There’s nothing quite like a warm bowl of Greek lemon chicken soup, or avgolemono, to lift your spirits. This delightful soup is a family favorite of mine, and it always brings back memories of cozy evenings spent together. The refreshing zing of lemon combined with tender chicken creates a symphony of flavors that dance on your palate, making it the perfect comfort food. I remember my grandmother making this soup on chilly nights, and the aroma would fill the kitchen, wrapping us in warmth. It’s truly a dish that comforts the soul, and the creamy texture is just the cherry on top! Trust me, once you try this avgolemono, it’ll become a go-to in your kitchen, too.

Ingredients List

1 lb boneless, skinless chicken breast
6 cups chicken broth
1 cup orzo pasta
For the Avgolemono Sauce:
2 large eggs
1/4 cup freshly squeezed lemon juice
1 tbsp lemon zest

How to Prepare Greek Lemon Chicken Soup Avgolemono

Step 1: Prepare the Chicken

Start by grabbing a large pot and placing it on your stove. Combine the chicken broth and the boneless, skinless chicken breast in there. Turn the heat up high and bring it all to a glorious boil. Once it’s bubbling away, reduce the heat to a simmer. You’ll want to let the chicken cook through for about 20 minutes. It should be nice and tender by the time you’re done!

Step 2: Shred the Chicken

Once your chicken is cooked, carefully remove it from the pot and set it aside to cool just a bit. You can shred it into bite-sized pieces using two forks or your hands—whatever you prefer! After it’s shredded, pop it back into the pot along with the orzo pasta. Cook the pasta until it’s al dente, which usually takes about 10 minutes. You want it to be perfectly chewy, not mushy!

Step 3: Make the Avgolemono Sauce

Now for the magic part! In a bowl, whisk together those two large eggs, the freshly squeezed lemon juice, and the lemon zest. This is where all that bright, zesty flavor comes from! Here’s the key—slowly ladle some of that hot soup into the egg mixture while whisking constantly. This step is called tempering, and it’s crucial to prevent the eggs from curdling. You want them to warm up gently so they blend perfectly into the soup.

Step 4: Combine and Serve

Pour that lovely egg mixture back into the pot while stirring continuously. This will thicken up your avgolemono beautifully! Keep stirring until the soup thickens slightly, which should take just a couple of minutes. Then serve it up hot! If you’d like, sprinkle some fresh herbs, like dill or parsley, on top for a little extra flavor and a pop of color. Enjoy every comforting spoonful!

FAQ Section

Q1: Can I use other types of pasta instead of orzo in avgolemono?
Absolutely! While orzo is a classic choice, you can certainly substitute it with other small pasta shapes like ditalini or even rice if you prefer. Just keep an eye on the cooking times, as different pasta varieties can require varying amounts of time to cook.

Q2: How can I adjust the lemon flavor in my avgolemono?
If you love a zesty punch, feel free to add a bit more freshly squeezed lemon juice to the soup. Just remember, it’s all about balance, so start with an extra teaspoon and taste as you go. You can always add more, but you can’t take it out once it’s in!

Q3: What’s the best way to store leftovers of this Greek lemon chicken soup?
To store your avgolemono, let it cool completely before transferring it to an airtight container. It can stay in the fridge for about 3-4 days. Just be aware that the pasta may absorb some of the broth, so you might want to add a splash of water or broth when reheating to bring back that lovely, soupy texture!

Q4: Can I make avgolemono ahead of time?
While you can prepare the chicken and broth ahead of time, I recommend making the avgolemono sauce and combining it with the soup just before serving. This ensures that the eggs stay creamy and luscious without curdling. Trust me, it’s worth the extra step!

Q5: Can I add vegetables to my avgolemono?
Definitely! Chopped carrots, celery, or even spinach can be wonderful additions. Just sauté them in the pot before adding the chicken broth to develop their flavors. It’ll give your avgolemono a nice twist while keeping it comforting and nourishing!

