Authentic Greek Lemon Chicken Soup Recipe (Avgolemono)

Name: Authentic Greek Lemon Chicken Soup Recipe (Avgolemono)
Total time: 45 mins
Ingredients: 2 tablespoons olive oil; 0.5 medium carrot, diced; 0.5 medium red onion, diced; 0.5 stalk celery, diced; 1 clove garlic, minced; 2 (32 ounce) cartons chicken broth; 1 teaspoon dried parsley; 0.5 teaspoon dried oregano; 1.5 cups shredded cooked chicken; 1 cup orzo pasta; 4 large eggs, at room temperature; 2 medium lemons, zested and juiced, divided; 0.5 teaspoon chicken bouillon powder, or more to taste; 3 dashes hot pepper sauce; salt and ground black pepper to taste

Recreate your favorite Greek restaurant's Avgolemono soup at home! This creamy, dairy-free chicken and lemon soup is perfect as a light meal or paired with a fresh Greek salad and warm pita bread.

Total time45 mins
Prep time20 mins
Cook time25 mins
Yield8 servings, 8

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Servings

Instructions

In a large soup pot, heat oil over medium-low heat. Add chopped carrot, onion, and celery. Sauté, stirring occasionally, until the vegetables become tender and translucent, approximately 5-10 minutes. Stir in minced garlic and cook until fragrant, about 1 minute more.
Pour in chicken broth, and stir in parsley and oregano. Increase the heat to medium-high and bring the mixture to a boil. Add shredded chicken and orzo pasta. Reduce the heat to a gentle simmer.
In a heat-safe bowl or glass measuring cup, whisk the eggs until smooth. Gradually add fresh lemon juice and whisk until thoroughly combined.
To temper the eggs, slowly drizzle a ladle of hot broth into the egg mixture, whisking constantly to prevent curdling. Repeat this process with a few more ladles of broth until the egg mixture is warm and steaming. Gently pour the tempered egg mixture into the soup pot, whisking continuously to incorporate it evenly.
Stir in half of the lemon zest; save the remaining zest for another use. Taste the soup and adjust the flavor as needed. If it's too tart, add a pinch of chicken bouillon. Season with hot pepper sauce, salt, and freshly ground black pepper to your liking. Simmer until the orzo is cooked al dente, about 5 minutes longer. Serve the Avgolemono soup immediately and enjoy!

Nutrition

Calories: 233 kcal
Fat Content: 9 g
Fiber Content: 2 g
Sugar Content: 3 g
Sodium Content: 1164 mg
Protein Content: 15 g
Cholesterol Content: 118 mg
Carbohydrate Content: 24 g
Saturated Fat Content: 2 g
Unsaturated Fat Content: 0 g