Description
This Mediterranean Lemon Chicken Soup, also known as Avgolemono, is a comforting and healthy soup featuring tender shredded chicken, fresh lemon juice, and orzo cooked in a flavorful broth. Enhanced with sautéed vegetables and a classic egg-lemon mixture that thickens the soup, it delivers a bright, tangy taste perfect for any season.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 6 cups chicken broth
Main Ingredients
- 1 cup cooked and shredded chicken breast
- ½ cup orzo or rice
Egg-Lemon Mixture
- 2 large eggs
- ¼ cup fresh lemon juice (about 2 lemons)
Seasonings & Garnish
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, minced garlic, sliced carrots, and celery. Sauté for 5–7 minutes until the vegetables are softened and aromatic.
- Add Broth and Cook Orzo: Stir in the chicken broth and increase the heat to bring it to a boil. Add the orzo (or rice) and cook according to package directions until tender, approximately 8–10 minutes.
- Combine Chicken and Oregano: Lower the heat to a gentle simmer and stir in the cooked shredded chicken and dried oregano, letting the flavors meld.
- Temper Eggs: In a separate bowl, whisk together the eggs and fresh lemon juice until fully combined. Slowly ladle some hot soup into this egg-lemon mixture while whisking constantly to temper the eggs and prevent curdling.
- Incorporate Egg Mixture: Gradually pour the tempered egg mixture back into the soup pot, stirring continuously. Allow the soup to simmer gently (avoid boiling) for 2–3 minutes until it thickens slightly.
- Season and Serve: Taste and season the soup with salt and pepper as needed. Serve the soup hot, garnished with chopped fresh parsley for added color and flavor.
Notes
- Use freshly squeezed lemon juice for the best flavor and brightness in the soup.
- For a low-carb variation, omit the orzo and add extra vegetables of your choice.
- Leftovers can be stored in the refrigerator for 2–3 days and reheated gently before serving.
