Description
Greek Lemon Chicken Soup is a comforting and flavorful soup with a tangy twist from fresh lemon juice. This traditional Greek soup, also known as Avgolemono, combines chicken, orzo pasta, and a creamy, lemony broth for a satisfying meal.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 6 cups chicken broth
- 1 cup orzo pasta
- 2 cups cooked shredded chicken
For the Lemon-Egg Mixture:
- 3 large eggs
- 1/3 cup freshly squeezed lemon juice (about 2 lemons)
- Salt and black pepper to taste
- Chopped fresh dill or parsley for garnish
Instructions
- Prepare the Soup Base: Heat olive oil in a large pot, sauté onion until soft, add garlic, pour in chicken broth, bring to a boil.
- Cook the Orzo: Add orzo to the broth, cook until tender, about 8-10 minutes.
- Add Chicken: Stir in the cooked shredded chicken.
- Prepare the Egg-Lemon Mixture: Whisk eggs and lemon juice in a bowl. Slowly add hot broth to the mixture while whisking to temper the eggs.
- Combine: Slowly pour the tempered mixture back into the soup, stir gently. Season with salt and pepper.
- Serve: Garnish with fresh dill or parsley before serving.
Notes
- For a richer flavor, use homemade chicken broth.
- You can substitute rice for orzo if desired.
- To make it dairy-free, ensure the broth contains no added dairy.
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 2g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 95mg
