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Greek Lemon Chicken Soup

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A comforting and bright Greek avgolemono soup made with shredded chicken and orzo for a quick meal.

Ingredients

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  • 3 cups chicken broth
  • 1 cup cooked chicken, shredded
  • 2 large eggs
  • 1/4 cup fresh lemon juice
  • 1/2 cup orzo or rice
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup spinach or other greens
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish

Instructions

  1. Heat the chicken broth in a large pot over medium heat until it comes to a gentle simmer.
  2. Add the orzo or rice and cook, stirring occasionally, following the package timing.
  3. Meanwhile, whisk the eggs and lemon juice in a bowl until smooth.
  4. Temper the eggs by ladling some hot broth into the egg-lemon mixture while whisking constantly.
  5. Slowly pour the tempered egg mixture back into the pot while stirring gently to thicken the broth.
  6. Stir in the shredded chicken, diced onion, minced garlic, and greens, heating for 2 to 4 minutes.
  7. Taste and season with salt and pepper, adjusting as necessary.
  8. Ladle into bowls and garnish with parsley before serving.

Notes

For a gluten-free version, choose rice instead of orzo. Adjust the salt if using pre-salted broth. Use fresh lemon for best flavor.

Nutrition

Find it online: https://www.simplefamilydishes.com/greek-lemon-chicken-soup/