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Avgolemono Greek Lemon Chicken Soup shines with simple yet vital ingredients. Each one adds to its unique flavor and texture.

Avgolemono Greek Lemon Chicken Soup

Dive into the comforting taste of Avgolemono Greek Lemon Chicken Soup, a delicious blend of tender chicken, zesty lemon, and creamy eggs that warms the soul. This recipe is perfect for any skill level, making it easy to create a hearty dish packed with flavor and nutrition. Discover step-by-step instructions, tips for the best broth, and variations to suit your taste. Click to explore this authentic recipe and bring a taste of Greece to your table!
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Ingredients
  

1 whole chicken, cut into pieces

1 large onion, chopped

2 carrots, diced

2 celery stalks, diced

6 cups chicken broth

1 cup orzo pasta

3 large eggs

1/4 cup fresh lemon juice (about 2 lemons)

Zest of 1 lemon

1 cup fresh spinach, chopped

Salt and pepper to taste

Fresh dill or parsley for garnish

Instructions
 

In a large pot, combine the chicken pieces, chopped onion, diced carrots, and celery. Pour in the chicken broth and bring to a boil over medium-high heat.

    Once boiling, reduce the heat to medium and let it simmer for about 30 minutes or until the chicken is cooked through and tender.

      Remove the chicken pieces from the broth and set them aside to cool slightly. Once cool, shred the chicken into bite-sized pieces, discarding the skin and bones.

        In the same pot, add the orzo pasta to the broth and cook for about 10 minutes, or until al dente.

          While the pasta is cooking, prepare the avgolemono sauce. In a medium bowl, whisk together the eggs, lemon juice, and lemon zest until smooth.

            To temper the egg mixture, slowly ladle a cup of the hot broth into the bowl while continuously whisking to prevent the eggs from curdling.

              Gradually add the tempered egg mixture back into the pot with the remaining broth, stirring constantly to incorporate.

                Add the shredded chicken and chopped spinach to the pot, allowing the spinach to wilt. Season with salt and pepper to taste.

                  Serve the soup hot, garnished with fresh dill or parsley for an added burst of flavor.

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6