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Avgolemono soup is a warm hug in a bowl. It is made with simple yet tasty ingredients. The base of any great Avgolemono is a whole chicken, around 3 to 4 pounds. Cooking the chicken in chicken broth gives it deep flavor. You also add diced carrots, celery, and onion. These veggies add sweetness and crunch.

Avgolemono Greek Lemon Chicken Soup

Warm up with a bowl of Avgolemono Greek Lemon Chicken Soup, a creamy and zesty delight that's perfect for any occasion! Discover the key ingredients, simple cooking steps, and flavorful variations that make this dish a staple in Greek cuisine. Whether you're looking for comfort on a chilly night or a nutritious meal, this soup checks all the boxes. Click to explore the full recipe and make this heartwarming dish at home today!
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Ingredients
  

1 whole chicken (about 3-4 lbs), cut into pieces

6 cups chicken broth

2 large carrots, diced

2 celery stalks, diced

1 medium onion, chopped

1 cup orzo pasta or rice

3 large eggs

½ cup fresh lemon juice (about 2-3 lemons)

Zest of 1 lemon

Salt and pepper to taste

Fresh dill or parsley for garnish

Instructions
 

In a large pot, add the chicken pieces and pour in the chicken broth. Bring to a boil over medium-high heat, then reduce to a simmer. Skim off any foam that rises to the surface for a clear broth.

    Add the diced carrots, celery, and chopped onion to the pot. Season with salt and pepper. Simmer for about 30 minutes, or until the chicken is cooked through and tender.

      Once cooked, remove the chicken pieces from the pot and let them cool slightly. Shred the chicken into bite-sized pieces, discarding the skin and bones.

        Stir the orzo pasta (or rice) into the broth and cook for an additional 10 minutes, or until tender.

          In a medium bowl, whisk together the eggs, lemon juice, and lemon zest until well combined.

            With the pot still on low heat, gradually add a ladle of the warm broth to the egg mixture, whisking continuously to temper the eggs (this prevents curdling).

              Slowly pour the tempered egg mixture back into the pot while stirring gently. Heat the soup slowly, but do not let it boil. The soup will thicken slightly as it heats.

                Add the shredded chicken back into the pot and stir to combine. Adjust seasoning with more salt and pepper if needed.

                  Serve the soup hot, garnished with freshly chopped dill or parsley.

                    Prep Time, Total Time, Servings: 15 min | 55 min | 6 bowls