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Greek Lemon Chicken Soup Recipe with Creamy Avgolemono

Greek Lemon Chicken Soup in rustic bowl
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Greek Lemon Chicken Soup is a heartwarming, classic dish featuring tender chicken, bright lemon juice, and a soothing broth enriched with rice or orzo and a creamy lemon-egg emulsion. Perfect for chilly evenings, this comforting and vibrant soup is quick to prepare, versatile, and loved by all ages, offering a delightful balance of savory, tangy, and fresh flavors in every spoonful.

Ingredients

Scale

Chicken and Broth:

  • 1.5 to 2 lbs bone-in, skinless chicken thighs or breasts
  • 6 cups chicken broth (homemade or good-quality store-bought)

Grains:

  • 1/2 cup rice or orzo

Aromatics:

  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil

Lemon-Egg Emulsion (Avgolemono):

  • 3 large egg yolks (room temperature)
  • 1/3 cup freshly squeezed lemon juice (about 2 lemons)

Herbs and Seasoning:

  • 2 tablespoons fresh dill or parsley, chopped
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

1. Simmer the chicken pieces in salted water or chicken broth until tender and fully cooked, about 30–40 minutes. Remove the chicken, shred or dice the meat, and reserve the broth.

2. In a large pot, heat olive oil over medium heat. Add finely chopped onion and minced garlic, sautéing until translucent and fragrant, about 5 minutes.

3. Pour the reserved chicken broth into the pot with the sautéed aromatics. Bring to a simmer and add rice or orzo. Cook until just tender but still firm, about 15–20 minutes.

4. In a separate bowl, whisk together room temperature egg yolks and freshly squeezed lemon juice until light and frothy.

5. Slowly ladle hot broth from the pot into the lemon-egg mixture in small increments while whisking constantly to prevent curdling. Gradually stir the tempered mixture back into the pot, gently warming over low heat until the soup thickens and becomes silky, without boiling.

6. Return the shredded chicken to the soup. Taste and adjust seasoning with salt and pepper as needed. Stir in chopped fresh dill or parsley for brightness.

Notes

Use room temperature eggs to ensure a smooth mixture and avoid lumps. Gradually temper the lemon-egg emulsion by slowly adding hot broth to the eggs to prevent curdling. Freshly squeezed lemon juice provides the best brightness and flavor. Do not overcook the rice or orzo; keep it slightly al dente. For a richer broth, use homemade chicken broth. Customize with vegetables or herbs. Freeze without the lemon-egg mixture and add it fresh when reheating.

Find it online: https://cookingwithramsay.com/greek-lemon-chicken-soup/