Name: Lemon Egg Chicken Soup
Prep time: 15 min
Cook time: PT-487081H50M4S
Total time: PT-487081H50M4S
Cuisine: Greek
Ingredients: 1 lb boneless, skinless chicken breasts or thighs; 6 cups chicken broth (preferably homemade or low-sodium); 1/2 cup orzo pasta or rice (optional, depending on your preference); 2 tablespoons olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 2 large eggs; 1/4 cup fresh lemon juice (about 2 lemons); 1 teaspoon lemon zest; Salt and pepper, to taste; Fresh parsley, chopped (for garnish); 1 bay leaf (optional)

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Lemon Egg Chicken Soup, also known as “Avgolemono” in Greek cuisine, is a comforting, tangy, and creamy soup that combines tender chicken, a rich, velvety egg-lemon sauce, and fragrant herbs. This soup is perfect for any time of year, but it’s especially soothing when you’re feeling under the weather or craving a cozy meal. With its bright citrusy flavor and creamy texture, it’s a dish that will warm you from the inside out.

Why You’ll Love This Recipe

This Lemon Egg Chicken Soup is a perfect balance of flavors and textures. The lightness of the lemon and the richness of the egg-based sauce create a unique, velvety soup that’s both satisfying and refreshing. The tender chicken adds heartiness, while the addition of rice or orzo makes it even more comforting. It’s a relatively easy dish to prepare and can be made in one pot, making cleanup a breeze. Whether you’re serving it to your family or making it for yourself as a comforting treat, this soup is bound to be a hit.

Lemon Egg Chicken Soup

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb boneless, skinless chicken breasts or thighs
6 cups chicken broth (preferably homemade or low-sodium)
1/2 cup orzo pasta or rice (optional, depending on your preference)
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 large eggs
1/4 cup fresh lemon juice (about 2 lemons)
1 teaspoon lemon zest
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
1 bay leaf (optional)

Directions

Cook the chicken: In a large pot, heat olive oil over medium heat. Add the chicken breasts (or thighs) and cook for 6-8 minutes on each side, or until golden and cooked through. Remove the chicken from the pot, shred it with two forks, and set aside.
Make the soup base: In the same pot, add the chopped onion and garlic. Sauté for about 3-4 minutes until softened and fragrant. Add the chicken broth and bay leaf (if using) to the pot. Bring the broth to a simmer over medium heat.
Add rice or orzo: If using rice or orzo, add it to the simmering broth and cook according to the package instructions, typically 10-15 minutes, until tender.
Prepare the egg-lemon mixture: While the soup base is simmering, whisk the eggs in a separate bowl. Gradually add the lemon juice and lemon zest, and continue whisking until the mixture is smooth and frothy.
Temper the eggs: To prevent the eggs from curdling, slowly ladle a small amount of the hot broth into the egg mixture while whisking constantly to temper the eggs. Then, gradually whisk the egg mixture back into the pot with the broth, stirring continuously. Let the soup simmer gently for 2-3 minutes, but do not let it come to a full boil.
Finish the soup: Add the shredded chicken back into the pot and stir to combine. Taste the soup and adjust the seasoning with salt and pepper, if needed. Simmer for another 2-3 minutes until everything is well combined.
Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve immediately while hot.

Servings and Timing

Servings: Makes 4-6 servings.
Prep time: 15 minutes
Cooking time: 25-30 minutes
Total time: 40-45 minutes

Variations

Add Vegetables: You can add vegetables like carrots, celery, or spinach for extra nutrition and flavor. Simply add them along with the onions and garlic.
Use Different Grains: Instead of rice or orzo, try using quinoa, farro, or barley for a different texture.
Spicy Version: For a bit of heat, add a pinch of cayenne pepper or some chopped fresh chili peppers to the soup base.
Make it Dairy-Free: To make the soup dairy-free, use a dairy-free egg substitute or just omit the egg mixture for a more broth-based version.

Storage/Reheating

Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Freezing: While this soup can be frozen, the egg-lemon mixture might separate when reheated. If you plan to freeze, consider leaving out the eggs and lemon and adding them when reheating the soup.
Reheating: Reheat the soup gently on the stovetop over low heat, stirring occasionally, until heated through. Be careful not to boil it, as this could cause the egg mixture to curdle.

FAQs

1. Can I use chicken thighs instead of chicken breasts?

Yes! Chicken thighs will work perfectly in this soup. They are a bit more flavorful and tend to stay tender, making them a great option.

2. Can I make this soup without eggs?

Yes, you can skip the egg-lemon mixture for a lighter version of the soup. You’ll lose the creamy texture, but the soup will still be flavorful.

3. Can I use a store-bought rotisserie chicken?

Absolutely! If you want to save time, you can use pre-cooked rotisserie chicken. Just shred the chicken and add it to the soup near the end of cooking.

4. Is this soup gluten-free?

Yes, if you use rice instead of orzo or any gluten-free grain, this soup is naturally gluten-free.

5. How do I keep the egg-lemon mixture from curdling?

To avoid curdling, it’s essential to temper the eggs by gradually adding hot broth to the egg mixture before returning it to the pot. This allows the eggs to warm slowly and prevents them from cooking too quickly.

6. Can I make this soup in a slow cooker?

Yes, you can. Cook the chicken and sauté the vegetables in a pan first, then add everything to the slow cooker with the chicken broth and let it cook on low for 4-6 hours. Add the egg-lemon mixture near the end of cooking.

7. Can I add more lemon for a tangier flavor?

Yes, feel free to adjust the amount of lemon juice and zest to suit your taste. The more lemon you add, the tangier the soup will be.

8. Can I make this soup dairy-free?

Yes, you can make this soup dairy-free by omitting the egg mixture and using a dairy-free broth. This will give you a lighter, more broth-based version of the soup.

9. Can I make this soup in advance?

Yes, you can make the soup ahead of time, but it’s best to add the egg-lemon mixture right before serving to avoid curdling. If making ahead, store the soup base and add the egg mixture later.

10. What can I serve this soup with?

This soup pairs wonderfully with crusty bread or a light salad for a complete meal. You could also serve it with a simple side of roasted vegetables.

Conclusion

Lemon Egg Chicken Soup is a light yet satisfying dish, perfect for any season. With its rich, creamy texture from the egg-lemon sauce and the tangy, flavorful broth, it’s a comforting, wholesome meal. Whether you’re making it for a special occasion, a cozy dinner, or just as a nourishing meal, this soup will leave you feeling warm, satisfied, and delighted. Enjoy the refreshing flavors of lemon combined with tender chicken in this easy-to-make, crowd-pleasing soup!