Description
Greek Lemon Chicken Soup (Avgolemono) is a comforting and bright dish that warms the soul.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 6 cups chicken broth
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 cup uncooked orzo pasta
- 3 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, combine the chicken breasts and chicken broth. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for about 20 minutes, or until the chicken is cooked through. Remove the chicken from the pot and let it cool slightly. Shred the chicken into bite-sized pieces and set aside.
- To the same pot with the broth, add the chopped onion, sliced carrots, and sliced celery. Simmer for about 10 minutes, or until the vegetables are tender. Stir in the uncooked orzo pasta and cook for an additional 8-10 minutes, or until the pasta is al dente.
- In a medium bowl, whisk together the eggs and lemon juice until well combined. Gradually add a ladleful of the hot broth from the pot to the egg mixture, whisking constantly to temper the eggs and prevent curdling.
- Slowly pour the tempered egg mixture back into the pot, stirring gently to combine. Add the shredded chicken back into the soup and season with salt and pepper to taste. Heat through without boiling. Serve hot, garnished with chopped fresh parsley.
Notes
- Adjust seasoning to your preference.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg