Description
Mediterranean Lemon Chicken Soup, also known as Avgolemono, is a refreshing Greek-style soup that combines tender chicken, orzo or rice, and a tangy lemon-egg mixture, resulting in a creamy yet dairy-free broth. Perfect for a light and healthy meal, this soup is easy to prepare and full of vibrant flavors.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 6 cups chicken broth
- 1 cup cooked shredded chicken (preferably from rotisserie or poached)
- 1/2 cup orzo or rice
Lemon-Egg Mixture
- 2 large eggs
- 1/3 cup fresh lemon juice (about 2 lemons)
Seasoning and Garnish
- Salt and black pepper to taste
- 2 tablespoons chopped fresh dill or parsley
- Lemon slices for garnish (optional)
Instructions
- Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add finely chopped onion, diced carrots, and diced celery. Cook for about 5 minutes until the vegetables have softened and the onion is translucent. Stir in minced garlic and cook for an additional 1 minute until fragrant.
- Add Broth and Cook Orzo/Rice: Pour the chicken broth into the pot and bring the mixture to a boil. Add the orzo or rice and cook until tender, which should take approximately 10 to 12 minutes depending on the grain you use.
- Add Shredded Chicken: Lower the heat to a simmer and stir in the cooked shredded chicken, allowing it to warm through.
- Prepare the Lemon-Egg Mixture: In a separate bowl, whisk together the eggs and fresh lemon juice. To temper the eggs and prevent curdling, slowly add a ladle of the hot soup broth into the lemon-egg mixture while whisking constantly.
- Incorporate the Lemon-Egg Mixture: Gradually pour the tempered lemon-egg mixture back into the soup pot, stirring continuously. Let the soup simmer gently for 2 to 3 minutes, making sure it does not boil, until it thickens slightly and becomes creamy.
- Season and Garnish: Season the soup with salt and black pepper to taste. Stir in the chopped fresh dill or parsley for a burst of herbal freshness. Serve hot, garnished with lemon slices if desired.
Notes
- Use homemade chicken stock for a richer, more flavorful soup.
- To keep the soup dairy-free and light, avoid adding any creamy dairy products.
- This soup freezes well if you omit adding the egg-lemon mixture before freezing; add the mixture fresh after reheating.
- Orzo can be substituted with rice for a gluten-free version.
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 95 mg
