Classic Greek Lemon Chicken Soup
When the chilly weather settles in, there is nothing more grounding than a big, steaming bowl of Greek Lemon Chicken Soup (Avgolemono). This hearty dish is a masterclass in texture and brightness, transforming simple chicken and orzo into a silky, velvety soup that feels both light and incredibly substantial.
Ingredients
- 6 cups chicken broth
- 2 cups shredded cooked chicken
- ½ cup dry orzo pasta
- 2 large eggs
- ⅓ cup fresh lemon juice
- 2 carrots finely diced
- 2 tbsp fresh dill chopped
- Salt and black pepper to taste
- Fresh lemon slices for garnish
Instructions
- In a large pot, bring the chicken broth and diced carrots to a boil.
- Add the orzo and simmer for 8–10 minutes until the pasta is tender.
- Stir in the shredded chicken and reduce the heat to low.
- In a medium bowl, whisk the eggs and lemon juice until very frothy.
- Slowly ladle 1 cup of the hot broth into the egg mixture, whisking constantly to temper the eggs.
- Pour the tempered egg mixture back into the pot, stirring continuously.
- Add the fresh dill and cook on low for 2 minutes (do not boil) until the soup thickens.
- Season with salt and pepper. Garnish with lemon slices and serve immediately.