Greek Lemon Chicken Soup (Avgolemono)
It’s no myth that this legendary Avgolemono is one of the greatest Greek soups that exists! This recipe combines shredded chicken and orzo in a silky broth made with fresh lemon and creamy eggs… a blessing from Mount Olympus!
Mount Olympus Magic!
I absolutely love the way the eggs and lemon create a creamy, tangy broth! The chicken practically melts in your mouth when combined with the soft orzo pasta. It also absorbs the bright citrusy flavors from the broth, creating quite a balanced contrast between the meat and the tanginess! I kind of feel like a fancy culinary genius when I pull this one off! This is one to serve to your friends, Queens (or should I say Goddesses)!
What are the health benefits?
This soup delivers lean protein from the chicken for muscle health, complex carbohydrates and B vitamins from the orzo for sustained energy, and vitamin C from fresh lemon to boost your immune system and enhance iron absorption.
Nutrition facts per 1 cup serving:
Nutritional information is provided as a courtesy only, and is not to be taken as medical information or advice. The nutritional values of your preparation of this recipe are impacted by several factors, including, but not limited to, the ingredient brands you use, any substitutions or measurement changes you make, and measuring accuracy.
Chicken
Chicken is an excellent source of lean protein that helps build muscles while keeping you feeling satisfied longer. It's also packed with essential B vitamins and selenium, which supports immune function.
Orzo
Orzo is packed with complex carbs that give you lasting energy instead of that sugar crash you get from processed foods. Plus, you're getting a nice boost of B vitamins and fiber, so you'll feel full and satisfied while your body gets the good stuff it needs to keep running smoothly
Lemons
Lemons are like little vitamin C powerhouses that give your immune system a boost - just one lemon has about half your daily needs! Plus, all that citric acid helps your body absorb iron better and keeps you hydrated, so you're basically getting a health kick with every tangy, delicious sip.
What you will need
6-7.5 quart cooking pot
Medium mixing bowl
Whisk
Measuring Spoons
Two 48 oz Storage Containers
How to Make it Step by Step
1. Gather Ingredients
The vegetable base will include yellow and green onions, carrots, and garlic. You will need 3-4 chicken breasts, orzo noodles, chicken broth, dry dill, bay leaves for the broth.
The last step of this recipe calls for a delicious egg-lemon sauce requiring 3 large eggs and 4-5 lemons that you will squeeze for juice.
Are you ready to make one of the greatest Greek soups of all time?!
2. Cook Chicken Breasts
Season raw chicken breast halves with salt and pepper. Heat one tablespoon olive oil in large soup pot over medium high heat. Add chicken and cook covered for approximate 6 minutes on each side. Remove chicken from pot and shred, and set aside for later.
3. Cook Veggies
Add one more tablespoon of olive oil to pot and heat on medium-high heat. Add sweet onion, green onions, garlic, carrots, and celery and cook covered until onions turn translucent, about 5 minutes.
4. Put It All Together
Add shredded chicken, orzo noodles, chicken broth, dill, and bay leaves. Bring the pot to a boil over high heat. Reduce the heat to low and simmer for 10 minutes, until al dente. Remove pot from heat and let cool for 10-15 minutes.
5. Mix Egg-Lemon Sauce
In a medium bowl, whisk together lemon juice and eggs. While whisking add 2 ladles-full of the broth from cooking pot to temper the eggs. Add egg-lemon sauce to the cooking pot and stir.
5. Serve!
Serve 1-cup servings with a greek side salad, pita bread, and Tzatziki sauce to dip roasted veggies in!
Storage (Because You’ll Want Leftovers)
This soup stores well, which makes it practical for meal prep. After cooling completely, it keeps in the fridge for up to 4 days. The flavors develop and improve overnight.
For longer storage, it freezes well for up to 3 months. I portion it into individual containers so I can thaw single servings as needed. Just thaw overnight in the fridge, then gently reheat on the stovetop with a stir to restore the smooth texture. It reheats nicely and maintains its quality.
Avgolemono Greek Lemon Chicken Soup
It’s no myth that this legendary Avgolemono is one of the greatest Greek soups that exists! This recipe combines shredded chicken and orzo in a silky broth made with fresh lemon and creamy eggs… a blessing from Mount Olympus!
Ingredients
Instructions
- In a large Dutch oven or heavy pot, heat 1 tbsp olive oil on medium-high. Add the carrots, celery and green onions, toss together to saute briefly then stir in the garlic.
- Add the chicken broth and bay leaves then raise the heat to high. Once the liquid has come to a rolling boil, add the rice, salt and pepper. Turn the heat to medium-low and simmer for 20 minutes or until the rice is tender. Now stir in the cooked chicken.
- To prepare the egg-lemon sauce, in a medium bowl, whisk together the lemon juice and eggs. While whisking add 2 ladles-full of the broth from the cooking pot (this helps temper the eggs). Once fully combined, add the sauce to the chicken soup and stir. Remove from the heat immediately.
- Garnish with fresh parsley, if you like. Serve hot with your favorite bread. Enjoy!
- Season raw chicken breast halves with salt and pepper. Heat 2 tablespoons of butter in pot over medium high heat. Add chicken and cook covered for approximate 6 minutes on each side.
- Remove chicken from pot and cut into 1" cubes or shred, and set aside for later.
- Add 2 more tablespoons of butter to the pot, onions, garlic, celery, carrots and optional red pepper, and cook covered until onions turn translucent, about 5 minutes.
- Add flour, and cook until it turns pasty, around 1 minute.
- Add cooked chicken, potato gnocchi, chicken broth, and thyme. Bring the pot to a boil over high heat, and boil for 4 minutes. Reduce the heat to low and simmer for 10 minutes.
- Remove pot from heat and let cool for 5-10 minutes. Add half and half and spinach and stir.
Notes
Substitute the orzo for 1 cup of rice for a more Mediterranean taste.
Nutrition Facts
Calories
242Fat
10 gSat. Fat
6 gCarbs
18 gFiber
1 gNet carbs
17 gSugar
2 gProtein
11 gSodium
723 mgCholesterol
47 mgNutritional information is provided as a courtesy only, and is not to be taken as medical information or advice. The nutritional values of your preparation of this recipe are impacted by several factors, including, but not limited to, the ingredient brands you use, any substitutions or measurement changes you make, and measuring accuracy.
