Greek Lemon Chicken Soup

This Greek lemon chicken soup brings together comforting chicken broth silky eggs a burst of fresh lemon and tender orzo pasta. It is inspired by classic Avgolemono a dish my grandmother made during both celebrations and quiet evenings at home. Every spoonful delivers a balance of citrusy brightness and savory depth making it a go to soup when you crave something nourishing yet vibrant.

I first cooked this after a rainy day shopping trip and it quickly became a favorite for get well soon dinners. My family requests this soup whenever lemons are in season or someone needs a little comfort.

Ingredients

• Chicken broth: builds the flavorful backbone of this soup choose a rich homemade stock or a quality store bought version with a golden hue for the deepest flavor
• Orzo pasta: adds satisfying body pick one that cooks up plump and does not get mushy
• Large eggs: give the soup its classic creamy texture always select eggs with firm yolks since they stay smooth when tempered
• Fresh lemon juice: delivers the lively tartness that defines Avgolemono use plump heavy lemons and juice them just before adding
• Cooked chicken: shreds or dices tender pieces from a roast chicken for the most flavor or poach chicken breasts until just cooked through
• Salt and pepper: enhance all the layers of flavor start with a pinch and adjust at the end
• Lemon zest for garnish: brings zesty brightness zest before juicing for best results
• Fresh parsley or dill for garnish: offers a fresh pop of color and flavor always choose leaves that are deeply green and fragrant

Step by Step Instructions

Prepare the Broth:

In a large pot bring the chicken broth to a gentle boil over medium high heat watching for steady bubbles which signal it is ready for the next step

Cook the Orzo:

Add orzo pasta to the boiling broth and stir to keep it from sticking let it cook uncovered until tender about eight to ten minutes stirring every couple of minutes

Whisk the Eggs:

While the orzo cooks crack the eggs into a medium mixing bowl and whisk vigorously until frothy the foam will give the soup its luscious body

Mix in Lemon Juice:

Slowly pour the lemon juice into the whisked eggs continue to beat until fully blended the citrus will lighten the egg mixture

Temper the Eggs:

Reduce the stove heat under your soup to low then slowly ladle about one cup of hot broth into the egg lemon mixture whisking non stop to prevent curdling this gentle heat transition is essential

Combine Mixtures:

Pour the tempered egg mixture back into the pot with broth and orzo whisk smoothly so everything combines into a creamy texture with no lumps

Add the Chicken:

Stir in your shredded or diced chicken simmer the soup gently for two to three minutes do not let it bubble to keep eggs silky smooth

Season to Taste:

Taste your soup and sprinkle in salt and pepper as needed stirring gently to distribute seasonings evenly

Garnish and Serve:

Spoon the soup into bowls then top with lemon zest and a sprinkle of fresh parsley or dill serve while hot for best flavor

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I always look forward to that fragrant lemon zest as the finishing touch it is the part my youngest insists on doing herself. For me nothing tops the way this soup brightens up even the grayest evening.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. The soup may thicken slightly as it chills because of the orzo. To thin it just stir in extra chicken broth when reheating over gentle heat. Avoid boiling to preserve the creamy texture.

Ingredient Substitutions

If you do not have orzo try small pasta shapes like rice or even pearl couscous. For more intense flavor use rotisserie chicken. If out of fresh lemons bottled lemon juice works but add a little at a time and adjust to taste.

Serving Suggestions

This soup stands alone as a meal especially with crusty bread for dipping. For a more festive table pair it with a crisp Greek salad or serve as a light starter before roast lamb. A side dish of olives and feta adds a classic touch.

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A Little History

Avgolemono is both a technique and a dish in Greek cuisine. The egg lemon mixture first appeared in Mediterranean cooking centuries ago valued for transforming broths into velvety soups. Today families across Greece still share this comforting bowl during celebrations and quiet evenings alike.

Recipe FAQs

→ What gives this soup its signature tangy flavor?

Freshly squeezed lemon juice is the key ingredient that provides the distinct tangy brightness characteristic of this Greek soup.

→ How do you prevent the eggs from curdling?

Gradually temper the whisked eggs with hot broth while stirring constantly before adding them to the pot. This keeps the texture smooth and creamy.

→ Can I substitute orzo with another pasta?

Orzo is traditional, but you can use small pasta shapes like rice or pastina if preferred, adjusting cooking time as needed.

→ What herbs complement this dish?

Fresh dill or parsley add flavor and freshness. Scatter them over each serving for a vibrant finish.

→ How do I store leftovers?

Cool the soup fully, then refrigerate in an airtight container for up to three days. Gently reheat over low heat without boiling to maintain the creamy consistency.

→ Why is it important not to boil after adding the eggs?

Boiling may cause the eggs to scramble, resulting in a curdled texture rather than a smooth, velvety broth.