Zesty Greek Lemon Chicken Soup (Avgolemono) Recipe for Comfort

Comfort arrives in a steaming bowl of hearty greek lemon chicken soup, where zesty citrus dances with tender poultry.

Whispers of tradition swirl through each spoonful, promising warmth and nostalgia.

Mediterranean flavors blend seamlessly, creating a delicate balance of tangy and rich notes.

Creamy egg-based broth embraces soft rice and succulent chicken pieces with elegant simplicity.

Generations of home cooks have perfected this classic recipe, passing down secrets from kitchen to kitchen.

Fragrant herbs and bright lemon transform simple ingredients into a soul-satisfying experience.

You will find this soup irresistibly comforting, perfect for chilly evenings or when you need a culinary hug.

Let’s uncover the magic behind this beloved greek classic that will make you feel instantly nourished.

Instructions for Greek Lemon Chicken Soup (Avgolemono)

Step 1: Brew Flavorful Chicken Broth

• Cold water
• Quartered onion
• Black peppercorns
• Kosher salt

Bring to a boil, then lower heat to a gentle simmer. Cook until chicken becomes super tender, about 45-60 minutes.

Skim off any foam that appears on the surface using a slotted spoon.

Step 2: Separate and Prepare Chicken

Transfer cooked chicken to a cutting board.

Strain broth through a fine-mesh sieve into a large bowl. Remove fat if desired.

Set aside 2 cups of broth in a separate measuring cup. Keep remaining broth warm in the pot.

Step 3: Shred Succulent Chicken

Let chicken cool slightly. Discard skin and bones.

Shred meat into bite-sized pieces using your hands or two forks. Set chicken aside for later.

Step 4: Cook Silky Orzo

Bring strained broth to a boil. Add orzo and cook until perfectly al dente, stirring occasionally.

Toss in shredded chicken and reduce heat to low.

Step 5: Create Magical Avgolemono Sauce

Whisk eggs in a medium bowl until they become light and frothy.

Slowly pour in lemon juice while continuing to whisk. Gradually add warm reserved broth, whisking constantly to prevent egg scrambling.

Step 6: Merge Flavors Together

Pour the tempered egg-lemon mixture into the pot with chicken and orzo. Stir gently.

Cook on low heat, stirring frequently, until soup thickens slightly. Avoid boiling the soup.

Step 7: Serve with Love

Ladle soup into bowls. Top with fresh lemon slices, chopped herbs, and a sprinkle of black pepper.

Enjoy immediately while warm and comforting.

Tips for Greek Lemon Chicken Soup (Avgolemono)

• Skim foam carefully during simmering to ensure a clear, clean-tasting broth without impurities.
• Temper eggs slowly by adding warm broth gradually while whisking constantly to prevent scrambling and achieve a silky, creamy texture.
• Choose fresh, high-quality lemons for a bright, zesty flavor that enhances the soup's overall taste profile.
• Adjust consistency by adding more broth if the soup becomes too thick, maintaining a smooth and velvety mouthfeel.
• Store leftovers in an airtight container for up to 2-3 days, gently reheating to preserve the delicate egg-lemon sauce.

Variations of Greek Lemon Chicken Soup (Avgolemono)

• Gluten-Free Version: Replace orzo with cauliflower rice or quinoa for a wheat-free alternative that maintains the soup's creamy texture and flavor profile.
• Vegetarian Adaptation: Substitute chicken with roasted white beans or firm tofu, using vegetable broth instead of chicken broth to create a plant-based protein-rich soup.
• Low-Carb Option: Swap orzo with zucchini noodles or riced cauliflower, keeping the signature lemony egg sauce while reducing overall carbohydrate content.
• Dairy-Free Modification: Ensure all ingredients are dairy-free and use alternative herbs like parsley or dill for garnishing, maintaining the soup's traditional Greek character.

Pairing Suggestions for Greek Lemon Chicken Soup (Avgolemono)

• Pair the soup with a crisp Greek white wine like Assyrtiko, which complements the bright lemon flavors and herbal undertones, creating a refreshing Mediterranean dining experience.
• Serve warm crusty sourdough bread or traditional Greek pita on the side, perfect for soaking up the creamy avgolemono sauce and adding delightful textural contrast.
• Accompany the soup with a light Greek salad featuring cucumber, tomatoes, and feta cheese, which provides a cool, tangy counterpoint to the warm, lemony chicken soup.
• Add a small plate of grilled halloumi cheese or kalamata olive appetizer to introduce additional protein and rich Mediterranean flavors that align beautifully with the soup's delicate profile.

Storage Advice for Greek Lemon Chicken Soup (Avgolemono)

• Refrigerate: Store leftover soup in an airtight container for up to 3-4 days. Seal completely to prevent flavor absorption from other foods and maintain freshness.
• Freeze: Transfer cooled soup to freezer-safe containers, leaving 1-inch space for expansion. Freeze for maximum 2 months. Avoid freezing if eggs are unpasteurized.
• Microwave Reheat: Pour soup into microwave-safe bowl. Heat in 30-second intervals, stirring between each interval to distribute heat evenly. Stop when soup reaches desired temperature, typically 2-3 minutes total.
• Stovetop Reheat: Pour soup into saucepan. Warm over medium-low heat, stirring gently to prevent egg mixture from separating. Add splash of broth or water if soup seems thick. Heat until steaming but do not boil.

