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Greek Lemon Chicken Soup Avgolemono Recipe

Greek Lemon Chicken Soup Avgolemono Recipe
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4.9 from 8 reviews

This Greek Lemon Chicken Soup Avgolemono is a creamy and comforting soup with shredded chicken, orzo, and a bright lemon flavor. Perfect for any occasion, this soup is like a Mediterranean hug in a bowl!

Ingredients

For the chicken broth:

  • 6 bone-in, skin-on chicken thighs (about 2 lbs)
  • 8 cups cold water
  • 1 big yellow onion, quartered
  • 2 tbsp whole black peppercorns
  • 1 tbsp kosher salt

For the soup:

  • ½ cup dried orzo pasta
  • 4 large eggs
  • ¼ cup fresh lemon juice
  • Black pepper to taste

Instructions

  1. Step 1: Build That Flavor Base – In a pot, combine chicken thighs, water, onion, peppercorns, and salt. Simmer for 45 minutes to 1 hour, skimming foam.
  2. Step 2: The Great Chicken Rescue Mission – Remove chicken, strain broth, and save 2 cups. Shred chicken.
  3. Step 3: Shred Like a Pro – Shred cooled chicken.
  4. Step 4: Orzo Time! – Boil strained broth, add orzo, cook, then add shredded chicken.
  5. Step 5: The Scary-But-Not-Really Egg Part – Whisk eggs, lemon juice, and reserved broth. Slowly add to the pot.
  6. Step 6: Bring It All Together – Stir egg mixture into the pot without boiling.
  7. Step 7: Make It Instagram-Worthy – Ladle into bowls, garnish, and serve.

Notes

  • Use bone-in, skin-on chicken thighs for best flavor
  • Take your time with the egg tempering process
  • Leftovers are good for up to 3 days in the fridge
  • Be gentle when reheating leftovers

Nutrition

Find it online: https://deliciousyum.com/greek-lemon-chicken-soup-avgolemono-recipe/