Avgolemono Soup

Name: Avgolemono Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1.5L chicken stock; 150g orzo or long grain rice; 2 chicken breasts, cooked and shredded; 3 eggs; juice of 2 lemons; salt and white pepper to taste; fresh dill to garnish

Greek egg and lemon chicken soup with orzo — creamy, silky and comforting. Ladling the hot broth into the whisked eggs gradually, rather than pouring the eggs straight into the pot, tempers them and keeps the soup silky instead of curdled.

Total time

35 min

Prep

10 min

Cook

25 min

Difficulty

easy

Cuisine

Greek

gluten-free

Ingredients

1.5Lchicken stock

150gorzo or long grain rice

2chicken breasts, cooked and shredded

3eggs

juice of 2lemons

salt and white pepperto taste

fresh dillto garnish

Instructions

Bring stock to boil. Add orzo. Cook 10 minutes.

Add shredded chicken.

Whisk eggs and lemon juice until frothy.

Ladle a cup of hot broth into egg mixture while whisking constantly.

Pour egg mixture back into soup.

Heat gently — do NOT boil.

Season.

Serve garnished with dill.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

Protein

10.2g

Fat

4.3g

Carbs

3.1g

Fiber

0.4g

Sodium

1486mg

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