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Greek Lemon Chicken Soup (Avgolemono)
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Greek Lemon Chicken Soup

Greek Lemon Chicken Soup (Avgolemono), a simple and delicious creamy soup recipe made with shredded chicken and orzo pasta
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Appetizer, Meal, Soup
Cuisine: Mediterranean Diet
Search Result: Greek Lemon Chicken Soup
Servings: 6

Equipment

Ingredients

  • 1 tbsp Olive Oil.
  • 1 Onion. -- diced.
  • 1 cup Celery. --chopped small.
  • 1½ cups Carrots. --peeled and chopped small.
  • ½ tsp Kosher Salt
  • ¼ tsp Pepper.
  • ½ tsp Basil.
  • 1 tsp Garlic. --Minced
  • 1 cup Orzo. -- uncooked
  • 1 lb Chicken. -- precooked and then shredded.
  • 8 cups Chicken Stock.
  • 2½ tbsp Lemon Juice.
  • 3 Egg Yolks.
  • 1½ cups Baby Spinach. -- rinsed and dried.

Instructions

  • Sauté In a large pot over medium heat, heat the oil for one minutes. Then add the diced onion and sauté until softened and translucent (three to four minutes). Add the celery and carrots and sauté for three more minute.
  • Season. Stir in the salt, pepper, basil and minced garlic.
  • Simmer. Add the orzo, shredded chicken, and broth to the pot and bring the soup to a low simmer until the orzo is cooked al dente (about 10-12 minutes).
  • Temper. While your soup is simmering, whisk together the egg yolks and lemon juice until combined. Then, when the broth is hot, carefully remove a ladleful of broth from the soup and very slowly drizzle the hot broth into the egg yolk mixture while whisking constantly. Repeat this process with a second ladleful of soup.
  • Combine. Slowly add the tempered egg mixture from the last step into the pot with the warm soup. Then continually stir the soup until the ingredients are fully combined and the soup is creamy. You can then remove your soup from the heat.
  • Finish. Lastly, stir in your spinach until it has softened. You can taste the soup and make adjustments in seasonings as needed before serving.

Recipe Notes

*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe.
Nutritional Information is only an estimate and can vary especially with ingredients that are used.
To make this recipe fully vegan, please make sure that you are using fully vegan ingredients.
See Foodwineandlove.com for details on this recipe.

originally posted:

November 11, 2024
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Nutrition

Calories: 362kcal | Carbohydrates: 36g | Protein: 20g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 134mg | Sodium: 822mg | Potassium: 693mg | Fiber: 2g | Sugar: 8g | Vitamin A: 6316IU | Vitamin C: 10mg | Calcium: 61mg | Iron: 2mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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