Avgolemono Soup (Greek Chicken and Lemon Soup)
Servings: people
This quick and comforting Greek avgolemono soup is rich, lemony, and ready in about 30 minutes — no whole chicken required.
Ingredients
- 1½ pounds chicken pieces bone-in – thighs, drumsticks, etc.
- 6 cups chicken broth
- 2 tablespoon olive oil extra virgin
- 2 carrots diced
- 1 stalk celery diced + leaves for garnish
- 1 onion diced
- 1 potatoes diced
- ½ cup orzo (risoni pasta)
- ½ teaspoon salt or more to taste
- ⅛ teaspoon black pepper
Avgolemono Sauce
- 2 eggs
- ⅓ cup lemon juice from about 2 lemons
- 1 tablespoon cornstarch
Instructions
- Sauté – In a large pot, heat 2 tablespoon olive oil and sauté 1½ pounds chicken pieces with a pinch of salt and pepper until lightly browned (about 3 minutes per side).
- Simmer – Add 2 carrots, 1 stalk celery, 1 onion, and 1 potatoes (all chopped), stir on high heat for a minute, then add 6 cups chicken broth. Bring to a boil, then simmer until chicken is cooked through (12–15 minutes).Remove chicken, turn off heat, and blend veggies until smooth. Add ½ cup orzo (or rice), season, and simmer until tender. Shred chicken and keep warm.
- Make Avgolemono – Whisk 1 tablespoon cornstarch and ⅓ cup lemon juice. In a separate bowl, whisk 2 eggs until frothy, then add lemon mix. Slowly whisk in 1 cup hot broth to temper. When orzo is done, stir in avgolemono. Add the shredded chicken back into the pot, then turn the heat to low for just a minute, until the soup starts to gently bubble
- Serve – Serve in bowls with cracked pepper and chopped celery leaves or dill.
Notes
SUBSTITUTIONS
- Chicken pieces — thighs or breast, boneless and skinless. Substitute rotisserie chicken, in this case non need to sauté it
- Chicken broth — use store-bought or homemade
- Orzo pasta — or rice (Carolina, Arborio, or even leftover cooked rice)
- Celery — or substitute with leek or a bit of fennel
- Onion — or shallot for a milder flavor
- Potato (optional) — for extra creamy
- Cornstarch (optional) — helps stabilize the avgolemono for reheating
- Fresh herbs (optional) — parsley, celery leaves, or dill for garnish
- Use good broth – A rich, flavorful broth makes all the difference.
- Temper eggs slowly – Whisk in hot broth gradually to avoid scrambling.
- Don’t boil after avgolemono – Keep heat low so the eggs don’t curdle.
- Orzo > rice – Orzo holds its texture better, even the next day.
- Purée the veggies – Blended veggies = creamy texture, no cream needed.
- Add cornstarch for reheating – It keeps the soup silky even when warmed up.
