Description
A comforting Greek soup combining chicken, lemon, and egg for a rich and silky texture.
Ingredients
Scale
- 1 lb boneless chicken (breast or thigh)
- 6 cups chicken or vegetable broth
- 2 large eggs
- 2 lemons (juiced)
- 1 cup rice or orzo
- 1 onion (minced)
- 2–3 cloves garlic (chopped)
- Fresh dill or parsley (for garnish)
- Olive oil (for sautéing)
- Salt and pepper (to taste)
Instructions
- In a large pot, heat the broth over medium heat. If using raw chicken, add it now to cook through.
- Poach the chicken until cooked, about 15-20 minutes. Remove and let rest.
- In the same pot, add olive oil, minced onion, and chopped garlic. Sauté until fragrant.
- Add the rice or orzo, and follow package directions until tender, adding more broth as needed.
- In a bowl, whisk the eggs and lemon juice together.
- Temper the egg mixture by slowly adding hot broth while whisking.
- Whisk the tempered egg mixture back into the pot and bring to a gentle simmer.
- Shred the chicken into bite-sized pieces and return it to the pot. Season to taste.
- Remove from heat, fold in chopped herbs, and serve hot.
Notes
Using fresh ingredients enhances the flavors significantly. Control the heat to avoid scrambling the eggs.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 180mg
Keywords: Greek soup, Avgolemono, comfort food, family recipe, lemon soup