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Writer's pictureHouri Hassan-Yari

Greek Chicken Lemon Soup (Avgolemono)

Updated: 2 days ago

What to do with leftover rotisserie chicken? Make some deliciously rich & creamy Avgolemono soup! This Greek Chicken Lemon Soup is like a warm hug in a bowl.


This soup is so creamy and comforting. It’s essentially made with orzo, tender chicken, and the most amazing lemon-egg broth. This Avgolemono Is perfect for a cozy meal or to fight off a cold.


This Greek Chicken Lemon Soup is such a tasty, comforting dish that’s great for any time of the year. This soup is bursting with flavor, warmth, and some zesty, lemony goodness. Give my recipe a try, you’ll love it!




INGREDIENTS:


  • 2 tablespoons of olive oil

  • 1 medium onion, diced

  • 2-3 big garlic cloves, minced

  • 6 cups of chicken broth

  • 1 & 1/2 cups of cooked shredded chicken (I use rotisserie chicken)

  • 1/2 cup uncooked orzo pasta

  • 2 eggs

  • 1/4 cup fresh lemon juice (about 2 lemons)

  • Salt and black pepper, to taste




STEPS:


  1. Heat the olive oil in a large pot over medium heat.

  2. Add the onion and sauté for 5 minutes (until softened).

  3. Add in the garlic and cook for another minute.

  4. Pour in the chicken broth and bring to a gentle boil.

  5. Add the orzo and cook for 15 minutes, until it’s tender.

  6. Stir in the cooked shredded chicken and let it simmer for a few minutes.

*Prepare the Lemon-Egg Mixture:

*In a medium bowl, whisk together the eggs and lemon juice until well combined. Slowly ladle 1 cup of hot broth from the pot into the egg-lemon mixture, make sure you’re whisking constantly to temper the eggs.

7. Reduce the heat to low and slowly stir the egg-lemon mixture back into the soup pot.

Be sure not to boil soup after adding the eggs, as this causes curdling.

8. Season your soup with salt and pepper to taste and enjoy! Bon appétit!



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