Homebreadcrumb arrowRecipesbreadcrumb arrowAvgolemono (Greek Lemon Chicken Orzo Soup)

Avgolemono (Greek Lemon Chicken Orzo Soup)

Balanced
Avgolemono (Greek Lemon Chicken Orzo Soup)
Meal Slot:
Lunch
Prep Time:
15
minutes
Cook Time:
25
minutes
Calories:
280
Kcal
Protein:
20
g
Carbs:
32
g
Fat:
7
g
Cuisine:
Mediterranean
Allergens:
eggs; gluten
Serves:
6
Description

Silky lemon-chicken soup thickened with egg and orzo — bright, comforting, and classic Greek home cooking.

Ingredients
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 8 cups low-sodium chicken broth
  • 1 cup dry orzo
  • 2 cups cooked shredded chicken
  • 3 large eggs
  • 1/3 cup lemon juice
  • 1/2 tsp salt, to taste
  • Black pepper, to taste
  • Fresh dill or parsley, for garnish
Directions
  1. In a pot, heat oil and sauté onion, carrots, and celery 5 minutes.
  2. Add broth and bring to a boil; stir in orzo and cook until tender, 8–10 minutes.
  3. Lower heat. Whisk eggs with lemon juice in a bowl. Ladle in a cup of hot broth while whisking, then slowly stir egg mixture into soup off heat.
  4. Stir in shredded chicken, season with salt and pepper, and garnish with herbs.

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