Description
A comforting and flavorful Greek Lemon Chicken Soup, also known as Avgolemono, is a classic Mediterranean dish that combines the brightness of lemon with the richness of chicken and orzo pasta. This creamy soup is perfect for a cozy night in or whenever you need a nourishing bowl of goodness.
Ingredients
Scale
1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
6 cups low-sodium chicken broth
- 1 cup uncooked orzo pasta
3 large eggs
- 1/3 cup fresh lemon juice (about 2 lemons)
2 cups cooked, shredded chicken
- Salt and black pepper to taste
- Fresh dill and lemon zest for garnish (optional)
Instructions
- Heat olive oil: In a large pot over medium heat, sauté onion until soft. Add garlic and cook.
- Add broth and orzo: Pour in chicken broth, bring to a boil, then add orzo to cook.
- Prepare egg-lemon mixture: Whisk eggs and lemon juice until frothy.
- Temper the eggs: Slowly mix hot broth into the egg-lemon mixture.
- Combine and heat: Stir the egg mixture back into the pot, add chicken, and heat gently.
- Season and serve: Season with salt and pepper, garnish with dill and lemon zest, and serve hot.
Notes
- Tempering the eggs ensures a creamy texture.
- For a lower-carb option, use cauliflower rice.
- This soup can be made gluten-free with appropriate pasta or rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 ½ cups
- Calories: 310
- Sugar: 2g
- Sodium: 560mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 130mg
