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Creamy Greek Lemon Chicken Soup Recipe Easy Homemade Avgolemono Delight

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A comforting and tangy Greek lemon chicken soup (avgolemono) made with chicken broth, eggs, lemon juice, and rice or orzo, delivering a creamy texture without any cream.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts or thighs
  • 6 cups (1.4 liters) low-sodium chicken broth or stock
  • 1/2 cup (100 grams) short-grain white rice or orzo pasta
  • 3 large eggs, room temperature
  • 1/4 to 1/3 cup (60 to 80 ml) freshly squeezed lemon juice
  • Salt to taste (start with 1 teaspoon)
  • Freshly ground black pepper to taste
  • Optional: Fresh parsley or dill for garnish

Instructions

  1. Place the chicken breasts or thighs in a large pot and cover with 6 cups of chicken broth. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Skim off any foam that rises to the surface. Simmer until the chicken is cooked through, about 15 minutes.
  2. Remove the chicken and set aside to cool slightly. Add the rice or orzo to the simmering broth and cook until tender—about 15 minutes for rice, 8-10 minutes for orzo. Stir occasionally.
  3. Once cool enough to handle, shred the chicken into bite-sized pieces using two forks. Set aside.
  4. In a medium bowl, whisk together the eggs and fresh lemon juice until fully blended and frothy.
  5. Slowly ladle about 1 cup (240 ml) of the hot broth into the egg-lemon mixture, whisking constantly to temper the eggs.
  6. Pour the warmed egg mixture back into the pot, stirring gently but continuously over low heat. Do not boil to avoid curdling. This will thicken the soup and create a velvety texture.
  7. Stir the shredded chicken back into the pot. Taste and adjust salt and pepper as needed.
  8. Ladle into bowls and garnish with chopped fresh parsley or dill if desired. Serve warm.

Notes

Use room temperature eggs to prevent scrambling. Temper eggs slowly by whisking hot broth into the egg-lemon mixture before adding back to the pot. Keep heat low after adding eggs and do not boil. Fresh lemon juice is essential for brightness. If soup is too thick, stir in extra warm broth or water. Can substitute orzo for rice or use quinoa/cauliflower rice for gluten-free variation.

Nutrition

Keywords: avgolemono, Greek lemon chicken soup, creamy chicken soup, lemon soup, easy chicken soup, homemade soup, comfort food

Find it online: https://juliamadeit.com/creamy-greek-lemon-chicken-soup-recipe-easy-homemade-avgolemono-delight/