Greek Chicken Soup with Lemon and Orzo Recipe (Avgolemono)
If you're looking for an easy recipe for a warm and comfy bowl of soup for our cold nights, you're in for a treat with this Greek Chicken Soup with Lemon and Orzo!
Servings: 6 servings
Calories: 370kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small onion, diced
- 2 stalks celery, chopped
- 3 carrots, peeled and chopped
- 1 teaspoon kosher salt, divided
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon dried basil
- 1 teaspoon minced garlic
- 1 cup dry orzo pasta
- 1 pound cooked and shredded chicken
- 8 cups chicken stock
- 1 lemon, juiced about 2 tablespoons
- 3 egg yolks
- 4 ounces baby spinach, a few large handfuls
Instructions
- Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent. Add the carrots and celery, and cook for a few minutes more, for a total cooking time of 7-8 minutes.
- Season the vegetables with half a teaspoon of kosher salt. Add the black pepper, basil, and minced garlic, and stir well to combine.
- Add the orzo, cooked shredded chicken, and chicken stock to the pot. Bring the soup to a low simmer. Allow the soup to simmer for 10-12 minutes until the orzo is cooked al dente.
- While the soup is simmering, temper the eggs. Add the egg yolks and lemon juice to a medium bowl and whisk thoroughly. Remove a cup of soup from the pot and very slowly drizzle it into the egg yolk mixture while whisking constantly. Repeat with a second cup of hot soup.
- Slowly add the tempered egg-lemon sauce mixture into the soup pot, constantly stirring until it is fully incorporated and the soup is creamy. Remove the soup from the heat.
- Add the baby spinach to the soup and stir it in until wilted. Taste the soup and season with the remaining half a teaspoon of salt, if needed.
- Serve the soup with extra lemon slices or lemon quarters on the side so everyone can squeeze as much fresh lemon juice as they like into their soup.
Notes
Temper eggs slowly to avoid curdling.
Thin reheated soup with extra stock if the orzo absorbs liquid.
Use fresh lemon juice for authentic flavor—avoid bottled juice. If you want a more intense lemon flavor, feel free to add some lemon zest.
Add some grated parmesan or crumbled feta cheese to the soup before serving for a creamy and salty contrast.
Nutrition
Calories: 370kcal | Carbohydrates: 36g | Protein: 30g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 155mg | Sodium: 977mg | Potassium: 924mg | Fiber: 2g | Sugar: 8g | Vitamin A: 7037IU | Vitamin C: 12mg | Calcium: 67mg | Iron: 2mg
