Avgolemono Soup with Orzo
Avgolemono soup with orzo is a comforting and zesty Greek dish that perfectly blends creamy egg and tangy lemon flavors. This delightful soup, filled with tender orzo and savory chicken, warms the soul and brings family and friends together. Quick to prepare, it’s an ideal choice for busy weeknights or special gatherings, making every meal memorable.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 6
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Ingredients
Scale
- 1 lb chicken breast (skinless, boneless)
- 1 cup orzo pasta
- 2 large fresh lemons (juiced)
- 2 large eggs
- 6 cups low-sodium chicken broth
- 2 tbsp fresh dill or parsley (chopped)
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- In a large pot over medium heat, add olive oil and sauté diced chicken until golden brown (5-7 minutes).
- Pour in the chicken broth and scrape any browned bits from the bottom of the pot. Add orzo pasta and simmer until tender (about 10 minutes).
- In a separate bowl, whisk together eggs and lemon juice until frothy.
- Gradually ladle hot broth into the egg-lemon mixture while whisking continuously to temper the eggs.
- Slowly pour the egg mixture back into the pot, stirring continuously for about 3-4 minutes until slightly thickened but not boiling.
- Adjust seasoning with salt and pepper, garnish with fresh herbs, and serve warm.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 2g
- Sodium: 720mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 140mg
Keywords: - Customize by adding leftover rotisserie chicken or your favorite vegetables. - For extra flavor, sprinkle feta cheese on top before serving. - Store leftovers in an airtight container for up to three days; reheat gently on low heat.