Description
A comforting Greek soup made with chicken, lemon, and eggs that offers a silky texture and vibrant flavors.
Ingredients
Scale
- Boneless chicken (breast or thighs)
- 2 Fresh lemons (zest and juice)
- 3 Eggs
- 6 cups Chicken broth
- 1 cup Orzo or rice
- Fresh dill or parsley (for garnish)
- Ground pepper (to taste)
Instructions
- Gather all your ingredients ensuring everything is fresh.
- In a large pot, add chicken and cover with chicken broth. Bring to a gentle simmer, cooking until tender, about 15-20 minutes. Remove the chicken, shred it, and set aside.
- Add a bit of olive oil if needed, and sauté diced onions and minced garlic in the same pot until fragrant and translucent.
- Stir in the orzo or rice and pour in additional chicken broth, simmering until cooked, generally about 10 minutes.
- Whisk together fresh lemon juice, zest, and eggs in a separate bowl until fully combined and frothy.
- Tempering the eggs, slowly whisk hot broth into the egg mixture to prevent curdling.
- Gradually pour the tempered egg mixture back into the soup pot while stirring continuously for a silky texture.
- Finally, stir the shredded chicken back into the pot and heat everything through. Garnish with fresh herbs before serving.
Notes
Always temper the eggs to prevent curdling. Adjust lemon juice to taste for desired tanginess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 150mg
Keywords: Greek soup, Avgolemono soup, chicken soup, comfort food