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The main ingredients for Avgolemono Greek lemon chicken soup are simple yet full of flavor. You need chicken breasts, chicken broth, orzo pasta, eggs, and fresh lemon juice. Each ingredient plays a big role in creating this comforting dish.

Avgolemono Greek Lemon Chicken Soup

Warm up your evenings with a bowl of Avgolemono Greek Lemon Chicken Soup, a classic comfort dish bursting with flavor. This simple recipe combines tender chicken, zesty lemon, and creamy goodness to create a delightful experience for your taste buds. Discover essential ingredients, cooking tips, and variations that will make your soup truly special.
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Ingredients
  

1 lb boneless, skinless chicken breasts

4 cups chicken broth

1 cup water

1/2 cup orzo pasta

3 large eggs

1/2 cup fresh lemon juice (about 2-3 lemons)

2 tablespoons olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 cup fresh spinach, chopped

1 teaspoon dried dill

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

    Add the minced garlic to the pot and cook for another minute, until fragrant.

      Place the chicken breasts into the pot, then add the chicken broth and water. Bring to a boil, then reduce the heat to a simmer. Cook for about 15-20 minutes, or until the chicken is cooked through.

        Remove the chicken from the pot and shred it with two forks once it's cool enough to handle. Set aside.

          Return the broth to a boil and stir in the orzo pasta. Cook according to package instructions, usually about 8-10 minutes, until al dente.

            While the orzo cooks, prepare the avgolemono sauce: In a medium bowl, whisk together the eggs and lemon juice until well combined.

              Gradually temper the egg-lemon mixture by slowly adding a ladleful of hot broth from the pot while whisking continuously. This will prevent the eggs from curdling. Repeat this step with another ladleful.

                Reduce the heat to low, then stir the tempered egg-lemon mixture back into the soup. Mix in the shredded chicken, chopped spinach, dried dill, and season with salt and pepper. Heat gently for 2-3 minutes until warmed through but do not bring to a boil to avoid curdling the eggs.

                  Adjust seasoning if necessary before removing from heat.

                    - Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6

                      - Presentation Tips: Serve the soup in large bowls, garnished with fresh parsley for a pop of color. A lemon wedge on the side can add an extra zest when served!