Description

Looking for a soul-warming yet zesty dish that’s perfect for any season? This Greek Lemon Chicken Soup, also known as Avgolemono, blends the comfort of classic chicken soup with a Mediterranean twist. It’s creamy (without any cream), bursting with lemony brightness, and rich in protein—making it ideal for a quick dinner, a healthy lunch, or a comforting meal when you’re feeling under the weather. Whether you’re exploring easy dinner ideas, searching for nourishing food ideas, or need a light yet filling recipe, this soup delivers every time. It’s the perfect balance of cozy and fresh, and a flavorful way to elevate your home cooking.

Ingredients

2 tablespoons olive oil
1 medium yellow onion, finely chopped
2 medium carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
2 cups cooked chicken breast or rotisserie chicken, shredded
6 cups low-sodium chicken broth
½ cup orzo pasta or white rice
2 large eggs
⅓ cup fresh lemon juice (about 2 lemons)
1 tablespoon lemon zest
Salt and freshly cracked black pepper, to taste
½ teaspoon dried oregano (optional)
Chopped fresh parsley or dill, for garnish
Optional: lemon slices, crushed red pepper flakes

Instructions

In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery. Sauté for 5–7 minutes, until softened. Add garlic and cook 1 more minute.
Pour in chicken broth and bring to a boil. Add orzo (or rice), then reduce heat and simmer for 10–12 minutes, until tender.
Stir in the shredded chicken, salt, pepper, and oregano. Simmer another 5 minutes.
In a separate bowl, whisk together eggs, lemon juice, and zest.
Slowly add 1 cup of hot soup into the egg-lemon mixture while whisking constantly to temper the eggs.
Turn heat to low or off, and slowly stir the tempered mixture back into the soup. Do not boil.
Adjust seasoning to taste. Garnish with fresh herbs and lemon slices.
Serve hot and enjoy the creamy, citrusy comfort!

Prep Time: 10 minutes
Cook Time: 25 minutes