Description
This Greek Lemon Chicken Soup, also known as Avgolemono, is a zesty and comforting meal featuring tender shredded chicken, orzo pasta, and a luscious lemon-egg sauce that creates a creamy texture without cream. Perfectly seasoned with herbs and fresh parsley, this soup offers a harmonious balance of bright citrus and savory flavors, making it ideal for a cozy lunch or dinner.
Ingredients
Scale
Soup Base
- 1 lb chicken breasts
- 6 cups chicken broth
- 1 medium onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 bay leaf
Pasta
- 2/3 cup uncooked orzo pasta
Egg-Lemon Mixture
- Juice of 2 lemons
- 2 eggs
Seasoning and Garnish
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare the Soup Base: In a large pot, bring the chicken broth to a boil. Add the chicken breasts, chopped onion, sliced carrots, chopped celery, minced garlic, dried oregano, and bay leaf. Reduce the heat to a simmer and cook gently for 20-25 minutes, or until the chicken is fully cooked through.
- Shred Chicken: Remove the chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken finely. Set the shredded chicken aside for later.
- Cook Orzo: Add the uncooked orzo pasta to the simmering broth in the pot. Cook for 7-10 minutes until the orzo is tender but still slightly al dente, stirring occasionally to prevent sticking.
- Make Egg-Lemon Mixture: In a separate bowl, whisk together the freshly squeezed lemon juice and eggs until smooth. To temper the eggs and avoid curdling, gradually add a small amount of hot broth from the pot into the egg-lemon mixture while whisking continuously.
- Combine and Stir: Slowly pour the tempered egg-lemon mixture back into the soup pot, whisking constantly to create a creamy, velvety texture. Return the shredded chicken to the pot and season the soup with salt and freshly ground black pepper to taste. Heat gently without boiling to meld the flavors.
- Serve: Ladle the hot soup into bowls and garnish each with freshly chopped parsley. Serve immediately for a comforting and flavorful meal.
Notes
- Tempering the egg mixture is crucial to prevent the eggs from scrambling when added to the hot soup.
- You can substitute orzo with rice or small pasta shapes if preferred.
- Using fresh lemon juice is recommended for the best flavor.
- Leftover soup can be refrigerated for up to 3 days and reheated gently.
- For a richer soup, extra chicken broth can be added to adjust consistency.
