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Avgolemono Soup

A creamy, tangy chicken soup featuring a perfect blend of lemon and egg, known for its comforting textures and rich flavors.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Greek
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups chicken broth Use homemade for best flavor.
  • 1 cup cooked chicken, shredded
  • 3/4 cup orzo pasta Substitute with gluten-free pasta or rice if needed.
  • 2 large eggs
  • 3 tablespoons fresh lemon juice About 1-2 lemons.
  • 1 tablespoon olive oil
  • 1 teaspoon salt Adjust to taste.
  • 1/4 teaspoon ground black pepper Optional.
  • Fresh parsley For garnish.

Method
 

Preparation
  1. In a large pot, bring the chicken broth to a gentle simmer over medium heat.
  2. Stir in the orzo pasta and cook according to package instructions until al dente, usually about 8-10 minutes.
  3. Once the orzo is cooked, add the shredded chicken to the pot. Season with salt and pepper, then reduce the heat to low.
Egg Mixture
  1. In a separate bowl, whisk together the eggs and lemon juice until smooth.
  2. Slowly ladle a cup of the hot broth into the egg-lemon mixture while whisking constantly to prevent the eggs from scrambling.
  3. Pour the tempered egg mixture back into the pot while stirring continuously. Allow the soup to warm through without boiling for about 2-3 minutes.
Finishing Touches
  1. Drizzle in the olive oil, taste for seasoning, and add more salt or lemon juice if desired.
  2. Serve hot, garnished with fresh parsley.

Notes

For a better flavor, use homemade chicken broth. Be careful while tempering the eggs to ensure a creamy consistency. You can add fresh dill or mint along with parsley for variation. Store leftovers in an airtight container in the refrigerator for up to 3 days, reheating gently.