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The heart of Avgolemono lies in its simple, fresh ingredients. First, you need chicken. A whole chicken gives rich flavor. I often use one that weighs about 3-4 pounds. This helps create a deep, tasty broth.

Avgolemono Greek Lemon Chicken Soup

Warm your heart with a bowl of Avgolemono Greek Lemon Chicken Soup, a comforting dish perfect for any season. This savory delight combines tender chicken, fresh veggies, and a creamy egg-lemon sauce for a zesty update on a classic favorite. Discover helpful tips, delicious variations, and step-by-step instructions to make this soul-warming soup at home. Click through to explore the full recipe and bring a taste of Greece to your table!
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Ingredients
  

1 whole chicken (about 3-4 lbs), cut into pieces

8 cups chicken broth

1 medium onion, diced

2 carrots, diced

2 celery stalks, diced

1 cup uncooked orzo pasta

4 large eggs

1/4 cup fresh lemon juice (about 2 lemons)

2 tablespoons olive oil

Salt and black pepper to taste

Fresh dill or parsley for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened.

    Add the chicken pieces into the pot and pour in the chicken broth. Bring to a boil, then reduce the heat and let it simmer for about 30-35 minutes or until the chicken is thoroughly cooked and tender.

      Once the chicken is cooked, remove it from the pot and allow it to cool slightly. While the chicken cools, add the orzo pasta to the broth and cook according to the package instructions (usually about 8-10 minutes).

        While the pasta is cooking, shred the chicken into bite-sized pieces, discarding the skin and bones. Set aside.

          In a mixing bowl, whisk together the eggs and lemon juice until well combined. Slowly ladle about 1 cup of the hot broth from the pot into the egg-lemon mixture while continuously whisking to temper the eggs.

            Gradually pour the egg mixture back into the pot, stirring constantly to prevent curdling. Continue to heat the soup for 2-3 minutes, allowing it to thicken slightly (do not boil).

              Add the shredded chicken back into the pot, season with salt and black pepper to taste, and give it a gentle stir.

                Serve hot, garnishing each bowl with fresh dill or parsley for added flavor and a pop of color.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6-8