Description
A creamy Greek lemon chicken soup (Avgolemono) with tender chicken, orzo pasta, and a velvety egg-lemon broth that’s both comforting and refreshing.
Ingredients
Scale
- 2 tbsp Olive Oil. Use a high-quality extra virgin olive oil for a richer flavor. Substitute with avocado oil if preferred.
- 1 small Onion, finely chopped. A sweet onion provides the best flavor.
- 2 stalks of Celery, diced. Fresh Celery adds a slight crunch and depth to the broth.
- 2 medium Carrots, peeled and diced. Bright and sweet, carrots complement the soup beautifully.
- Three cloves of Garlic, minced. Fresh Garlic creates an aromatic base. Pre-minced works in a pinch, but fresh is best!
- 1 lb Boneless, skinless chicken breast, cubed. Feel free to substitute thighs for a richer taste.
- 6 cups of Chicken broth. Use homemade broth for an authentic taste, but store-bought works too. Low-sodium options are preferable.
- 1 cup Cooked orzo pasta. Cook it according to package directions and toss it in at the end!
- 2 medium Lemons, juiced. Freshly squeezed lemon juice is a must for that zesty brightness.
Instructions
- In a large pot, heat olive oil over medium heat. Sauté onion, carrot, celery, and garlic until softened (5 mins).
- Add chicken broth, chicken breasts, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 mins until chicken is cooked.
- Remove chicken, shred it, and return to pot. Add orzo and cook for 8-10 mins until tender.
- In a bowl, whisk eggs and lemon juice until frothy. Slowly ladle 2 cups of hot broth into the egg mixture while whisking (to temper).
- Pour the egg-lemon mixture back into the pot, stirring constantly on low heat for 2-3 mins (do not boil).
- Add lemon zest and adjust seasoning. Garnish with fresh herbs before serving.
Notes
- For a thicker soup, use less broth or more orzo.
- Substitute rice for orzo if preferred.
- Reheat gently to avoid curdling the eggs.
- Add a pinch of turmeric for extra color.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Greek/Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 3g
- Sodium: 900mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 135mg