Description
This traditional Greek lemon chicken soup, known as Avgolemono, is renowned for its comforting, cold-fighting properties. Rich in protein, vitamins, and a bright citrusy flavor, it’s the perfect remedy when you’re feeling under the weather.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 cup orzo or rice
- 2 cups cooked, shredded chicken (preferably from rotisserie or homemade)
- 3 large eggs
- 1/3 cup fresh lemon juice (about 2 lemons)
- Salt and pepper to taste
- Chopped fresh parsley or dill for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté until soft and translucent, about 5 minutes. Add garlic and cook for another minute.
- Pour in chicken broth and bring to a boil.
- Add orzo or rice and cook until tender, about 10-12 minutes.
- Reduce heat to low and stir in the cooked shredded chicken.
- In a separate bowl, whisk the eggs and lemon juice until well combined.
- Slowly ladle 1 cup of the hot broth into the egg-lemon mixture, whisking constantly to temper the eggs.
- Gradually pour the tempered egg-lemon mixture back into the soup pot while stirring continuously. Do not boil.
- Season with salt and pepper to taste. Let soup warm gently until slightly thickened.
- Serve hot, garnished with fresh parsley or dill if desired.
Notes
- To make it vegetarian, substitute vegetable broth and omit the chicken.
- Use rice instead of orzo for a gluten-free option.
- Adjust lemon juice to taste depending on how tangy you like your soup.
- Do not let the soup boil after adding eggs to avoid curdling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 120mg
