Description
Enjoy the comforting flavors of Greece with this delicious Greek Lemon Chicken Soup, also known as Avgolemono. This soup features a velvety broth infused with lemon, tender chicken, and orzo pasta, creating a satisfying and flavorful dish perfect for any time of year.
Ingredients
Scale
Soup:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 carrots, sliced
- 2 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 cup cooked shredded chicken (rotisserie or poached)
- 1/2 cup orzo pasta (or rice)
Egg-Lemon Mixture:
- 3 large eggs
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh dill or parsley, chopped (optional)
Instructions
- Saute Vegetables: Heat olive oil in a large pot. Add onion and carrots, sauté until softened. Stir in garlic.
- Add Broth and Orzo: Pour in chicken broth, bring to a boil. Add orzo, simmer until tender. Stir in cooked chicken.
- Prepare Egg-Lemon Mixture: Whisk eggs, lemon juice, salt, and pepper. Slowly temper with hot broth. Pour into soup while stirring.
- Finish Soup: Heat gently, do not boil. Season with herbs. Serve hot.
Notes
- This soup is traditionally made with rice instead of orzo for a different texture.
- Adjust the amount of lemon juice to suit your taste preferences.
- 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: 580mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 110mg
