Description
A comforting and tangy Greek Lemon Chicken Soup, also known as Avgolemono, that is creamy without any cream. This soup is a perfect blend of chicken, orzo, eggs, and lemon, creating a flavorful and satisfying dish.
Ingredients
Scale
Chicken Soup:
- 1 lb bone-in chicken (preferably thighs or breasts)
- 6 cups chicken broth
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Salt and pepper, to taste
For Avgolemono:
- 3 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 cup uncooked orzo pasta
Garnish:
- Fresh dill or parsley for garnish (optional)
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Sauté chopped onion and garlic until translucent.
- Add Broth and Chicken: Pour in chicken broth and bring to a boil. Add bone-in chicken, simmer for 25-30 minutes until cooked.
- Cook Orzo: Remove chicken, shred it. Add orzo to the broth, cook for 8-10 minutes.
- Prepare Avgolemono Mixture: Whisk eggs and lemon juice. Temper with hot broth.
- Combine and Serve: Slowly add egg mixture to the pot, stirring. Add shredded chicken, season, and serve garnished with dill or parsley.
Notes
- If you prefer a smoother texture, blend the soup before adding chicken.
- For a richer flavor, use homemade chicken broth.
- You can substitute orzo with rice if preferred.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 220
- Sugar: 1g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 170mg
