Greek Lemon Chicken Soup (Avgolemono soup)
Silky Greek Lemon Chicken Soup (Avgolemono soup) made with chicken broth, shredded chicken, orzo, eggs, and fresh lemon juice. A classic Greek soup with a smooth, creamy texture—no cream required.
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Servings: 4
Ingredients
- 2 cups cooked chicken breast shredded (or rotisserie chicken)
- 6 cups high-quality chicken broth
- ½ cup uncooked orzo or rice
- ½ teaspoon kosher salt or sea salt
- ⅓ cup freshly squeezed lemon juice approximately 2 medium lemons
- 3 large eggs at room temperature
For Garnish (Optional):
- Lemon slices
- Coarsely ground black pepper
- Fresh dill finely chopped
Instructions
- In a medium-sized stockpot, combine the chicken broth, orzo, and salt. Bring the mixture to a boil over medium-high heat.
- Reduce the heat to low, cover, and simmer for 15 minutes, or until the orzo is tender.
- While the orzo cooks, whisk the eggs and lemon juice together in a medium bowl until fully combined and smooth.
- To temper the eggs, gradually whisk one ladle of hot broth into the egg mixture, whisking continuously to prevent curdling. Add a second ladle of broth, continuing to whisk until the mixture is warm and uniform.
- Slowly pour the tempered egg mixture back into the stockpot, whisking gently to incorporate.
- Add the shredded chicken to the soup and heat gently until warmed through. Do not allow the soup to simmer or boil, as this may cause the eggs to curdle.
- Taste and adjust seasoning with additional salt if necessary.
- Serve immediately, garnished with lemon slices, black pepper, and fresh dill, if desired.
Notes
To make this recipe gluten-free, substitute the orzo with white rice or a certified gluten-free small pasta. Ensure that the chicken broth used is labeled gluten-free. All other ingredients are naturally gluten-free.