Description
Greek Lemon Chicken Soup, also known as Avgolemono, is a bright, tangy, and cozy comfort soup that combines chicken, orzo, and a rich egg-lemon broth.
Ingredients
- 1 whole chicken, about 3-4 pounds
- 8 cups water
- 1 cup orzo pasta
- 3 large eggs
- Juice of 2 lemons
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Place the chicken in a large pot and cover with 8 cups of water. Bring to a boil, then reduce heat and simmer until the chicken is cooked through, about 1 hour.
- Remove the chicken from the pot and set aside to cool. Strain the broth and return it to the pot.
- Add the orzo to the broth and cook until tender, about 8-10 minutes.
- In a bowl, whisk together the eggs and lemon juice until well combined.
- Slowly add a ladle of hot broth to the egg mixture, whisking constantly to temper the eggs.
- Gradually add the egg mixture back into the pot, stirring constantly to prevent curdling.
- Shred the cooled chicken and add it back to the soup. Season with salt and pepper to taste.
- Serve hot, garnished with chopped fresh parsley.
Notes
- For a thicker soup, you can add more orzo.
- Adjust the lemon juice to taste for more or less tanginess.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 120mg