Greek Lemon Chicken Soup

 

This creamy, comforting Greek Lemon Chicken Soup, known as Avgolemono, is a Mediterranean classic. Made with tender shredded chicken, rice, and a silky lemon-egg broth, it’s both hearty and refreshing.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients

For the Soup:

2 tablespoons olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 large carrot, diced

1 celery stalk, diced

6 cups chicken broth (homemade or low-sodium)

1 cup cooked, shredded chicken (rotisserie works well)

½ cup white rice (or orzo pasta)

1 teaspoon dried oregano

½ teaspoon salt (adjust to taste)

¼ teaspoon black pepper

For the Avgolemono (Egg-Lemon Mixture):

2 large eggs

¼ cup fresh lemon juice (about 1 large lemon)

For Garnish:

Fresh parsley or dill, chopped

Lemon slices

Directions

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