# Greek Lemon Chicken Soup (Light Avgolemono Style)

This light, low-carb lemon chicken soup is fresh, comforting, and packed with flavor, featuring bright citrus, tender chicken, and a silky broth.

- Cuisine: Greek
- Category: Soup
- Language: en

## Ingredients

- 1 lb chicken breast, cooked and shredded
- 4 cups chicken broth
- 2 eggs
- 0.25 cup fresh lemon juice
- 2 cloves garlic, minced
- 0.5 tsp dried oregano
- Salt
- black pepper
- Fresh parsley, chopped

## Instructions

1. In a pot, heat chicken broth with garlic, oregano, salt, and pepper.
2. Add shredded chicken and simmer a few minutes.
3. In a bowl, whisk eggs and lemon juice.
4. Slowly add a ladle of hot broth to temper the egg and lemon mixture.
5. Stir the tempered mixture back into the pot over low heat.
6. Do not boil the soup.
7. Cook gently until slightly thickened.
8. Garnish with parsley and serve warm.

## Equipment

- pot
- bowl

## Tips

- Do not boil the soup after adding the egg and lemon mixture.
- Cook gently until slightly thickened to achieve a light and creamy texture without cream.

## Source

- Original video: https://www.facebook.com/share/r/1EXmMDBcXf/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/1adcaa0e-4648-4586-9d5d-d26dd4e086fb
- Extracted: 2026-05-01

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt