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Avgolemono Soup: 10-Minute Hug in a Bowl

Avgolemono Soup
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Avgolemono soup is a comforting Greek lemon chicken soup made with simple ingredients. This easy recipe uses leftover chicken for a quick and hearty meal, perfect for any season.

Ingredients

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  • 2 tablespoons olive oil
  • 1 small white onion, finely chopped
  • 2 medium carrots, sliced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 6 cups low-sodium chicken broth
  • 2 cups cooked shredded chicken (leftover or rotisserie)
  • 1 cup wide egg noodles (or any noodles you prefer)
  • 1 bay leaf
  • Juice of 1 lemon (about 2 tablespoons)
  • Salt and pepper, to taste
  • 2 tablespoons chopped fresh parsley (for garnish)

Instructions

  1. Heat olive oil in a large soup pot. Add onion, carrots, and celery. Cook 5–7 minutes, stirring occasionally.
  2. Stir in garlic, oregano, and thyme. Cook for 1–2 minutes until fragrant.
  3. Pour in chicken broth and add the bay leaf. Bring to a boil, then reduce to simmer. Stir in shredded chicken.
  4. Add noodles and simmer 7–10 minutes until tender.
  5. Stir in lemon juice. Season with salt and pepper to taste. Remove bay leaf.
  6. Ladle into bowls, garnish with parsley, and enjoy warm.

Notes

  • Do not overcook noodles; they’ll soften further in hot broth.
  • Add chicken later if it’s already dry to keep it tender.
  • Lemon juice brightens the broth—don’t skip it.
  • For freezer storage, omit noodles and add fresh when reheating.
  • Customize with spinach, kale, peas, or potatoes instead of noodles.

Nutrition

Find it online: https://bakerslider.com/avgolemono-soup-recipe/

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