Greek Lemon Chicken Soup (33 Minutes)

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Experience a refreshing twist on traditional chicken soup with this Greek lemon chicken soup, also known as Avgolemono. Combining the comforting flavors of chicken with the zest of fresh lemon, this soup warms the soul while tantalizing your tastebuds. The velvety texture, complemented by fresh parsley and slices of lemon for garnish, makes it a true crowd-pleaser.

  • Prep Time: 5 minutes
  • Cook Time: 28 minutes
  • Total Time: 33 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 4 cups chicken broth
  • 2 cups shredded rotisserie chicken
  • 3/4 cup orzo pasta or rice
  • 3 large eggs
  • Juice of 3 lemons (about 1/2 cup)
  • Salt and pepper, to taste
  • Zest of 1 lemon
  • Fresh parsley, chopped, for garnish
  • Lemon slices, for garnish

Instructions

  1. Cook Orzo (9-11 minutes): In a large pot, bring the chicken broth to a boil. Add the orzo pasta and cook according to the package instructions until al dente.
  2. Egg-Lemon Mixture (5 minutes): In a separate bowl, whisk the eggs until frothy. Gradually add the lemon juice to the eggs, whisking continuously.
  3. Temper Egg Mixture (5 minutes): Slowly ladle about a cup of the hot broth into the egg-lemon mixture, whisking constantly to prevent the eggs from curdling. This step tempers the eggs, helping them smoothly integrate into the soup without curdling.
  4. Combine & Serve (5 minutes): Lower the heat to its minimum setting. Gently stir the tempered egg-lemon mixture back into the pot. Add the shredded rotisserie chicken, season with salt, pepper, and lemon zest, and mix well. Be cautious not to let the soup boil after adding the egg-lemon mixture.
  5. Garnish & Enjoy (2 minutes): Ladle the soup into bowls, garnishing with freshly chopped parsley and lemon slices before serving.

Notes

Mastering this Greek lemon chicken soup requires careful attention to the egg tempering process to ensure a beautifully creamy texture without any egg curds. Remember not to boil the soup after the egg mixture is added. A slice of rustic bread or a fresh Greek salad pairs wonderfully with this soup, enhancing its delightful flavors. Additionally, using rotisserie chicken not only saves time but also gives the soup a richer taste. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 210
  • Sugar: 3g
  • Sodium: 860mg
  • Fat: 4g
  • Carbohydrates: 23g
  • Fiber: 1g
  • Protein: 22g
  • Cholesterol: 150mg

Pair this with...

Curried Couscous with Peas

Start by heating a bit of olive oil in a pan over medium heat. Stir in some finely diced onions, and once they're translucent, sprinkle in your desired amount of curry powder, allowing the spice to toast and release its aromatic depth. Add in a cup of couscous, ensuring the grains get a good coating of the curry-infused oil. Pour in the recommended amount of boiling water or vegetable broth, giving everything a gentle mix. Scatter in a handful of fresh or frozen peas, adding a burst of color and sweetness. Cover the pan and let the couscous simmer and absorb the liquid. Once done, fluff it with a fork to separate the grains and evenly distribute the peas. A final touch of chopped fresh cilantro or parsley can add an extra layer of flavor.

Green Beans with Almonds

Begin by trimming the ends of your fresh green beans. Bring a pot of water to a boil, toss in the beans, and blanch them for just a few minutes until they're bright green and slightly tender. Drain them and dunk in cold water to stop the cooking process and retain their vibrant color. On the side, toast some roughly chopped almonds in a dry skillet until they're golden and fragrant. In the same skillet, add a touch of olive oil or butter, and sauté the green beans briefly to warm them up. Toss in the toasted almonds, give everything a good stir, and season with a pinch of salt and pepper.

Greek Side Salad

Start with a bed of crisp lettuce leaves, torn into bite-sized pieces. Slice ripe tomatoes and cool cucumbers, adding them to the mix for a burst of juiciness. Slice a red onion for a hint of sharpness, its purplish hue adding depth to the color palette. Thinly slice a yellow bell pepper, its sunny disposition brightening the dish both in flavor and appearance. Scatter in glossy black olives and top your salad with crumbles of creamy feta cheese, its tangy richness a counterpoint to the salad’s crispness. For dressing, a simple blend of olive oil, lemon juice, and perhaps a dash of oregano perfectly complements the ensemble.

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