Description
A smooth and bright lemon chicken orzo soup inspired by the classic Greek avgolemono. It is creamy without any cream, thanks to a simple mix of eggs and lemon that gives the soup a warm, silky finish.
Ingredients
8 cups chicken or vegetable broth
1 cup orzo pasta
2 cups cooked chicken, shredded
3 large eggs
1/3 cup freshly squeezed lemon juice
Salt and pepper to taste
Chopped fresh dill or parsley for garnish
Instructions
1. In a large pot, bring the broth to a gentle simmer over medium heat.
2. Add the orzo and cook for 8–10 minutes until tender.
3. Stir in the cooked chicken and reduce the heat to low.
4. In a bowl, whisk the eggs and lemon juice until smooth.
5. Slowly pour 1 cup of the hot broth into the egg mix while whisking to warm it up.
6. Pour the warmed egg mix back into the pot while stirring gently.
7. Cook for 5 minutes until the soup thickens slightly.
8. Season with salt and pepper to taste.
9. Ladle into bowls and top with dill or parsley.
Notes
Use vegetable broth for a lighter option.
Add extra lemon for a brighter flavor.
Do not let the soup boil after adding the eggs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 780mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 135mg