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Creamy Avgolemono Soup Recipe Easy Homemade Lemon Chicken Comfort Food

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A comforting and creamy lemon chicken soup that combines tender chicken, fresh lemon juice, and a silky egg mixture for a cozy, flavorful meal perfect for any occasion.

Ingredients

Scale
  • 4 cups (960 ml) chicken broth, homemade or low-sodium store-bought
  • 2 cups (480 ml) water
  • 2 boneless, skinless chicken breasts or thighs
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 medium carrot, diced
  • 1 celery stalk, diced
  • 3 large eggs, room temperature
  • Juice of 2 large lemons
  • 1/2 cup (100 g) cooked white rice or orzo (optional)
  • Salt and freshly ground black pepper, to taste
  • Fresh dill or parsley, chopped
  • Olive oil, a drizzle for finishing (optional)

Instructions

  1. In a large pot, combine the chicken broth and water. Add the chopped onion, carrot, celery, and minced garlic. Bring to a gentle boil over medium-high heat.
  2. Add the chicken breasts or thighs and reduce heat to a simmer. Cook uncovered for about 20–25 minutes until the chicken is cooked through (internal temperature of 165°F / 74°C).
  3. Carefully remove the chicken and set aside on a plate to cool slightly. Strain the broth to remove the vegetables if you prefer a smooth soup, or leave them in for extra texture.
  4. Shred the chicken into bite-sized pieces using two forks.
  5. If using rice or orzo, add it to the simmering broth now and cook according to package instructions until tender (usually about 15 minutes). Keep the broth hot but not boiling.
  6. In a medium bowl, whisk the eggs until frothy. Gradually whisk in the fresh lemon juice until fully combined.
  7. Slowly ladle about 1 cup (240 ml) of the hot broth into the egg-lemon mixture, whisking constantly to temper the eggs.
  8. Slowly pour the tempered egg mixture back into the pot with the broth and rice/orzo, stirring gently but continuously.
  9. Heat the soup gently over low heat, stirring until it thickens slightly and coats the back of a spoon (about 3-5 minutes). Do not let it boil.
  10. Stir the shredded chicken into the soup. Taste and season with salt and freshly ground black pepper as needed.
  11. Ladle the creamy avgolemono soup into bowls. Sprinkle with fresh dill or parsley and drizzle a little olive oil if desired. Serve warm.

Notes

Temper the eggs slowly by whisking hot broth into the egg-lemon mixture to prevent curdling. Keep the soup on low heat after adding the eggs and do not boil. Use fresh lemons for best flavor. For gluten-free, use rice instead of orzo. Leftovers store well in the fridge for up to 3 days; reheat gently to avoid curdling.

Nutrition

Keywords: avgolemono soup, lemon chicken soup, creamy chicken soup, Greek soup, comfort food, easy soup recipe, homemade chicken soup

Find it online: https://evabake.com/creamy-avgolemono-soup-recipe-easy-homemade-lemon-chicken-comfort-food/