Description
Make this bright and zesty chicken soup featuring the classic Greek Avgolemono technique for a creamy, lemony finish.
Ingredients
Scale
- 6 cups chicken broth
- 1 cup cooked, shredded chicken breast
- 1/2 cup orzo pasta
- 3 large eggs
- 1/2 cup fresh lemon juice
- 2 tablespoons cornstarch
- Salt to taste
- Black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- In a large pot, bring the chicken broth to a simmer over medium heat.
- Add the orzo pasta and cook according to package directions, usually about 8-10 minutes, until al dente.
- Stir in the shredded chicken and heat through for 2 minutes. Reduce the heat to low.
- In a separate medium bowl, whisk the eggs until light and frothy.
- In a small bowl, whisk the cornstarch with the fresh lemon juice until smooth.
- Slowly whisk the lemon-cornstarch mixture into the eggs until fully combined. This is your tempering mixture.
- Temper the egg mixture: Ladle about 1 cup of the hot broth from the soup pot into the egg mixture while whisking constantly. This prevents the eggs from scrambling.
- Slowly pour the tempered egg mixture back into the soup pot, stirring constantly over low heat. Do not allow the soup to boil after adding the eggs.
- Continue stirring gently until the soup thickens slightly, about 3 to 5 minutes.
- Season with salt and pepper to your taste.
- Ladle the soup into bowls and garnish each serving with fresh chopped parsley.
Notes
- For a richer flavor, use homemade chicken broth.
- If you prefer a smoother texture, strain the soup after thickening.
- You can substitute rice for orzo if desired; adjust cooking time accordingly.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 3
- Sodium: 650
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 28
- Cholesterol: 180