Description
A comforting and tangy Greek soup featuring chicken, rice or orzo, and a creamy egg-lemon sauce.
Ingredients
Scale
- 2 boneless chicken breasts or thighs
- 6 cups chicken broth
- 1 cup rice or orzo
- 2 lemons, juiced
- 3 large egg yolks
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Fresh dill or parsley, for garnish
- Salt and pepper to taste
Instructions
- Bring chicken broth to a gentle simmer in a large pot.
- Add chicken and cook until tender, about 15-20 minutes, then shred the chicken.
- Sauté onion and garlic in olive oil over medium heat until translucent, about 4-5 minutes.
- Add shredded chicken, rice or orzo to the pot, and simmer for an additional 10-12 minutes.
- In a bowl, whisk together egg yolks and lemon juice, then temper with hot broth.
- Stir the egg mixture back into the pot and season with salt, pepper, and extra lemon juice to taste.
- Garnish with fresh dill or parsley before serving.
Notes
Ensure to temper the eggs carefully to avoid curdling. Adjust lemon juice gradually to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg
Keywords: Avgolemono, Greek soup, lemon soup, chicken soup