Description
A zesty and comforting Greek Lemon Chicken Soup, known as Avgolemono, is a delicious and heartwarming meal perfect for any day. With a flavorful broth, tender orzo or rice, shredded chicken, and a bright lemon-egg finish, this soup is a bowl of pure joy.
Ingredients
Scale
Soup:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 6 cups chicken broth
- 1/2 cup orzo or rice
- 2 cups cooked shredded chicken
Lemon-Egg Mixture:
- 3 large eggs
- 1/3 cup freshly squeezed lemon juice (about 2 lemons)
Seasoning:
- Salt and black pepper to taste
- 2 tablespoons chopped fresh dill or parsley (for garnish)
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Cook onion, carrots, and celery until softened. Add garlic and cook briefly.
- Add Broth and Orzo: Pour in chicken broth, bring to a boil. Stir in orzo or rice, simmer until tender.
- Combine Chicken: Stir in shredded chicken, keep soup warm.
- Prepare Lemon-Egg Mixture: Whisk eggs until frothy, slowly add lemon juice. Temper with hot soup broth.
- Thicken Soup: Pour tempered mixture back into the pot, cook gently until slightly thickened. Season with salt and pepper.
- Serve: Garnish with fresh dill or parsley, and serve warm.
Notes
- For richer flavor, use homemade chicken stock and freshly squeezed lemon juice.
- This soup can be made ahead and gently reheated, but avoid boiling after adding the egg-lemon mixture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 230
- Sugar: 3g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 100mg
