Chicken and Lemon Rice Soup

Name: Chicken and Lemon Rice Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1.2L chicken stock; 200g orzo or rice; 300g cooked chicken, shredded; 3 eggs; juice of 2 lemons; salt and white pepper to taste; dill to garnish

Greek-style avgolemono with orzo — silky lemon egg broth with chicken. Slowly ladling hot broth into the whisked egg and lemon mixture while whisking constantly tempers the eggs gently, keeping the soup silky instead of turning it into egg-drop soup.

Total time

30 min

Prep

10 min

Cook

20 min

Difficulty

easy

Cuisine

Greek

gluten-free

Ingredients

1.2Lchicken stock

200gorzo or rice

300gcooked chicken, shredded

3eggs

juice of 2lemons

salt and white pepperto taste

dillto garnish

Instructions

Bring stock to boil. Add orzo. Cook until just tender.

Add shredded chicken.

Whisk eggs with lemon juice.

Temper with hot broth: slowly ladle hot soup into egg, whisking.

Return mixture to pot. Stir gently over low heat.

Do NOT boil.

Season.

Serve immediately 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

194

Protein

29.9g

Fat

6.6g

Carbs

2.8g

Fiber

0.4g

Sodium

1249mg

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