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Mediterranean lemon chicken soup

Mediterranean Lemon Chicken Soup (Avgolemono Style)

A bright, tangy, and creamy Greek-inspired chicken soup thickened naturally with egg and lemon juice (Avgolemono), perfect for a light yet satisfying meal.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 bowls
Course: Light Dinner, Lunch, Soup
Cuisine: Greek, Mediterranean
Calories: 380
Ingredients Method Notes

Ingredients
  

Soup Base
  • 1 pound Boneless, skinless chicken breasts or thighs Cut into 1-inch pieces
  • 6 cups Low-sodium chicken broth
  • 1 cup Water Or use stock for richer flavor
  • 1 large Carrot Diced
  • 1 stalk Celery Diced
  • 1/2 cup Orzo pasta
  • 1 tablespoon Olive oil
  • 2 cloves Garlic Minced
  • 1 teaspoon Dried oregano
Avgolemono (Thickening Agent)
  • 3 large Eggs Lightly beaten
  • 1/2 cup Fresh lemon juice About 3 large lemons
  • 1/4 cup Fresh parsley Chopped, for garnish
  • To taste Salt and black pepper

Method
 

Instructions
  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced carrots and celery and sauté until softened, about 5-7 minutes.
  2. Add the minced garlic and oregano and cook for 1 minute until fragrant. Add the cut chicken pieces and brown them lightly on all sides.
  3. Pour in the chicken broth and water. Bring the mixture to a boil, then reduce heat to a simmer, cover partially, and cook for 15 minutes, or until the chicken is cooked through. Remove the chicken and shred it using two forks; set aside.
  4. Return the shredded chicken to the pot. Bring the soup back to a gentle simmer. Stir in the orzo pasta and cook according to package directions, usually 8-10 minutes, until al dente. Season generously with salt and pepper.
  5. Prepare the Avgolemono: In a medium bowl, whisk together the lightly beaten eggs and fresh lemon juice until well combined and slightly frothy. Temper the egg mixture by slowly whisking in about 1.5 cups of the hot broth from the simmering soup, a ladleful at a time. This prevents the eggs from scrambling.
  6. Remove the soup pot from the heat completely. Slowly pour the tempered egg-lemon mixture into the soup while stirring constantly with a wooden spoon. Do not boil the soup after adding the Avgolemono, or it will curdle. The soup should thicken slightly.
  7. Taste and adjust seasoning if necessary. Ladle into bowls and garnish generously with fresh chopped parsley before serving immediately.

Notes

For a richer soup, substitute half the water with white wine and deglaze the pot after sautéing the vegetables. Always temper the egg mixture slowly to achieve a smooth, creamy texture.