Avgolemono Soup
Made with shredded chicken, orzo, and fresh lemon juice, this Avgolemono Soup, aka Greek lemon chicken soup, is both bright and cozy. An egg-lemon emulsion adds a silky, almost creamy texture without the need for cream or thickener. The best part? It’s ready in under 40 minutes!
Servings: 4 people
Calories: 436kcal
Ingredients
- 2 large chicken breasts or ~2–3 cups shredded rotisserie chicken
- 6 cups chicken stock good-quality
- 1 teaspoon Italian seasoning
- Salt to taste
- 1/2 cup orzo
- 2 large eggs
- ⅓-1/2 cup fresh lemon juice
- 2 Tablespoons olive oil
- Fresh dill or parsley
Instructions
- Gently simmer chicken breasts in the stock for about 15 to 20 minutes, until just cooked through.
- Remove from stock and shred. Don’t overcook, as dry chicken ruins the texture.
- Bring stock to a gentle simmer and add orzo and Italian seasoning. Cook for 8 minutes.
- Whisk eggs in a bowl until smooth and slightly airy. Add lemon juice gradually. Temper with 2 ladles of hot broth, whisking constantly.
- Then lower the heat to low (no boiling) and slowly stir the egg-lemon mixture into the pot.
- Add shredded chicken back to the pot and heat gently until the soup becomes silky and lightly thickened.
- Right before serving, whisk in 1 to 2 tbsp of good extra-virgin olive oil.
- Garnish with fresh dill, parsley and lemon wedges.
Notes
Store leftover avgolemono soup in the fridge for up to 3 days.
Nutrition
Calories: 436kcal | Carbohydrates: 31g | Protein: 39g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 165mg | Sodium: 679mg | Potassium: 937mg | Fiber: 1g | Sugar: 8g | Vitamin A: 176IU | Vitamin C: 26mg | Calcium: 44mg | Iron: 2mg