Avgolemono (Greek Lemon Chicken Soup)

Kimberly Killebrew

A traditional Greek lemon chicken soup that features a delightfully smooth and silky broth. It's Greek comfort food at its best!

4.99 from 62 votes

Prep Time 10

Cook Time 15

Total Time 25

Course Appetizer, Main Course, Side Dish, Soup

Cuisine Greek, Sephardic Jewish

Servings

Calories 270 kcal

2 cups shredded chicken breast or rotisserie chicken
6 cups quality chicken broth (I use and recommend Aneto 100% All Natural Chicken Broth)
1/2 cup uncooked orzo or rice (I'm using orzo)
1/2 teaspoon kosher or sea salt
1/3 cup freshly squeezed lemon juice (about 2 medium sized lemons)
3 large eggs , at room temperature
For garnish:
lemon slices, coarsely ground black pepper, chopped fresh dill

Place the chicken broth in a medium-sized stockpot and add the orzo and salt. Bring it to a boil, reduce the heat, cover and simmer for 15 minutes or until the orzo is soft.
Whisk the eggs and lemon juice together in a bowl. Gradually add one ladle of warm soup to the eggs, whisking continually and vigorously to prevent curdling and until the mixture is smooth. Add another ladle of soup, whisking continually. Gently whisk the egg mixture back into the soup. Add the chicken and heat through. DO NOT simmer or the eggs will curdle. Just heat until warm enough to eat. Add salt to taste.
Serve immediately, garnished with slices of lemon and a sprinkle of coarsely ground black pepper and chopped fresh dill. Serve with a salad and/or some crusty bread.

Keyword Avgolemono, Greek Lemon Chicken Soup

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