Healing Dinner Recipe: Creamy Greek Avgolemono Soup
A classic Greek soup made with chicken, rice or orzo, and a creamy egg-lemon broth. Comforting, light, and full of Mediterranean flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
Ingredients
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6 cups chicken broth
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½ cup white rice or ⅔ cup orzo
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2 large eggs
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⅓ cup fresh lemon juice
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1 ½ – 2 cups cooked, shredded chicken
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Salt & black pepper to taste
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Optional: bay leaf, fresh parsley or dill for garnish
Instructions
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Bring broth to a boil in a large pot. Add rice/orzo and optional bay leaf. Simmer 15–18 minutes.
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In a bowl, whisk eggs until frothy. Add lemon juice.
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Slowly whisk in 1 cup hot broth to temper the eggs.
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Lower soup heat. Stir egg-lemon mixture into pot.
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Add shredded chicken. Season with salt and pepper.
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Warm gently without boiling. Garnish and serve.
Notes
Use fresh lemon juice for best flavor. Reheat gently to avoid curdling.