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Bowl of Overhead of Greek Avgolemono Soup with Chicken and Lemon Soup Garnished with Parsley
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Greek Avgolemono Soup with Lemon and Chicken

An easy and delicious Chicken Soup with flavor and richness from a whisked in lemon and egg mixture.
Course Soups and Stews
Cuisine Greek
Keyword greek, lemon, chicken, soup, avgolemono
Prep Time 20 minutes
Cook Time 40 minutes
Servings 6 Servings
Calories 375kcal

Ingredients

For the Soup

  • Extra Virgin Olive Oil
  • 8 chicken legs bone in and skin on (see Notes)
  • 1 cup carrots finely chopped
  • 1 cup celery finely chopped
  • ½ cup green onions finely chopped
  • 3 garlic cloves finely chopped
  • 4 cups water
  • 4 cups chicken stock
  • 2 bay leaves
  • 2 oz angel hair pasta (approximately 2 cups of broken pieces) (can sub rice or orzo, use only 1 to 1 & 1/2 cups)
  • Salt and pepper

For the Avgolemono Sauce

  • 2 eggs large
  • ½ cup lemon juice freshly squeezed

Garnish

  • Parsley

Instructions

  • In a large Dutch oven or heavy pot, heat 1 tablespoon olive oil on medium-high. Add the chicken legs and brown on all sides, approximately 2 minutes per side. Remove to a plate.
  • Add another tablespoon of olive oil to the pot. Add the carrots, celery and green onions, toss together to saute briefly then stir in the garlic. Saute for one minute.
  • Add the chicken broth and bay leaves then increase the heat to high. Once the liquid has come to a rolling boil, turn down heat and add the chicken. Let simmer for 30-40 minutes until the meat is easy to pull from the bone. Remove the chicken to a plate to cool and remove the meat when cool enough to handle. Discard skin and bones.
  • Ladle two cups of broth into a bowl and allow to slightly cool slightly while you continue to prepare the soup.
  • Add the angel hair pasta to the pot. Break strands into approximately one inch long pieces with your fingers over the simmering broth.
  • Lower heat to a bare simmer and cook for 3-4 minutes until the pasta is done. Add salt and pepper, stir and turn off heat and keep covered.
  • To prepare the egg-lemon sauce, in a medium bowl, whisk the eggs until thoroughly combined, then add the lemon juice and stir to combine.
  • Continue to whisk the egg/lemon mixture and slowly add the 2 ladles-full of the broth you set aside. Tempering the eggs with warm broth will make mixing them with the pot of soup less likely result in scrambled eggs!
  • Once fully combined, slowly add the sauce to the chicken soup and stir continuously. Add the chicken meat to the pot. Heat very gently if necessary.
  • To serve, garnish with fresh, chopped parsley. Serve hot with your favorite bread. Enjoy!

Notes

If you use chicken thighs, you can use 5-6, they have more meat than the chicken leg.
If you want to use prepared chicken from leftovers or a roast chicken, use about 2-3 cups of dark chicken meat. I like a lot!

Nutrition

Serving: 18 | Calories: 375kcal | Carbohydrates: 11g | Protein: 28g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 179mg | Sodium: 396mg | Potassium: 612mg | Fiber: 1g | Sugar: 5g | Vitamin A: 3929IU | Vitamin C: 12mg | Calcium: 53mg | Iron: 2mg