Avgolemono is a classic Greek soup known for its tangy, creamy lemon broth and tender chicken. The name “Avgolemono” literally means “egg-lemon,” referring to the key ingredients that give this soup its signature flavor and smooth texture. The broth is made by combining chicken stock with eggs and lemon juice, creating a velvety, slightly tangy base that complements the juicy chicken and often rice or orzo. It’s comforting and refreshing, perfect for a light meal or to enjoy on a cold day.

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 6 cups chicken broth (preferably homemade or low-sodium)
  • 1 1/2 cups cooked shredded chicken (preferably rotisserie or cooked chicken breast)
  • 1/2 cup orzo pasta or rice (optional, for added texture)
  • 2 large eggs
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 1 tablespoon lemon zest (optional, for extra brightness)
  • Salt and freshly ground black pepper, to taste
  • Chopped fresh parsley, for garnish

Instructions:

  1. Cook the Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and cook for 5-7 minutes, until softened and fragrant.
  2. Prepare the Broth: Pour the chicken broth into the pot with the cooked onions and garlic. Bring the mixture to a simmer over medium-high heat. If using orzo or rice, add it to the simmering broth at this point and cook for 10-12 minutes, or until the orzo or rice is tender. If you’re using cooked rice, you can add it after the broth is heated.
  3. Make the Avgolemono (Egg-Lemon) Mixture: While the broth is simmering, whisk together the eggs, lemon juice, and lemon zest in a bowl until smooth and well combined.
  4. Temper the Egg-Lemon Mixture: To prevent the eggs from curdling, slowly add about 1/2 cup of the hot broth into the egg-lemon mixture while whisking constantly. This is called “tempering” and helps gradually raise the temperature of the eggs without scrambling them. Once the egg mixture is warmed up, slowly whisk it back into the pot with the remaining broth.
  5. Finish the Soup: Continue to cook the soup on low heat, stirring constantly, for about 5-7 minutes. The soup should thicken slightly and become smooth and creamy. Do not bring it to a boil after adding the egg mixture, as this could cause the eggs to curdle.
  6. Add the Chicken: Stir in the shredded cooked chicken and cook for another 2-3 minutes until the chicken is warmed through.
  7. Adjust Seasoning: Taste the soup and adjust the seasoning with salt and pepper as needed. If you prefer a stronger lemon flavor, you can add more lemon juice.
  8. Serve: Ladle the soup into bowls and garnish with fresh chopped parsley. Serve hot, with crusty bread or pita on the side for dipping.

Nutritional Information (per serving, based on 6 servings):

  • Calories: 250–300 kcal
  • Protein: 20–25g (from chicken and eggs)
  • Fat: 15–20g (mainly from olive oil and eggs)
  • Carbohydrates: 10–15g (from orzo or rice)
  • Fiber: 1–2g (depending on whether rice or orzo is used)
  • Sugar: 2g (natural sugar from lemon and broth)
  • Sodium: 700–900mg (depending on the chicken broth and added salt)

Note: Nutritional values may vary depending on the exact ingredients used and portion sizes.

This Greek Lemon Chicken Soup (Avgolemono) is the perfect balance of creamy, tangy, and savory, making it both refreshing and comforting. It’s ideal for a cozy lunch or dinner, and it’s sure to become a favorite in your recipe rotation!