Greek Lemon Chicken Soup (Avgolemono Soup)
Known as avgolemono, this hearty Greek soup uses eggs to thicken the broth. Chicken and orzo(or rice) make it a satisfying meal.
Servings: 6 servings
Calories: 331kcal
Ingredients
- 1 cup water
- 6 cups low sodium chicken broth
- 1 cup uncooked orzo or rice
- 4 large eggs
- ¼ cup lemon juice
- 4 cups shredded cooked chicken
- Lemon slices
- Chopped dill or parsley for garnish
Instructions
- In a large soup pot, combine the broth and water. Cover and bring it to a boil on high heat.
- Add the orzo and cook al dente according to package directions, stirring occasionally. Reduce heat to low.
- Meanwhile, in a large bowl, beat the eggs until smooth. Gradually whisk in the lemon juice until incorporated. Slowly whisk ⅓ cup of the hot broth into eggs.
- Slowly stir egg mixture into remaining broth. Add the shredded chicken. Cook 2-3 minutes, until thickened, stirring occasionally. Season with salt and pepper if necessary.
- For extra flavor, garnish with thin lemon slices and chopped fresh dill or dried dill.
- Serve hot.
Nutrition
Serving: 1g | Calories: 331kcal | Carbohydrates: 22g | Protein: 35g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 179mg | Sodium: 186mg | Potassium: 523mg | Fiber: 1g | Sugar: 1g | Vitamin A: 197IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 2mg
