Description
A comforting Greek soup featuring a silky blend of chicken broth, fresh lemon, and eggs, creating a harmonious balance of flavors.
Ingredients
Scale
- 4 cups chicken or vegetable broth
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 1 cup cooked chicken, shredded
- 1/2 cup short-grain rice or orzo pasta
- 2–3 lemons, juiced
- 2 large fresh eggs
- Salt and pepper to taste
- Fresh herbs (like dill or parsley) for garnish
Instructions
- Gather all your ingredients, ensuring freshness, especially the eggs and lemons.
- In a large pot, combine the broth, olive oil, garlic, and onions. Sauté for about 5 minutes until the onions soften.
- Stir in the shredded chicken and rice or orzo. Bring the mixture to a gentle boil and cook for about 10-15 minutes.
- In a medium bowl, whisk together the eggs and lemon juice until well blended.
- Slowly ladle a cup of the hot broth into the egg-lemon mixture, whisking continuously to temper the eggs.
- Gradually pour the tempered mixture back into the pot while stirring to avoid curdling.
- Allow the soup to heat through for a few more minutes, then season with salt, pepper, and more lemon juice to taste.
- Ladle the soup into bowls and garnish with fresh herbs.
Notes
Keep the broth at a gentle simmer to prevent curdling. Taste and adjust seasonings as necessary.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 180mg
Keywords: soup, Greek, Avgolemono, comfort food, lemon, eggs, chicken broth