Description
This Greek Lemon Chicken Soup, also known as Avgolemono, is a comforting and aromatic soup made with chicken broth, fresh lemon juice, tender shredded chicken, and orzo pasta. It features a creamy, silky texture achieved by tempering eggs into the hot broth, making it a perfect balance of tangy and savory flavors. Ideal for a light yet satisfying meal, this soup offers a delightful taste of Mediterranean cuisine in just 45 minutes.
Ingredients
Scale
Soup Base
- 8 cups chicken broth
- ½ cup fresh lemon juice
- ½ cup shredded carrots
- ½ cup finely chopped onion
- ½ cup finely chopped celery
Main Ingredients
- 1 cup cooked, shredded chicken breast
- ½ cup orzo pasta (or rice)
Egg Mixture
- 3 large eggs
Seasoning and Garnish
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh dill or parsley for garnish (optional)
Instructions
- Sauté the Vegetables: In a large pot, bring the chicken broth to a boil.
- Add Vegetables and Simmer: Add shredded carrots, chopped onion, and chopped celery. Reduce heat to medium and simmer for 10 minutes until the vegetables are tender.
- Add Orzo and Chicken: Stir in orzo pasta (or rice) and shredded chicken.
- Cook Orzo: Continue to simmer for 8–10 minutes, or until the orzo is cooked al dente.
- Prepare the Egg-Lemon Mixture: In a medium bowl, whisk together the eggs and fresh lemon juice until smooth.
- Temper the Egg Mixture: Slowly ladle about 1 cup of hot broth into the egg-lemon mixture, whisking continuously to prevent curdling.
- Incorporate Egg Mixture: Gradually pour the tempered egg mixture back into the pot, stirring constantly.
- Heat Gently: Heat the soup gently over low heat for a few minutes, but do not let it boil, to avoid curdling the eggs.
- Season the Soup: Season the soup with salt and freshly ground black pepper to taste.
- Garnish and Serve: Garnish with fresh dill or parsley, if desired, and serve the soup warm.
Notes
- To prevent curdling, always temper the eggs with hot broth before adding them to the soup.
- Orzo can be substituted with rice for a gluten-free option.
- Use fresh lemon juice for the best flavor.
- This soup is best served fresh but can be refrigerated for up to 2 days.
- Garnish with fresh herbs like dill or parsley to enhance the flavor.
