Description
This Greek Lemon Chicken Soup is a zesty and comforting dish that brings a taste of the Mediterranean to your table. With the bright flavors of lemon and fresh dill, this soup is perfect for a cozy meal any time of the year.
Ingredients
Scale
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 1 cup uncooked orzo pasta
- 3 cups cooked shredded chicken
For the Avgolemono:
- 2 large eggs
- 1/3 cup fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh dill, chopped
- Salt and black pepper to taste
Instructions
- Heat the olive oil: In a large pot over medium heat, add olive oil. Sauté onion, carrots, and celery until softened.
- Add garlic and broth: Stir in garlic, then pour in chicken broth and bring to a boil.
- Cook orzo: Add orzo and cook until tender. Reduce heat, stir in shredded chicken.
- Prepare Avgolemono: In a bowl, whisk eggs and lemon juice. Temper with hot broth, then mix into soup. Add lemon zest, dill, salt, and pepper.
- Simmer: Cook on low heat until slightly thickened. Serve hot with lemon wedges.
Notes
- For a creamier texture, whisk in 1 tablespoon of cornstarch with the eggs before tempering.
- Leftovers can be refrigerated for up to 3 days. Stir in extra broth when reheating if the soup thickens.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 95 mg
