Description
A traditional Greek lemon chicken soup made creamy with eggs and rice or orzo—Avgolemono is soothing, tangy, and naturally thick without cream.
Ingredients
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6 cups chicken broth
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½ cup orzo or white rice
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2 large eggs
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Juice of 2 lemons (about ¼ cup)
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1½ cups cooked, shredded chicken (optional)
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Salt and black pepper, to taste
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Fresh parsley or dill for garnish (optional)
Instructions
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Bring chicken broth to a simmer in a large pot.
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Add orzo or rice and cook until tender.
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In a bowl, whisk together eggs and lemon juice.
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Temper the eggs by whisking in 1–2 cups of hot broth slowly.
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Reduce heat on soup. Slowly stir egg mixture back into the pot.
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Add shredded chicken (if using), season with salt and pepper.
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Stir gently over low heat for 2–3 minutes until thickened. Do not boil.
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Serve warm, garnished with fresh herbs.
Notes
Temper eggs carefully to avoid curdling. Use rice for a thicker texture, or orzo for a more traditional consistency. Best served fresh.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Main
- Cuisine: Greek
Nutrition
- Calories: ~280 per serving