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Greek Lemon Chicken Soup (Avgolemono)

Greek Lemon Chicken Soup (Avgolemono)

Greek lemon chicken soup avgolemono with silky lemon broth tender chicken and orzo in 30 minutes.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Soup
Cuisine: Greek
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 8 cups chicken broth low sodium
  • 1 cup orzo pasta
  • 3 cups shredded rotisserie chicken
  • 3 large eggs
  • 1/2 cup fresh lemon juice from 3 lemons
  • 1 tsp lemon zest
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh dill minced
  • 2 tbsp fresh parsley minced
  • 1 lemon sliced for garnish

Method
 

  1. **Boil.** Bring chicken broth to a boil in a large pot. Add orzo and cook 8 minutes until al dente.
  2. **Add.** Reduce heat to low. Stir in shredded chicken, salt, and pepper.
  3. **Whisk.** In a large bowl whisk eggs and lemon juice until frothy.
  4. **Temper.** Slowly whisk 2 cups hot broth into the egg mixture in a thin stream while whisking constantly.
  5. **Combine.** Pour the tempered eggs back into the soup pot stirring as you pour. Heat 2 minutes more without boiling.
  6. **Finish.** Stir in lemon zest, dill, and parsley off the heat.
  7. **Serve.** Ladle into bowls. Top with lemon slices and extra dill.

Notes

Temper the eggs slowly to avoid scrambling. Use rotisserie chicken to cut prep in half. Cook orzo in the soup so it absorbs the broth flavor.