If you’re looking for a soup that’s both comforting and refreshing, look no further than this Greek Lemon Chicken Soup. Also known as Avgolemono, this creamy, citrusy masterpiece brings together the heartiness of a traditional chicken soup with the tangy, bright flavors of fresh lemon.
It’s like a warm hug from a Greek grandmother—minus the cheek pinching.
One of the biggest time-savers in this recipe is using Costco’s rotisserie chicken. It’s already perfectly seasoned, juicy, and shreds beautifully, cutting down your prep time significantly. Instead of spending extra time cooking chicken from scratch, you can focus on the simple yet magical combination of flavors that makes this soup so special.
It’s the ultimate shortcut that doesn’t sacrifice quality.
Ingredients
- 2 tbsp olive oil
- 1 small onion, diced
- 1 carrot, diced
- 1 celery stem, diced
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 cup orzo
- 2 cups shredded rotisserie chicken
- 2 large eggs (best if at room temperature, let them sit out for an hour before using)
- Juice of 2 lemons (fresh is best!)
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 1/4 cup fresh parsley, chopped
- Lemon zest (for extra brightness, optional)
Instructions
This soup comes together in under 30 minutes, making it perfect for busy weeknights or when you want something light yet filling. The simple ingredients and easy steps make this recipe a breeze, even for those who claim they “can’t cook.”
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots and celery and sauté until softened (about 3-4 minutes). Toss in the garlic and cook for another 30 seconds, just until fragrant.
Step 2: Build the Broth
Pour in the chicken broth, bring it to a gentle boil, and add the orzo. Let it cook for about 10 minutes, or until the pasta is tender.
Step 3: The Rotisserie Chicken Advantage
Add the shredded Costco rotisserie chicken to the pot, letting it heat through as the flavors blend together.
Step 4: The Magical Lemon-Egg Mixture
In a medium bowl, whisk together the eggs and fresh lemon juice. Now for the fun part: slowly ladle in about 1 cup of the hot broth while whisking continuously—this tempers the eggs so they don’t scramble. Once combined, pour the mixture back into the pot, stirring gently until the soup turns creamy.
Step 5: Season and Serve
Add salt, black pepper, oregano, and fresh parsley. Taste and adjust seasoning if needed. If you love lemon (who doesn’t?), add a bit of lemon zest for an extra pop of brightness.
Step 6: Enjoy the Greek Goodness!
Ladle the soup into bowls, garnish with extra parsley, and serve with warm pita bread or a side of Greek salad.
Chef’s Pro Tips:
- Want it extra creamy? Use an immersion blender to puree a portion of the soup before adding the egg mixture.
- Looking for more protein? Stir in a handful of chickpeas or extra shredded chicken.
- Store leftovers in the fridge for up to 3 days. Just remember to reheat gently—boiling can cause the eggs to separate.
- Love it even tangier? Add a splash of extra lemon juice just before serving.
Final Thoughts
This Greek Lemon Chicken Soup is bright, creamy, and oh-so-satisfying. Whether you’re making it for a light dinner, meal prep, or just because you want to feel a little fancy, this soup delivers on all levels. One spoonful, and you’ll be saying “Opa!” in no time!
