Why You’ll Love This Recipe
- Bright and Tangy Flavor: The addition of fresh lemon juice imparts a zesty brightness that elevates the savory chicken broth.
- Creamy Texture Without Dairy: The traditional egg-lemon (avgolemono) mixture creates a rich and creamy consistency without the need for cream or milk.
- Nutritious and Satisfying: Packed with protein from the chicken and carbohydrates from the orzo, this soup is both hearty and nourishing.
- Quick and Easy: Ready in under 30 minutes, it’s an ideal option for a wholesome weeknight meal.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 boneless, skinless chicken breasts (about 1 lb.)
- 1 cup uncooked orzo pasta
- 3 large eggs
- Juice of 3 lemons
- 1 tablespoon lemon zest
- 2 cups fresh spinach, roughly chopped
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon slices (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another 1-2 minutes, or until fragrant.
- Add Broth and Chicken: Pour in the chicken broth and bring to a boil. Add the chicken breasts, reduce the heat to medium-low, and let them simmer until cooked through, about 15-20 minutes.
- Cook Orzo: Once the chicken is cooked, remove it from the pot and set aside. Add the orzo to the pot and cook until al dente, following package instructions.
- Prepare Egg-Lemon Mixture: In a medium bowl, whisk together the eggs, lemon juice, and lemon zest until well combined.
- Temper the Egg Mixture: Gradually add a ladleful of the hot soup broth to the egg-lemon mixture, whisking continuously to prevent curdling. Repeat with another ladleful of broth.
- Combine and Finish: Slowly pour the tempered egg mixture back into the pot, stirring constantly. Return the shredded chicken to the pot along with the chopped spinach. Cook for a few more minutes until the soup is heated through and slightly thickened. Season with salt and freshly ground black pepper to taste.
- Serve: Ladle the soup into bowls and garnish with chopped fresh parsley and lemon slices, if desired.
Servings and Timing
- Servings: This recipe yields approximately 6 servings.
- Preparation Time: About 10 minutes.
- Cooking Time: Approximately 30 minutes.
Variations
- Vegetarian Version: Replace the chicken with chickpeas or tofu and use vegetable broth instead of chicken broth.
- Gluten-Free Option: Substitute the orzo with gluten-free pasta or rice.
- Herb Enhancements: Add fresh dill or mint for additional flavor.
- Spicy Kick: Incorporate a pinch of red pepper flakes or a diced jalapeño for some heat.
Storage/Reheating
- Storage: Allow the soup to cool to room temperature, then transfer it to an airtight container. Refrigerate for up to 3 days.
- Reheating: Gently reheat the soup on the stovetop over low heat, stirring occasionally. Avoid bringing it to a boil to prevent the egg mixture from curdling. You may need to add a splash of broth or water to adjust the consistency, as the orzo may absorb some liquid during storage.
FAQs
What is Avgolemono?
Avgolemono is a traditional Greek sauce and soup made with eggs, lemon juice, and broth. The mixture is whisked together to create a creamy, tangy base that’s often used to thicken soups or sauces.
Can I use pre-cooked chicken?
Yes, using pre-cooked or rotisserie chicken can save time. Simply shred the cooked chicken and add it to the soup after the orzo has cooked.
Is it possible to freeze this soup?
It’s not recommended to freeze this soup due to the egg-lemon mixture, which may separate upon thawing and reheating, affecting the texture.
What can I substitute for orzo?
If orzo isn’t available, you can use other small pasta shapes like ditalini or even rice as a substitute.
How can I prevent the eggs from curdling?
To prevent curdling, it’s essential to temper the egg-lemon mixture by slowly adding hot broth while continuously whisking. Also, avoid boiling the soup after adding the egg mixture.
Can I add other vegetables?
Absolutely! Feel free to add vegetables like carrots, celery, or peas to enhance the soup’s nutritional value and flavor.
Greek Lemon Chicken Soup with Orzo
- Total Time: 40 minutes
- Yield: 6 servings
Description
Greek Lemon Chicken Soup with Orzo, also known as Avgolemono, is a creamy, tangy, and comforting Greek dish made with tender chicken, orzo pasta, and a rich egg-lemon broth. This easy, one-pot soup is perfect for a cozy weeknight meal, offering a velvety texture without any dairy.
Ingredients
- 2 tbsp extra virgin olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 boneless, skinless chicken breasts (about 1 lb.)
- 1 cup uncooked orzo pasta
- 3 large eggs
- Juice of 3 lemons
- 1 tbsp lemon zest
- 2 cups fresh spinach, roughly chopped
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon slices (for garnish)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the onion and sauté until translucent (3-4 minutes). Add garlic and cook for another minute until fragrant.
- Add Broth & Chicken: Pour in the chicken broth and bring to a boil. Add the chicken breasts, reduce heat, and simmer for 15-20 minutes until cooked through.
- Cook Orzo: Remove the cooked chicken and set aside. Add orzo to the pot and cook according to package instructions.
- Prepare Egg-Lemon Mixture: In a bowl, whisk together eggs, lemon juice, and lemon zest.
- Temper the Egg Mixture: Slowly whisk in a ladleful of hot broth to the egg mixture to prevent curdling. Repeat with another ladleful.
- Combine & Finish: Gradually pour the tempered egg mixture back into the pot, stirring continuously. Shred the cooked chicken and return it to the soup along with chopped spinach. Simmer for a few minutes until heated through. Season with salt and pepper.
- Serve: Garnish with fresh parsley and lemon slices before serving.
Notes
- Prevent Curdling: Always temper the egg mixture by slowly adding hot broth while whisking.
- Storage: Store in an airtight container in the refrigerator for up to 3 days. Avoid freezing, as the texture may change.
- Reheating: Warm over low heat, stirring occasionally, and avoid boiling to maintain a creamy consistency.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
