Egg-lemon Soup

why make this recipe

Egg-lemon Soup is light, warm, and quick to make. It uses simple ingredients you may already have. The lemon gives a fresh bright taste and the eggs make the broth smooth and a little thick. This is a good soup when you want something easy and comforting. For a different comfort soup idea, try this loaded baked potato soup.

introduction

This soup mixes cooked chicken, orzo, eggs, and lemon. It cooks fast and fills you up. You get protein, a little starch from the pasta, and bright lemon flavor. It works as a light meal or a starter. Many people like it when they want something simple and warm. It also pairs well with simple salads or bread.

how to make Egg-lemon Soup

Follow the steps below. Work carefully when you add the eggs so they do not scramble. If you want a thicker soup, let it simmer a bit longer on low heat. For another easy creamy soup idea, see this best loaded baked potato soup.

Ingredients :

• 1 cup orzo pasta
• 4 cups chicken broth
• 2 cups cooked chicken, shredded
• 3 large eggs
• 1/2 cup fresh lemon juice
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Directions :

1. In a pot, bring the chicken broth to a boil. Add the orzo pasta and cook according to package instructions until al dente.
2. In a separate bowl, whisk together the eggs and lemon juice until well combined.
3. Gradually add a ladleful of the hot broth to the egg mixture, whisking constantly to temper the eggs.
4. Slowly stir the tempered egg mixture back into the pot with the pasta and chicken, stirring continuously.
5. Cook on low heat for a few minutes until the soup thickens slightly.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley.
   
   

how to serve Egg-lemon Soup

Serve the soup hot in bowls. Add extra chopped parsley on top. You can add a small drizzle of olive oil if you like. Serve with bread or a simple salad for a full meal.

how to store Egg-lemon Soup

Let the soup cool to room temperature. Put it in an airtight container. Store in the fridge for up to 3 days. Reheat gently on low heat and stir often. Do not boil after you add the eggs; heat slowly so the eggs do not curdle.

tips to make Egg-lemon Soup

• Use warm tempering: add hot broth to the egg mix slowly while whisking to keep eggs smooth.
• Cook the orzo until just al dente; it will soften more after you add the eggs.
• Taste and add salt last because the broth may already be salty.
• For another comforting soup idea, you might like a simple broccoli cheddar soup.

variation (if any)

• Add vegetables: carrots or spinach work well.
• Use rice instead of orzo for a different texture.
• Make it vegetarian: use vegetable broth and omit the chicken, add more vegetables or beans.

FAQs

Q: Can I use store-bought rotisserie chicken?
A: Yes. Rotisserie chicken works well and saves time.

Q: Can I make this soup ahead of time?
A: You can make it a day before. Store in the fridge and reheat slowly on low heat.

Q: What if my eggs scramble when I add them?
A: If eggs scramble, the soup still tastes fine but the texture will be different. To avoid this, temper the eggs well and stir constantly on low heat.

Q: Can I use lemon zest instead of lemon juice?
A: Zest adds flavor but it will not give the same bright acidity. Use juice for the classic taste.

Conclusion

For a classic Greek version and more tips on this style of egg-lemon soup, see this authentic avgolemono soup recipe.

Egg-lemon Soup

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• Author: kaoucheegmail-com
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Gluten-free

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Description

A light and comforting soup made with orzo, chicken, eggs, and lemon for a fresh twist.

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Ingredients

Scale 1x2x3x

• 1 cup orzo pasta
• 4 cups chicken broth
• 2 cups cooked chicken, shredded
• 3 large eggs
• 1/2 cup fresh lemon juice
• Salt and pepper to taste
• Chopped fresh parsley for garnish

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Instructions

1. Bring the chicken broth to a boil in a pot.
2. Add the orzo pasta and cook according to package instructions until al dente.
3. Whisk together the eggs and lemon juice in a separate bowl until well combined.
4. Gradually add a ladleful of the hot broth to the egg mixture, whisking constantly to temper the eggs.
5. Slowly stir the tempered egg mixture back into the pot with the pasta and chicken, stirring continuously.
6. Cook on low heat for a few minutes until the soup thickens slightly.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped parsley.

Notes

For a thicker soup, let it simmer longer on low heat. Use warm tempering to prevent the eggs from scrambling.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Greek

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 2g
• Sodium: 700mg
• Fat: 9g
• Saturated Fat: 2g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 180mg

Keywords: egg-lemon soup, Greek soup, comfort food, quick soup, healthy soup, orzo soup