This Avgolemono (Greek Lemon Chicken Soup) comes together in about 30 minutes and is made all in one pot for a quick weeknight dinner that your family will love! You can easily switch up the ingredients to suit your taste or use it as a “clean out the fridge” meal to get rid of those leftover veggies. Honestly, it’s also perfect for those busy evenings when you just need something cozy and comforting. So, let’s dive in!
Ingredient Breakdown
- 1 lb boneless, skinless chicken breast
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon garlic powder
- 1/8 teaspoon freshly ground black pepper
- Another tablespoon of olive oil (or unsalted butter)
- 1 small yellow onion, diced
- 2 celery ribs, diced
- 1 medium carrot, diced
- 2 garlic cloves, minced
- 4 to 5 cups low-sodium chicken broth
- 1/2 teaspoon kosher salt (or to taste)
- Freshly ground black pepper (to taste)
- 1 bay leaf
- 1/2 cup dry orzo
- 2 large egg yolks
- 1/4 cup freshly squeezed lemon juice
- A handful of fresh chopped dill or parsley (for garnish)
- Crumbled feta cheese (for garnish)
Let’s Get Cooking!
1. Roast the Chicken
First, preheat your oven to 425°F. In a large bowl, toss your chicken, olive oil, dried oregano, kosher salt, sweet paprika, garlic powder, and freshly ground black pepper together. Mix well until all the chicken is evenly coated.
Transfer the chicken to a parchment-lined baking sheet and bake for 18 to 25 minutes, or until your chicken reaches 165°F that pink has got to go! Let the chicken cool slightly on a cutting board, and then shred it into tasty pieces with a fork. Set that aside.
2. Sauté the Veggies
Now, let’s get to the cozy part! In a Dutch oven or a large pot, add the olive oil (or butter if you want to get really decadent). Toss in the onions, celery, and carrot and sauté those for 5 to 8 minutes until they’re all soft and aromatic you know, until they’re almost translucent. Then, add the minced garlic and let it cook for another minute until it’s all fragrant, stirring frequently! Seriously, it’s a game changer.
3. Simmer Away
Next, we’re bringing all the flavors together! Add in your broth, a little more salt, a few cracks of pepper, and the bay leaf. Bring it all to a gentle boil, and then stir in your orzo. Turn the heat down and simmer on medium-low for about 8 to 12 minutes, you want that pasta nice and tender but not mushy.
4. Whisk It Good
While your soup is simmering, grab a bowl and add the egg yolks. Whisk them for about 30 seconds until they look all yellow and glorious. Then, pour in the lemon juice and keep whisking until it’s a lovely, frothy mix.
5. Temper the Eggs
This step is crucial! While whisking constantly, take a ladle (or measuring cup) and very slowly stream in about 2 cups of the warm soup broth into your egg-lemon mix. This is called tempering the eggs, it helps warm them up so you don’t get scrambled eggs in your soup! Whisk for a solid minute!
6. Combine It All
Now, slowly pour that beautiful egg-lemon mixture back into the pot while stirring the soup like a pro. Add your shredded chicken back in and continue stirring for another 3 to 5 minutes on the lowest heat. The soup will thicken slightly, but don’t let it boil! Just whispers of simmering, please.
7. Serve It Up
Serve each bowl with a sprinkle of fresh chopped dill or parsley and, of course, a little crumbled feta cheese if you’re feeling fancy! You could even serve this with some crusty bread or crackers for dipping, heavenly!
Why I Love This Avgolemono Recipe
This is my go-to recipe when life gets busy, and I’m craving comfort food that doesn’t take a whole evening in the kitchen! There’s something so fulfilling about creating a steaming bowl of soup that truly warms the soul.
Plus, I’m a real sucker for that tangy lemon flavor mixed with the richness of the eggs, it’s just heavenly! And the best part is, you can use whatever you’ve got on hand. Leftover veggies? Toss ’em in! Love a different herb? Go for it! This soup is a flexible delight!
If you loved this Avgolemono, be sure to check out my Benihana Onion Soup, my Tropical Grouper with Spicy Coconut, or my Chemeen Mulakittathu!
Why This Recipe Works
Quick & Easy
This Avgolemono soup comes together in under 30 minutes, making it an excellent choice for those busy weeknights when you need something quick and delicious!
One Pot Wonder
Minimal cleanup is required because everything cooks in one pot. I mean, who doesn’t love a recipe that leaves their kitchen looking semi-organized?
Comfort Food
This soup is loaded with tons of flavor that your whole family will adore. The creamy texture combines perfectly with the zesty lemon, creating a satisfying and hearty dish perfect for any occasion.
Customizable
Use whatever ingredients you have on hand! Not feeling chicken? Try chickpeas for a vegetarian twist or mix up your pasta choice for an exciting variation!
Make-Ahead Friendly
You can prepare the broth ahead of time and just add in the eggs and chicken right before serving. Perfect for meal prep or those nights when you need to get dinner on the table fast!
Serving & Storage Tips
How to Serve This Avgolemono
Serve your Avgolemono hot with a side of crusty bread or some light crackers. It pairs beautifully with a simple salad, and it’s also a hit with roasted veggies on the side.
Storage
Leftovers will keep in the fridge for about 3 to 4 days. Just make sure they’re stored in an airtight container, and you’ll be all set!
Reheating Instructions
When it’s time to reheat, it’s best to do this on the stovetop over low heat. Add a splash of broth or water if it thickened up too much during storage. Stir gently, but don’t let it boil, or you’ll lose that creamy texture!
Freezer Friendly
Yes, this Avgolemono is freezer-friendly! However, I recommend freezing it without the eggs. When you’re ready to enjoy it, thaw and reheat, then add the egg-lemon mixture for that creamy finish, just like fresh!
This Avgolemono (Greek Lemon Chicken Soup) really is a family favorite. It’s a heartwarming bowl that brings your loved ones to the table, ready to enjoy a meal that nourishes the soul. Give it a try, I promise you won’t regret it! Follow us on Pinterest for daily inspiration that brings warmth to your table!
Avgolemono (Greek Lemon Chicken Soup)
Ingredients
Method
- Preheat your oven to 425°F.
- In a large bowl, toss chicken with olive oil, oregano, salt, paprika, garlic powder, and black pepper. Mix well.
- Transfer chicken to a parchment-lined baking sheet and bake for 18 to 25 minutes until cooked through. Shred the chicken and set aside.
- In a Dutch oven, add olive oil or butter and sauté onions, celery, and carrot for 5 to 8 minutes until soft.
- Add minced garlic and cook for another minute until fragrant.
- Add chicken broth, additional salt, black pepper, and bay leaf. Bring to a gentle boil.
- Stir in orzo and simmer on medium-low for about 8 to 12 minutes until al dente.
- In a bowl, whisk egg yolks for about 30 seconds, then add lemon juice and whisk until frothy.
- Temper the egg mixture by slowly streaming in about 2 cups of warm soup broth while whisking continuously.
- Pour the egg-lemon mixture back into the pot while stirring. Add shredded chicken and stir for another 3 to 5 minutes on low heat.
- Serve each bowl garnished with dill or parsley and crumbled feta cheese.