Why You’ll Love This Recipe

Quick Preparation: With just 15 minutes of prep time and a total of 45 minutes to make, this avgolemono is perfect for busy weeknights when you need a delicious meal in a hurry.
Creamy Texture: The avgolemono sauce adds a luxurious creaminess that transforms simple chicken soup into a comforting bowl of goodness that feels like a warm hug.
Refreshing Lemon Flavor: The zesty lemon juice and zest brighten this soup, making it feel light and uplifting, perfect for any time of year.
Comforting Nature: This soup is not just food; it’s a heartwarming dish that brings back memories and fills you with warmth, just like a cozy family gathering.
Versatility: You can easily customize it with your favorite herbs or vegetables, making it uniquely yours while still honoring the traditional flavors.

Tips for Success

To make your Greek lemon chicken soup avgolemono truly shine, here are some of my favorite pro tips!

Use Fresh Ingredients: Freshly squeezed lemon juice and zest make a world of difference in flavor. You’ll want that bright, vibrant taste to come through, so skip the bottled stuff if you can!
Adjust the Lemon to Your Liking: Everyone has their own lemon preferences. Start with the recommended amount, taste, and then add more if you want that extra zing. Just remember, a little goes a long way!
Herbs for Extra Flavor: If you want to take your avgolemono to the next level, try adding fresh herbs like dill, parsley, or even a sprinkle of oregano. They complement the lemon beautifully and add a lovely aroma!
Be Mindful with the Eggs: When tempering the eggs, take your time! This step is crucial to avoid curdling. Whisk continuously and add the hot soup gradually to ensure a smooth, creamy result.
Texture Matters: Keep an eye on the orzo while cooking. You want it al dente for the best bite! If you’re planning to have leftovers, consider cooking the pasta separately and adding it when serving to maintain that perfect texture.

Following these tips will help you create a comforting and delicious avgolemono that’ll impress everyone at your table. Happy cooking!

Nutritional Information Section

Before diving into this delightful bowl of Greek lemon chicken soup avgolemono, it’s good to know what you’re savoring! Keep in mind that nutritional values can vary based on the specific ingredients and brands you use, so these numbers are estimates.

Calories: 320
Fat: 10g
Saturated Fat: 2g
Protein: 25g
Carbohydrates: 30g
Fiber: 2g
Sugar: 1g
Cholesterol: 180mg
Sodium: 700mg
Potassium: 450mg
Vitamin A: 500 IU
Vitamin C: 10mg
Calcium: 50mg
Iron: 1mg

Enjoy this soup knowing it’s not only comforting and delicious but also packed with nutrients that nourish your body!

Storage & Reheating Instructions

So, you’ve got some delicious Greek lemon chicken soup avgolemono left over? Lucky you! Properly storing it ensures you can enjoy those comforting flavors again. First, let the soup cool down to room temperature before transferring it to an airtight container. This helps prevent condensation, which can make your soup watery.

Store it in the fridge, where it’ll last for about 3-4 days. Just keep in mind that the orzo might absorb some of that lovely broth over time. If you find it a bit thick when you’re ready to reheat, no worries! Just add a splash of water or chicken broth while reheating to get that perfect soupy consistency back.

When it comes to reheating, I recommend doing it on the stove over medium heat. Stir it gently and keep an eye on it to make sure it warms evenly. If you prefer the microwave, use a microwave-safe bowl and heat it in short intervals, stirring in between to ensure even heat distribution. However you choose to reheat, just be sure not to let it boil, as that can cause the avgolemono sauce to break. Enjoy that comforting bowl again, just like the first time!

Equipment Needed

Large Pot: You’ll need a sturdy pot to cook the chicken and broth together. It should be big enough to hold all your ingredients comfortably.
Whisk: A good whisk is essential for blending the avgolemono sauce smoothly. It helps you achieve that creamy texture without any lumps.

For more delicious recipes, check out this avgolemono soup recipe or this lemon chicken orzo soup. You can also find inspiration on our Pinterest page!