Description
Avgolemono Soup is a traditional Greek comfort food made with chicken broth, orzo pasta, and a creamy egg-lemon mixture, creating a deliciously tangy and hearty soup.
Ingredients
- 3 cups chicken broth
- 1 cup cooked chicken, shredded
- 1/2 cup uncooked orzo pasta
- 2 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, bring the chicken broth to a boil over medium-high heat. Add the orzo pasta and cook according to package instructions until al dente, about 8-10 minutes.
- While the orzo is cooking, in a medium bowl, whisk together the eggs and lemon juice until well combined.
- Once the orzo is cooked, reduce the heat to low. Gradually ladle about 1 cup of the hot broth into the egg and lemon mixture, whisking constantly to temper the eggs and prevent them from scrambling.
- Slowly pour the tempered egg mixture back into the pot with the remaining broth and orzo, stirring continuously.
- Add the shredded chicken and olive oil to the pot. Stir well and heat through for about 2-3 minutes. Do not let it boil.
- Season with salt and pepper to taste. Serve hot, garnished with chopped parsley.
Notes
- For a creamier texture, add 1/4 cup of heavy cream to the soup just before serving.
- For a vegetarian version, substitute vegetable broth and omit the chicken, adding more vegetables like spinach or peas for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 150mg