Description
Lemon Egg Chicken Soup (Avgolemono) is a comforting, tangy, and creamy soup with tender chicken, a rich egg-lemon sauce, and fragrant herbs. This soup is perfect for any time of the year and especially soothing when feeling under the weather.
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)
Instructions
- Heat olive oil over medium heat in a large pot. Cook the chicken breasts (or thighs) for 6-8 minutes per side, until golden and cooked through. Remove chicken, shred with two forks, and set aside.
- In the same pot, sauté chopped onion and garlic for 3-4 minutes until softened. Add chicken broth and bay leaf (if using). Bring to a simmer over medium heat.
- If using orzo or rice, add it to the pot and cook according to package instructions, about 10-15 minutes, until tender.
- While the soup base simmers, whisk eggs, lemon juice, and lemon zest in a separate bowl until smooth.
- To prevent curdling, slowly ladle a small amount of hot broth into the egg mixture while whisking. Gradually add the egg mixture back into the soup, stirring continuously. Let the soup simmer for 2-3 minutes, but do not allow it to boil.
- Stir in shredded chicken, and season with salt and pepper. Simmer for an additional 2-3 minutes.
- Serve the soup in bowls, garnish with fresh parsley, and enjoy hot!
Notes
- For extra vegetables, add carrots, celery, or spinach during the onion and garlic sauté step.
- If you prefer a thicker soup, add extra orzo or rice. Alternatively, use quinoa, farro, or barley for a different texture.
- If making in advance, store the soup base and add the egg mixture just before serving to avoid curdling.
- This soup is naturally gluten-free when made with rice. Be sure to check that your orzo is gluten-free if using.
- Prep Time: 15 minutes
- Cook Time: undefined
- Category: Soup
- Method: Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 115mg
