This Greek Lemon Chicken Soup, also known as Avgolemono, is light and refreshing! It’s made with tender chicken, rice, and a zesty lemon flavor that will brighten your day.
You’ll love how cozy this soup feels, especially on chilly nights. I like to add a sprinkle of parsley on top just to make it look fancy—who doesn’t love a little green?
Making this soup is a breeze! Just cook the chicken, add the rice, and stir in that lemony goodness at the end. It’s quick, tasty, and perfect for a family meal!
Key Ingredients & Substitutions
Chicken: Using boneless, skinless chicken thighs gives a tender texture. If you’d like a leaner option, chicken breasts work fine. Vegetarian? Try diced tofu or chickpeas for a protein boost!
Orzo Pasta: Orzo is the traditional choice here, but you can use other small pasta shapes, like ditalini or even rice if you prefer. This will still capture that comforting vibe.
Fresh Lemon Juice: Fresh lemons add the best flavor. Bottled juice can work in a pinch but lacks the vibrant taste. Remember: more lemon means more brightness, so adjust based on your preference!
Dill: Fresh dill is key for authenticity and flavor. If you can’t find it, try parsley or thyme, although the flavor will change a bit. I find that a bit of dried dill works too but use less than fresh!
Chicken Broth: Homemade broth is lovely, but store-bought works great, too. Use low-sodium broth if you want to control the saltiness, and consider vegetable broth for a vegetarian option.
How Do You Make Sure Your Eggs Don’t Curdle in the Soup?
Tempering the eggs is crucial to keep your soup smooth. The key is to slowly warm up the eggs before adding them to the pot. Here’s how:
- Whisk the eggs and lemon juice together in a bowl until smooth.
- Ladle a few cups of hot broth into the egg mixture gradually, while whisking continuously. This raises the temperature gently.
- Once mixed, slowly pour the tempered egg-lemon mixture back into the pot while stirring gently.
- Heat on low and stir constantly until slightly thickened without letting it boil!
This technique not only prevents curdling but also gives that creamy texture you want in Avgolemono. You’ve got this!
How to Make Greek Lemon Chicken Soup (Avgolemono)
Ingredients You’ll Need:
For the Soup:
- 1 lb boneless, skinless chicken thighs or breasts
- 6 cups chicken broth
- 1 cup orzo pasta
- 2 large carrots, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
For the Egg-Lemon Mixture:
- 3 large eggs
- 1/3 cup fresh lemon juice (about 2-3 lemons)
For Flavoring:
- 2 tablespoons olive oil
- 1/4 cup fresh dill, chopped (plus more for garnish)
- Salt and pepper to taste
- Lemon slices (for garnish)
- Crusty bread (for serving)
How Much Time Will You Need?
This recipe will take you about 10 minutes to prep and around 30 minutes to cook, making a total of around 40 minutes. It’s a quick and comforting meal that warms you up, perfect for any day of the week!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and carrots. Sauté them for about 5 minutes until they’re softened. Then, add the minced garlic and cook for one more minute, stirring often to avoid burning the garlic.
2. Cook the Chicken and Orzo:
Next, pour in the chicken broth and bring it to a simmer. Add the chicken thighs (or breasts) and the orzo pasta into the pot. Cook everything for about 15-20 minutes, or until the chicken is cooked through and the orzo is tender. This is where the flavors really start to blend together!
3. Shred the Chicken:
Once the chicken is fully cooked, carefully remove it from the pot and let it cool for a few minutes. When it’s cool enough to handle, shred the chicken into bite-sized pieces using two forks and then return it to the pot.
4. Prepare the Egg-Lemon Mixture:
In a bowl, whisk together the eggs and fresh lemon juice until they are well combined. To prevent the eggs from curdling, ladle a few cups of the hot soup broth into the egg-lemon mixture while whisking continuously to warm it up. This step is crucial for a smooth soup.
5. Combine Everything Together:
After tempering the egg mixture, slowly pour it back into the soup pot while stirring gently. Return the heat to low and stir constantly, allowing the soup to thicken slightly without letting it boil. Keep an eye on it—gentle heat is key!
6. Add Fresh Dill and Season:
Stir in the chopped dill and season the soup with salt and pepper to taste. Give it a final stir to blend everything nicely.
7. Serve and Enjoy:
Serve the warm soup in bowls, garnished with extra dill and lemon slices. It’s wonderful with crusty bread on the side for dipping. Enjoy your delicious Greek Lemon Chicken Soup!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to thaw it completely before cooking. The best way to thaw frozen chicken is in the refrigerator overnight or by sealing it in a plastic bag and soaking it in cold water for a few hours. Once thawed, you can follow the recipe as directed.
What if I Don’t Have Orzo Pasta?
No problem! If you don’t have orzo, you can substitute it with small pasta shapes like ditalini or even rice. Just be mindful that cooking times may vary slightly, so check for doneness as they cook.
How Should I Store Leftover Soup?
Store any leftover soup in an airtight container in the fridge for up to 3 days. If you’d like to keep it longer, freeze it in portions for up to 3 months. Just remember that the pasta may absorb some broth upon reheating, so you might want to add a splash of broth or water when warming it up.
Can I Make This Soup Vegetarian?
Yes! To make a vegetarian version, swap the chicken broth for vegetable broth and omit the chicken. You can add extra vegetables like zucchini or spinach for added flavor and nutrition!
