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Avgolemono Greek Lemon Chicken Soup
Avgolemono Greek Lemon Chicken Soup is the perfect easy chicken dinner recipe! This soup is also great for when you're feeling under the weather.
Course
Soup
Cuisine
Greek
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
servings
Calories
451
kcal
Author
Kate @ I Heart Eating
Ingredients
6
cups
chicken stock
1
cup
orzo
3
large eggs
1/4
cup
fresh lemon juice
1
cup
cooked and shredded chicken breast
Salt and pepper
to taste.
Instructions
In a large pot, bring chicken stock to a boil.
Add orzo, and cook until al dente.
While the orzo is cooking, whisk together lemon juice and eggs.
When orzo is al dente, ladle out 1 cup of the chicken broth.
Slowly add about 1 tablespoon of broth at a time to the egg mixture, whisking constantly.
Once the broth has been whisked into the egg mixture, slowly stream the egg mixture back into the pot of broth, whisking constantly.
Add the shredded chicken broth, and simmer until soup has thickened, whisking constantly, about 3-5 minutes.
Season with salt and pepper to taste.
Notes
Chicken stock:
I like to use reduced-sodium stock to better control the salt level. Chicken broth will also work.
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
451
kcal
|
Carbohydrates:
42
g
|
Protein:
32
g
|
Fat:
15
g
|
Saturated Fat:
4
g
|
Cholesterol:
178
mg
|
Sodium:
607
mg
|
Potassium:
647
mg
|
Fiber:
1
g
|
Sugar:
7
g
|
Vitamin A:
225
IU
|
Vitamin C:
6.6
mg
|
Calcium:
44
mg
|
Iron:
2.6
mg