Description
Avgolemono Greek Lemon Chicken Soup is a vibrant, non-creamy soup with a delightful balance of rich chicken stock and refreshing lemon.
Ingredients
Scale
- 2 chicken breasts (skinless and boneless)
- 6 cups chicken stock (or broth)
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup orzo pasta (optional, can be substituted with rice)
- 2 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
- 1 tablespoon olive oil (for sautéing)
- 1 bay leaf (optional, for extra flavor)
- 2 cups water (if needed to adjust soup consistency)
Instructions
- In a large pot, heat olive oil over medium heat. Add the chicken breasts and cook until golden brown on both sides, about 5-7 minutes. Once cooked, remove from the pot and set aside to cool. Shred the chicken once cooled.
- In the same pot, add chopped onion and garlic. Sauté for 3-4 minutes. Add the chicken stock and additional water as needed. Bring to a simmer, then add orzo pasta (if using) and cook for 8-10 minutes.
- Whisk eggs and lemon juice together in a bowl. Slowly ladle 1 cup of hot broth into the egg mixture to temper the eggs.
- Slowly add the egg-lemon mixture back into the soup, whisking constantly. Let simmer for another 2-3 minutes until slightly thickened. Add shredded chicken back into the soup and stir to combine. Season with salt and pepper.
- Ladle soup into bowls, garnish with fresh parsley, and serve hot.
Notes
- This soup is perfect for a light meal that’s satisfying yet not heavy.
- Adjust the consistency with additional water if needed.
- Fresh parsley adds a nice garnish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 1g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg