Greek Lemon and Orzo Soup (Avgolemono)

Name: Greek Lemon and Orzo Soup (Avgolemono)
Cuisine: European, Mediterranean, Greek
Ingredients: 2 tablespoons olive oil 1 large onion, diced; 5 cups Chicken Stock 1 cup water 3 large eggs 1½ cups cooked shredded chicken breast Salt and freshly ground black pepper Fresh parsley or dill (optional); ½ cup dried orzo pasta; 1 lemon (about ¼ cup juice)

5 steps

Serves 4-6

Updated at: Fri, 15 Nov 2024 09:56:48 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories383.3 kcal (19%)

Total Fat19.8 g (28%)

Carbs25.7 g (10%)

Sugars7.7 g (9%)

Protein25.3 g (51%)

Sodium723.2 mg (36%)

Fiber3.1 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 tablespoonsolive oil

1onion

large, diced

5 cupsChicken Stock

1 cupwater

3eggs

1 ½ cupschicken breast

½ cupdried orzo pasta

¼ cuplemon

Instructions

Step 1

Heat 2 tablespoons of olive oil in a medium pot over medium heat. Sauté the onion until translucent, 7 to 10 minutes.

Step 2

Add the chicken stock and water and bring to a low boil. Lower the heat to medium and simmer for 10 minutes.

Step 3

Add the orzo, cover, and cook the pasta for 8 to 10 minutes. Add salt and pepper to taste. After the orzo has finished cooking, remove the soup from the heat.

Step 4

Whisk together the eggs and lemon juice in a heatproof glass or nonreactive metal bowl. Slowly ladle 1 cup of the hot soup into the egg mixture, making sure to keep whisking the entire time. Add the tempered eggs and stock back to the pot and turn heat back on at medium-low. Add the shredded chicken to the soup and heat until heated through. Note: Do not bring the soup to a boil, or it could curdle the eggs.

Step 5

Serve with fresh parsley or dill, if desired.