Why You’ll Love This Recipe
- Bright and Tangy Flavor: The addition of fresh lemon juice imparts a zesty brightness that elevates the savory elements of the soup.
- Creamy Consistency Without Dairy: The traditional egg-lemon (avgolemono) mixture creates a rich, creamy texture 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 Preparation: With simple ingredients and straightforward steps, this soup can be prepared in under 30 minutes, making it ideal for weeknight dinners.
Ingredients
- 2 tablespoons avocado oil
- 2 carrots, diced
- 2 celery stalks, diced
- 1 medium onion, diced
- 3 garlic cloves, minced
- Salt and pepper to taste
- 2 cups shredded or pulled rotisserie chicken
- 6 cups chicken bone broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 cup dry orzo pasta
- Juice of 1 lemon
- Fresh parsley, chopped (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Vegetables and Chicken: Dice the carrots, celery, and onion. Shred or pull the rotisserie chicken into bite-sized pieces.
- Sauté the Vegetables: In a large pot, heat the avocado oil over medium heat. Add the diced carrots, celery, onion, and minced garlic. Season with salt and pepper to taste. Sauté for 5-6 minutes until the vegetables begin to soften.
- Add Broth and Seasonings: Add the shredded chicken, chicken bone broth, bay leaf, and dried thyme to the pot. Stir to combine, cover, and bring to a simmer.
- Cook the Orzo: Once the soup is simmering, add the dry orzo pasta. Cook for 7-9 minutes, or until the orzo is tender and cooked through.
- Incorporate Lemon Juice: Remove the pot from heat and stir in the freshly squeezed lemon juice. Taste the soup and adjust seasonings as needed.
- Serve: Ladle the soup into bowls, garnish with chopped fresh parsley, and serve immediately.
Servings and Timing
- Servings: This recipe yields approximately 4 servings.
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Variations
- Gluten-Free Option: Substitute the orzo with gluten-free orzo or a similar gluten-free pasta to accommodate dietary restrictions.
- Vegetarian Version: Replace the chicken with silken tofu and use vegetable broth instead of chicken broth to create a vegetarian-friendly soup.
- Add Greens: Incorporate fresh spinach or kale during the last few minutes of cooking for added nutrients and color.
- Spicy Kick: Add a pinch of red pepper flakes or a diced jalapeño when sautéing the vegetables to introduce some heat.
Storage/Reheating
- Storage: Allow the soup to cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 3 days.
- Reheating: Reheat the soup gently on the stovetop over medium heat until warmed through. If the soup has thickened, add a splash of broth or water to reach the desired consistency. Avoid bringing the soup to a boil to prevent the egg-lemon mixture from curdling.
FAQs
What is Avgolemono?
Avgolemono is a traditional Greek sauce and soup made from eggs, lemon juice, and broth. In soups, it creates a creamy, velvety texture without the use of dairy.
Can I use a different type of pasta?
Yes, if orzo is not available, you can substitute it with other small pasta shapes like ditalini or even rice.
How can I make this soup ahead of time?
Prepare the soup up to the point of adding the orzo. When ready to serve, bring the soup back to a simmer, add the orzo, and proceed with the remaining steps. This prevents the orzo from becoming overly soft.
Is it safe to reheat the soup with the egg-lemon mixture?
Yes, but reheat gently over medium heat without bringing the soup to a boil to prevent curdling. Stir occasionally to ensure even heating.
Can I freeze this soup?
It’s not recommended to freeze this soup due to the egg-lemon mixture, which may separate upon thawing. Additionally, the orzo may become mushy.
What can I serve with this soup?
This soup pairs well with crusty bread or a simple side salad for a complete meal.
How do I prevent the eggs from curdling in the soup?
To prevent curdling, temper the egg-lemon mixture by slowly adding a small amount of hot broth while whisking continuously before incorporating it back into the main pot.
Greek Chicken Soup with Lemon and Orzo
- Total Time: 30 minutes
- Yield: 4 servings
Description
Greek Chicken Soup with Lemon and Orzo, or Avgolemono, is a comforting and tangy Greek dish made with tender chicken, orzo pasta, and a creamy egg-lemon broth. This easy, dairy-free soup is perfect for a quick and nourishing meal, ready in just 30 minutes.
Ingredients
- 2 tbsp avocado oil
- 2 carrots, diced
- 2 celery stalks, diced
- 1 medium onion, diced
- 3 garlic cloves, minced
- Salt and pepper to taste
- 2 cups shredded rotisserie chicken
- 6 cups chicken bone broth
- 1 bay leaf
- 1 tsp dried thyme
- 1 cup dry orzo pasta
- Juice of 1 lemon
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare Ingredients: Dice the vegetables and shred the rotisserie chicken.
- Sauté Vegetables: Heat avocado oil in a pot over medium heat. Add carrots, celery, onion, and garlic. Season with salt and pepper. Sauté for 5-6 minutes.
- Simmer the Soup: Add the chicken, broth, bay leaf, and thyme. Stir, cover, and bring to a simmer.
- Cook the Orzo: Once simmering, add the orzo and cook for 7-9 minutes until tender.
- Add Lemon Juice: Remove from heat and stir in fresh lemon juice. Adjust seasoning if needed.
- Serve: Ladle into bowls, garnish with parsley, and serve immediately.
Notes
- Gluten-Free Option: Use gluten-free orzo or rice.
- Vegetarian Version: Replace chicken with silken tofu and use vegetable broth.
- Add Greens: Stir in spinach or kale for extra nutrients.
- Storage: Store in an airtight container in the fridge for up to 3 days.
- Reheating: Warm gently on the stove, adding broth if needed. Avoid boiling to prevent curdling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
