Description
This Greek Lemon Chicken Soup, also known as Avgolemono Soup, is a comforting and tangy chicken and orzo broth, enriched with egg yolk and fresh lemon juice. It’s a classic Greek dish perfect for a light yet satisfying meal, combining tender shredded chicken, vegetables, and the unique creamy texture from the egg-lemon sauce.
Ingredients
Scale
Main Ingredients
- 1 cup shredded chicken
- 2 tablespoons butter
- ½ small onion, chopped
- 1 stalk celery, chopped
- ⅓ cup matchstick carrots
- ¼ cup uncooked orzo
- 1 teaspoon minced garlic
- ½ teaspoon oregano
- 1 egg yolk
- 2 cups chicken broth
- 1 squeeze of lemon juice (about 1 tablespoon)
- Salt and pepper to taste
Instructions
- Prepare the base: Melt the butter in a pot over medium heat to create a flavorful foundation for the soup.
- Sauté the vegetables: Add the chopped onion and celery to the butter and sauté until they are softened, which will release their natural flavors.
- Add aromatics and chicken: Stir in the oregano, matchstick carrots, minced garlic, and shredded chicken. Sauté for an additional minute to combine flavors.
- Add broth and simmer: Pour in the chicken broth, cover the pot, and bring the mixture to a low boil to meld the ingredients.
- Cook the orzo: Stir in the uncooked orzo, cover again, and let it simmer for about 10 minutes until the pasta is tender.
- Make the avgolemono mixture: In a separate bowl, whisk together the egg yolk and lemon juice. Slowly ladle some hot broth from the soup into the egg mixture while continuously whisking to temper the eggs.
- Combine the mixtures: Pour the tempered egg-lemon mixture back into the pot, stirring gently to create a creamy texture without curdling.
- Season and serve: Adjust the taste with salt and pepper as needed, then serve the soup warm for a soothing meal.
Notes
- Tempering the egg yolk mixture prevents scrambling and ensures a smooth, creamy soup.
- Use fresh lemon juice for the best flavor; bottled juice can alter the taste.
- Shredded rotisserie chicken can be used to save time.
- Orzo can be substituted with rice or small pasta shapes if preferred.
- This soup is traditionally served hot but can also be enjoyed warm.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 550mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1.5g
- Protein: 14g
- Cholesterol: 110mg
