Avgolemono: Authentic Greek Lemon Chicken Soup

Avgolemono (Greek Lemon Chicken Soup)

There are those busy weeknights when dinner feels more like a race than a meal, right? I remember one evening, both kids were fussy, and I had just come back from a long day. I needed something comforting yet quick to whip up. That’s when I pulled out the ingredients for Avgolemono, a traditional Greek lemon chicken soup. It’s light, fresh, and, most importantly, it comes together in under an hour. You may also find Avgolemono Greek Lemon Chicken Soup useful.

This soup is a lifesaver on those hectic nights, transforming plain chicken into a tangy, velvety delight. Furthermore, the process is simple enough that even with little ones around, I can manage it without losing my sanity. Let’s dig into how to make this delicious dish! You may also find Creamy Lemon Chicken Rice Soup useful.

What You’ll Need

For this recipe, you’ll need: You may also find Crispy One Pan Lemon Herb Spring Chicken Recipe With Baby Potatoes Made Easy useful.

• 1 lb boneless, skinless chicken breast
• 1 tablespoon olive oil (divided)
• 1 teaspoon dried oregano
• ½ teaspoon kosher salt
• ½ teaspoon sweet paprika
• ½ teaspoon garlic powder
• ⅛ teaspoon freshly ground black pepper
• 1 small yellow onion, diced
• 2 celery ribs, diced
• 1 medium carrot, diced
• 2 garlic cloves, minced
• 4 to 5 cups low sodium chicken broth
• ½ teaspoon kosher salt
• Freshly ground black pepper, to taste
• 1 bay leaf
• ½ cup dry orzo
• 2 large egg yolks
• ¼ cup freshly squeezed lemon juice
• A handful of fresh chopped dill or parsley, for garnish
• Crumbled feta cheese, for garnish

The Cooking Process

1. Prep the Chicken
   Preheat your oven to 425°F. In a large bowl, combine the chicken with 1 tablespoon of olive oil, dried oregano, kosher salt, sweet paprika, garlic powder, and freshly ground black pepper. Mix everything well so the chicken is evenly coated. Transfer the chicken to a parchment-lined baking sheet and bake for 18 to 25 minutes or until the internal temperature hits 165°F. Once it’s done, let it cool a bit before shredding it into thin, bite-sized pieces. You may also find Crockpot Chinese Lemon Chicken useful.

2. Start the Soup Base
   In a Dutch oven, heat that remaining tablespoon of olive oil or a knob of unsalted butter. Sauté the diced onions, celery, and carrot for about 5 to 8 minutes until they’re tender. I love how the aroma fills the kitchen at this point! Then, add in the minced garlic and cook for an additional minute until it’s fragrant. Pour in the chicken broth, ½ teaspoon of kosher salt, and a dash of freshly ground black pepper, along with the bay leaf. Bring the broth to a boil.

3. Incorporate the Orzo
   When it starts bubbling, stir in the orzo and reduce the heat to medium-low. Let it simmer for 8 to 12 minutes, or until the pasta is tender—be sure to keep an eye on it! In the meantime, whisk together the egg yolks for about 30 seconds until they’re uniform in color. Add the lemon juice and whisk more until it’s foamy. This is where the magic happens!

4. Finish the Soup
   To add the egg mixture to the soup, you really want to temper it first. While constantly whisking, gradually stream about 2 cups of the warm soup broth into the egg-lemon mix. This way, the eggs won’t scramble when added to the pot. Now pour that tempered mixture back into the pot while stirring constantly. Add the shredded chicken and stir for about 3 to 5 minutes over the lowest heat setting—you want to keep it warm without boiling it. When done, your broth will look glossy and slightly thickened, with tender orzo swimming happily in there.

5. Serving Ideas
   Serve your Avgolemono with a sprinkle of fresh dill or parsley and some crumbled feta on top for that final touch. It pairs wonderfully with crusty bread and a simple green salad. I often make an extra batch since it keeps well in the fridge for a few days, so I can have leftovers ready for lunches!

