Description
A warm and comforting Greek lemon chicken soup (avgolemono) that’s quick to prepare and features flavors of lemon, chicken, and a silky broth.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1 cup cooked chicken, shredded
- 1/2 cup orzo pasta
- 2 large eggs
- 1/4 cup lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery; sauté until softened.
- Add garlic and cook for 1 more minute.
- Pour in the chicken broth and bring to a boil.
- Stir in the shredded chicken and orzo; reduce heat and simmer until orzo is cooked.
- In a bowl, whisk together the eggs and lemon juice. Slowly add a ladle of hot soup to the egg mixture, whisking constantly to temper the eggs.
- Slowly stir the egg mixture back into the pot of soup off the heat to avoid scrambling the eggs.
- Season with salt and pepper to taste and garnish with fresh parsley before serving.
Notes
Use warm or room-temperature eggs when whisking with lemon to prevent clumping. Temper the eggs slowly to avoid scrambling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 130mg
Keywords: Lemon Chicken Soup, Avgolemono, Greek Soup, Comfort Food