Greek Lemon Chicken Soup Avgolemono

Rice vs. Orzo: Both work well! Orzo adds a different texture.
Tempering the Eggs: This is crucial for a creamy soup. Whisk constantly!
Leftover Chicken: Use leftover rotisserie chicken for an easy shortcut!

Instructions

Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 5 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.
Cook the Rice: Add the chicken broth and bring to a boil. Stir in the rice (or orzo), reduce heat, and simmer for 15-20 minutes, or until the rice is tender.
Add the Chicken: Stir in the shredded chicken. Simmer for another 5 minutes to heat through.
Prepare the Egg-Lemon Mixture: In a medium bowl, whisk together the eggs and lemon juice until well combined.
Temper the Egg Mixture: Slowly ladle about 1 cup of the hot soup broth into the egg-lemon mixture, whisking constantly. This prevents curdling.
Add the Egg Mixture to the Soup: Gradually pour the tempered egg mixture into the pot, stirring constantly. The soup will become creamy. Do not boil.
Season and Serve: Season with salt and pepper. Garnish with fresh dill or parsley, and serve warm.

Vegetable Additions: Add diced carrots, celery, or spinach while sautéing the onions.
Chicken Meatballs: Use chicken meatballs instead of shredded chicken.
Creamy Avgolemono: Stir in 1/2 cup heavy cream or Greek yogurt at the end for extra creaminess.

For a keto or low-carb version:

Yes, but the rice will absorb broth. Add more broth when reheating. Reheat gently.

Freeze before adding the egg-lemon mixture. Add the mixture fresh when reheating.

3-4 days in an airtight container. Reheat gently.

Crusty bread, pita, or a Greek salad!

Enjoy this delicious and easy Greek Lemon Chicken Soup! It’s a perfect comforting meal.