Description
A comforting and creamy Greek Egg and Lemon Soup, also known as Avgolemono, is a traditional dish bursting with bright flavors of lemon and dill. This easy-to-make soup is a perfect blend of chicken broth, orzo pasta, eggs, and fresh lemon juice, creating a velvety texture that warms you from the inside out.
Ingredients
Scale
Ingredients:
- 6 cups low-sodium chicken broth
- 1 cup orzo pasta
- 3 large eggs
- 1/3 cup fresh lemon juice (about 2 lemons)
- 2 cups cooked, shredded chicken (optional)
- Salt and black pepper to taste
- Chopped fresh dill and lemon zest for garnish (optional)
Instructions
- Prepare the Broth: Bring the chicken broth to a gentle boil in a large pot.
- Cook Orzo: Add the orzo and cook for 8 to 10 minutes until al dente.
- Prepare Egg-Lemon Mixture: Whisk eggs and lemon juice until frothy.
- Combine: Temper eggs with hot broth and pour back into the pot. Do not boil.
- Final Touches: Add chicken, season with salt and pepper, garnish with dill and lemon zest, and serve hot.
Notes
- This soup is traditionally made without meat, but shredded chicken adds extra protein.
- Temper the eggs properly to avoid curdling.
- For a gluten-free version, use rice instead of orzo.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 ½ cups
- Calories: 230 (without chicken), 310 (with chicken)
- Sugar: 1g
- Sodium: 540mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 12g (without chicken), 22g (with chicken)
- Cholesterol: 140mg
