🍲 Greek Lemon Chicken Soup (Avgolemono)
Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
🛒 Ingredients
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2 chicken breasts (or 3–4 bone-in pieces)
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6 cups chicken broth or water
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½ cup rice or orzo pasta
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2 large eggs
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3 tbsp fresh lemon juice (or more to taste)
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2 cloves garlic (minced)
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1 small onion (finely chopped)
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1 tbsp olive oil
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½ tsp salt (or to taste)
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½ tsp black pepper
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¼ tsp dried oregano
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Fresh parsley or dill (for garnish)
👩🍳 Instructions
Step 1: Cook the Chicken
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In a pot, heat olive oil and sauté onion until soft.
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Add garlic and sauté for 30 seconds.
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Add chicken and broth.
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Bring to a boil, then simmer for 15–18 minutes until chicken is fully cooked.
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Remove chicken, shred it, and set aside.
Step 2: Cook the Rice/Orzo
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Add rice or orzo to the broth.
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Simmer for 10–12 minutes until tender.
Step 3: Make the Lemon-Egg Mixture
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In a bowl, whisk eggs and lemon juice until smooth.
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Slowly add 1–2 ladles of hot broth into the egg mixture while whisking constantly (this tempers the eggs).
Step 4: Combine
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Slowly pour the tempered egg-lemon mixture back into the pot.
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Stir gently on low heat (DO NOT boil).
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Add shredded chicken, salt, pepper, and oregano.
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Cook for 2–3 minutes until creamy.
Step 5: Serve
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Garnish with fresh parsley or dill.
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Serve warm with crusty bread or pita.
❓ Q & A
Q1: Why is it called Avgolemono?
Because it uses avgo (egg) + lemono (lemon)—a classic Greek combo.
Q2: Can I use leftover chicken?
Yes! Add it after the rice/orzo is cooked.
Q3: How do I stop the eggs from curdling?
Always temper the eggs and never let the soup boil after adding them.
Q4: Can I make this dairy-free?
It already is! The creaminess comes from eggs, not cream.
Q5: Can I freeze this soup?
Not recommended—egg-based soups can change texture when frozen.
Q6: Is this soup healthy?
Yes! It’s high in protein, light, and comforting—great for colds.
Q7: Can I add vegetables?
Yes—carrots, celery, or spinach work well.