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Authentic Greek Lemon Chicken Orzo Soup (Avgolemono)

A creamy bowl of greek lemon chicken orzo soup topped generously with shredded chicken and fresh parsley.
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Make this bright, tangy, and comforting Greek Lemon Chicken Orzo Soup, known as Avgolemono. It is simple to prepare and features tender shredded chicken in a creamy, lemony broth without using any actual cream.

Ingredients

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  • 6 cups homemade chicken broth
  • 1 pound boneless, skinless chicken breasts
  • 1 cup orzo pasta
  • 1/2 cup fresh lemon juice (about 3 lemons)
  • 3 large eggs
  • 1/4 cup cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Place the chicken breasts in a large pot and cover them with water. Bring the water to a boil, then reduce heat and simmer until the chicken is cooked through, about 15 to 20 minutes.
  2. Remove the chicken from the pot and set it aside to cool slightly. Reserve the cooking liquid; this will be your broth base. Once cool enough to handle, shred the chicken using two forks.
  3. Return the reserved cooking liquid to a boil. Add the orzo pasta and cook according to package directions until al dente, usually 8 to 10 minutes.
  4. While the orzo cooks, prepare the Avgolemono tempering mixture. In a medium bowl, whisk together the cornstarch and 1/2 cup of the hot broth until smooth. Set aside.
  5. In a separate bowl, whisk the eggs until light and frothy. Slowly whisk in the fresh lemon juice.
  6. Temper the egg mixture: While constantly whisking the egg-lemon mixture, slowly ladle in about 1 cup of hot broth, one spoonful at a time. This raises the temperature of the eggs without scrambling them.
  7. Pour the tempered egg-lemon mixture and the cornstarch slurry into the pot with the simmering soup base, stirring constantly.
  8. Reduce the heat to low. Continue stirring gently until the soup thickens slightly, about 3 to 5 minutes. Do not let the soup boil after adding the egg mixture, or it will curdle.
  9. Stir in the shredded chicken, salt, and pepper. Heat through for 1 minute.
  10. Ladle the soup into bowls and garnish with fresh parsley before serving immediately.

Notes

  • To prevent curdling, always temper the eggs slowly with hot broth before adding them to the main soup pot.
  • Use fresh lemon juice for the best tangy flavor characteristic of this classic Greek soup.
  • If you prefer a lighter texture, you can substitute the orzo with rice, adjusting the cooking time as needed.
  • For a richer flavor, use high-quality homemade chicken broth.

Nutrition

Find it online: https://devourdish.com/greek-lemon-chicken-orzo-soup/