Description
A comforting Greek soup made with chicken, lemon, and eggs that nourishes both body and soul.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 cup short-grain rice or orzo
- 3 large eggs
- 1/2 cup fresh-squeezed lemon juice
- 8 cups low-sodium chicken broth
- 1/4 cup chopped fresh dill or parsley
- 2 cloves garlic, minced
- Salt, to taste
Instructions
- In a large pot, combine chicken, garlic, and enough water to cover the ingredients by a couple of inches. Season with salt and bring to a boil, then reduce to a simmer. Cook until tender, about 30-40 minutes.
- Add rice or orzo to the simmering broth and cook according to package instructions.
- While the soup is cooking, whisk the eggs in a bowl until frothy, then whisk in the lemon juice.
- Gradually ladle in a cup of hot broth into the egg mixture to temper it without scrambling the eggs.
- Slowly pour the tempered egg mixture back into the pot while stirring. Increase the heat slightly until the soup thickens, but do not boil.
- Stir in chopped fresh herbs and additional salt if necessary before serving.
Notes
Adjust the lemon juice for acidity before serving. Serve with crusty bread or a light salad.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg
Keywords: soup, Greek soup, Avgolemono, comfort food, family recipe, lemon soup