Can I use thighs instead of breasts?

Yes. Thighs add flavor and stay juicy — shred them up and you’re good.

Is Avgolemono dairy-free?

Yes — the creaminess comes from eggs, not dairy.

What grain is best, rice or orzo?

Both work. Orzo gives a slightly more elegant feel; rice feels more homey. Short-grain rice mimics the classic texture.

Can I make this vegetarian?

Swap in vegetable broth and add chickpeas or mushrooms for body.

Is this suitable for a soup kitchen menu?

Absolutely. It’s nourishing, economical, and easy to scale — perfect for community feeding programs. (If you serve at a Soup Kitchen , this is a warm, crowd-pleasing option.)

Cozy Greek Healing Soup — Simple, Soothing Comfort

Name: Cozy Greek Healing Soup — Simple, Soothing Comfort
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Greek
Ingredients: 2 Tbsp olive oil; 1 medium yellow onion, finely chopped; 2 garlic cloves, minced; 2 carrots, diced (optional but nice); 8 cups chicken stock (homemade or low-sodium); 1 cup uncooked white rice or orzo; 2 large eggs + 1 egg yolk; Juice of 2–3 lemons (≈ ½ cup), plus lemon zest if you like; 2 cups shredded cooked chicken (rotisserie works great); Salt and freshly ground black pepper, to taste; Fresh dill or parsley, chopped, for finishing; Optional boosts: baby spinach or kale, 1 tsp turmeric, or cooked quinoa instead of rice

Description

This Healing Soup brings together bright lemon, shredded chicken, and a silky egg-thickened broth for a bowl that soothes and satisfies.

Ingredients

Scale

2 Tbsp olive oil
1 medium yellow onion, finely chopped
2 garlic cloves, minced
2 carrots, diced (optional but nice)
8 cups chicken stock (homemade or low-sodium)
1 cup uncooked white rice or orzo
2 large eggs + 1 egg yolk
Juice of 2–3 lemons (≈ ½ cup), plus lemon zest if you like
2 cups shredded cooked chicken (rotisserie works great)
Salt and freshly ground black pepper, to taste
Fresh dill or parsley, chopped, for finishing
Optional boosts: baby spinach or kale, 1 tsp turmeric, or cooked quinoa instead of rice

Instructions

Heat the olive oil in a large Dutch oven over medium heat. Add the onion and sauté about 5 minutes until soft. Toss in garlic and carrots and cook 1–2 minutes.
Pour in the chicken stock and bring to a gentle boil. Stir in the rice or orzo and simmer until tender (rice ~15–20 minutes; orzo ~8–10 minutes).
Meanwhile, whisk the eggs, egg yolk, and lemon juice in a medium bowl until frothy. Important: tempering is next.
To temper, slowly stream 1 cup of hot soup into the egg-lemon mixture while whisking constantly — this warms the eggs without scrambling them. Bold tip: temper the eggs slowly to avoid curdling.
Return the tempered mixture to the pot while stirring gently. Add the shredded chicken and heat on low just until warmed through. Do not boil after adding the eggs or the soup may separate.
Taste and season with salt and pepper. Stir in chopped dill or parsley and a little lemon zest if you want extra brightness. Serve hot.

Notes

Handy tips & swaps
- Use rotisserie chicken to save time — it makes this a true 20–30 minute weeknight win.
- Want it vegetarian? Swap stock for vegetable broth and add chickpeas for protein.
- Texture note: if you plan to freeze, omit the rice/orzo and add it when reheating to avoid a mushy result.
- Bold tip: never bring Avgolemono to a boil after adding the egg mixture — gentle heat keeps it silky.
- Try substituting quinoa for rice for a gluten-free, higher-protein option.
Storage & reheating
- Refrigerate leftovers in an airtight container for up to 4 days. Reheat slowly over low heat, stirring gently. If the broth looks a bit separated, whisk in a splash of hot stock off the heat to bring it back together. For freezing, cool fully, freeze without rice/orzo, and add grains fresh when you thaw and reheat.