Greek classic Avgolemono Soup — but in its lighter version (more broth, less egg cream), so it stays refreshing and not overly thick. It’s comforting, tangy, and simple.
Chicken & Lemon Soup (Greek Avgolemono – Light Version)
Serves: 4-Prep Time: 10 mins- Cook Time: 30-35 mins
Ingredients
• 6 cups chicken broth (homemade or good quality)
• 1 cup shredded cooked chicken (poached or leftover roast)
• 1/2 cup rice (short grain, like arborio, or orzo pasta
• 2 eggs
• Juice of 2 lemons (about 4 tbsp)
• 1 tbsp olive oil (optional)
• Salt & pepper, to taste
• Garnish: fresh parsley or dill
Instructions
1. Cook the base:
• In a pot, bring chicken broth to a gentle boil.
• Add rice (or orzo pasta), cook until tender (~15-20 mins).
2. Prepare the avgolemono mixture:
• In a bowl, whisk eggs until frothy.
• Slowly whisk in lemon juice.
3. Temper the eggs (important!):
Take 1 ladle of hot broth and slowly whisk into egg-lemon mixture (to warm it without scrambling).
• Repeat with another ladle of broth.
4. Finish soup:
• Reduce pot heat to very low.
• Slowly pour egg-lemon mixture into the soup while stirring constantly.
• Add shredded chicken, season with salt & pepper.
5. Serve:
• Should be light, slightly creamy, and tangy.
• Garnish with fresh parsley or dill.
Chef’s Tips:
• For extra lightness → use 1 egg instead of 2, or more broth.
• Don’t let the soup boil once eggs are added (keeps it silky, not curdled).
• This dish pairs beautifully with warm pita or crusty bread
Hello everyone, namaste. Myself Sanjay Tamang. Today I bring for you all chicken and lemon soup recipe. Please do watch video until end. Follow the ingredients and instruction. Enjoy with your family, friends at your home or you can use this recipe too at your chicken and lemon. [Music] Greek classic a lemon soup but it’s lighter version more than less egg cream so it stays refreshing and not overly thick. It’s comforting, tangy and simple chicken and lemon soup. Greek avagar lemon light version serving portion four. Preparation time 10 minutes. Cook time 30 35 minutes. Ingredients: Six C chicken broth homemade or good quality. One cup ser or leftover roast. Half cup rice short grain like oro or ou pasta. Two eggs. Juice of two lemon about 4 tablespoon. 1 tbsp olive oil optional. Salt pepper to taste. Garnish fresh parsley or dill. Instruction. Cook the base in a pot. Bring chicken broth to gentle boil. Add rice or ou pasta. Cook until tender 15 to 20 minutes. Prepare the avagago lemon mixture. In a bowl, mix egg until shortly slowly wix and in lemon juice. Temper the eggs. Important. Take one ladle of hot broth and slowly wix into eggs. lemon mixture to warm it without scrambling. Repeat with another ladle of broth. Free soup radish part heat to very slow. Slowly pour egg lemon mixture into the soup while stirring constantly. Add shredded chicken. Season with the salt and pepper. Serve should be lightly creamy and tangy. Garnish with a fresh parsley or this ships for extra lightness. Use one eggs instead of two or more broth. Don’t let it to boil once egg are added. Keep it silky. This this dish parish beautifully with the warm pitha bread or pasti bread. Thank you very much everyone. Please always do visit my profile have a look many more are there and enjoy with your family friends or you can use my recipe too at your work. See you next in the video. Love you all. So,
Dining and Cooking