Avgolemono (Greek Lemon Chicken Soup)
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Total Time
25 mins
-
Servings
4
-
Calories
270 kcal
-
Course
Side Dish, Main Course, Appetizer, Soup
-
Cuisine
Greek
Avgolemono (Greek Lemon Chicken Soup)
Description
Avgolemono (Greek Lemon Chicken Soup) uses shredded chicken and orzo pasta simmered in chicken broth to develop a hearty base. The defining feature is the silky, lemony egg sauce that thickens the soup without cooking the eggs fully, achieved by slowly whisking warm broth into beaten eggs and lemon juice before returning the mixture to the pot. This method results in a bright, creamy broth with a velvety mouthfeel, balanced by the acidity of fresh lemon juice and the mild sweetness of orzo. The soup is garnished with slices of lemon, freshly ground black pepper, and chopped dill, enhancing the fresh flavors.
The soup is typically served hot and can be accompanied by salad or crusty bread. It works well as a light main course or a starter. The process avoids boiling after adding the egg-lemon mixture to prevent curdling, providing a smooth finish to the soup.
Careful tempering of the eggs is crucial to prevent scrambling, ensuring a homogenous texture. Fresh lemon juice is preferred for its clean, bright flavor. Adjust salt according to taste after combining all ingredients. Serving immediately helps preserve the delicate texture and flavor.
Ingredients
- 2 cups chicken breast shredded, or rotisserie chicken
- 6 cups chicken broth I use and recommend Aneto 100% All Natural Chicken Broth, quality
- 1/2 cup orzo I'm using orzo, uncooked, or rice
- 1/2 teaspoon kosher salt or sea salt
- 1/3 cup lemon juice freshly squeezed, about 2 medium sized lemons
- 3 large egg at room temperature
- For garnish:
- lemon slices coarsely ground black pepper, chopped fresh dill
- black pepper
- dill
Instructions
- Place the chicken broth in a medium-sized stockpot and add the orzo and salt. Bring it to a boil, reduce the heat, cover and simmer for 15 minutes or until the orzo is soft. Whisk the eggs and lemon juice together in a bowl. Gradually add one ladle of warm soup to the eggs, whisking continually and vigorously to prevent curdling and until the mixture is smooth. Add another ladle of soup, whisking continually. Gently whisk the egg mixture back into the soup. Add the chicken and heat through. DO NOT simmer or the eggs will curdle. Just heat until warm enough to eat. Add salt to taste.Serve immediately, garnished with slices of lemon and a sprinkle of coarsely ground black pepper and chopped fresh dill. Serve with a salad and/or some crusty bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Calories | 270kcal | 14% |
| Carbohydrates | 20g | 7% |
| Protein | 30g | 60% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 188mg | 63% |
| Sodium | 538mg | 22% |
| Potassium | 697mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 226IU | 5% |
| Vitamin C | 9mg | 10% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
