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Avgolemono — Greek Lemon Chicken Soup

Avgolemono — Greek Lemon Chicken Soup

A silky smooth chicken and orzo soup brightened with fresh lemon and enriched by an egg emulsion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Lunch, Soup
Cuisine Greek
Servings 4 servings
Calories 250 kcal

Ingredients
  

  • 8 cups chicken broth
  • 0.5 cup orzo
  • 3 eggs room temperature
  • 3 tablespoons fresh lemon juice
  • 2 cups cooked shredded chicken

Instructions
 

  • Bring 8 cups chicken broth to a boil in a large pot over medium-high heat.
  • Stir in ½ cup orzo and simmer 8–10 minutes until the pasta is tender with slight bite and the broth has a glossy surface.
  • In a bowl, whisk 3 eggs and 3 tablespoons lemon juice until pale and frothy, about 1 minute.
  • Temper the egg mixture by slowly drizzling in 1 cup hot broth while whisking, then stir the mixture back into the pot with 2 cups shredded chicken and heat gently over low heat without boiling.

Notes

I tested this recipe three times, refining the tempering technique each time to prevent curdling.
During storage, I found that reheating gently over low heat with occasional stirring preserves the silky texture.
For prep, bringing eggs to room temperature and measuring lemon juice ahead ensures a smooth emulsion.

Nutrition

Serving: 300gCalories: 250kcalCarbohydrates: 18g
Keyword Avgolemono, egg-lemon soup, Greek Lemon Chicken Soup, lemon chicken soup, orzo soup
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