Description
A comforting and creamy Greek soup made with chicken broth, lemon, and egg, perfect for rainy days.
Ingredients
Scale
- 4 cups chicken broth (homemade or store-bought)
- 1 cup uncooked rice or orzo
- 2 boneless chicken thighs or breasts
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- Fresh herbs (dill or parsley)
- Salt and pepper to taste
Instructions
- Prepare the Broth: In a large pot, heat your chicken broth. If using uncooked chicken, add the pieces directly into the pot.
- Incorporate Rice or Orzo: Once the broth is simmering, add your rice or orzo and cook until tender, usually about 15 minutes.
- Whisk the Eggs and Lemon: In a medium bowl, whisk together the eggs, lemon juice, and zest until creamy.
- Temper the Egg Mixture: Slowly ladle some hot broth into the egg mixture while whisking continuously.
- Combine Everything: Pour the tempered egg mixture back into the pot while stirring continuously.
- Season and Enjoy: Stir in fresh herbs, salt, and pepper to taste, and serve warm.
Notes
Be careful not to scramble the eggs by slowly tempering the egg mixture with the hot broth. Fresh herbs elevate the dish.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 180mg
Keywords: Greek soup, Avgolemono, comfort food, lemon soup, family recipe