Greek Avgolemono Soup (Lemon Chicken Soup)

This creamy Greek soup gets its silky texture from whisked eggs and lemon — no cream needed. It’s the Greek answer to chicken noodle soup, and just as comforting.

Ingredients

• 8 cups chicken broth
• 1 cup cooked shredded chicken
• 2/3 cup orzo or rice
• 3 large eggs
• 1/3 cup fresh lemon juice
• Salt and pepper, to taste
• Fresh dill, chopped, for garnish

Instructions

1. Cook the orzo
   Bring the chicken broth to a boil, add orzo (or rice), and cook until tender, about 9-10 minutes. Add the shredded chicken and reduce heat to low.
2. Temper the eggs
   Whisk eggs and lemon juice together in a bowl. Slowly ladle in about 1 cup of hot broth while whisking constantly, to temper the eggs.
3. Combine
   Slowly pour the egg mixture back into the pot, stirring constantly, and cook on low for 2-3 minutes until slightly thickened. Do not boil.
4. Serve
   Season with salt and pepper, and garnish with fresh dill.