Easy Lemon Chicken Soup with Orzo Recipe
Lemon chicken soup is both creamy and comforting, but it has a lighter feel thanks to a bright burst of fresh lemon flavor! Sometimes this soup is called Greek lemon chicken soup, or Avgolemono. I lived in Chicago for a bit when I was younger and remember going to the Greek diners and Greek restaurants in Greektown and enjoying many bowls of soup just like this. It tastes incredible (and difficult!), but I promise you don’t have to be a Greek chef in order to master this easy lemon chicken soup recipe. To shave time off the recipe, you’ll use cooked and shredded chicken. My whole roasted chicken or poached chicken recipes are both great for this. I also have a great baked lemon rosemary chicken that will work nicely. Or use any kind of leftover chicken you have on hand or just pick up a store bought rotisserie chicken and shred it. The creamy broth is made with tempered eggs for a soup that is rich and luscious without being thick or heavy. I used orzo in the recipe but you can also use white rice instead. This soup is a warm and cozy dish for fall and winter, but bright and fresh enough for spring and summer. Best of all it’s made in one pot and ready in just about 30 minutes!
Ingredients in Greek Lemon Chicken Soup
Very common fridge and pantry ingredients are all you’ll for this easy lemon chicken soup recipe including: Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Lemon Chicken Soup
Let’s make some Greek lemon chicken soup (avgolemono soup) at home!
How To Temper Eggs
More Easy Soup Recipes:
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