Avgolemono - Greek Lemon Chicken Soup
A comforting Greek-style hearty chicken soup with a silky lemon and egg sauce.
Equipment
Food Processor
Ingredients
- 2.5 lbs chicken breast
- 8 cups organic low sodium chicken broth
- 1 large white onion
- 4 stalks celery
- 4 large carrots peeled
- ¾ cup dry orzo pasta
- 2-3 lemons
- 4 eggs
- fresh dill optional
- Salt & pepper to taste
Instructions
- In a large stockpot add 8 cups of chicken broth over high heat.
- Peel the onion leaving it whole and add to the pot.
- Chop the celery and carrots and add to the pot. Option to leave them whole for flavoring and remove later.
- Rinse the chicken, pat dry and add to the pot.
- Bring to a boil and reduce to a simmer.
- Once the chicken has cooked move to a cutting board and chop or shred then return back to the pot. If the broth starts to evaporate too much just add water a cup at a time and return to a simmer.
- Add in the orzo pasta.
- Meanwhile, separate the eggs yolks from the egg whites in 2 small bowls and allow them to come to room temperature.
- Juice the lemons into a small bowl.
- Once the orzo is cooked start on the lemon sauce.
- Whisk the egg whites and add them to a blender and blend.
- Add the yolks and lemon to the blender and blend again.
- Keeping the blender on ladle in the hot soup broth (about 2 cups, ladling in a cup at a time) slowly and carefully to temper the eggs.
- Continuously stir the soup and slowly pour in the egg mixture.
- Serve immediately and top with fresh dill (optional).
Notes
- You can also make this recipe using a whole chicken instead of chicken breast. Using a whole chicken will add to the flavor of the soup.
- If you don't have orzo pasta you can sub with rice or any small pasta noodle
Nutrition
Calories: 418kcalCarbohydrates: 28gProtein: 54gFat: 10gSaturated Fat: 3gCholesterol: 230mgSodium: 393mgPotassium: 1299mgFiber: 3gSugar: 5gVitamin A: 8246IUVitamin C: 26mgCalcium: 73mgIron: 3mg
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