Greek · PANTRYHOP RECIPE
Chicken Lemon Soup (Avgolemono)
45 minutes · 6 servings · omnivore
Avgolemono is a classic Greek soup; this version follows the familiar lemon-and-egg method in a simple home format.
Ingredients
Check you have the quantities below.
- 1 tbsp olive oil
- 1 small onion, diced
- 1 medium carrot, diced
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 3/4 cup orzo
- 2 eggs
- 1/3 cup lemon juice
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tbsp dill, chopped
Let’s make it
- Sauté onion and carrot in olive oil for 5 minutes. Add broth, chicken, salt, and pepper; bring to a simmer.
- Stir in the orzo and cook until tender, about 10 minutes.
- In a bowl, whisk the eggs and lemon juice. Slowly whisk in 1 cup of hot soup.
- Reduce the pot to low and stir the egg-lemon mixture back into the soup. Do not boil.
- Add dill and serve warm.
Whisk the egg and lemon carefully and keep the heat low so the soup stays smooth.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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