Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts or thighs
- 1 cup dried orzo pasta
- 6 cups chicken broth (preferably homemade or low sodium)
- 3 large eggs
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 tbsp olive oil
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Start by simmering the chicken in a large pot with 4 cups of chicken broth until cooked through, about 20 minutes. Remove the chicken and shred into bite-sized pieces.
- In the same pot, add the chopped onion, garlic, carrots, and celery. Cook until vegetables are tender, about 5-7 minutes, stirring occasionally.
- Add the remaining 2 cups of chicken broth to the vegetables and bring to a boil. Stir in the orzo pasta and cook until al dente, approximately 8 minutes. Season with salt and pepper.
- In a separate bowl, whisk the eggs until frothy. Gradually whisk in the lemon juice to create the avgolemono base. Slowly pour this mixture into the soup, stirring constantly to prevent curdling. Lower heat and simmer gently for 3-4 minutes until slightly thickened.
- Stir in the shredded chicken, heat through for another minute, then taste and adjust seasoning as needed. Serve garnished with parsley or lemon wedges if desired.
Notes
- Always whisk the eggs well before adding to the hot soup to ensure a smooth, velvety texture.
- Cook the eggs and lemon mixture slowly and gradually pour while stirring to prevent curdling.
- Use freshly squeezed lemon juice for optimal bright flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
- Diet: Gluten-Free (if using gluten-free orzo), Nut-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 220 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 75mg