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Close up of Greek Lemon Chicken Soup

Greek Lemon Chicken Soup (Avgolemono)

A delicious homemade greek lemon chicken soup (avgolemono) recipe.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Greek
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • 6 cups chicken broth
  • 3/4 cup orzo pasta
  • 3 large eggs
  • 1/3 cup fresh lemon juice about 3 lemons
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh dill, chopped
  • Salt and pepper to taste

Method
 

  1. Simmer. Bring chicken broth to a boil in a large pot. Add chicken breasts and reduce heat. Simmer for 15 minutes until the chicken is cooked through. Remove the chicken and shred it with two forks.
  2. Cook. Return the broth to a boil and add the orzo. Cook for 8 to 9 minutes until the orzo is tender.
  3. Temper. Whisk eggs and lemon juice together in a bowl. Slowly ladle 1 cup of the hot broth into the egg mixture while whisking constantly (this tempers the eggs so they don't scramble). Pour the tempered mixture back into the pot while stirring.
  4. Finish. Add the shredded chicken back to the soup. Stir gently over low heat for 2 minutes until the soup is thick and silky. Do not boil. Stir in lemon zest and dill. Serve immediately.

Notes

Temper the eggs slowly. Pour the hot broth in a thin stream while whisking constantly. Rushing this step makes scrambled egg soup. Do not boil the soup after adding the egg mixture or it will curdle. Fresh lemon juice is non-negotiable here. Bottled won't give you that bright, clean flavor.