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To make Avgolemono Greek Lemon Chicken Soup, you need a few key ingredients. The main star is chicken. I prefer using boneless, skinless breasts for their tender texture. You'll also need low-sodium chicken broth, which forms the soup's base. This broth adds depth without being too salty.

Avgolemono Greek Lemon Chicken Soup

Indulge in the warm, zesty goodness of Avgolemono Greek Lemon Chicken Soup, a comforting dish that’s perfect for any chilly day. This recipe combines tender chicken, fresh spinach, and bright lemon for a delightful flavor. Learn about the key ingredients, easy preparation steps, and tasty variations that will impress everyone at your table. Click through now to explore this delicious recipe and bring a touch of Greek culture to your kitchen!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts

6 cups low-sodium chicken broth

1/2 cup orzo pasta (or rice)

2 large eggs

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

1 cup chopped fresh spinach

1 medium onion, finely chopped

2 medium carrots, diced

2 celery stalks, diced

2 tablespoons olive oil

Salt and pepper to taste

Fresh dill or parsley for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.

    Add the chicken breasts to the pot and pour in the chicken broth. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the chicken is fully cooked.

      Remove the chicken from the pot and set aside to cool slightly.

        Stir in the orzo (or rice) into the broth and cook according to package instructions, usually about 8-10 minutes until tender.

          While the orzo cooks, shred the cooled chicken into bite-sized pieces.

            In a bowl, whisk together the eggs and lemon juice until smooth. Gradually add a ladleful of the hot broth to the egg mixture while whisking continuously. This prevents the eggs from curdling.

              Pour the egg and lemon mixture back into the pot while stirring continuously.

                Add the shredded chicken and chopped spinach to the soup. Stir until the spinach is wilted. Season with salt and pepper to taste.

                  Allow the soup to heat through for a few minutes. Do not let it come to a boil after adding the egg mixture.

                    Serve hot, garnished with fresh dill or parsley for a burst of color and flavor.

                      Prep Time: 15 min | Total Time: 40 min | Servings: 4-6