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Greek Lemon Chicken Soup (Avgolemono)
Silky Greek avgolemono soup — chicken broth thickened with egg and lemon. Ladling the hot broth into the eggs slowly while whisking, rather than the reverse, is what keeps the soup silky instead of scrambling the eggs.
Total time
20 min
Prep
5 min
Cook
15 min
Difficulty
easy
Cuisine
American
comfort
Ingredients
6 cupsrich chicken broth
1 cuporzo, cooked
2 cupsshredded chicken
4eggs
juice of 2 lemons
saltto taste
fresh dill or parsleyto serve
Instructions
1
Heat broth with orzo and chicken.
2
Whisk eggs with lemon juice.
3
Slowly ladle 2 cups hot broth into egg mixture while whisking — temper.
4
Return to pot; stir until silky. Do not boil. Serve with herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
360
Protein
46.4g
Fat
9.5g
Carbs
18.6g
Fiber
1.1g
Sodium
159mg
Reviews
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