately.

    • Nutrition

    233 cal.

    • Total Fat: 9g
    • Saturated Fat: 2g
    • Cholesterol: 118mg
    • Sodium: 1164mg
    • Total Carbohydrate: 24g
    • Dietary Fiber: 2g
    • Total Sugars: 3g
    • Protein: 15g
    • Vitamin C: 21mg
    • Calcium: 44mg
    • Iron: 2mg
    • Potassium: 188mg

    Categories

    Greek recipes
    Lemon recipes
    Chicken recipes
    Soup recipes
    Avgolemono recipes