Description
Avgolemono is a classic Greek soup known for its creamy texture and bright lemony flavor. This recipe combines chicken, orzo or rice, eggs, and fresh lemon juice to create a comforting and delicious dish perfect for any time of year.
Ingredients
Scale
For the Soup:
- 6 cups chicken broth
- 1/2 cup uncooked orzo or rice
- 2 cups shredded cooked chicken
- Salt and black pepper to taste
- Chopped fresh dill or parsley for garnish (optional)
For the Avgolemono Mixture:
- 3 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
Instructions
- In a large pot, bring the chicken broth to a boil over medium-high heat. Add the orzo or rice and cook according to package directions until tender, about 8–10 minutes.
- Reduce heat to low. In a medium bowl, whisk the eggs and lemon juice together until smooth.
- Slowly ladle 1 cup of the hot broth into the egg-lemon mixture, whisking constantly to temper the eggs.
- Slowly pour the tempered mixture back into the pot, stirring gently to combine. Do not let the soup boil after adding the eggs, or they may curdle.
- Add the shredded chicken and stir to heat through.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh dill or parsley if desired.
Notes
- Use rotisserie chicken to save time.
- For a creamier texture, blend the soup briefly before adding the chicken.
- Adjust lemon juice to taste depending on preference for tanginess.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 155 mg
