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Avgolemono Soup Chicken Soup Recipe

This classic Avgolemono Chicken Soup recipe is a comforting and flavorful experience. Tender chicken simmered in a rich broth, combined with fluffy rice or orzo, and finished with a vibrant, lemony avgolemono sauce. This easy-to-follow recipe delivers a taste of Greece in under an hour!

Prep Time 15 mins
Cook Time 45 mins
Calories 454 kcal
Protein 61g
Rating 2.5 (2 Reviews)
Avgolemono Soup Chicken Soup 24

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Avgolemono Soup Chicken Soup

  • 1 1/2 lbs boneless skinless chicken breasts
  • 1 cup uncooked rice
  • 1 large onion, chopped
  • Avgolemono Sauce (made from 3 large eggs, 1/4 cup fresh lemon juice, and 1/2 cup hot chicken broth)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 cups water
  • 3 large eggs
  • 1/4 cup fresh lemon juice
  • 1/2 cup hot chicken broth (reserved from pot)
  • 1 cup orzo pasta (optional alternative to rice)

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How to Make Avgolemono Soup Chicken Soup

  1. Place the chicken breasts in a large stockpot and add 8 cups of water. Bring to a boil over high heat.
  2. Once boiling, reduce heat to low, skim off any foam that rises to the surface, and simmer for 20 minutes, or until the chicken is cooked through.
  3. Add the chopped onion, salt, and pepper to the pot. Continue simmering for another 5 minutes.
  4. Carefully remove the cooked chicken from the pot and set aside to cool slightly. Once cool enough to handle, shred the chicken.
  5. Add the rice (or orzo) to the broth and cook according to package directions, usually about 15-20 minutes, or until tender.
  6. While the rice/orzo cooks, prepare the avgolemono sauce (see instructions below).
  7. Once the rice/orzo is cooked, slowly whisk in the avgolemono sauce, stirring constantly. Do not boil after adding the sauce.
  8. Add the shredded chicken back to the soup. Heat through gently for a few minutes, then serve hot.
  9. **Avgolemono Sauce Instructions:**
  10. In a medium bowl, whisk together 3 large eggs and 1/4 cup of fresh lemon juice.
  11. Gradually whisk in 1/2 cup of the hot chicken broth (removed from the pot before adding the rice/orzo). This tempers the eggs, preventing them from scrambling.
  12. Slowly pour the tempered egg mixture into the remaining soup, whisking constantly. The soup should slightly thicken.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

3g

Fat

33g

Carbs

9g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Lunch Main Dish Side Dishes Soups Stews Poultry Rice Asian Caribbean Greek Middle Eastern Easy European Central American Beginner Cook Dinner Party Heirloom Historical Holiday Event Romantic Grains Chicken Stove Top Lebanese Turkish Dietary Low Sodium Seasonal Comfort Food High Protein Wedding High In Something Low In Something Meat Pasta Rice And Grains Novelty Taste Mood Equipment