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
