Go Back

Greek Lemon Chicken Soup

Shruthi
Greek Lemon Chicken Soup is creamy, bright, and soothing.Egg and lemon create a silky texture without dairy.Tender chicken and rice add comfort and substance.A timeless Mediterranean healing soup.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course, starter
Cuisine greek, Mediterranean
Calories 360 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 carrots, sliced
  • 1 lb (450 g) chicken breast or thighs
  • 6 cups chicken broth
  • ½ cup white rice or orzo
  • Salt and black pepper to taste
  • 2 large eggs
  • Juice of 2 lemons

Instructions
 

  • Heat olive oil in a pot over medium heat.
  • Add onion, carrots, and celery; sauté until soft.
  • Add chicken and pour in chicken broth.
  • Season with salt and pepper and simmer for 25 minutes.
  • Remove chicken, shred it, and return to the pot.
  • Add rice or orzo and cook until tender.
  • In a bowl, whisk eggs and lemon juice together.
  • Slowly temper the egg mixture with hot broth.
  • Heat gently without boiling and garnish with herbs.

Notes

  • Never boil after adding eggs.
  • Lemon juice should be freshly squeezed.
  • Temper eggs slowly to avoid curdling.
  • Soup thickens as it cools.
  • Best served warm, not piping hot.
Keyword , creamy lemon chicken soup, comfort food soup, Greek Avgolemono Soup, Greek Lemon Chicken Soup, Mediterranean Soup Recipe