Lemon Chicken Soup

Name: Lemon Chicken Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Ingredients: 1 to 2 tablespoons extra virgin olive oil; 1 small white or yellow onion; 3 carrots; 2 stalks celery; 3 to 4 cloves garlic; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; ½ teaspoon dried basil; 1 cup dry orzo pasta; 1 pound cooked and shredded chicken; 8 cups chicken broth; 3 large egg yolks; 1 large lemon; 4 ounces fresh baby spinach; 3 tablespoons fresh herbs such as fresh dill, fresh parsley, etc

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5.0

21 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
6 servings
Calories
317 kcal
Course
Main Course, Soup, Lunch
Cuisine
Greek

Lemon Chicken Soup

Iris Warren

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🍋🍗🥬 Learn to make this EASY Greek lemon chicken soup (avgolemono) at home! Made in one bowl and ready in just about 30 minutes, this creamy and comforting soup can be made with either orzo or rice. It’s rich and luscious without being thick or heavy thanks to the burst of lovely fresh lemon flavor!

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Ingredients

Servings

1 to 2 tablespoons extra virgin olive oil
1 small white or yellow onion diced small
3 carrots peeled and diced small
2 stalks celery diced small
3 to 4 cloves garlic finely minced
1 teaspoon kosher salt plus more as needed to taste
1 teaspoon freshly ground black pepper or to taste
½ teaspoon dried basil
1 cup dry orzo pasta or dry uncooked white rice* (See Note in step 4 about simmering time if using rice)
1 pound cooked and shredded chicken about 3 cups loosely packed shredded chicken
8 cups chicken broth
3 large egg yolks at room temperature
1 large lemon juiced
4 ounces fresh baby spinach a few large handfuls
3 tablespoons fresh herbs such as fresh dill, fresh parsley, etc. optional and to taste

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Instructions

To a large Dutch oven or soup pot, add the olive oil, onions, carrot, celery, and saute over medium-high heat for about 5 minutes, or until beginning to soften. Stir frequently.
Add the garlic, salt, pepper, dried basil, and saute for 1 minute. Stir continuously.
Add the orzo (or rice), shredded chicken, chicken broth (I use reduced sodium chicken broth and add more salt later but you can use regular broth), bring to a boil, and then reduce to a simmer.
Simmer over medium to medium-low heat for about 10 to 12 minutes, or until orzo is cooked al dente. Note - If you're using rice (a grain) rather than orzo (short pasta), you'll need to simmer for about 20 minutes since rice takes much longer to cook through than orzo.
While the soup is simmering, in a separate medium bowl add the 3 egg yolks (you can either discard the whites, save them for scrambled egg whites, an omelette or make the white cake I linked in the blog post), the lemon juice, and whisk very well to combine.
Now you will temper the egg yolk mixture by removing one ladle-full of the hot broth from the soup pot, and very slowly, add it to the egg mixture, while whisking constantly and vigorously. Repeat this process with a second ladle-full of broth. Now you have tempered eggs. Tip - The reason for tempering is that if you added the egg yolks directly to the hot pot of bubbling soup, you'd scramble the eggs and end up with egg drop soup with chunky bits of eggs floating which is not the goal here and you'd have to start over. So don't skip the quick step of tempering the eggs!
Slowly add the tempered egg yolk mixture into the main pot of soup, while whisking the entire time. Continue to whisk until smooth and combined.
Turn off the heat, add the spinach, and stir to combine until it wilts.
Taste the soup to check for seasoning balance. Flavor Tips - If the soup tastes at all flat, boring, or like it's missing something, it likely needs more salt, so don't be afraid to add it. Because I use reduce sodium broth, I add a total of about 3 teaspoons of salt. Don't be afraid to add salt so that the soup tastes like it should which is well balanced. If you like a more lemony flavor, add extra lemon juice or a bit of lemon zest.
Garnish the soup with fresh herbs including fresh dill, parsley, or as desired, and serve.

Equipments used:

Notes

Storage: Extra soup will keep airtight in the fridge for up to 4-5 days or in the freezer for up to 3 months. Reheat gently in the microwave for about 30-60 seconds, or as desired.
Storage: Extra soup will keep airtight in the fridge for up to 4-5 days or in the freezer for up to 3 months. Reheat gently in the microwave for about 30-60 seconds, or as desired.
Note about Broth Levels - As the soup sits in the fridge, the orzo or rice will likely soak up some of the broth so if the overall broth level looks a bit low when you take your leftovers out of the fridge, that's why and it's completely normal. If desired, add additional broth when you're reheating the soup.
Note about Broth Levels
- As the soup sits in the fridge, the orzo or rice will likely soak up some of the broth so if the overall broth level looks a bit low when you take your leftovers out of the fridge, that's why and it's completely normal. If desired, add additional broth when you're reheating the soup.

Nutrition Information

Show Details

Serving 1serving Calories 317kcal (16%) Carbohydrates 27g (9%) Protein 27g (54%) Fat 11g (17%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Cholesterol 160mg (53%) Sodium 1651mg (69%) Potassium 553mg (16%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 7061IU (141%) Vitamin C 11mg (12%) Calcium 81mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 317 kcal

% Daily Value*

Serving	1serving
Calories	317kcal	16%
Carbohydrates	27g	9%
Protein	27g	54%
Fat	11g	17%
Saturated Fat	3g	15%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	5g	25%
Cholesterol	160mg	53%
Sodium	1651mg	69%
Potassium	553mg	12%
Fiber	3g	12%
Sugar	5g	10%
Vitamin A	7061IU	141%
Vitamin C	11mg	12%
Calcium	81mg	8%
Iron	3mg	17%