Description
This Greek Lemon Chicken Soup is a comforting and flavorful dish perfect for any time of the year. The creamy texture from the egg-lemon mixture adds richness without any dairy, making it a versatile and satisfying soup.
Ingredients
Scale
Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 6 cups chicken broth
- 1 cup cooked shredded chicken
- ½ cup uncooked orzo or rice
Egg-Lemon Mixture:
- 3 large eggs
- ¼ cup fresh lemon juice (about 2 lemons)
Seasoning:
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh dill or parsley (optional for garnish)
Instructions
- Sauté Vegetables: In a large pot, heat olive oil. Sauté onion and carrots until softened. Add garlic and cook for 1 minute.
- Cook Soup: Pour in chicken broth, bring to a boil. Add orzo (or rice) and simmer until tender. Stir in shredded chicken and simmer.
- Prepare Egg-Lemon Mixture: Whisk eggs and lemon juice. Slowly add hot soup broth to temper eggs. Gradually pour mixture back into pot.
- Thicken Soup: Cook over low heat for 2–3 minutes without boiling. Season with salt and pepper. Serve hot, garnished with dill or parsley.
Notes
- This traditional Greek avgolemono-style soup is creamy without using any dairy.
- For a vegetarian version, use vegetable broth and omit the chicken.
- The soup will thicken as it sits; add extra broth or water when reheating if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 ½ cups
- Calories: 230
- Sugar: 3g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 95mg
