Description
Savor a comforting avgolemono soup, where zesty lemon unites with tender chicken for a creamy and flavorful experience that warms the heart.
Ingredients
Scale
- 1 pound boneless chicken thighs
- 4 cups low-sodium chicken broth
- 1/2 cup uncooked rice or orzo pasta
- 2 large eggs
- Juice of 2 fresh lemons (about 1/4 cup)
- Salt and pepper to taste
- Fresh dill or parsley for garnish
Instructions
- In a pot, combine boneless chicken thighs and chicken broth. Bring to a gentle boil and simmer until the chicken is cooked through (about 20 minutes).
- Remove the chicken, shred it, and set it aside. Stir in rice or orzo into the pot and cook according to package instructions until al dente.
- In a bowl, whisk together eggs and lemon juice until frothy. Gradually add hot broth from the pot while whisking continuously to temper the eggs.
- Pour the egg-lemon mixture back into the pot with rice or orzo. Stir over low heat until slightly thickened—do not boil.
- Return shredded chicken to the pot, season with salt and pepper, and garnish with fresh herbs before serving.
Notes
- For extra flavor, add chopped vegetables like carrots or celery when cooking the chicken.
- For a vegetarian option, swap chicken for assorted vegetables and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 0g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 120mg