Greek Lemon and Chicken Soup (Avgolemono)

Greek Lemon and Chicken Soup (Avgolemono)

⏱️ Ready in 45 min πŸ₯„ Prep 20 min πŸ”₯ Cook 25 min πŸ‘₯ 8 servings πŸ‘οΈ 2 views

A copycat recipe of my favorite Greek restaurant. Creamy (but dairy-free) chicken and lemon soup. Delicious on its own or served with a Greek salad and bread or pita.

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πŸ”— Recipe adapted from AllRecipes

#Soup #Under 1 Hour
πŸ‘¨β€πŸ³ Instructions

Heat oil in a large soup pot over medium-low heat.

Add carrot, onion, and celery.

Cook, stirring continuously, until vegetables start to soften and turn translucent, 5 to 10 minutes.

Stir in garlic and cook until fragrant, about 1 minute.

Add chicken broth, parsley, and oregano.

Increase heat to medium-high and bring to a boil.

Add chicken and orzo.

Reduce heat to a simmer.

Meanwhile, whisk eggs in a heat-safe bowl or glass measuring cup.

Add the lemon juice and whisk until well combined.

Slowly add a ladle of hot broth to the egg mixture, whisking quickly to avoid scrambling the eggs.

Repeat with a few more ladles until the egg mixture is hot and steaming.

Slowly pour the egg mixture into the saucepan and whisk until incorporated.

Add 1/2 of the lemon zest to the soup; reserve remaining zest for another use.

Taste soup; if too lemony, add chicken bouillon.

Add hot pepper sauce, salt, and pepper.

Cook until orzo is tender yet firm to the bite, about 5 more minutes.

Serve immediately.

🍷 Perfect Pairings

Complete your meal with these

πŸ₯— Sides

πŸ₯‚ Drinks

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