Description
This Avgolemono Greek Lemon Chicken Soup is a comforting and flavorful dish that combines the richness of chicken broth with the brightness of lemon and the creaminess of eggs. A traditional Greek recipe that is both satisfying and refreshing.
Ingredients
Scale
For the Soup:
- 6 cups chicken broth
- 1/2 cup uncooked orzo or rice
- 2 cups cooked shredded chicken
- 1 small onion, finely chopped
- 1 garlic clove, minced
- Salt and pepper to taste
For the Avgolemono Sauce:
- 3 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
For Garnish:
- 1 tablespoon olive oil
- Chopped fresh dill or parsley
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Sauté onion and garlic until soft and fragrant.
- Cook Orzo (or Rice): Add chicken broth to the pot and bring to a boil. Cook orzo (or rice) until tender.
- Add Chicken: Stir in the shredded chicken and reduce heat to low.
- Prepare Avgolemono Sauce: In a bowl, whisk eggs until frothy, then slowly whisk in lemon juice. Temper the mixture with hot broth.
- Thicken Soup: Gradually stir in the egg-lemon mixture and heat gently until slightly thickened.
- Season and Serve: Season with salt and pepper. Serve hot, garnished with fresh herbs.
Notes
- Temper the egg-lemon mixture to prevent curdling.
- Avoid boiling the soup once the eggs are added.
- This soup is naturally creamy without any dairy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 2g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 120mg