FAQs

• What is avgolemono sauce?

Avgolemono is a classic Greek sauce made by whisking eggs and lemon juice together, then slowly adding warm broth to create a creamy, tangy mixture that thickens soup without curdling.

• Why do I need to temper the eggs?

Tempering prevents eggs from scrambling by gradually raising their temperature with warm broth, ensuring a smooth, silky texture in the soup instead of creating chunky, scrambled egg pieces.

• Can I use chicken breast instead of chicken thighs?

Yes, chicken breast works fine, but thighs provide more flavor and tenderness. If using breast meat, reduce cooking time to prevent drying out and ensure the meat stays juicy.

Greek Lemon Chicken Soup (Avgolemono) Features

• Savor Authentic Greek Comfort: Dive into a traditional Greek soup that brings warmth and rich cultural flavors to your table, perfect for experiencing a taste of Mediterranean cuisine.
• Craft a Creamy Culinary Masterpiece: Master the delicate art of making avgolemono, a silky sauce that transforms simple ingredients into a luxurious, velvety soup with minimal cooking skills required.
• Boost Nutritional Value: Packed with protein from tender chicken and hearty orzo, this soup offers a balanced meal that satisfies hunger and provides essential nutrients in one delightful bowl.
• Impress with Minimal Effort: Create a restaurant-quality dish that looks and tastes sophisticated, yet requires straightforward techniques any home cook can successfully execute.

Ingredients for Greek Lemon Chicken Soup (Avgolemono)

• Chicken Thighs: Bone-in chicken thighs provide rich, tender meat for the soup's main protein.

• Cold Water: Creates the foundation for the flavorful chicken broth.
• Onion: Adds depth and aromatic flavor to the soup base.
• Black Peppercorns: Provides subtle spicy undertones to the broth.
• Kosher Salt: Enhances the overall seasoning of the soup.

• Orzo Pasta: Small rice-shaped pasta that adds texture and substance to the soup.
• Eggs: Act as a thickening agent and create the signature creamy texture of avgolemono.
• Lemon Juice: Brings bright, citrusy flavor and helps create the signature sauce.

• Lemon Slices, Fresh Herbs, Black Pepper: Add visual appeal and fresh finishing touches to the soup.

Greek Lemon Chicken Soup (Avgolemono) Recipe

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4.6 from 24 reviews

• Total Time: 1 hour 15 minutes
• Yield: 6 1x

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Description

Hearty Greek lemon chicken soup (avgolemono) brings comfort from Mediterranean kitchens to dinner tables worldwide. Creamy broth, tender chicken, and tangy lemon create a soul-warming experience you’ll savor with each spoonful.

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Ingredients

Scale 1x2x3x

• 6 bone-in (skin-on) chicken thighs (approximately 2 lbs or 907 g)
• 8 cups (1.9 L) cold water
• 1/2 cup (120 ml) dried orzo pasta
• 4 large eggs
• 1/4 cup (60 ml) freshly squeezed lemon juice (from 1 large lemon)
• 1 large yellow onion (unpeeled and quartered)
• 2 tbsps whole black peppercorns
• 1 tbsp kosher salt
• Thinly sliced lemon rounds (optional garnish)
• Fresh dill or oregano sprigs (optional garnish)
• Freshly ground black pepper (optional garnish)

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Instructions

1. In a large pot, combine chicken thighs, water, quartered onion, peppercorns, and salt. Bring to a rolling boil over high heat, then reduce to a gentle simmer for 45-60 minutes until chicken is completely tender.
2. Remove chicken with tongs and strain broth through a fine-mesh sieve into a large bowl. Discard solids and skim excess fat. Reserve 2 cups of broth separately.
3. After chicken cools, discard skin and bones. Shred meat into bite-sized pieces using two forks or hands.
4. Return strained broth to pot and bring to a boil. Add orzo and cook for 7-9 minutes until al dente. Stir in shredded chicken and reduce heat to low.
5. Whisk eggs in a medium bowl until light and frothy, about 2 minutes. Slowly incorporate lemon juice while whisking continuously.
6. Gradually stream the reserved warm broth into egg-lemon mixture, whisking constantly to prevent curdling and create a smooth sauce.
7. Gently pour tempered egg-lemon mixture into pot with chicken and orzo. Stir carefully and cook on low heat for 3-5 minutes until soup thickens slightly, avoiding boiling.
8. Serve hot, garnishing with fresh lemon slices, chopped herbs, and a sprinkle of black pepper.

Notes

• Master the broth’s clarity by skimming foam during simmering, which prevents cloudiness and ensures a clean, refined flavor profile.
• Temper eggs carefully when adding warm broth to prevent scrambling, creating a silky smooth sauce that’s key to authentic Avgolemono texture.
• Use fresh lemon juice for bright, vibrant citrus notes that elevate the soup’s overall taste, avoiding bottled alternatives that can taste flat.
• Choose bone-in chicken thighs for richer, more robust broth depth compared to leaner chicken breasts, enhancing the soup’s traditional Mediterranean character.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: Greek

Nutrition

• Serving Size: 6
• Calories: 305 kcal
• Sugar: 2 g
• Sodium: 700 mg
• Fat: 18 g
• Saturated Fat: 5 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 1 g
• Protein: 28 g
• Cholesterol: 195 mg