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silky Greek avgolemono lemon chicken soup with orzo and shredded chicken in a creamy pale broth in a wide horizontal shot in a bowl, a lemon slice and dill on top, bright natural light, shallow depth of field, landscape orientation

Greek Lemon Chicken Soup (Avgolemono)

A rich and creamy broth with lemon and egg is made with orzo and shredded chicken.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb chicken breast
  • 7 cups chicken broth
  • 3/4 cup orzo pasta
  • 3 eggs
  • 2 lemons juiced
  • 2 tbsp dill chopped
  • 1/2 tsp black pepper

Method
 

  1. Simmer the chicken in the broth for 20 minutes, then remove and shred it.
  2. Add the orzo to the broth and cook until tender, about 8 minutes.
  3. Whisk the eggs and lemon juice together in a bowl.
  4. Slowly ladle a cup of hot broth into the egg mixture while whisking to temper it, then stir it back into the pot off the heat.
  5. Return the chicken, stir in the dill and pepper, and serve gently warmed without boiling.

Notes

Don't let it boil after adding the eggs or the broth will curdle.