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Creamy Avgolemono: Greek Chicken Soup to Warm Your Soul

A nourishing and comforting Greek chicken soup with a creamy texture and bright lemon flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Greek
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons butter can substitute with olive oil
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion diced
  • 2 medium carrots diced
  • 2 cloves garlic minced
  • 1 tablespoon fresh rosemary
  • 6 cups low sodium chicken broth homemade elevates the taste
  • 1 teaspoon kosher salt adjust based on broth's saltiness
For the Pasta and Protein
  • 1 cup orzo pasta can substitute with ditalini
  • 2 cups shredded rotisserie chicken or cooked tofu for vegetarian option
For the Creamy Mixture
  • 2 large eggs
  • 2 large egg yolks
  • 1 medium fresh lemon juice
  • 1 each finely grated lemon zest optional but recommended
For the Finishing Touches
  • 1 tablespoon fresh dill or fresh oregano as substitute
  • 1 to taste freshly ground black pepper

Equipment

  • large stockpot or Dutch oven

Method
 

Step‑by‑Step Instructions
  1. In a large stockpot or Dutch oven, melt 2 tablespoons of butter and add 2 tablespoons of extra virgin olive oil over medium heat.
  2. Add 1 diced onion and 2 diced carrots. Sauté for about 3-4 minutes until onions are translucent.
  3. Stir in 2 cloves of minced garlic and 1 tablespoon of fresh rosemary, cooking for an additional 30 seconds.
  4. Pour in 6 cups of low sodium chicken broth and add 1 teaspoon of kosher salt. Bring to a gentle boil.
  5. Once boiling, stir in 1 cup of orzo pasta and reduce to a simmer. Cook for 8-10 minutes until al dente.
  6. In a heatproof bowl, whisk together 2 large eggs, 2 large egg yolks, and the juice from 1 lemon until smooth.
  7. Ladle about 1 cup of hot broth into the egg mixture slowly while whisking continuously.
  8. Return pot to low heat and slowly pour in the tempered egg mixture, stirring gently for 5 minutes.
  9. Add 2 cups of shredded chicken, 1 tablespoon of fresh dill, and the zest of 1 lemon. Stir well to incorporate.
  10. Taste and adjust seasoning with kosher salt or lemon juice as needed before serving.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 35gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 200mgSodium: 600mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 700IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge. For longer storage, freeze in portions for up to 3 months.

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