Greek Lemon Chicken Soup
A creamy, tangy, and comforting Greek soup made with chicken, rice or orzo, eggs, and lemon juice. A perfect dish for cold days or when you need a hearty, nourishing meal.
Ingredients
1 whole chicken (or 4 chicken breasts/thighs)8 cups chicken stock1 cup rice or orzo3 large eggs3 fresh lemons (juiced)Salt and pepper, to tasteFresh parsley or dill for garnish
Instructions
Prepare the Broth: Simmer chicken in stock until tender. Strain and shred the chicken.Cook Rice/Orzo: Add rice or orzo to the stock and cook until tender.Make Avgolemono Base: Whisk eggs and lemon juice. Temper with hot stock.Combine: Stir the egg mixture into the soup and add shredded chicken.Serve: Garnish with parsley or dill and enjoy warm.
Notes
- For a thicker soup, increase the rice or orzo quantity.
- Always temper the eggs with hot stock to avoid curdling.
- Adjust lemon juice to taste for desired tanginess.