Classic Greek Lemon Chicken Soup

why make this recipe

This soup is warm, bright, and simple. It uses lemon and eggs to make a smooth broth that feels rich without cream. It cooks fast and feeds a family or makes good leftovers. If you like orzo and lemon, try a similar lemon chicken orzo soup for another easy option.

introduction

Classic Greek Lemon Chicken Soup (avgolemono) keeps flavors plain and clear. You taste lemon, chicken, and a silky broth. The soup comforts on cold days and makes a light meal any time. It is easy to follow and uses normal pantry items.

how to make Classic Greek Lemon Chicken Soup

Ingredients :
1 tablespoon olive oil, 1 onion, chopped, 2 carrots, chopped, 2 celery stalks, chopped, 3 garlic cloves, minced, 6 cups chicken broth, 1 cup cooked chicken, shredded, 1/2 cup orzo pasta, 2 large eggs, 1/4 cup lemon juice, Salt and pepper to taste, Fresh parsley for garnish

Directions :

1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery; sauté until softened., 2. Add garlic and cook for 1 more minute., 3. Pour in the chicken broth and bring to a boil., 4. Stir in the shredded chicken and orzo; reduce heat and simmer until orzo is cooked., 5. In a bowl, whisk together the eggs and lemon juice. Slowly add a ladle of hot soup to the egg mixture, whisking constantly to temper the eggs., 6. Slowly stir the egg mixture back into the pot of soup off the heat to avoid scrambling the eggs., 7. Season with salt and pepper to taste and garnish with fresh parsley before serving.

how to serve Classic Greek Lemon Chicken Soup

Serve hot in bowls. Add chopped parsley on top. A slice of crusty bread goes well. For a different take, serve with a side of warm tortillas and try a chicken tortilla soup copycat for a heartier meal.

how to store Classic Greek Lemon Chicken Soup

Cool the soup to room temperature within two hours. Put it in airtight containers and refrigerate for up to 3 days. To freeze, cool fully and freeze in a safe container for up to 2 months. Thaw in the fridge overnight and reheat gently on the stove.

tips to make Classic Greek Lemon Chicken Soup

• Use warm or room-temperature eggs when you whisk with lemon. Cold eggs can clump.
• Temper the eggs slowly: add hot soup little by little to the egg mix while whisking.
• Do not boil after adding the egg-lemon mix. Stir off the heat so the eggs stay smooth.
• Cook the orzo just until tender to avoid a mushy soup.
• For a richer texture, use homemade chicken broth. You can also try a thicker noodle version like a chicken gnocchi soup for a change.

variation (if any)

• Add spinach or kale in the last minutes of cooking for extra green.
• Swap orzo for rice or small pasta shapes.
• Use lemon zest for a brighter lemon taste.
• Make it vegetarian by using vegetable broth and omitting chicken.

FAQs

Q: Can I use store-bought rotisserie chicken?
A: Yes. Shred it and add it in step 4.

Q: What if my eggs scramble?
A: Stop cooking and take the pot off heat before you stir in the egg mixture. Temper eggs slowly to avoid scrambling.

Q: Can I make this without orzo?
A: Yes. You can use rice or leave out the pasta. The soup will be lighter without it.

Q: How sour will the soup be?
A: The lemon gives a bright, mild tang. You can add more or less lemon juice to taste.

Q: Can I reheat on high heat?
A: Reheat gently on low to medium heat. High heat can make the egg mixture separate.

Conclusion

If you want another clear, lemony avgolemono recipe with photos and tips, see Avgolemono — Greek Lemon Chicken Soup – Skinny Spatula.

Classic Greek Lemon Chicken Soup

---

• Author: kaoucheegmail-com
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Non-Vegetarian

Print Recipe

Pin Recipe

Description

A warm and comforting Greek lemon chicken soup (avgolemono) that’s quick to prepare and features flavors of lemon, chicken, and a silky broth.

---

Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 6 cups chicken broth
• 1 cup cooked chicken, shredded
• 1/2 cup orzo pasta
• 2 large eggs
• 1/4 cup lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

---

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery; sauté until softened.
2. Add garlic and cook for 1 more minute.
3. Pour in the chicken broth and bring to a boil.
4. Stir in the shredded chicken and orzo; reduce heat and simmer until orzo is cooked.
5. In a bowl, whisk together the eggs and lemon juice. Slowly add a ladle of hot soup to the egg mixture, whisking constantly to temper the eggs.
6. Slowly stir the egg mixture back into the pot of soup off the heat to avoid scrambling the eggs.
7. Season with salt and pepper to taste and garnish with fresh parsley before serving.

Notes

Use warm or room-temperature eggs when whisking with lemon to prevent clumping. Temper the eggs slowly to avoid scrambling.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Greek

Nutrition

• Serving Size: 1 bowl
• Calories: 300
• Sugar: 4g
• Sodium: 450mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 18g
• Cholesterol: 130mg

Keywords: Lemon Chicken Soup, Avgolemono, Greek Soup, Comfort Food