These Greek Souvlaki Chicken Avgolemono Broth Bowls are easy and delicious! Broiled souvlaki chicken (seasoned with lemon, garlic, and oregano) and cooked orzo (or rice), are topped with a good helping of Avgolemono broth (a luscious Greek chicken broth with lemon and egg). You’ll love this unique take on the Greek classic soup!
I keep seeing these brothy rice bowls trending on social media, and they’re absolutely gorgeous! Many of them have East Asian flavor profiles – think ginger soy chicken, rice, and a curry coconut broth poured over. They’re such a fun marriage between soup and a rice bowl.
I knew I had to do a Greek version of this trend with Avgolemono broth immediately. This is such a fun twist on traditional Greek Avgolemono Soup – one of my all-time favorites.
If you’ve never had avgolemono, buckle up… you’re in for a treat! It’s a silky smooth Greek broth that appears creamy, but has no dairy. Instead, the silky creamy texture comes from tempered eggs and lemon juice. I’ll explain my foolproof avgolemono trick in this post.
While I’m usually a one-pot-person when it comes to anything soup related, the parts of this come together without much fuss and without tough-to-clean dishes.
…GET THE RECIPE for Souvlaki Chicken Avgolemono Broth Bowls!