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Classic Greek Lemon Chicken Soup (Authentic Avgolemono)

A close-up of a white bowl filled with Classic Greek Lemon Chicken Soup, featuring shredded chicken, orzo pasta, and fresh dill.
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Make authentic Avgolemono, a creamy, tangy Greek lemon chicken soup. This recipe provides clear steps for preparing the perfect egg-lemon emulsion for a comforting meal.

Ingredients

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  • 6 cups high-quality chicken broth
  • 1 cup cooked, shredded chicken breast or thigh meat
  • 1/2 cup orzo pasta
  • 3 large eggs
  • 1/2 cup fresh lemon juice (about 3 lemons)
  • 1/4 cup long-grain white rice (optional, substitute for orzo)
  • Salt and freshly ground black pepper to taste
  • Fresh dill or parsley for garnish (optional)

Instructions

  1. In a large pot, bring the chicken broth to a simmer over medium heat.
  2. Add the orzo pasta (or rice) to the simmering broth. Cook according to package directions until tender, usually about 8 to 10 minutes.
  3. Stir in the cooked, shredded chicken. Reduce the heat to low. Do not let the soup boil after this point.
  4. In a separate medium bowl, whisk the eggs vigorously until they are light and frothy.
  5. Slowly whisk in the fresh lemon juice to the eggs. Continue whisking until fully combined.
  6. Temper the egg-lemon mixture: Ladle about 1 cup of the hot soup broth very slowly into the egg mixture while whisking constantly. This raises the temperature of the eggs without scrambling them.
  7. Pour the tempered egg-lemon mixture back into the soup pot in a slow, steady stream while stirring the soup continuously with a wooden spoon or whisk.
  8. Keep the heat on low and stir gently for 2 to 3 minutes until the soup thickens slightly. Do not allow the soup to boil, or the sauce will curdle.
  9. Season the soup with salt and pepper to your taste.
  10. Serve immediately, garnished with fresh dill or parsley if desired.

Notes

  • Use homemade chicken broth for the best flavor in this traditional Greek soup recipe.
  • If you prefer a thicker soup, use 1/3 cup of rice instead of orzo and cook it until very soft before adding the egg mixture.
  • To prevent curdling, ensure your soup is off the direct heat or on the lowest setting before adding the tempered egg-lemon mixture.

Nutrition

Find it online: https://mayaplate.com/classic-greek-lemon-chicken-soup-avgolemono/