Description
This Greek Lemon Chicken Soup, known as Avgolemono, is a comforting and traditional dish. The combination of lemon, chicken, and orzo in a creamy broth is sure to warm your soul.
Ingredients
Scale
Main Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 6 cups low-sodium chicken broth
- 1 cup cooked shredded chicken
- 1/2 cup uncooked orzo pasta
Garnish:
- 2 large eggs
- juice of 2 lemons
- salt and black pepper to taste
- chopped fresh dill or parsley for garnish (optional)
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the onion, garlic, and carrots, and sauté for 4–5 minutes until softened.
- Cook Orzo: Pour in the chicken broth and bring to a boil. Stir in the orzo and cook for 8–10 minutes, or until tender.
- Add Chicken: Lower the heat to a simmer and stir in the cooked chicken.
- Temper Eggs: In a medium bowl, whisk together the eggs and lemon juice until smooth. Slowly ladle 1 cup of hot broth into the egg mixture while whisking constantly to temper the eggs.
- Thicken Soup: Gradually stir the tempered mixture back into the soup. Cook over low heat for 2–3 minutes, stirring gently, until the soup thickens slightly—do not boil.
- Season and Serve: Season with salt and pepper to taste. Garnish with chopped dill or parsley and serve hot.
Notes
- This Greek Lemon Chicken Soup is also known as Avgolemono.
- For a gluten-free option, substitute rice for orzo.
- For a creamier version, add a splash of milk or cream after thickening.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 260
- Sugar: 3g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 100mg
