Avgolemono
A comforting Greek lemon chicken soup that combines tender chicken, zesty lemon, and creamy texture, perfect for a cozy family dinner.
Ingredients
Soup Base
- 2 cups chicken broth Use homemade for better flavor if possible.
- 1/2 cup orzo or rice You can substitute with gluten-free pasta or rice.
- 1 cup cooked chicken, shredded Rotisserie chicken works well.
Egg Mixture
- 3 large eggs Make sure to temper properly to avoid scrambling.
- 1/4 cup lemon juice Adjust based on taste preference; more if you love lemon.
- to taste Salt and pepper Season according to your preference.
Garnish
- to taste Fresh parsley For garnish before serving.
Instructions
Preparation
- In a pot, bring the chicken broth to a simmer. Add the orzo or rice and cook until tender.
- While the pasta/rice is cooking, whisk together the eggs and lemon juice in a bowl.
- Gradually add a ladle of the hot broth to the egg mixture to temper it, whisking constantly.
- Slowly pour the egg mixture back into the pot with the soup, stirring constantly to thicken.
- Add the shredded chicken and season with salt and pepper.
Serving
- Serve Avgolemono warm in bowls, and sprinkle fresh parsley on top.
Notes
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove, adding a splash of water or broth if it thickens too much.