Description
Warm up with a soothing bowl of Avgolemono Soup! This Greek-inspired lemon chicken soup recipe is quick, easy to make, and a great way to repurpose leftover chicken or orzo. A perfect meal for chilly evenings and sick days!
Ingredients
- 6 cups bone broth (or low-sodium chicken broth)
- ¾ cup orzo (uncooked)
- 2 egg yolks
- 1/3 cup lemon juice
- 2 cups cooked chicken (chopped)
- 2 Tablespoons fresh dill (chopped)
- Salt and pepper (to taste)
Instructions
1. In a large saucepan, bring the broth to a simmer and season with salt and pepper, to taste.
2. Add orzo and simmer until al dente (a minute shy of package directions).
3. Add egg yolks and lemon juice to a blender, slowly stream in 1 cup of the hot broth from the orzo and puree until smooth (it’s ok if some of the orzo gets into the mixture).
4. Stir the puree into the simmering stock along with the chopped chicken. Simmer until slightly thickened, approximately 10 minutes.
5. Stir in the fresh dill and serve.
Notes
Only cook the orzo until it’s al dente or somewhat soft with a slight bite. Overcooking will cause it to be mushy in the soup.
Slowly stream hot broth into the blender to temper the egg yolks and avoid scrambling them.
Avoid boiling the soup after adding the eggs—keep it at a gentle simmer to maintain a creamy texture.
To make it gluten-free, use medium-grain rice instead of orzo. For a vegetarian version, use chickpeas and vegetable broth. For low-carb, swap in cauliflower rice.
Nutrition
- Serving Size: 1 bowl
- Calories: 304kcal
- Sugar: 1g
- Sodium: 193mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 150mg