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Avgolemono Soup

Avgolemono Greek Soup
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Comforting Greek lemon chicken soup with creamy texture from tempered eggs. Simple recipe with healing, tangy flavors perfect for any season.

Ingredients

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  • 4 cups chicken broth (homemade or store-bought)
  • 1 cup cooked chicken, shredded (preferably from rotisserie chicken)
  • 3 large eggs
  • 1/2 cup fresh lemon juice (about 2–3 lemons)
  • 1/4 cup uncooked orzo pasta (optional)
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • Fresh dill or parsley, for garnish (optional)

Instructions

  1. In a large pot, bring the chicken broth to a gentle simmer over medium heat.
  2. If using orzo, cook it in the broth according to package directions until al dente, about 7-8 minutes.
  3. Stir in the shredded chicken and allow it to heat through for about 5 minutes.
  4. In a medium bowl, whisk together the eggs and fresh lemon juice until fully combined and frothy, about 1 minute.
  5. Slowly ladle about 1/2 cup of hot broth into the egg mixture while whisking continuously to gradually raise the temperature of the eggs.
  6. Once tempered, pour the egg mixture slowly into the pot while stirring the broth gently until the soup becomes creamy and pale yellow.
  7. Add olive oil, salt, and pepper to taste. Stir gently to combine.
  8. Allow the soup to heat gently for a few more minutes, but do not let it boil to avoid curdling.
  9. Remove from heat and garnish with fresh dill or parsley if desired. Serve warm.

Notes

  • Use room temperature eggs for easier whisking and smoother tempering. Fresh lemon juice is essential for best flavor.
  • Tempering is crucial – rushing this step can result in scrambled eggs. Take your time ladling hot broth into egg mixture.
  • Reheat gently over low heat to prevent curdling. Can substitute rice for orzo or omit pasta entirely for gluten-free version.

Nutrition

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