Variations to Consider

If you’re looking to mix things up, consider swapping out the orzo for a different pasta or even quinoa. For those colder nights, a little more garlic never hurt anyone—feel free to up the amount to suit your family’s taste. And if you have leftover rotisserie chicken, that’s a fantastic shortcut! Just stir it in when you add the egg-lemon mixture. Speaking of shortcuts, if you’re looking for more quick chicken recipes, check out this Cowboy Butter Lemon Bowtie Chicken that I also love making.

This Avgolemono soup has certainly saved many dinners for me. The flavors remind me of a trip to Greece, with a comforting twist that my kids love. It’s both a nostalgic meal for me and a great way to squeeze in those essential nutrients for my picky eaters.

Conclusion

Avgolemono is not just a recipe; it’s a staple in our home and a reminder of the simple joys of cooking. For more inspiration on this delightful dish, you can explore resources like Avgolemono — Greek Lemon Chicken Soup – Skinny Spatula or delve into different variations with the BEST Authentic Avgolemono Soup Recipe – The Mediterranean Dish. If you’re looking for a gluten-free version, check out Avgolemono Greek Lemon Chicken Soup (GF, DF), which might be just what you need. Happy cooking!

Avgolemono

A comforting and quick Greek lemon chicken soup that brings a tangy twist to busy weeknights.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: Greek

Calories: 320

Ingredients Method Notes

Ingredients

  

For the Chicken

• 1 lb boneless, skinless chicken breast
• 1 tablespoon olive oil (divided) For marinating chicken and sautéing vegetables
• 1 teaspoon dried oregano
• 0.5 teaspoon kosher salt
• 0.5 teaspoon sweet paprika
• 0.5 teaspoon garlic powder
• 0.125 teaspoon freshly ground black pepper

For the Soup Base

• 1 small yellow onion, diced
• 2 ribs celery, diced
• 1 medium carrot, diced
• 2 cloves garlic, minced
• 4-5 cups low sodium chicken broth
• 0.5 teaspoon kosher salt
• to taste freshly ground black pepper
• 1 leaf bay leaf
• 0.5 cup dry orzo

For the Egg Mixture

• 2 large egg yolks
• 0.25 cup freshly squeezed lemon juice
• 1 handful fresh chopped dill or parsley, for garnish
• crumbled feta cheese, for garnish

Method

 

Preparation

1. Preheat your oven to 425°F.
2. In a large bowl, combine the chicken with 1 tablespoon of olive oil, dried oregano, kosher salt, sweet paprika, garlic powder, and black pepper. Mix well.
3. Transfer the chicken to a parchment-lined baking sheet and bake for 18 to 25 minutes until the internal temperature reaches 165°F.
4. Let the chicken cool slightly before shredding it into thin, bite-sized pieces.

Start the Soup Base

1. In a Dutch oven, heat the remaining tablespoon of olive oil. Sauté the diced onions, celery, and carrot for about 5 to 8 minutes until tender.
2. Add the minced garlic and cook for an additional minute until fragrant.
3. Pour in the chicken broth, ½ teaspoon kosher salt, and a dash of freshly ground black pepper along with the bay leaf. Bring the broth to a boil.

Incorporate the Orzo

1. When bubbling, stir in the orzo and reduce the heat to medium-low. Let it simmer for 8 to 12 minutes, or until the pasta is tender.
2. Whisk the egg yolks for about 30 seconds until uniform. Add the lemon juice and whisk until foamy.

Finish the Soup

1. Tempering the egg mixture: While whisking, gradually stream about 2 cups of warm soup broth into the egg LEmon mix to avoid scrambling the eggs.
2. Pour the tempered mixture back into the pot while stirring constantly.
3. Add the shredded chicken and stir for about 3 to 5 minutes over the lowest heat setting.

Notes

Serve with fresh dill or parsley and crumbled feta. Pairs well with crusty bread and a simple green salad. Keeps well in the fridge for a few days.