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Greek Lemon Chicken Soup

A comforting Greek lemon chicken soup (Avgolemono) featuring tender shredded chicken, zesty lemon, and orzo or zucchini noodles in a soothing broth.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Greek
Calories: 350
Ingredients Method Notes

Ingredients
  

For the soup base
  • 2 tablespoons olive oil for sautéing
  • 1 medium onion, diced for flavor
  • 2 cloves garlic, minced for aroma
  • 4 cups chicken broth preferably low-sodium
  • 2 cups cooked chicken, shredded can use rotisserie chicken
For the pasta or noodles
  • 1 cup orzo or zucchini noodles gluten-free options available
For finishing touches
  • 1 large lemon, juiced for brightness
  • to taste Salt and pepper to taste
  • for garnish Fresh parsley adds color

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the diced onion and cook until softened, about 5 minutes.
  3. Stir in the minced garlic and continue cooking for another minute.
Cooking
  1. Pour in the chicken broth and bring it to a boil.
  2. Once boiling, add the shredded chicken and orzo (or zucchini noodles), cooking until the orzo is al dente, about 8-10 minutes.
  3. Stir in the lemon juice, and season with salt and pepper to taste.
  4. Serve the soup hot, garnished with fresh parsley.

Notes

For a creamier consistency, whisk an egg with lemon juice before adding it to the soup. Allow leftovers to cool completely before storing in an airtight container for up to 3 days. Freeze for longer storage.