Description
This Greek Lemon Chicken Soup, known as Avgolemono, is a creamy and comforting classic Mediterranean soup. The combination of tender chicken, orzo pasta, and a tangy lemon-egg broth creates a flavorful dish perfect for any time of the year.
Ingredients
Chicken Broth:
6 cups
Shredded Chicken:
2 cups
Orzo Pasta:
1/2 cup
Eggs:
3
Lemon Juice:
1/3 cup (about 2 lemons)
Garlic Cloves:
2, minced
Onion:
1 small, finely chopped
Olive Oil:
1 tablespoon
Salt:
1/2 teaspoon
Black Pepper:
1/4 teaspoon
Fresh Dill or Parsley:
2 tablespoons, chopped
Instructions
- Sauté Aromatics: Heat olive oil in a pot, sauté onion and garlic until softened.
- Prepare Broth: Add chicken broth, bring to a boil, then cook orzo until tender.
- Combine Ingredients: Stir in shredded chicken. Whisk eggs with lemon juice, temper with hot broth, and add to the pot.
- Thicken Soup: Cook over low heat without boiling until slightly thickened. Season and add herbs.
- Serve: Garnish with lemon wedges and enjoy!
Notes
- If the soup is too thick, add a splash of extra broth.
- For a creamier texture, blend part of the soup before adding the egg mixture.
- This soup pairs well with warm pita bread or a Greek salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2 g
- Sodium: 640 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 105 mg
