A Simple Avgolemono Soup Recipe To Make This Classic Chicken Soup!
If you’re looking for a delicious soup with complex flavors, this Lemon Chicken Soup is a classic for sure.
This version is made with chopped vegetables, chicken breast, orzo, chicken stock, egg and lemon, but you can also use other parts of the chicken and/or rice if you prefer.
It may have an extra step compared to the chicken soup you’re familiar with, but it’s actually pretty easy to make!
The word “avgolemono” means “egg-lemon” in Greek, and it is used to describe the sauce that is made with egg and lemon juice mixed with broth.
IAvgolemono soup is popular in a few countries, such as Greece, Turkey, parts of the Balkans, and more.
It is often thought to have originated in Greece, but according to The Nosher website, a similar sauce was actually made by Sephardic Jews who fled from the Iberian Peninsula before the expulsion.
Ingredients
To make this avgolemono soup, you will need the following ingredients:
- Green onions – To add flavor to the soup.
- Celery – One celery stalk.
- Carrots – Two medium carrots.
- Garlic clove – To add a pungent, aromatic flavor to the soup.
- Orzo – Alternatively, you can also use rice.
- Chicken breast – We use boneless, skinless chicken breasts, but you can also use other parts of the chicken.
- Bay leaves – To add extra flavor to the soup.
- Chicken stock – Make your own chicken stock or use good quality store-bought stock.
- Eggs – To make the avgolemono sauce.
- Lemon juice – Ideally freshly squeezed lemon juice; to make the avgolemono sauce.
- Salt – To enhance the overall flavor of the soup.
- Black pepper – To season the soup.
- Olive oil – For sautéing the vegetables.
- Fresh parsley – Optional garnish.
Recipe Tips and Substitutions
Before you make this Greek lemon chicken soup recipe, here are some recipe tips and substitutions that you should be aware of:
- You can make this soup with rice instead of orzo. Keep in mind that the cooking time for rice will likely be slightly longer than for orzo. To help the rice cook evenly, soak it in some water for a few minutes first.
- You can add more or less lemon juice to suit your personal preference.
- You can use other parts of the chicken instead of chicken breasts. You can also use leftover chicken that is already cooked and add it once the orzo is cooked.
- You don’t want the eggs to curdle. That’s why it is important to add the hot broth slowly when tempering the eggs and to whisk constantly. It’s also a good idea to take the eggs out of the refrigerator before you start cooking so that they have time to warm up and the temperature difference isn’t so great.
How to Make Greek Lemon Chicken Soup – Step by Step Instructions
In this section, you will see just how we make this Greek Lemon Chicken Soup.
We’ve included all of the recipe process photos so that you can see what each step looks like as you follow along at home.
You can also find the recipe card with all the relevant details – but no visuals – at the bottom of this post!
Heat olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped green onions, carrots, and celery.
Sauté the vegetables for about 3 minutes, stirring occasionally.
Then add the minced garlic and sauté for another couple of minutes until the vegetables start to soften.
Next, add the chicken breast, chicken stock and bay leaves.
Bring to a boil, then lower the heat and simmer, covered with a lid, for about 15-20 minutes or until the chicken is cooked through.
As mentioned above, you can also use leftover chicken that is already cooked – in this case, don’t add the chicken now, add it once it orzo is almost done cooking.
Once they are cooked, remove the chicken breasts and bay leaves from the pot.
Add the orzo to the pot and continue to cook for another 15 minutes until the orzo is soft. The exact cooking time for the orzo may vary slightly.
In the meantime, place the chicken on a plate and shred it with two forks.
Then add the shredded chicken back to the pot. You can do this while the orzo is still cooking.
In a medium bowl, whisk in the eggs with the lemon juice.
Take out 1 – 2 ladles of broth from the pot and slowly add it to the egg mixture while whisking constantly to temper the eggs.
Next, add the egg mixture to the pot while whisking.
Continue to cook over low heat for 5 minutes, stirring occasionally, until slightly thickened.
Season the soup with salt and pepper to taste. Serve it with some fresh parsley (optional).
Storage Tips
Once you’ve made this lemon chicken soup, allow the soup to cool, then store any leftovers in an airtight container in the fridge for up to 3-4 days.
You can then reheat the avgolemono soup over low heat. Don’t heat it over a high temperature since you don’t want the egg-lemon-mixture to curdle. Stir regularly.
Related Recipes
If you enjoyed this soup recipe, here are some more Greek recipes that you may want to try out next – many of them are also soups, sauces, or dips!
Avgolemono Soup (Greek Lemon Chicken Soup)
Ingredients
- 2 tablespoons olive oil
- 2 green onions, chopped
- 2 medium carrots, chopped
- 1 stalk celery, chopped
- 1 garlic clove, minced
- 5.3 ounces orzo, or rice
- 8 1/2 cups chicken stock
- 2 chicken breasts
- 2 bay leaves
- 2 eggs
- 2-3 tablespoons lemon juice, preferably freshly squeezed
- salt, to taste
- pepper, to taste
- fresh parsley, optional
Instructions
- Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped green onions, carrots, and celery. Sauté the vegetables for about 3 minutes, stirring occasionally. Add the minced garlic and sauté for a couple more minutes until the vegetables start to soften.2 green onions, 1 stalk celery, 2 medium carrots, 2 tablespoons olive oil, 1 garlic clove
- Add the chicken breasts, chicken stock, and bay leaves to the pot.2 chicken breasts, 8 1/2 cups chicken stock, 2 bay leaves
- Bring to a boil, then lower the heat and simmer, covered with a lid, for about 15-20 minutes or until the chicken is cooked through.
- Remove the chicken breasts and bay leaves from the pot. Add the orzo to the pot and continue to cook for another 15 minutes.5.3 ounces orzo
- Meanwhile, place the chicken on a plate and shred it with two forks. Then add the shredded chicken back to the pot.
- In a medium bowl, whisk together the eggs and the lemon juice. Take out 1-2 ladles of broth from the pot and slowly add it to the egg mixture to temper the eggs.2 eggs, 2-3 tablespoons lemon juice
- Add the egg mixture to the pot while whisking and continue to cook over low heat for 5 minutes, stirring occasionally, until slightly thickened.
- Season the soup with salt and pepper to taste. Serve it with some fresh parsley (optional).salt, pepper, fresh parsley
Notes
- You can make this soup with rice instead of orzo. The cooking time for rice will likely be slightly longer than for orzo. To help the rice cook evenly, soak it in some water for a few minutes first.
- You can add more or less lemon juice to suit your personal preference.
- Instead of chicken breasts, you can use other parts of the chicken. You can also use leftover chicken that is already cooked and add it once the orzo is (almost) cooked.
- You don’t want the eggs to curdle. That’s why it’s important to add the hot broth slowly when tempering the eggs and to whisk constantly. It’s also a good idea to take the eggs out of the refrigerator before you start cooking so that they have time to warm up and the temperature difference isn’t so great.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
