Ingredients:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- ½ cup uncooked orzo or rice
- 2 cups cooked, shredded chicken
- 3 large eggs
- ⅓ cup fresh lemon juice (about 2 lemons)
- Salt and black pepper, to taste
- Fresh dill or parsley, for garnish
Directions:
- Sauté the Aromatics:
In a large pot, heat olive oil over medium heat. Sauté onion for 4–5 minutes until soft. Add garlic and cook for 1 minute more. - Simmer the Base:
Pour in chicken broth and bring to a boil. Add orzo (or rice) and cook until tender, about 10 minutes. - Add the Chicken:
Stir in shredded chicken and reduce heat to a low simmer. - Make the Avgolemono (Egg-Lemon Mix):
In a medium bowl, whisk the eggs until frothy. Slowly whisk in the lemon juice. Then, while whisking, gradually ladle in 1 cup of the hot broth to temper the eggs. - Thicken the Soup:
Slowly pour the tempered egg-lemon mixture back into the pot, stirring constantly. Do not boil—this keeps the soup silky and smooth. - Finish and Serve:
Season with salt and pepper to taste. Garnish with fresh dill or parsley and serve warm.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Kcal: ~320 kcal per serving
Servings: 4