What is the best kind of chicken broth to use for this recipe?

My favorite are the kind that come in boxes, and they live right next to the canned chicken broth in your supermarket. The Pacific and Imagine brands are particularly tasty, and there is something about the box packaging that doesn't give you that, well, canned taste.

What is the best way to cook the chicken for this recipe?

If you have the time, my favorite way to get myself a pile of cooked chicken is to pop a few chicken breasts in the slow cooker with about 2 cups of chicken broth and let it cook for 8 hours on low. It will be amazingly tender. Or, you can put the chicken in a pot of water, bring it to a boil and turn off the heat. Cover the pot and let the chicken cool completely. This is called poaching the chicken and again…so tender. OR, you can buy a rotisserie chicken at your supermarket, or use leftover chicken. So many choices!

Have a question that I didn't cover?

Pop your question in the comments section below and I promise to answer pronto!

Avgolemono Greek Lemon Chicken Soup

Name: Avgolemono Greek Lemon Chicken Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Cuisine: Greek
Ingredients: 6 cups chicken broth (I like the boxed Imagine and Pacific brands); 1/4 cup chopped fresh dill (optional but delicious!); 1/2 cup uncooked orzo; 4 large eggs; 1/3 cup fresh lemon juice; 1 cup shredded carrot; 1/2 teaspoon salt; 1/4 teaspoon fresh ground pepper; 8 ounces cooked chicken breast, shredded into bite-sized pieces

Avgolemono Greek Lemon Chicken Soup

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5 from 1 review

Avgolemono Greek Lemon Chicken Soup has all the deliciousness of a cream-based soup with zero cream! Healthy comfort food to the max.

Author: Kate Morgan Jackson
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 6 1x
Category: Lunch
Method: Stovetop
Cuisine: Greek

Ingredients

Scale

6 cups chicken broth (I like the boxed Imagine and Pacific brands)
1/4 cup chopped fresh dill (optional but delicious!)
1/2 cup uncooked orzo
4 large eggs
1/3 cup fresh lemon juice
1 cup shredded carrot
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
8 ounces cooked chicken breast, shredded into bite-sized pieces

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Instructions

Bring broth (and dill if using) to a boil in large pot and add orzo. Reduce heat and simmer for 5 minutes. Turn off heat and remove one cup of broth from the pot (without any orzo in it.) Let it cool for 5 minutes.
Put eggs and lemon juice in a blender and process until smooth and frothy. With blender on, slowly pour the one cup of cooled broth that you removed from the pot into the blender and process until smooth. This is to thin out the eggs a little more so they will blend in to the soup obediently later on.
Add carrot, salt and pepper to the broth and orzo in the pot. Bring to a simmer and cook for 5 minutes or until orzo is tender. Reduce heat to low and add the shredded chicken.
Slowly pour in egg mixture, stirring constantly, until soup is heated through, about 1-2 minutes. Do not let it boil or you may get the dreaded curdling. If you do, remind yourself that it is still going to taste just fine.
Ladle into bowls and serve at once.

Equipment We Used to Make This Recipe

Notes

Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying!

Find it online: https://www.framedcooks.com/avgolemono-greek-lemon-chicken-soup/