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–+ servings
Greek Lemon Chicken Soup

Creamy Greek Lemon Chicken Soup You'll Love to Make

This Greek Lemon Chicken Soup, or Avgolemono, blends creamy richness with zesty lemon for a comforting dish in just 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Greek
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 6 cups Chicken Broth high-quality, low-sodium
  • 3 large Eggs fresh eggs for the best results
  • 2 tbsp Lemon Juice fresh lemon juice preferred
Substance
  • 2 cups Cooked Chicken shredded rotisserie chicken recommended
  • 1 cup Rice or Orzo orzo for traditional texture
Flavor
  • 1 tbsp Olive Oil quality Greek olive oil recommended
  • Fresh Herbs optional, garnish with parsley or dill

Equipment

  • large pot
  • Medium Bowl
  • Whisk

Method
 

Instructions
  1. In a large pot, pour in 6 cups of chicken broth and place it over medium heat. Bring the broth to a gentle simmer, stirring occasionally, until small bubbles form. This should take about 10-15 minutes.
  2. While the broth heats, crack 3 large eggs into a medium bowl. Squeeze in the juice of 2 fresh lemons, ensuring no seeds get in. Whisk until well combined and slightly frothy, about 2-3 minutes.
  3. Slowly ladle about 1 cup of the simmering chicken broth into the egg-lemon mixture while whisking continuously for about 1-2 minutes.
  4. Once the egg-lemon mixture is warmed, carefully pour it back into the pot with the hot chicken broth, stirring gently. Allow the soup to heat through for an additional 5 minutes.
  5. Stir in 2 cups of shredded cooked chicken and 1 cup of rice or orzo into the pot. Increase the heat to medium and let it simmer for about 15 minutes.
  6. Once everything is ready, add salt and pepper to taste, drizzle in a tablespoon of olive oil, and stir well. Ladle the soup into bowls and garnish with fresh herbs.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 220mgSodium: 600mgPotassium: 800mgFiber: 1gSugar: 1gVitamin A: 250IUVitamin C: 25mgCalcium: 30mgIron: 2mg

Notes

Always whisk continuously when adding hot broth to the egg-lemon mixture to prevent curdling. Use fresh lemon juice and high-quality chicken broth for the best flavor. If storing leftovers, keep the egg-lemon mixture separate until ready to serve.

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