Description
This Greek-inspired lemon chicken and orzo soup combines bright citrus flavor with tender chicken and silky orzo for a comforting and easy weeknight meal. Its creamy egg-lemon finish brings authentic Avgolemono charm without any dairy.
Ingredients
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add onion carrots and celery and cook until vegetables soften about 5 to 7 minutes.
3. Stir in garlic and cook until fragrant about 1 minute.
4. Pour in chicken broth and bring to a simmer, season with salt and pepper, and simmer for 10 minutes.
5. Add orzo and cook until al dente about 8 to 10 minutes.
6. Stir in shredded chicken and warm through 3 to 5 minutes.
7. Whisk eggs and lemon juice in a bowl, then temper with 1 cup hot broth.
8. Reduce heat to low and slowly whisk the egg mixture into the soup, stirring constantly until silky.
9. Stir in lemon zest and dill, adjust seasoning, and add spinach if using.
10. Serve immediately with extra lemon wedges if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: soup
- Method: stovetop
- Cuisine: greek
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 3
- Sodium: 600
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 24
- Cholesterol: 115
Keywords: greek lemon chicken soup, lemon chicken and orzo soup, avgolemono, lemon orzo soup, greek soup, comfort food